Authentic Practice of Guangdong Eggplant Juice Shrimp

Category: Cantonese cuisine

Authentic Practice of Guangdong Eggplant Juice Shrimp

Efficacy:

"Many families have at least one shrimp dish during reunion dinners and festivals. Shrimp is called "Ha" in Guangdong. It symbolizes laughter, happiness and liveliness. Shrimp with eggplant sauce is a classic Cantonese dish with a sweet sauce on it. It tastes good enough to lick your fingers. Students who haven't eaten before will come and see how it works.

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Preparing food ingredients
Preparing seasonings
Tips:

1. Drain as much water as possible to prevent splashing of oil without removing shrimp shells. 2. The cooking process is fast, so all ingredients should be prepared in advance. 3. Oil must be very hot in order to make authentic eggplant juice prawns. By putting a small piece of ginger in the pot to test the temperature of the oil, if there is a dense foam around the ginger, the oil is hot enough now.

STEPS: Procedures of prawn with eggplant juice
  • 1. Cut off the legs and antennae of shrimp with kitchen scissors and remove the shrimp thread. Rinse with clean water, wipe with paper towel and put in a bowl with proper salt.

    1. Cut off the legs and antennae of shrimp with kitchen scissors and remove the shrimp thread. Rinse with clean water, wipe with paper towel and put in a bowl with proper salt.

  • 2. In a small bowl, add 10 grams of sugar, 30 grams of tomato sauce, 15 grams of oyster oil and rice wine, 3 tablespoons of water, and mix into tomato juice. Set aside.

    2. In a small bowl, add 10 grams of sugar, 30 grams of tomato sauce, 15 grams of oyster oil and rice wine, 3 tablespoons of water, and mix into tomato juice. Set aside.

  • 3. Heat oil over medium heat in a pan. Once the oil gets hot, put the prawns in turn with long pliers or wooden chopsticks. Don't crowd the prawns in the pot. If necessary, it can be divided into two batches and three batches of fried shrimp. During the frying process, the shrimp is turned over continuously until the shrimp is eight ripe. Remove prawns and drain them on kitchen paper to absorb oil.

    3. Heat oil over medium heat in a pan. Once the oil gets hot, put the prawns in turn with long pliers or wooden chopsticks. Don't crowd the prawns in the pot. If necessary, it can be divided into two batches and three batches of fried shrimp. During the frying process, the shrimp is turned over continuously until the shrimp is eight ripe. Remove prawns and drain them on kitchen paper to absorb oil.

  • 4. Re-pour 2-3 tbsp oil and heat. Stir-fry garlic and ginger slices over high heat. Pour in tomato juice and turn to medium heat. Stir-fry prawns until they are evenly coated with eggplant juice and cooked well. Decorate with chopped onions.

    4. Re-pour 2-3 tbsp oil and heat. Stir-fry garlic and ginger slices over high heat. Pour in tomato juice and turn to medium heat. Stir-fry prawns until they are evenly coated with eggplant juice and cooked well. Decorate with chopped onions.

Here is another SECRET: Nutritional Secret Language

Because the shrimp with eggplant juice contains more oil after frying, people who lose weight should not touch it.

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