material
There are several sea white shrimps, and the back is open. Dried pepper, pepper, sliced ginger and garlic, shredded onion, pickled pepper, sliced ginger.
How to do it
1. Pour the oil into the pot and remember to add more oil, which is twice as much as the same amount of meat and vegetable oil on weekdays. Heat the oil to spicy taste, and pour in the shrimps.
2. Stir-fry for a while, add dried peppers and prickly ash, stir-fry, and let the hot oil "squeeze" out the spicy taste.
3. After spicy taste, add ginger and garlic slices, pickled peppers and pickled ginger (no onions first).
4. After ginger and garlic are fragrant, add appropriate amount of soy sauce, appropriate amount of sugar and a little cooking wine. When out of the pan, add shredded onion, stir fry and add some salt. Then take the pot.
The second kind: prawns with tomato sauce.
raw material
Half a catty of prawns, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar ketchup, salt and monosodium glutamate.
How to do it
1. Cut off the hair and long feet of prawns, wash and drain, and wash bamboo shoots and green beans for later use.
2. Heat a red pot, add oil, saute ginger and onion, add prawns and fry them on both sides until golden and five layers are cooked, add cooking wine, salt and a little water, cover and stew for three minutes, add tomato sauce and cook until the juice is thick.
3. Heat oil in a red pot, add shredded bamboo shoots and green beans, stir fry, add salt, monosodium glutamate and wet raw flour. After rolling, pour it on the side of prawns and serve.
The third type: fried prawns.
material
Live shrimp: 350g, soy sauce: 20g, scallion: 2g, vinegar: 15g, sugar: 25g, cooked vegetable oil: 500g, Shaoxing wine: 15g (about 50g). Don't be afraid of wasting oil! )
Square method
1. Cut off the claws and whiskers, wash the shrimps and drain. Be sure to wash it, or it will affect your appetite. )
2. Put vegetable oil in the wok, stir-fry until the fire is 90% hot (blue-black smoke comes out), push the shrimp into the wok continuously with a spoon, and scoop it up with a colander for about 5 seconds. When the oil temperature rises to 80% heat, pour the shrimp into frying 10 second to separate the meat from the shell and take it out with a colander. Pay attention to the danger and don't burn yourself.
3. Pour the oil in the pot, stir-fry the onion slightly, pour in the shrimp and cook Shao wine, add soy sauce (not too much, too much will affect the color of the shrimp, which is not beautiful), white sugar and a little water, and cook vinegar in a wok, and serve.
Pay attention to meaning
Fresh prawns should be the same size. Deep-fry the shrimp shell twice (the key place is the place to pay attention to), cook and adjust the juice to make the shrimp shell burst open and protrude. (principle of thermal expansion and cold contraction)
Flavor characteristics
"Fried prawn" is a dish with bursting and protruding shell. It is bright red and crisp, red and crisp. If you keep it, you can take it off at the entrance. The shrimp meat is tender, sweet and sour.
The fourth kind: golden butterfly shrimp
raw material
Original South American prawns, flour, bread crumbs, eggs.
How to do it
1. Wash and peel the shrimp, and cut the last section to leave the shrimp tail.
2. Prepare flour, bread crumbs and eggs, and mix them evenly for later use.
3. In the order of egg-flour-bread crumbs
4. Wrap the shrimps in turn, put the oil in the pot, heat it to 60%, and fry it in the pot.
Fifth: Fried shrimps with pickles.
main material
river prawn
supplementary materials
Sichuan pickles, green peppers, radishes
Material adjustment
Salt, chicken essence, soy sauce, sugar, cooking wine, dried pepper.
Cooking method
1. Dice green pepper and red pepper, radish and pickle respectively, light them in a pot, and pour in oil. When the oil is hot, fry it in shrimp.
2. Leave the bottom oil in the pot, stir-fry dried peppers, pickles, peppers and radishes, add cooking wine, sugar, soy sauce, chicken essence and salt to taste, add shrimps and stir-fry them out of the pot.
Special point
Pickles are rich in flavor and appetizing.
Sixth: colorful tofu shrimp balls
material
3 boxes of egg tofu, 6 pieces of shrimp, 6 pieces of fish paste, yellow-green peas, a little shrimp with pickled peppers: 3 tablespoons of white powder, a little salt, 2 tablespoons of onion and Jiang Shui, seasoning: 65438+ 0 tablespoons of white powder, a little pepper.
How to do it
Wash, dry and chop shrimps, and mix well with fish paste and marinated shrimps to make stuffing.
Tofu slices are dipped in white powder, and the filling is sandwiched between the two slices and cylindrical, all of which are ready for use.
Add oil to a frying pan, add tofu to medium heat, fry until solidified, transfer to a plate, and steam over medium heat for 8 minutes.
Blanch yellow peas and green peas in boiling water, and then pick them up. Add pepper and white powder to the pot, boil it and pour it on the plate.
