Food value
Hot and sour shrimp
Ingredients: chutney, stone buckwheat ("buahkeras" candlenut, 6), galangal
"lengkuas" hardginger (20g), 1/2 thumb long ginger, fresh red pepper (10 pieces), scallion ("belacan", 20g), shallot (200g), lemongrass (1 piece) .
main course
Prawns (30, about 1 kg), tamarinds (tamarindassam, 4 tablespoons), 1 liter of water, sugar (1 tablespoon), salt (1 teaspoon), tomato (2 pieces), yellow pear (2 pieces) cut into small pieces and vegetable oil (6 tablespoons).
practice
1. Prepare the sauce first. The ginger and shallots are peeled and cut into thin slices. The red peppers are also sliced ​​and soaked in water for 2 to 3 minutes.
2. Drain and crush all of the above materials (available with a grinder).
3. Dry Tamarind's “A Ginseng†and retain its juice. The residue can be lost.
4. Pound citronella and mix it with sauce.
5. Heat, pour the oil, heat the oil, add the sauce until the oil is dried. Take 5 to 8 minutes.
6. Add tomatoes, yellow pears, tamarind, “Agasam†water, salt, and sugar. Cook for 8 minutes and add prawns. Slowly boil over medium heat until the shrimp is ready to serve.
Packing Net or Glass Bottle Net
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