Shrimp cooked in white wine
Overview
As a spontaneous cook, my cooking principle is to depend on my mood. When ideas or wishes come, no one can stop me. It’s also because you can follow your heart and how much to add to each item depends on your feelings and experience. Only when you are happy when you make it, will you be happy when you eat it.
Tags
Ingredients
Steps
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Wash and prepare the ingredients.
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Melt frozen shrimp in cold water.
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Cut the carrots and bell peppers into small cubes, pound the garlic and mince it into minced garlic. Remove the shrimp devein and I also remove the shrimp heads for convenience when eating.
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Heat the wok over high heat.
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Put your hand on top of the pot. When you feel that the temperature of the pot is very hot but not yet hot, add oil and turn the pot quickly to spread the oil on the wall of the pot. Vegetable oil can be used. You can use the oil according to your own taste. The amount should be small enough to cover the bottom of the pot.
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Add the diced carrots and bell peppers to the pot and stir-fry quickly.
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After frying for a minute or two, add minced garlic and stir-fry in time.
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Add the minced garlic and stir-fry until the aroma comes out, then add the shrimp.
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Stir fry constantly.
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Fry the shrimp until both sides have changed color and when the middle is still transparent, add the white wine. When pouring, pour it downward along the wall of the pot, do not pour it into the middle. I added too much this time, just enough to cover the shrimps.
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Add salt in time after white wine. The principle is to err on the side of less than too much. Stir a few times to mix the salt evenly.
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After adding salt, turn to high heat and reduce the soup. But don't burn it dry, leave a little soup. If you don't know enough salt, you can taste it. If it's too salty, add more and mix well.
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Take the soup out of the pot promptly after collecting it. It goes well with beer or white wine.
