Recipe: Spanish garlic prawns

Home Cooking Recipe: Spanish garlic prawns

Notes:

Fast and delicious feast, French and Frenchman! Simple and rude label ~ photo is not beautiful, you can not allow you to shoot on the second light to feed more than ten mouths in a small kitchen for ten minutes, Spanish garlic prawn is definitely worth trying, no complicated process, a while Come out a big pot, taste authentic, especially a pot of olive oil, blending the aroma of dill prawn garlic, licking the French stick is simply delicious! ! !

Ingredients:

Steps:

  1. Home Cooking Recipe: The prawn goes to the head, peels the shell, and leaves the tail without peeling. Open the back to the shrimp line.

    The prawn goes to the head, peels the shell, and leaves the tail without peeling. Open the back to the shrimp line.

  2. Home Cooking Recipe: Heat the pot and heat it. Be sure to pour in half a bottle of olive oil. Be sure to let the oil go. The amount of oil should be enough to completely submerge all the prawns. It looks like a soup. A large amount of garlic petals, almost the amount of the bottom layer of the pot can be smashed, and the oil is burned and thrown into the pan and fried.

    Heat the pot and heat it. Be sure to pour in half a bottle of olive oil. Be sure to let the oil go. The amount of oil should be enough to completely submerge all the prawns. It looks like a soup. A large amount of garlic petals, almost the amount of the bottom layer of the pot can be smashed, and the oil is burned and thrown into the pan and fried.

  3. Home Cooking Recipe: Add a small amount of pepper, black pepper and fragrant leaves to fry the scent

    Add a small amount of pepper, black pepper and fragrant leaves to fry the scent

  4. Home Cooking Recipe: Pour the prawns at this time, and look at the oil in the picture is probably this submerged state.

    Pour the prawns at this time, and look at the oil in the picture is probably this submerged state.

  5. Home Cooking Recipe: Add a dill and let the aroma of dill melt into the oil and ingredients.

    Add a dill and let the aroma of dill melt into the oil and ingredients.

  6. Home Cooking Recipe: When the prawns turn red and curl naturally, the dill is deep-fried and then chopped with chopsticks. Then, according to your taste, the appropriate amount of salt is added. The garlic prawns are ready. You can put a small dill on the surface before eating.

    When the prawns turn red and curl naturally, the dill is deep-fried and then chopped with chopsticks. Then, according to your taste, the appropriate amount of salt is added. The garlic prawns are ready. You can put a small dill on the surface before eating.

  7. Home Cooking Recipe: This must be! ! Be sure to cut a bag of bacon. After the prawns are finished, the oil in the pot can be directly eaten with the baguette. It tastes good to fly. Who knows who to eat! ! The garlic at the bottom of the pot also remembers to eat, taste one! level! Baton! !

    This must be! ! Be sure to cut a bag of bacon. After the prawns are finished, the oil in the pot can be directly eaten with the baguette. It tastes good to fly. Who knows who to eat! ! The garlic at the bottom of the pot also remembers to eat, taste one! level! Baton! !

Tips:

1. Please remember more than three: olive oil must be more! There must be more garlic! There must be more bacardons! many! many! You now feel that it is very sinful to lick olive oil directly. If you really eat it, you will feel that one bagu is not enough! ! ! 2. This dish is absolutely suitable for people to do more party, just a large pot is very good operation, the finished product is both seafood and staple food, and the flavor is very authentic, it is a natural success! !


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