Shrimp (4)
condiment
Onion (moderate amount) ginger (moderate amount)
Yellow rice wine (moderate amount)
Light soy sauce (moderate amount)
White sugar (moderate amount)
Salt (appropriate amount)
White pepper (moderate amount)
Vinegar (a little)
kitchenware
fryer
Wash prawns with clear water several times;
Remove the whiskers and shrimp lines of prawns, cut a small mouth from the head shrimp gun and take out the sandbags;
Shred onion and ginger for later use;
Add oil to the pot, heat it to about 70% heat, turn to medium heat, and fry ginger first to make it fragrant;
Add prawns and don't turn them over;
Stir-fry until one side turns red;
Stir-fry until the other side turns red;
Open the fire, add the shredded onion and stir fry together;
Stir-fried with yellow wine;
Add sugar, salt and white pepper, and add a few drops of vinegar to freshen up and remove fishy smell; Cover and simmer for two minutes on medium heat, then collect the juice on high heat.
The delicious food is finished ~
Question 2: How to prepare a long and big frozen shrimp? I'm experimenting with that material these days. If it is cooked, first stew prawns with boiling water and oil, and so on.
The main ingredient is 10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.
1. Wash prawns, cut off whiskers and legs, cut a small hole in the shrimp gun on the head, and take out sandbags.
Braised prawns in oil (18 pieces), then cut the back of prawns and extract sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick. It is not appropriate to put more aniseed, and it is not appropriate to put monosodium glutamate in consideration of health. This dish is bright red in color, fragrant and elegant in taste, tender, smooth and slightly sweet, oily and palatable. During the initial processing, fresh prawns must be carefully washed to remove the sand glands and sandbags on the turn; Stewing time should be strictly controlled; Until the shrimp is ripe and delicious.
Question 3: How to make 30 cm long prawns? Exercise:
1) Fry prawns, cut them from the back, and then remove the dirty things like shrimp lines.
2) Ginger, onion and garlic are minced.
3) Heat the oil in the pot, with more oil. Fry prawns on both sides over medium heat until the red oil comes out. Take out prawns. Stir-fry minced meat with the remaining oil in the pot until it changes color, cook wine, add ginger, onion, minced garlic and a little bean paste and stir-fry until fragrant. Add fried prawns, sugar, a little soy sauce and pepper, and a little water. After boiling, cover and stew for a while, not too long, otherwise the shrimp meat is not delicious. Then the fire dried the soup and the oil became bright. Sprinkle some chopped green onion in the pot.
5. Stir-fried prawns with yellow wine
Ingredients: 300g prawn, proper amount of rice wine and 3g ginger.
Method: gut prawns, wash them, soak them in rice wine for 15 minutes, then take them out, add oil, stir-fry ginger with high fire, and season them.
Exercise:
450g prawn, 7g refined salt, 20g cooking wine, 8g soy sauce, 200g sugar10g oil.
Dry fried prawns
Remove the beard and feet from prawns, cut prawns in half and marinate with salt for 10 minutes; Heat oil in a wok, add shrimp, fry it repeatedly until cooked, add cooking wine, sugar and soy sauce, mix well and take it out.
Braised Prawns
Exercise:
Prawn12 750g, onion10g, ginger slices10g, sugar 50g, clear soup100g, and proper amount of cooking wine, sesame oil and peanut oil.
Eat prawns.
Wash prawns and remove sand lines, legs and whiskers; Fry the onion and ginger slices in a 60% hot oil pan until the fragrance overflows, and take out the onion and ginger; Add sugar, clear soup, cooking wine and salt to the pot, and then add shrimps; Bring to a boil, simmer until the soup is thick, and sprinkle with sesame oil.
Exercise:
Prawn 10, bread crumbs 200g, soup 1 00g, 4 eggs, cooking wine 1 tablespoon, sugar1tablespoon, proper amount of raw flour, sesame oil and pepper.
1. Cut the shrimp whiskers with scissors, remove the head shrimp bag and shrimp line, and cut a piece of shrimp meat from the head. The tail of the shrimp is split from the back with a knife and the chest is connected. Put a flower knife, add salt, pepper and cooking wine and mix well. Hold the shrimp tail, pat a layer of flour first, then dip it in the egg liquid and hang the bread crumbs for later use.
2. Heat the pan, add oil, when it is three-ripe, add the shrimp head, stir-fry with low fire until the red oil comes out, then cook the wine, add the soup, salt and sugar, stir-fry with low fire until the shrimp juice is thick, and pour in the right amount of sesame oil to serve.
3. Heat the oil pan again, fry until golden brown, take out the plate shrimp stained with bread crumbs and put it around the shrimp head.
Braised Prawns
Exercise:
Four pairs of prawns (weighing about 1000g): white sugar 75g, chicken soup 150g, vinegar 5g, soy sauce 5g, refined salt 0.5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 2g and ginger1g.
1. Remove the sandbags from the prawns' heads, remove the shrimps' intestines, leave the skins, and wash them with clean water. Slice onion and ginger.
2. Add lard to the wok. When the fire reaches 80% heat, fry the shrimps in the oil until 50% heat, and take them out. Leave 50g of oil in the wok, add onion and ginger, stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for five minutes, take out prawns (take out onion and ginger), put them in a plate neatly, and pour the original juice on prawns.
Question 4: How to make the main ingredient of extra-large prawns?
Shrimp (500g)
condiments
Bread crumbs (100g)
Salad dressing (50g)
Starch (40g)
Eggs (1)
kitchenware
fryer
classify
Common dishes of meat dishes: Shanghai dishes, hot dishes, Chinese food, foreign dishes, autumn recipes, seafood and so on are fried for half an hour.
