Typhoon Shelter Tea Shrimp
1.
Remove the sea prawns after shave, open the back and remove the prawn thread, mince garlic, mince green garlic and Thai pepper, mince dried onion, and soak the tea leaves in warm water.
2.
Coat the sea prawns with custard powder and cornstarch, pour out the fragrant frying, and pour out the minced garlic, tea and bread crumbs with fragrant frying.
3.
Put the oil in the pot and heat up, then pour the tempeh, the chopped green onion and the Thai pepper to dry, then pour the bread crumbs, the fried garlic and the fried shrimp, stir-fry, add salt, chicken powder, pepper, sugar, Season the chili powder, stir-fry evenly, pour in the green garlic and fry until fragrant. Sprinkle in the tea leaves and leave the pot.
Tips:
1. The tea water must be completely cooled before it can be used to marinate shrimp. The tea water can remove fishy smell and increase freshness.
2. Marinate the shrimp for at least half an hour in advance to taste.
3. Before dipping the starch, it is best to use kitchen paper to soak up the surface water of the shrimp, so that the starch is evenly dipped, and the oil will not be smashed when frying.
4. When frying the shrimp, be careful not to fry it for too long, otherwise the shrimp will shrink, as long as it is cooked (see the color for identification).
5. Don't throw away the drained tea. At least people who eat vegetables can understand why the flavor of this shrimp is so special.
