Tiancheng Blindly Shrimp-delicious So Simple
1.
Material: 300 grams of fresh live shrimp. Ingredients: green onion, ginger, green and red pepper slices. Seasoning: Lee Kum Kee Tiancheng Yiwei Fresh Soy Sauce 30ml, cooking wine 10ml, sesame oil 5ml, edible oil 25ml.
2.
First make the scallion ginger water for pickled shrimp (the shrimp is processed in the marinating process of the scallion ginger water), and cut the scallion and ginger into thin strips (mooth).
3.
Put the green onion and ginger foam into a small bowl, add a few grains of salt and knead it so that the onion and ginger juice will leak out easily.
4.
Add 50 ml of water and knead the green onion and ginger again, and leave it for more than 10 minutes.
5.
Cut green and red peppers into small circles, and cut another thin strip for garnish.
6.
Rinse the prawns, cut off the prawn silks, and make a small opening at the back of the abdomen to pick out the prawn thread.
7.
Add the scallion ginger water and cooking wine to the processed shrimp and marinate for 15 minutes.
8.
Preheat the pan, add cooking oil, add shrimps, green and red peppers to fry (fry), and stir evenly.
9.
Add green and red pepper slices and Tiancheng Yiwei special fresh soy sauce to the prawns and stir fry evenly.
10.
I pour in a little sesame oil. I personally think that the soy sauce itself improves the freshness, and a few drops of the sesame oil can even be left on. The sesame oil can easily mask the umami taste of the shrimp itself.
11.
Out of the pot, good seasoning, delicious so simple.
12.
Simply put on a plate shape, the banquet dishes are several grades than the random plate. The flower-shaped leaves and stems are made of green chili peppers.
