May seed shrimp is on the market, and the common practice in southern Jiangsu is white boiled, which is always a bit frivolous. I have invented this simple fried river prawn, which incorporates the concept of Hunan cuisine, and also abandons the spice of Hunan cuisine that is too heavy and easy to smash, and strives to preserve the original flavor of fresh shrimp. This dish is the light of life and the fire of desire when I am at the turn of my husband and I in spring and summer. I can’t wait to eat it. Every time I eat it, I feel that life is really beautiful, the world is beautiful, the Creator is so beautiful... I swear a little No exaggeration. Very simple, give it a try!
Wash the river shrimp. Try to buy the mother's seed shrimp in May. I have tried the taste of the male shrimp in two or three grades. (My bowl is doped with some shrimp because the stall owner has only a few seed shrimp left)
Choose this long strip of green pepper six or seven roots, go to the pedicle, cut to the end.
The amount and form of the ingredients is probably the same. Green peppers and ginger should be cut as much as possible. Be patient. Ginger is probably a big glimpse of the girl's index finger and thumb. A little chopped green onion.
Put the appropriate amount of oil in the hot pot, first fry the green pepper and ginger at the end of the fire to the next, then the river shrimp, stir-fry and then release the raw, you can put a little more than other dishes, more than a dozen milliliters.
Put a spoonful of salt and a small amount of chopped green onion. Start the pot.
1. In May, the seed shrimp (mother shrimp) has seeds on its stomach, yellow on the head, soft and tender shells, and very fresh; the prawns (with pliers) are hard and the taste is also much lighter. Always buy fresh. 2. Do not add vinegar or garlic, as these two things will interfere with the savory taste of the shrimp. 3. Because the raw material is the main seasoning, it must be better, about 10 yuan a bottle, the taste of three or four bottles is definitely a lot worse. The Lee Kum Kee I usually use is fresh or delicious. 4. Don't lick the amount of green pepper. The green pepper and bibimbap in this dish is also a must!