How to make spicy and numbing shrimp with frozen cooked shrimp
Spicy and numbing shrimp is naturally more delicious when made with fresh shrimp.
If only frozen shrimp is available at home, it can still be tried; the flavor of spiced shrimp made from frozen shrimp is also quite good.
Ingredients:One box of frozen cooked shrimp, green beans sprouts in appropriate amount.
Seasonings:
(diced ginger), garlic paste,(fermented broad bean and chili paste),(dry Sichuan pepper), dry(dried chili pieces),(rich broth),(scallion flakes), fresh Sichuan pepper, water starch mixture,(monosodium glutamate), salt in appropriate amounts.Preparation: 1. Take out the frozen cooked shrimp and place it in a pot of cold water; bring to a boil over high heat, blanch until thoroughly cooked, then remove and drain.2. Clean the mung bean sprouts thoroughly with boiling water, then drain and set aside for later use.Cooking Steps: 1. Arrange blanched green bean sprouts in the center of a plate, surround them with shrimp, and prepare accordingly.
2. Heat oil in a wok, add diced ginger and garlic paste and stir-fry over low heat until fragrant; then add fermented broad bean and chili paste, dry Sichuan pepper, and dried chili pieces to continue stir-frying until fragrant.
3. Pour an appropriate amount of broth into the pot, bring to a boil, cover with lid, and simmer for 15 minutes before removing the residue and discarding it.4. Season the broth left in the pot with salt and monosodium glutamate; then add a small amount of water starch mixture to thicken slightly, pour over the shrimp. 5. Arrange appropriate amounts of dried chili pieces, scallion flakes, and fresh Sichuan pepper on the plate; then heat 1 tablespoon of high-temperature oil and pour it over them before serving.
2,green bean sprouts soaking and blanching the clean green bean sprouts in boiling water until cooked, then draining them to remove excess water for later use. Steps:
1 Arrange the blanched green bean sprouts in the center of a plate, surround with shrimp, and set aside.
2 Heat oil in a wok, add minced ginger and garlic, stir-fry over low heat until fragrant, then add, dried Sichuan peppers, and dried red chili peppers to stir-fry until fragrant.
3 Add an appropriate amount of chicken stock to the pot, bring to a boil, cover, simmer for 15 minutes, then remove and discard the residue.
4 Return the liquid in the pot, add salt and chicken essence for seasoning, then thin with water-starch and pour over the shrimp.
5 Place chili segments, green onions, and Sichuan pepper flowers on a plate, heat 1 tablespoon of high-temperature oil, and pour it over them before serving.
Take an appropriate amount of dried chili segments, scallions, and Sichuan peppers in flower on a plate. 2|Heat 1 spoon of high-temperature oil and pour it over them before serving.
