Grass shrimp 150 grams
1 small can of canned pineapple slices
Lemon 1/2 stars
A. 1/6 teaspoon salt
Protein 1 tablespoon
1 tablespoon cornstarch
B. 2 tablespoons salad dressing
Fine sugar 1 tablespoon
C. cornstarch 1 cup
1. Wash the shrimp, drain the water from the shrimp back cut open with a knife (to a depth of about 1/3), with seasoning A grasping uniform and pickled for about 2 minutes.
2. Pressure lemon juice and seasonings B and mix thoroughly into the sauce; sliced pineapple dry soup calendar spare bottom plate and serve.
3. Starting from the pan, heat the oil to about 150 ℃, in practice shrimp wrapped in dry cornstarch 1, the next pan fried for about two minutes to crisp the surface, the pot and drain the oil.
The other from the pot after the wok, add shrimp practice 3, then topped with sauce and mix two approaches can be mounted on the practice of pineapple disc 2.