Gourmet: Shandong cuisine

Ingredients: Main ingredients: 4-6 prawns.

Accessories: onion, ginger, cooking wine, salt, monosodium glutamate, sugar and vinegar.

Operation: Heat the bottom oil in the pan, stir-fry the processed prawns, add chopped green onion, Jiang Mo and cooking wine, add chicken soup, and add salt, monosodium glutamate, sugar and vinegar (one drop). When the juice is almost used up, take out the prawns, add sesame oil to the remaining juice, stir well and pour it on the prawns.

Tips for eating: shrimp treatment-remove whiskers and legs, remove sandbags at the top of shrimp head, cut along shrimp ridge to tail, and take out sand line. (HaoChi 123.com)

Nutritional value: prawn-prawn has high nutritional value. Every100g of shrimp meat contains 77g of water, 20.6g of protein, 0.7g of fat, 0.2g of carbohydrate and 35mg of calcium. ...

2. Boiled prawn section

Menu category: Henan famous dishes

Ingredients: 400g prawn. Ingredients: 5 grams of shredded onion and ginger, 5 grams of gouache and 25 grams of flour.

Accessories: salt water 10g, monosodium glutamate 1g, cooking wine 15g, head soup 50g, peanut oil 10g.

Method:

1. Wash the prawns, cut off the front section and legs, open the shrimp ridges, take out the sand strips, dig out the sandbags, cut them into sections about 3 cm long, and evenly spread flour on the shrimp sections. Put onion, shredded ginger, salt water, monosodium glutamate, cooking wine, head soup and starch into a bowl and beat into juice.

2. light the pot. When the oil is heated to 60%, put it into the shrimp section, fry it thoroughly on both sides, put the seasoning into the cooking juice, turn it over a few times, and the juice will thicken before serving.

Features: The shrimp section is bright, crisp and delicious.

3. Geely shrimp

Gourmet: Fujian cuisine

Ingredients: 500g fresh prawns, clean carrots 15g, water-soaked mushrooms 15g, onions 10g, clean winter bamboo shoots 10g, fresh peppers 1 0g, clean onions 10g, and sugar/kloc. Shaoxing wine 10g, soy sauce 5g, monosodium glutamate 2g, duck egg 1g, pig bone soup 75g, flour 25g, sesame oil 0.5g, garlic cloves 15g, cooked lard 50g and bread crumbs 150g.

Features: Fried seafood is fresh and delicious.

Operation:

1. Wash shrimp, shell and leave tail. Each piece of shrimp meat is cut from the back with a 1 knife, and the sand line is removed. Lift the shrimp tail from the cut gap, pull it into green shrimp balls, and marinate it evenly with refined salt, 0.5g monosodium glutamate and Shaoxing wine slurry.

2. The pepper is pedicled and seeded, washed and shredded with mushrooms, winter bamboo shoots, onions, carrots and green onions. Show the petals and chop them. Bone soup, soy sauce, orange juice, monosodium glutamate 1.5g, black vinegar, white vinegar, white sugar, sesame oil and wet starch, and mix them into a marinade. Put the duck eggs in a bowl and break them.

3. Put the wok on a big fire, add cooked lard and heat it to 50% heat. Dip the shrimp balls in flour first, then in egg liquid, and then roll the bread flour evenly. When the pan is fried to golden brown, pour in a colander to drain the oil and put it on a plate.

4. While frying shrimp balls, put another bite of 1 pot on the fire, add 50g cooked lard, heat it, stir-fry minced garlic and all shredded materials for a few times, then add marinade to boil and thicken, add 15g cooked lard, push it evenly, put it in a bowl and eat it with the oiled shrimp balls. When you eat, bring it up.

Steamed prawns

Ingredients: prawn 500g, sesame oil 10g, cooking wine and soy sauce 15g, vinegar 25g, soup 50g, monosodium glutamate 1.5g, onion, ginger and pepper.

Features: Prawn is rich in high-quality protein, vitamin A, vitamin B 1, vitamin B2, nicotinic acid and various minerals, which can tonify kidney and stomach and is beneficial to the formation of embryonic organs.

