The practice of this kind of breadcrumbs and garlic in this typhoon shelter is very lively and festive. It is a good idea to come to the guest to do this at home. It is not difficult to learn. . . After learning, you can change everything with the pattern, shrimp, crab, oh, eggplant. . . . Taobao shop: Xiaoyu private kitchen http://xiaoyusichu.taobao.com
After washing the shrimp, remove the shrimp line and dry the water.
Then add a pinch of salt and white wine and marinate for 10-15 minutes.
The oil pan is heated to 180 degrees, and the marinated shrimp is fried to a red color. The reason why you should choose a shrimp that is not too big is because it can be fried once, and the skin can also be fried. If it is too big, it will be too much. The degree of maturity is different, so it is not recommended. The fried shrimps are taken out and placed on the blotting paper for later use. Regarding the oil of fried shrimp, I suggest that you prepare a single oil, which is specially used for frying shrimp. After it is fried, it can be cooled and filtered. The next time you can fry the shrimp twice, then filter it clean. It is a good shrimp oil. Used to mix noodles, very good.
Heat the wok, then pour the oil, heat the oil in a hot pot, stir fry under the minced garlic, stir fry until you can smell the scent. This step of frying garlic is very important. The oil temperature is too high. The garlic is easy to paste. There is no fragrance, so it is necessary to fry the hot pot.
After smelling the garlic, put the breadcrumbs and stir fry until golden brown. Be quick, don't be lazy, stir up the diligence, be sure to pay attention, don't fry, because the breadcrumbs become golden yellow is a matter of a few seconds, then quickly paste, and if you don't pay attention, you will give up.
After seeing the breadcrumbs turn golden, pour the shrimp into the pot, add the sugar and salt, stir fry evenly and let the pan out.