Stir-fried shrimp in typhoon shelter

Overview

Stir-fried shrimp from the typhoon shelter with a strong aroma of crispy garlic and crispy green onion are stir-fried over high heat to bring the aroma completely into the open-backed shrimp. The crispy ingredients and springy shrimp meat make this dish rich in texture, satisfying not only the taste, but also the smell. Typhoon shelter cuisine originated from Hong Kong and Taiwan. The so-called typhoon shelter is what we generally call a typhoon shelter. Once fishermen along the coast of Guangdong encounter strong winds and waves while fishing, they can only choose to go to the typhoon shelter to escape the wind and waves. During this period of inability to make a living, the fishermen had no choice but to use the freshly caught seafood to cook and cook on site to prepare delicious delicacies for the guests. This is the origin of typhoon shelter cuisine. It can be seen that the specialty of typhoon shelter staple food is extremely delicious food. In the typhoon shelter cuisine, you can always taste the freshest and finest seafood. With the changes of the times, the typhoon shelter used to specialize in seafood, porridge, noodles, noodles, fruits, drinks, etc., and there were some singing boats with singers singing and musicians accompaniment in the typhoon shelter, and then evolved into a gathering place for Hong Kong citizens today. The essence of Typhoon Shelter cuisine is the unique flavor of minced garlic. What is special about this kind of minced garlic is that it is sweet and caramelized, crisp but not burnt. The garlic flavor is mixed with spicy and black bean flavors, making it more appetizing the more you eat.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• meat dishes
• chinese cuisine
• old man
• hong kong food
• summer recipes
• dinner
• banquet
• bread crumbs
• chives
• cooking wine
• dried chili pepper
• dry starch
• oyster sauce
• shrimp
• tempeh
• garlic
• salt
• small onions

Ingredients

Steps

1. 1 Cut off the shrimp whiskers and use a shrimp gun, cut the back and remove the intestines, add salt, cooking wine, and dry starch to marinate for a while.

   

2. 2 Dice the onion, mince the tempeh, mince the garlic, and cut the dried chili pepper and chives into small pieces.

   

3. 3 Fry the bread crumbs until lightly browned and crispy, and quickly remove them.

   

4. 4 Heat the oil pan until it is 60% hot, pour in the minced garlic and fry slowly over low heat.

   

5. 5 Fry until it floats on the oil surface and turns slightly yellow, remove and drain.

   

6. 6 Heat the oil pan until 70% hot, pour in the shrimp and fry until it changes color and the shrimp body swells, remove and set aside.

   

7. 7 Heat a little oil in a pot, add chopped onions, chopped black beans, and dried chilies and stir-fry until fragrant.

   

8. 8 Add the fried shrimps, garlic granules, and bread crumbs in sequence, and stir-fry a few times.

   

9. 9 Add oyster sauce and salt and stir-fry evenly.

   

10. 10 Turn off the heat and sprinkle in chopped green onions.