台式柠檬虾：Table lemon shrimp

"COFCO gift vouchers, in addition to beef, also chose the Ecuador white shrimp. This kind of shrimp doesn't look the same as the domestic white shrimp, and it eats the same, but the taste is much sweeter at the same price.

It is said that they are fishing after boarding, after rinsing, impurity removal, grading and weight, then live jelly, 15 minutes to -55 degrees Celsius, to ensure freshness and nutrition. In this way, even if it is not fresh shrimp, it will retain the taste of fresh shrimp.

Before looking at the Taiwan food program, I saw a Taiwan chef to make a lemon shrimp, and the effect was super delicacy. It was very appetizing.

The sweet and sour lemon juice and the fresh sweet shrimps, one layer of captive to the bottom of your tongue tip tongue, nothing, can be more satisfied than eating shrimp it...

He was using Thailand prawns, bigger than ordinary shrimp. But this time I use the Ecuador white Xialai, and adjusted according to their own practices, to slightly changed some, the taste is made the same praise, even the father mother are full of praise.

I love to eat chicken, to eat cattle, to eat fish, and to eat sheep, but I love shrimp more - I love shrimp and don't stop me.





小窍门

1. 原料用的厄瓜多尔白虾，本身有咸味，所以做时没有用到盐，用其它虾做，可以在腌虾时加适量盐。
2. 柠檬汁最后放即可，先放加热后易挥发，酸甜就不浓了。
   使用的厨具：炒锅
   所属分类： 老人 热菜 台湾美食 家常菜 学生