Ingredients for Crispy Shrimp: 12 shrimp, 100g baby cabbage, red chili to taste, garlic and ginger to taste. Seasonings: cooking oil, salt, monosodium glutamate, light soy sauce, and broth.
Method:
Step 1: Prepare the ingredients. Clean the shrimp and remove the shrimp line for later use;
Step 2: After boiling water in a pot, put the cleaned shrimp in and blanch until they just change color, then remove and drain the water; (Remove the shrimp heads and feet to prepare for the next step)
Step 3: Heat the pot and add two spoonfuls of oil, maintaining medium heat, put the blanched shrimp in and stir-fry for half a minute;
Step 4: Push the shrimp to one side, add minced garlic, minced ginger, and minced red chili to sauté until fragrant, the garlic should be slightly golden, do not overcook;
Step 5: Add 2 spoonfuls of light soy sauce, a pinch of monosodium glutamate, and a teaspoon of salt, switch from medium heat to high heat, and serve when the bottom of the pot is almost dry. (The chili is very pungent, make sure to turn on the range hood!)
Step 6: Finally, blanch the baby cabbage in broth to cook and use it for plating;
Step 7: Place the baby cabbage at the bottom and put the stir-fried shrimp on top.
Cooking Tips for Crispy Shrimp: 1. After adding light soy sauce, make sure to switch to high heat to stir-fry the shrimp, quick and intense stir-frying can produce a crispy texture and lock in the freshness;
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Hunan Cuisine’ to directly view my recipes!
