In ancient China, there was a fried and cooked shrimp section, which has very high nutritional value and is very popular. The fried and smoked shrimp section with curry is a famous French dish which is very popular and widely spread in various cold dinners or wine parties.
Practice:
1. Peel carrot, onion, ginger and celery, wash and cut into slices.
2. Put 200g of lettuce oil, cilantro, capsaicin and dried chilli on the frying plate, heat it up, then put carrot, onion, celery and ginger into the frying plate, stir fry until the onion turns yellow, put curry powder into the frying plate, stir fry the curry powder to make it fragrant, put tomato sauce into the frying plate, wait for the water in the ketchup to stir fry, pour in chicken clear soup and 5g of refined salt and monosodium glutamate, change the heat to half of the juice, remove the heat, and over Luocheng curry sauce.
3. Then remove the head, tail and excrement line of prawns, wash them, divide them into two parts, and mix 5g of salt and cream.
4. Put the lettuce oil in the pot, heat it in medium heat, fry the prawns into golden yellow, take it out, put it into the small stew pot, put the curry oil into the stew pot with prawns, simmer for 3 minutes, when the juice thickens and the yellow oil appears, put it into the pot.