Fried shrimp with chili peppers

Fried shrimp with chili peppers

Cantonese cuisine commonly used seasoning "chili boy" is spicy, bright red, refreshing and not greasy, used to replace the northern ordinary chili sauce and shrimp collocation, using the "fried cooking" method, the color of the dish is bright red, crisp and sweet and spicy.

raw material:

200 grams of shrimp, 100 grams of onions, 50 grams of green and red pepper strips.

seasoning:

American chili pepper 12 grams, salt 2 grams, white vinegar 30 grams, sugar 20 grams, red oil 10 grams.

Production Process:

1: Cut the onion into strips. Remove the sand line from the head of the shrimp, add salt, monosodium glutamate, chicken essence, cooking wine to marinate, pat the corn starch, fry in 60% hot oil until the skin is crispy, and fish out the oil control.

2, the pot left the bottom of the oil heat, under the white vinegar, sugar, pepper, salt stir-fry well, add 20 grams of clear soup diluted and boiled, down into the onion shredded, green and red pepper strips, shrimp quickly turn well, pour red oil out of the pot into the iron plate can be served.

Production key:

The shrimp should not be too thick, otherwise the taste is not crisp enough; the shrimp should be fried in clear oil, otherwise the color is not refreshing enough.