Operation:

1. Wash prawns, chop off feet and whiskers, peel off sandbags, sand lines and shrimp brains, and cut into 4 sections; Wash onion and cut into strips; Wash half of ginger, slice and cut into powder.

2. Put the prawns in a plate, add cooking wine, monosodium glutamate, onion slices, ginger slices, pepper and soup, steam in a cage for about 10 minute, remove the onion slices, ginger slices and pepper, and then put them in a plate.

3. Mix vinegar, soy sauce, Jiang Mo and sesame oil into juice for soaking.

4, prawns vary in size, so the number of cuts depends on the size of prawns.

5. Fresh shrimp

Gourmet: Shandong cuisine

Ingredients: 300g of fresh shrimp and 30g of chicken breast.

Accessories: egg white 30g, coriander leaf 20g, ham 20g, yellow cake 20g, Nostoc flagelliforme15g, red pepper peel, onion15g, Jiang Mo10g and starch 50g.

Seasoning: 5g Shaoxing wine, clear soup 100g, 5g sesame oil, and proper amount of refined salt.

Features: elegant shape, delicious taste and rich nutrition.

Operation:

1. Remove the sediment from the shrimp ridge, remove the shrimp, peel it, remove the legs and leave the tail, wash it with clear water, cut it from the abdomen, divide it into 2/3 depths with a knife, and connect it with the back. Cut the meat noodles with a cross knife and marinate them with refined salt and Shaoxing wine.

2. Ham, yellow cake and red pepper skin are all cut into elephant eyelids.

3. Remove fascia from chicken breast, chop it into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and spread it evenly on shrimp.

4. Beat the egg white into egg bubbles in a bowl, add dry starch to make an egg bubble paste, then spread the egg bubble paste on the surface of prawn meat stuffing, decorate it with ham, red pepper, cake, coriander leaves and Nostoc flagelliforme, put it in a cage, steam it over high fire, take it out and drain it, and put it on a plate.

5. Add clear soup, salt and fire to the wok, skim the floating foam, hook the wet starch, pour sesame oil on it, and pour it on the shrimp.

6. Prawn with Flowers

Gourmet: Shandong cuisine

Ingredients: 250g fresh prawns. 25g of chicken breast, 20g of egg white, ham 15g, yellow cake 15g, Nostoc flagelliforme 15g, red pepper peel 15g, coriander leaves 15g, refined salt 5g and Shaoxing wine 15g.

Operation:

1. Remove the sediment from the shrimp ridge, remove the shrimp, peel it, remove the legs and leave the tail, wash it with clear water, cut it from the abdomen, divide it into 2/3 depths with a knife, and connect it with the back. Cut the meat noodles with a cross knife and marinate them with refined salt and Shaoxing wine.

2, ham, yellow cake, red pepper skin cut into elephant eyelids.

3. Clean the fascia of chicken breast, chop it into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and spread it evenly on shrimp meat.

4. Beat the egg white into egg bubbles in a bowl, add dry starch to make an egg bubble paste, then spread the egg bubble paste on the surface of prawn meat stuffing, decorate it with ham, red pepper, cake, coriander leaves and Nostoc flagelliforme, put it in a plate, put it in a cage, steam it over high fire, take it out, drain it, and put it in a plate.

5. Add clear soup, salt and fire to the wok, skim off the floating foam, hook it with wet starch, pour sesame oil on it and pour it on the shrimp.

7. Lohan prawns

Gourmet: Beijing cuisine

Ingredients: prawn 12, shrimp sauce 200g, shredded Chinese cabbage 250g, Baiyiner 1, coriander 1 root, 4 cherries, a little black sesame, salt, monosodium glutamate, cooking wine, egg white, sesame oil, onion, ginger and garlic.

Operation: first remove the sandbags and intestines from the shrimp head. Cut the shrimp back, cut it into three sections, adjust the taste of shrimp sauce, prepare loose vegetables, process soaked tremella, prepare onion, shredded ginger, garlic slices, coriander and cherry, and adjust the taste of the processed shrimp. Decorate the middle, fried head, steamed middle and fried tail with shrimp paste. After cooking, put the cabbage pine and tremella flowers into the chassis, and put the shrimp into the plate.