1. Golden Yuxian, Lucky Bamboo Shoots and Shrimp, Qingzhu Shrimp Balls, Yuzhu Qinghai, Bamboo Fresh, Green Bamboo Qinghai Shrimp Balls.
2. The name of the dish is salt and pepper shrimp
Cantonese cuisine
Characteristics
The outside is burnt and spicy, and the meat is soft and delicious
Ingredients
500g fresh medium shrimp, 15g Huai salt, 25g chili, 1000g peanut oil, 25g net coriander
Production process
1. Wash the medium-sized shrimps with water, first cut off the shrimp whiskers and shrimp gun, remove the debris under the gun, cut off the shrimp claws and copepods, and dry them. Cut the peppers into rice grains. 2. Heat the wok over high heat, add peanut oil, heat until it is 50% hot, soak the oil in the sea until it is medium-cooked, and drain the oil with a strainer. 3. Return the wok to high heat, add the medium-sized shrimps soaked in oil and fry for a while, add Chinese Huai salt and auxiliary peppercorns, stir-fry until cooked, place on a plate, pile into a mountain shape, surround with coriander and serve. Note: Huaiyan salt: Heat the wok over medium heat, add 500 grams of refined salt, stir-fry until it is hot and makes a sound, remove from the fire, pour in 20 grams of five-spice powder, and mix well.