Shredded Carrot and Shrimp Peel

Name: Shredded Carrot and Shrimp Peel
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Cow louver; 5g Dried shrimp; 50g carrot; 3 tablespoons oil; A tablespoon sesame oil; A tablespoon Vinegar; 1 tbsp Sugar; 5g Chopped pepper; 2 tbsp Fresh soy sauce

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Cold dishes, the sweet and sour flavor, with a little homemade chopped pepper sauce, very appetizing cold dishes, especially the humble shrimp skin, very calcium supplement.

Ingredients

200g Cow Louver
5g Dried Shrimp
50g Carrot
3 tablespoons Oil
A tablespoon Sesame Oil
A tablespoon Vinegar
1 tbsp Sugar
5g Chopped Pepper
2 tbsp Fresh Soy Sauce

Shredded Carrot and Shrimp Peel

1. Preparing Shredded Venetian

2. Carrot peeling

3. Shredded

4. After the water in the pot is boiled, pour it all in and wait for it to boil again.

5. Soak the shrimp skins in clean water

6. Fry in the frying pan until crispy and picked up

7. Mix with fresh soy sauce, rice vinegar, and sesame oil, then add sugar while stirring to adjust the taste

8. Pour all the sauce into the ingredients and mix well

9. First add the dried shreds to the basin, then sprinkle the shrimp skins and add the homemade chopped pepper sauce

Tips:
1. Shrimp skin can also be eaten directly. I like it after deep-frying, it is very fragrant and has no fishy smell.
2. The louver is a soy product, so it’s safer to eat when you roll it in boiling water