There is No Qingdao Prawn, But You Still Have It!
by Lan Bingying
Favorite
Difficulty
Easy
Time
5m
Serving
2
Spring happens to be the most delicious season for small river prawns. Like Longjing before tomorrow, small river prawns will also be the most delicious and plump from March to April.
In the vegetable market, I saw a lot of crystal clear and plump small river prawns, my brain filled with their delicious taste, but they were lazy and unwilling to peel them. Then let's enjoy it by deep frying!
Oil has a special charm. No matter what kind of food is in close contact with it, it can exude a more attractive fat aroma.
The collision of small river prawns and fat adds unlimited reverie and aftertaste on the basis of deliciousness. The oil used for deep-fried river prawns is also a wonderful condiment.
After wandering around, I suddenly saw slices of plump green banana leaves, grabbed a handful of fresh mint, and paired it with some lemon juice, and the flavor of the Dai nationality that I made was all right before my eyes.
Naturally, spring cannot lack the rich flavor. Make a dish of Dai-flavored deep-fried prawns, the temptation of the grass's comfortable mixture of fats, and the coquettishness of the small river prawns. The wonderful combination is just describing them.
A dish of wine and a dish of small river prawns, in fact, is also very good for dinner.
What do you say?
In the vegetable market, I saw a lot of crystal clear and plump small river prawns, my brain filled with their delicious taste, but they were lazy and unwilling to peel them. Then let's enjoy it by deep frying!
Oil has a special charm. No matter what kind of food is in close contact with it, it can exude a more attractive fat aroma.
The collision of small river prawns and fat adds unlimited reverie and aftertaste on the basis of deliciousness. The oil used for deep-fried river prawns is also a wonderful condiment.
After wandering around, I suddenly saw slices of plump green banana leaves, grabbed a handful of fresh mint, and paired it with some lemon juice, and the flavor of the Dai nationality that I made was all right before my eyes.
Naturally, spring cannot lack the rich flavor. Make a dish of Dai-flavored deep-fried prawns, the temptation of the grass's comfortable mixture of fats, and the coquettishness of the small river prawns. The wonderful combination is just describing them.
A dish of wine and a dish of small river prawns, in fact, is also very good for dinner.
What do you say?
