Recipe: Mustard oil, ingot, shrimp

Home Cooking Recipe: Mustard oil, ingot, shrimp

Notes:

The traditional oil-fired shrimp improved mustard oil ingots, ensuring that the taste is delicious. The amount of shrimp in the base is determined according to the number of people.

Ingredients:

Steps:

  1. Home Cooking Recipe: Open the base shrimp, the purpose is to naturally shrink into the shape of the ingot after the oil is fried, the knife goes down from the shrimp head and continues to the place close to the shrimp back.

    Open the base shrimp, the purpose is to naturally shrink into the shape of the ingot after the oil is fried, the knife goes down from the shrimp head and continues to the place close to the shrimp back.

  2. Home Cooking Recipe: Hot pot hot oil, oil poured more, the oil temperature is 70% to 80%, seeing the oil is almost blue

    Hot pot hot oil, oil poured more, the oil temperature is 70% to 80%, seeing the oil is almost blue

  3. Home Cooking Recipe: The first wave of fried shrimp, about 15-30 seconds, the shrimp is fished out, this time the shrimp should be in a state of separation of the shell meat.

    The first wave of fried shrimp, about 15-30 seconds, the shrimp is fished out, this time the shrimp should be in a state of separation of the shell meat.

  4. Continue the hot oil, the oil is higher than the first wave, start the second wave of fried shrimp, pour out the oil together for about 15 seconds, the shrimp oil

  5. Take a little bit of the bottom oil of the fried shrimp, add two tablespoons of sugar and a little salt, stir fry, add a little water, until the mash is opened, it is caramel

  6. Shrimp, simmer the juice, put about one or two spoonfuls of mustard oil before the pan, stir fry evenly to the pan

Tips:

If you like the mustard taste, you can add some mustard oil.


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