How to make garlic shrimp? A detailed explanation of the special cooking techniques

Shrimp can be cooked in many ways - blanched, Maggi-style, and more - and all of them let you taste the freshness of the shrimp.

Sea shrimp have sweeter, more savory flesh, and when prepared Maggi-style, it feels like "a bite of crispness." Paired with basil, it is so fragrant.

Maggi-style sea shrimp with basil uses frozen fresh sea shrimp. They are not very large, which makes them suitable for Maggi-style preparation. (It is best to remove the shrimp vein.) Remove the shrimp heads, pour oil into the pan, and pan-fry over high heat until the shrimp are crisp and fragrant. Then add minced garlic and chili and stir-fry until fragrant, add soy sauce and stir-fry until flavorful, and finally add basil and stir-fry until fragrant. Maggi-style sea shrimp is crisp and fragrant even when eaten cold, and the fragrance of the basil is even stronger.

Using medium shrimp to make garlic shrimp also gives that crisp, fragrant sensation, and it is simple yet delicious.

Peel the medium shrimp, remove the shrimp vein, and marinate briefly with a little salt and lemon juice. Make a slit in the middle of the shrimp flesh, thread the shrimp tail through to hold its shape, coat lightly with cornstarch, deep-fry in oil until cooked, and arrange on a plate; fry the minced garlic into golden garlic and sprinkle it over the shrimp flesh, then add a little black pepper.

Prepared this way, it has not only the freshness of the shrimp but also a very rich garlic aroma, and every bite is full of meat.