Preparation materials of boiled prawns: main ingredients: 500g of prawns; Seasoning: 5g of salt, 3g of monosodium glutamate, 25g of cooking wine, pepper 1g, onion 15g, ginger 10g. Boiled prawns are delicious and fresh. Teach you how to cook prawns, and how to cook prawns is delicious. 1. Stir-fry prawns with whiskers and gun legs, remove sandbags and sand lines, wash and put them on a plate; 2. Wash the onion and ginger and cut into pieces; 3. Put the wok on the fire, add clear water, boil it, then put the prawns in the boiling water pot to cook, and then take them out; 4. Put the original wok on the fire, boil the original soup in the wok, skim off the floating foam, add onion, ginger slices, cooking wine, refined salt, monosodium glutamate and pepper, boil it and pour it on the cooked prawn meat. = = = = = = = = = = = = Sweet and sour fish (Beijing cuisine) Features: golden color, sweet and salty, tender outside and tender inside. Ingredients: Yellow croaker (grass carp, carp, etc. ) 1 tail (weighing about 750g), golden cake, green plum. Soy sauce 10g, oil, starch and ginger juice. Practice: (1) Dephosphorize the fish, wash the fins, gills and internal organs, cut a knife to the bone every 2 cm on both sides of the fish, and then cut 1.5 cm along the bone to turn the fish up. Golden cake and diced green plum are slightly scalded with boiling water. (2) Put the oil in the pot and heat it to 70% to 80%, then put the fish with starch in it and fry it thoroughly, and then scoop it up on the plate in the kitchen. (3) Heat the bottom oil in the pot, add the onion, stir-fried Jiang Mo, onion and Jiang Mo, take out, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil, add starch to make sweet and sour juice, then pour it on the fried fish and sprinkle with green plums. Name of the dish: Sweet and sour fish (Shanghai cuisine) Ingredients: fish, Jiang Mo, chopped green onion and garlic, vinegar, sugar, soy sauce, wet starch, refined salt, clear soup 300g, peanut oil 200g. Practice: ① Gouge out the fish knife, slightly marinate it with refined salt and wrap it with starch paste; (2) Pour oil into the wok, fry for 8 minutes, and fry the fish into an arch shape until all the fish are golden yellow, then take them out and put them into a plate; (3) Leave a little oil in the wok, add ingredients, thicken after boiling, and pour the oil on the fish. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 3. Put the wok on the fire, heat it with vegetable oil, add chopped green onion and shredded ginger, add soybean sprouts and Chinese cabbage, stir-fry until cooked, add soy sauce and refined salt, continue to stir-fry, and when the Chinese cabbage and soybean sprouts are cooked to taste, add monosodium glutamate to taste, and take out. This is what I often do = = = = = = = = = = = = = = = = = = = = = = = = = = = = Mushroom Slipping Chicken "-main ingredient: chicken, an auxiliary material: 10 water-soaked mushrooms, 5 shallots and 5 garlic: 654338. 2. Stir-fry the onion and garlic for half a minute, then add the chicken pieces and stir-fry until the chicken turns white. 3. Then add mushrooms, a spoonful of cooking wine and 2 tablespoons of soy sauce and stir well. 4. Finally, pour clear water and proper salt on the chicken, cover the pot and simmer until the water is dry, and serve.