MySheen

Dry fire depends on prawns

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, Color and fragrance: pink, bright, tender, sweet and salty. Main ingredients: 500 grams of net prawns excipients: 2 grams of ginger, 50 grams of oil, 30 grams of cooking wine, 2 grams of salt, 7 grams of monosodium glutamate, 25 grams of vinegar, 40 grams of sugar, the right amount of soup. Make: 1), split the shrimp in two from the middle; 2), put oil and ginger in the pan, fry the shrimp in oil, cook wine, add soup, salt, sugar, monosodium glutamate and vinegar, gently smash the shrimp head with a spoon.

Color, fragrance:

Pink and oily, fresh and tender, sweet and salty.

Main ingredients:

500 grams of net prawns

Excipients:

2 grams of ginger slices, 50 grams of oil, 30 grams of cooking wine, 2 grams of salt, 7 grams of monosodium glutamate, 25 grams of vinegar, 40 grams of sugar, the right amount of soup.

Production:

1) separate the shrimp from the middle

2), sit in the pan and put oil, ginger, shrimp in oil, cook wine, add soup, salt, sugar, monosodium glutamate and vinegar, gently hit the shrimp head with a spoon, produce red oil, the heat is cooked thoroughly, the juice is sticky red and bright, turn the pan, turn the oil, and get out of the pan.

Operation key:

Find a good mouth and master the time of the fire. Shrimp is not fresh, you can add less edible red pigment, but not more.

 
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