Ingredients: prawns.
Remove the shrimp head and shell, leaving the shrimp tail.
Cut the shrimp back with a knife.
Remove the shrimp line.
Chop a few times with a knife, pat it flat, sprinkle with salt and pepper, and spray some cooking wine.
Dust off the starch.
Dip in a layer of egg liquid.
Then put it in bread crumbs and coat it with powder.
Press by hand.
Fry in oil at high temperature and drain.
Put it on the plate.
Squeeze salad dressing.
Question 5: How to eat the shrimp, onion, ginger and sugar of the extra-large shrimp?
working methods
1. Wash prawns, cut off whiskers and shrimp guns, and cut back to remove sand lines.
2, onion, ginger cut into filaments of about one inch.
3. Put oil in the pot (slightly more than cooking). When it is 50% hot, add prawns and stir fry. Immediately add cooking wine (not too much), shredded onion, shredded ginger and salt, continue to stir fry and cover for a while.
4, add water, not too much, not a little prawn should be enough, continue to burn, add a little sugar, the fire can be turned down.
5, see the red shrimp juice began to thicken, point a little vinegar, be careful not to be too much, and then the shrimp skin will become more brittle, and turn it over a few times.
6, well, you can cook, but you must pay attention to save some soup. Children like to eat shrimp with soup, which is memorable!
Question 6: Does anyone know how to make salted shrimp with that extra-large shrimp?
Ingredients: 2 kg of shrimp and appropriate amount of green pepper.
Seasoning: salt, ginger juice, rose dew.
Practice: First rinse the shrimps with clear water several times, then add a proper amount of clear water, some salt and ginger juice, and then add a few drops of rose dew. After the taste is adjusted, put the washed shrimp in a pot and cook it over medium heat. In about 3 minutes, the color of the shrimp changed from green to pink, and the shrimp meat was just cooked. Take the shrimp out and put it on a plate, then sprinkle some chopped green and red peppers, and a plate of light, refreshing and original salted shrimp will be ready.
Question 7: Simple method of braised prawns in oil.
First, ingredients:
Ingredients: 6 prawns.
Accessories: onion, ginger, 1 tbsp dry starch, 1 tbsp oil, 2 tbsp yellow rice wine, 1 tbsp salt.
Second, the steps:
1. Prepare materials
2. Clean shrimp
3. Cut the shrimp and pick out the sand line
4. Add 1 tsp salt to the shrimps, mix well with minced onion and ginger, and marinate for 20 minutes.
5. Salted shrimp is covered with starch.
6. The oil in the pot is hot
7. Fry prawns in a pan
8. Fry and turn over.
9. Pour in 2 teaspoons of yellow wine.
10. Cover and stew for 5 minutes.
1 1. Turn off the fire.
Third, the finished product display:
Question 8: How to prepare extra-large shrimp to see what kind of shrimp it is? I once cooked 10% off bamboo tube shrimp.
If it is prawn in Bohai Bay, it is recommended to dry it and fry it.
If it is bamboo tube shrimp, tempura and peony shrimp balls are recommended.
If it is Guangdong spotted shrimp, it is recommended to boil it in water, steam minced garlic and stir-fry it in OK sauce.
Tell me about the type of shrimp and the weight of a single shrimp. Let me teach you in detail.
Question 9: How to cook red shrimp? Materials required:
Shrimp, onion, ginger, sugar, salt, monosodium glutamate and wine.
Practice: 1 Wash the shrimp first, and then cut off the whiskers. Let it dry and put it aside.
2. Pour the oil into the pot. When the oil is hot, add shrimp and start frying. After the shrimp changes color, add onion and ginger and serve.
Add a little wine and sugar after the fragrance (sugar must be put more than usual, otherwise,
Stir well and add water!
Cover the pot, turn off the fire and start burning slowly!
About 30 minutes, the domestic water will turn into juice.
Add monosodium glutamate and a little salt before cooking!
The above personal practices ~ ~
This is what I pawned
[raw materials]
Four pairs of prawns (about 1000g), white sugar 75g, chicken soup 150g, vinegar soy sauce 5g, refined salt 0.5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 2g, ginger 1.5g, and cooked.
[practice]
1. Remove the sandbags from the prawns' heads, remove the shrimps' intestines, leave the skins, and wash them with clean water. Slice onion and ginger.
2. Add lard to the wok, heat it to 80% heat with high fire, add prawns, fry until it is half done, and take it out. Leave 50g of oil in the wok, add onion and ginger to stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for 5min, take out prawns (onion and ginger are not needed), put them in a plate neatly, and pour the original juice on prawns.
[Function]
The color is ruddy and shiny, and the shrimp meat is tender and delicious.
[answer]
If you want to use fresh prawns, be sure to wash them, or they will smell bad. When cooking, the marinade should be thick, and the shrimp should be wrapped tightly, so as to taste.
Question 10: How to scald prawns, how to cook prawns, and how to scald prawn ingredients.
condiments
South American prawn
condiments
energy
garlic
yellow rice wine
Cooking wine
Small red pepper
salt
step
1. Wash the shrimp first.
2. Then put it into a container, add ginger, garlic, yellow wine, cooking wine, soy sauce and salt, stir evenly with chopsticks and let it stand for a few minutes.
3. Wash the small red pepper and cut it into large pieces for use.
4. Pour oil in a hot pot and bake it eight times.
5. When it is 80% ripe, stir-fry the red pepper, or add some pepper, and then pour in the prawns. Stir-fry until the color changes, and stir-fry for a few minutes. I feel that the shrimp shell is very fragile.