【Spicy Shrimp】Moisturize your stomach eroded by summer

Overview

Spicy shrimp, a well-known Sichuan dish, is loved and hated by Cantonese people. When eating it, they want to use their hands and feet, but after eating, their throats are filled with smoke and their throats are hoarse. I think autumn is the season for eating spicy shrimps. At this time, the shrimps are big, fat, firm and crispy. The most important thing is to spend a small amount of money and eat deliciously. Served with crispy and sweet autumn lotus roots and refreshing cucumbers, the color and luster are tempting before they are even served, and the aroma fills the air, making people want to stop! When I say this, does it sound very thoughtful? I have always admired the inventor of Sichuan cuisine. The combination of meat and vegetables always goes well, such as boiled pork slices with bean sprouts and cucumber, and spicy shrimp with lotus root and cucumber. It is always irresistible. No wonder it has become the darling of the dining tables in the south and north. Taking advantage of the shrimp season, it’s time to make a pot of spicy shrimp to moisturize your stomach eroded by summer.

Tags

• hot dishes
• home cooking
• seafood
• celery
• cucumber
• dried chili pepper
• fresh shrimp
• garlic cloves
• lotus root
• oil
• onions
• pixian douban
• sugar
• zanthoxylum bungeanum
• ginger
• salt and pepper
• soy sauce

Ingredients

Steps

1. 1 Materials are ready

   

2. 2 After washing the shrimps, use kitchen scissors to cut the backs and tails of the shrimps, remove the shrimp threads, and dry the water with kitchen paper. Be sure to dry the water, otherwise the oil will crackle, which is very scary

   

3. 3 Cut the cucumber and celery into sections, cut the lotus root into thin slices, dice the green onions, and slice the ginger and garlic. Make sure to dry the cucumber and lotus root

   

4. 4 Cut the dried chilies into short lengths, and prepare Sichuan peppercorns and Pixian watercress

   

5. 5 Heat the oil in the pan until it is 50% to 60% hot. Add the drained shrimps and fry until golden and curled. Take them out. Continue to heat the oil in the pan. When the oil temperature reaches 70% to 80% hot, add the shrimps and fry for 30 seconds again. This way the fried shrimps will be crispy on the outside and tender on the inside

   

6. 6 Then pass the lotus root through oil and try it. The taste will definitely be different

   

7. 7 Cucumbers also need to be oiled

   

8. 8 Leave a little base oil in the pot, add ginger, garlic, scallions, dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then add Pixian bean paste and stir-fry until red oil appears

   

9. 9 Add the fried shrimps, pour in soy sauce and stir-fry evenly

   

10. 10 Add lotus root and cucumber and stir-fry evenly

    

11. 11 Sprinkle in sugar and salt and pepper and stir-fry evenly

    

12. 12 Finally, add the celery, stir-fry for a while and then take it out of the pot. The fragrant spicy shrimp is ready