Recipe: Cheese, South American Prawn

Home Cooking Recipe: Cheese, South American Prawn

Notes:

Among all the sea prawn, the prawn meat is tender, delicious and nutritious. Very popular! Every time I go to the restaurant to eat a big meal, cheese prawn is one of the must-order dishes, and the price is not affordable. If you do it yourself at home, you can eat it arbitrarily.

Ingredients:

Steps:

  1. Home Cooking Recipe: First, prepare 10 South American prawns. After washing, cut off the shrimp gun and shrimp, cut from the back of the shrimp, and remove the shrimp line.

    First, prepare 10 South American prawns. After washing, cut off the shrimp gun and shrimp, cut from the back of the shrimp, and remove the shrimp line.

  2. Home Cooking Recipe: Put the open prawns alternately on the baking sheet, evenly sprinkle & smear Shanghai salt, freshly ground black pepper, and chopped garlic

    Put the open prawns alternately on the baking sheet, evenly sprinkle & smear Shanghai salt, freshly ground black pepper, and chopped garlic

  3. Home Cooking Recipe: Then sprinkle with mozzarella cheese

    Then sprinkle with mozzarella cheese

  4. Home Cooking Recipe: Preheat the oven 10 minutes in advance and bake for 15 minutes at 180 degrees (because the amount of roast is not enough, so go directly to the small oven)

    Preheat the oven 10 minutes in advance and bake for 15 minutes at 180 degrees (because the amount of roast is not enough, so go directly to the small oven)

  5. Home Cooking Recipe: Full of cheese scent, come to the glass of red wine and eat it. The weekend is so capricious.

    Full of cheese scent, come to the glass of red wine and eat it. The weekend is so capricious.

Tips:

1. South American prawns can be replaced with big prawns. Wood has sea salt, which can be replaced by ordinary salt. The taste is the same as the drop! ???? 2, the amount of seasoning used, can also be placed according to your favorite taste. 3, no mozzarella cheese broken, cut into cheese with cheese slices should be OK.


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