Brine shrimp is also called boiled shrimp.

Boil white water, not too much water, just enough to submerge the shrimp; put two green onion knots, three slices of ginger, a small spoonful of salt, add rice wine and cook for a while; pour the shrimp into the pot , boil until the shrimp turns red and bends; when placing it in a bowl, add a little bit of the shrimp pond and put onion knots and ginger slices.

Pour light soy sauce and vinegar into a small bowl and eat it as a dip. It tastes very delicious. 1》Fish-flavored prawns (picture)

Ingredients:

350g clean prawns, 40g soaked red pepper, 10g soy sauce, 3g refined salt, 30g sugar, 30g vinegar, 15g cooking wine, 15g minced ginger, 15g minced garlic, 25g chopped green onion, 2g MSG, 30g water bean powder, 50g dry bean powder, 2 eggs, 200g broth, 500g peanut oil ( Consumption 100 grams).

Preparation method:

1. Remove the heads and shells of the shrimp, remove impurities, sew a knife through the back of the shrimp, cut into two pieces, take out the black sand glands, and cut each piece into two pieces. Cut off, put into a bowl, add cooking wine, salt to taste, egg liquid and dry bean flour to make a paste, mix the shrimps evenly.

2. Take a bowl, mix soy sauce, sugar, vinegar, cooking wine, MSG, soup, and water bean powder into fish-flavor sauce.

3. Heat the oil in the pot until it is 60% hot. Add the shrimps one by one, fry them briefly and take them out. When the oil temperature rises, put them back into the pot and fry them until the surface becomes crispy.

4. Pour off the remaining oil in the pot, soak the chili peppers, stir-fry until red, add onion, ginger and garlic, stir-fry until fragrant, add fish-flavor sauce, stir-fry evenly, then add the shrimp segments, Stir well and serve on a plate. You can also stir-fry the fish sauce and serve it as a dip.

2》Shandong Cuisine Baihua Prawns

Features Elegant shape, delicious taste and rich nutrition.

Ingredients

250g fresh prawns, 25g chicken breast, 20g egg white, 15g ham, 15g yellow cake, 15g Nostoc, 15g red pepper peel , 15 grams of coriander leaves, 5 grams of refined salt, 15 grams of Shaoxing wine, 15 grams of green onions, 10 grams of minced ginger, 100 grams of clear soup, 5 grams of sesame oil, and 50 grams of starch.

Production process

1. Remove the backbone and sediment from the prawns, remove the dried shrimps, peel them into shrimp skins, remove the legs and leave the tail, wash them with clean water, cut them open from the belly, and use Cut it into 2/3 deep and connect the back.

2. Cut the meat with a cross cut knife and marinate it with refined salt and Shaoxing wine.

3. Cut ham, yellow cake, and red pepper skin into small elephant eyelids. Remove the fascia from the chicken breast, chop into a fine paste, add green onion, minced ginger, refined salt, Shaoxing wine, clear soup, and sesame oil and mix well to form a filling, spread evenly on the shrimp meat.

4. Put the egg white into a bowl and beat it into egg foam, add dry starch to mix it into egg paste, spread the egg paste on the surface of the prawn meat filling, and then add ham and red pepper. , cakes, coriander leaves, nostoc, etc. are decorated into colorful patterns, placed on a plate and placed in a cage, steamed over fire, taken out, drained of water, and placed on the plate. Add clear soup, refined salt to the wok, bring to a boil over high heat, skim off the scum, thicken it with wet starch to form a thick gravy, pour sesame oil and pour it on the shrimp. Serve.