Spicy diving shrimp

Spicy diving shrimp

Introduction:

"I ate it once in a restaurant. At first, I was attracted by the name - diving shrimp, a very attractive name. After coming up, the dish is as it's called. It's very attractive. The shrimp is immersed in the red oil soup. It's a kind of temptation to make your mouth water. After eating it, I realized that it was a kind of boiled dish. The shrimp was wrapped in red soup. It was like jumping into the water and swimming. It looked like a real image. It's not too hard to think about doing it yourself. A few days ago, the child also mentioned that he wanted to eat the diving shrimp, so he thought about the taste and made it blindly. Although it's not as heavy as the taste of the restaurant, it's still very tempting! "

Production steps:

Step 1: prepare all the ingredients.

Step 2: prepare the seasoning.

Step 3: Boil the water in the pot, blanch the cleaned Flammulina velutipes and drain the water.

Step 4: blanch the bean sprouts.

Step 5: blanch the prawns,

Step 6: take a large bowl and put the Flammulina velutipes, soybean sprouts and cucumber into the bottom of the bowl.

Step 7: Fry pepper and Zanthoxylum bungeanum in a frying pan, then remove the ingredients and set aside

Step 8: add the hot pot seasoning and Pixian bean paste.

Step 9: stir fry until the red oil and fragrance come out.

Step 10: saute onion, ginger and garlic.

Step 11: pour in the shrimp and stir fry.

Step 12: add appropriate amount of water.

Step 13: add soy sauce.

Step 14: add sugar.

Step 15: add cooking wine.

Step 16: cook for 5 minutes, add a little salt and chicken essence to improve the taste.

Step 17: add sesame oil to another pan and heat.

Step 18: pour the cooked shrimp into a large bowl with Flammulina velutipes.

Step 19: top with fried pepper and Chinese prickly ash, mashed garlic and coriander.

Step 20: pour hot oil in.

Materials required:

Cooked Arctic shrimp: 500g

Flammulina velutipes: 100g

Soybean sprouts: 50g

Cucumber: 50g

Scallion: right amount

Ginger: right amount

Red pepper: 2

Chinese prickly ash: 5g

Big material: 3

Garlic: 8

Hotpot seasoning: 30g

Pixian bean paste: 30g

Soy sauce: 15g

Cooking wine: 20 ml

Sugar: 2G

Coriander: moderate

Note: shrimp can be used live shrimp can also be, at will. I use frozen shrimp, so blanch it with boiling water to remove some moisture. I remember some parents asked me what kind of hot pot seasoning to use. In fact, I have used many kinds of seasoning, but I think the most delicious seasoning is this kind of Laoganma hot pot seasoning. Because of the vegetable oil flavor, it has less butter flavor than the original hot pot seasoning, and it's not very tasty. Now I basically use it to make Sichuan cuisine. This time I'll share it with you.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: medium spicy