Ingredients: fresh shrimp, fresh garlic, onion, small red pepper, salt, white sugar, cooking wine, steamed fish, soy sauce and pepper salad oil

Practice

1.

2. add 75g salad oil to the pot, add half of minced garlic, and simmer with low fire. when the garlic turns light golden yellow and crispy at the mouth, pour it back into the remaining minced garlic bowl with the boiled oil, then add red pepper, salt, sugar, cooking wine and pepper and mix well.

3. Put the shrimps neatly on a plate, add garlic, steam for six minutes, take them out, pour steamed fish black bean oil on the steamed shrimps, sprinkle chopped green onion, and pour hot oil (or garlic oil).

Tips

1. When cooking minced garlic, the oil temperature should be well controlled, and it should not be too high. The garlic flavor should be boiled out slowly and the minced garlic should be crisp.

2. Shrimp is easy to slip when it is split, so it can be placed on a clean cloth or pressed with a cloth. After being cleaned, make three or four cuts on the belly of the shrimp, so as to prevent the shrimp from bending after steaming.

3. When seasoning garlic, pay attention to the amount of salt. If an appropriate amount of salt is released during pickling, the amount of salt added in garlic should be properly controlled, otherwise it will be too salty if it is seasoned too much.

4. When steaming, be sure to wait for the water to boil before steaming, so that the ripening time is fast and the freshness of shrimp meat is guaranteed.

Jiuxiang Jiujie Shrimp

Ingredients:

Jiujie Shrimp, home-brewed medicinal liquor, and fried olive oil

Practice:

1. Wash the shrimp and remove the feet.

2. Heat oil in a hot pot and add prawns.

3. Pour the wine into the pot evenly.

4. Cover and simmer over low heat.

5. Turn over after changing color.

6. When the pan is fried, open the lid, add some salt, flavor with monosodium glutamate, turn on the fire, and drain the juice in the pan slightly.

Sichuan spicy nine-node shrimp

5g fresh nine-node shrimp, 2 tablespoons (3g) slightly crushed dry pepper, 1 tablespoon (15g) pepper, 1 tablespoon (15g) shredded garlic, 1 tablespoon (15g) hot sauce, 1 tablespoon (15g) celery, 2 tablespoons (3ml) yellow wine and 1 teaspoon (5g) starch 2. 1 tablespoon of white sugar (15g) 1/2 teaspoon of salt (3g) soy sauce

1 tablespoon (15ml) 2 tablespoons of Zhenjiang balsamic vinegar (3ml) 1 tablespoon of chives (15g) 1 teaspoon of sesame oil (oily food) (5ml) 1 bowl of oil (25ml actually consumed)

The packed fresh nine-section shrimp is put in the bowl.

when the oil in the frying pan is heated to 4% heat by medium fire (you can feel slight heat when you put the back of your hand on the frying pan), add the marinated nine-section shrimp, stir-fry until the shrimp turns red, and immediately remove and drain the oil.

leave 2 tablespoons (3ml) of base oil in the pan, saute dried Chili, prickly ash, garlic, shredded ginger and celery, add Haoji Tianfu Sanbao hot sauce and stir-fry for 3 minutes, and stir-fry the fragrance and red oil.

put the fried nine-section shrimp into the pot, stir-fry with soy sauce, salt, white sugar and Zhenjiang balsamic vinegar, and pour a little boiling water along the edge of the pot. Simmer over medium heat for a while. When the soup is thick and the water is basically dry, sprinkle with shallots and pour sesame oil.

Tips: Nine-section shrimp should be trimmed with whiskers, feet and the tip of the mouth in advance, cut off from the back with scissors, and remove the black gut.

when frying shrimp, you should turn it as little as possible, so as not to disturb the appearance of the shrimp. Professional chefs generally use the skills of "pushing spoon" and "tipping spoon", which is for this reason.

Dry-fried shrimp with nine knots

Shrimp with nine knots is named because it has a deep and shallow horizontal grain on its body, and there are obvious white patterns with nine knots after cooking. In addition to its beautiful appearance, nine-section shrimp is not small, and its meat is refreshing and elastic, so it is very popular.

ingredients: 2 tablespoons pure sesame oil, 1 tablespoon monosodium glutamate in half a small bowl of salt, 3 tablespoons white sugar in chicken essence, 1 catty onion and 6 ginger +1 slices in soy sauce (coloring and refreshing)

Practice

1. Prepare 6 shallots and wash them. Cut about 1 slices of ginger for use.

2. Dry the pan first, and pour in nearly 2 tablespoons of pure sesame oil.

3. Add 1-2 tablespoons of vegetable oil for cooking. I use sunflower seed oil.

4. Put the chopped green onion (scallion) and ginger slices in the oil pan and fry them, which is more fragrant.

5. Wash the nine-section shrimp and pour it into the pot to stir fry.

6. Seasonings to be prepared: salt, monosodium glutamate, chicken essence, sugar, soy sauce, soy sauce and carved wine. Pour into a bowl and stir all the time to blend them.

7. Then, mix the seasoning and pour it into the pot until the prawns are almost submerged. Cover and burn.

8. until the soup is almost dry and there is a little left, change the fire to slow fire until the shrimp is slightly burnt.

9. until the shrimp is slightly burnt and can smell a little burnt, sprinkle with chopped green onion, then turn off the heat and serve.

1. It looks a little mediocre, so don't bother to sell it, but the taste is definitely worthy of your praise.