Hungarian Stir-fried Shrimp

Name: Hungarian Stir-fried Shrimp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g shrimp; 1/2 lemon; Some garlic; Some sea salt; Some Millet spicy; Some black olive; Some olive oil; Some White pepper; Some White wine

by Chongshan

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Hungary (Hungarian: Magyarország) is a landlocked country located in central Europe, with beautiful mountains and rivers and magnificent buildings. Its cuisine is the same, low-key elegance, exquisite luxury. The essence of Hungarian cuisine is a sweet pepper called Paprika, which is bright in color, mild in taste, pungent and sweet, and has a unique taste. With Paprika as the base, we selected crystal clear plump South American emerald green shrimp, blended with 1853 classic old HARDYs sweet white wine, smelling blurry, intoxicating in the mouth. "

Ingredients

160g Shrimp
1/2 Lemon
Some Garlic
Some Sea Salt
Some Millet Spicy
Some Black Olive
Some Olive Oil
Some White Pepper
Some White Wine

Hungarian Stir-fried Shrimp

1. Add water to the pot, add lemons, and bring the water to a boil.

2. Then pour in the shrimps, cook until the shrimps start to roll up and turn into balls. Drain and serve.

3. Pour the olive oil into a pan, cook until there is green smoke, add garlic and chili, sauté fragrant, add black olives and continue to fry for about 1 minute.

4. Pour the shrimp into the pot, then pour the white wine, when the alcohol evaporates, add sea salt and white pepper, stir fry evenly.

5. Serve the shrimps and serve on a plate.

Tips:
You need to prepare a pot of boiling water in a soup pot.
Lemons are recommended to be sliced so that they can be steamed with water to better release their aroma.

Step 1 Pay attention to the timing of the shrimp nao water, otherwise it will affect the final taste, and adding 1 tablespoon of salt can make it more delicious.
Millet spicy has a strong spiciness, and the dosage can be adjusted according to personal taste. If used whole, it can also significantly reduce its spiciness.
White wine evaporates quickly. After it evaporates, add salt and black pepper in time, and quickly stir up the pot.