The combination of dried shallots, shallots, and Roche shrimps is mainly to let the shrimps absorb the scent of the onions. Because the unique scent of Allium is derived from a volatile oil, it is a tearful chemical. After cooking, the onion not only has a pungent taste, but also imparts flavor to the ingredients.
Materials: 400 grams of Roche shrimp, 2 pieces of star anise, 50 grams of spring onion, 20 grams of dried onion, head pumping, sugar, oyster sauce, Shaoxing wine, lemon juice, peanut oil and the appropriate amount.
Method: Roche shrimp remove the shrimp feet, wash and drain water for use.
Uncover the oil, saute the octagon, add the Roche shrimp until it is colored, then dry the onion, add the appropriate amount of the first pumping, a little sugar, and oyster sauce. After careful stir-fry, add a little Shaoxing wine, lemon juice, and then the scallion. The fire stirs for a moment.
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