The seventh kind: anchovies with edamame
raw material
Soybean, prawn, red pepper, yellow pepper, ginger, egg.
Material adjustment
Salt, chicken essence, starch, salad oil.
How to do it
1, the new prawn is shelled, the shrimp tail is left and the shrimp back is broken. Sizing shrimp with salt, chicken essence, starch and egg white, and then blanching in warm oil for later use.
2. Blanch edamame, red pepper and yellow pepper together and pick them up.
3, leave the bottom oil in the pot, add the ginger slices and stir fry, add all the raw materials and stir fry, thicken after seasoning, and serve.
Eighth species: salad lobster
material
1 cooked frozen lobster (about 500g), half a grain of lettuce, comprehensive fruit 1 can, a little white salad dressing, and a little shrimp eggs.
How to do it
1. First, naturally thaw the lobster, shell it, and then slice it obliquely.
2. Cut the lettuce into shreds, soak it in cold water, drain the water and put it in the center of the plate.
3. After the canned fruit is opened, drain the water and put it on the lettuce.
4. put the chopped lobster meat on the fruit, and then squeeze the salad sauce. Finally sprinkle with shrimp eggs.
Ninth: Fresh Lily and Yu Zi Shrimp Ball.
material
1 fresh lily (chopped), 2 peas (or honey beans), 80g shrimp, 1 Yu Zi tofu (cut into pieces).
How to do it
1. First, smear a little raw flour on both sides of Yu Zi tofu (it can absorb surface moisture and is not easy to rot when frying), then put it in a pot and fry it on low fire until both sides are golden.
2. First, put a little raw flour on both sides of Yu Zi tofu (it can absorb surface moisture and is not easy to rot when frying), put it in a pot and fry it with low fire until both sides are golden, and set aside.
3. Stir-fry (or cook) the shrimp first and season with salt. Stir-fry minced garlic and peas until soft.
Add the other ingredients together and stir well. Add the sauce and thicken.
Stuffed fruit juice
1 tablespoon oyster sauce, half a tablespoon of soy sauce, half a tablespoon of sugar, 2 tablespoons of corn starch and appropriate amount of water.
The tenth kind: winter melon and shrimp soup
Add a soup, which is simple, light and delicious. )
material
Half a melon, four shrimps, some scallops and a little parsley.
How to do it
1. Wax gourd slices.
2. Stir-fry onions and ginger.
3. Add wax gourd slices and stir fry.
4. Add water, then add shrimp and scallops.
5. After the fire boils, add coriander powder and add salt to taste.
Eleventh species: dried tangerine peel and shrimp
raw material
Shrimp 250g, dried tangerine peel 15g.
Material adjustment
Sugar 35g, salt and monosodium glutamate 5g, yellow wine 5g, chopped green onion 3g, ginger 2g, sesame oil 2g, essential oil 50g (actual consumption 15g) and soup 50g.
Operation sequence/sequence
1. Shrimp must be cut, washed and drained; Cut tangerine peel into powder.
2. Heat the oil pan, add the shrimps, fry them in hot oil and take them out immediately.
3. Leave the bottom oil in the pot, stir-fry the onion and ginger, add wine, soup, salt, sugar, monosodium glutamate, dried tangerine peel and shrimps, slowly collect the juice over medium heat, and finally drop sesame oil, then take it out of the pot and plate it.
Tese
The meat is tender and delicious, slightly sweet and sour, with dried tangerine peel. Fried shrimp with dried tangerine peel is an extension of fried shrimp taste.
Key points
Stir-fried shrimps need hot oil, just stir-fry them once.
Twelfth: asparagus mixed with shrimp
material
300g asparagus, 8 shrimps, 2 garlic, red pepper 1 piece.
condiment
Salt, sugar, sesame oil 1/2 tsp, salad oil 1 tsp.
Zuofa
1, peeled garlic, pedicled red pepper, washed and chopped; Rooting asparagus, peeling off old skin, washing and cutting into small pieces; Remove intestinal mud from shrimps, wash them, and cut them in half for later use;
2. Pour half a pot of water into the pot and bring it to a boil. Add asparagus, blanch it, take it out, take a bath with cold boiled water, and drain the water for later use.
3. Boil the water in the pot, blanch the shrimps until the color changes, remove and drain the water, put them in a plate, add the rest materials and material A and mix well, then serve.
Thirteenth type: golden shrimp plate
main material
4 pieces of white flour, 4 tablespoons of shrimp glue, eggs 1 piece, and proper amount of white sesame seeds.
quantify
Salt, corn starch and pepper are appropriate.
How to do it
1. Cut the bread into round pieces with a diameter of two inches, and mix the shrimp sauce with the seasoning.
2. Spread the shrimp glue on the surface of the bread, stick the egg liquid and sesame seeds, fry in an exothermic oil pan until both sides are golden, drain the oil and eat it while it is hot.
Reserve bill
Spread the shrimp glue thinly, otherwise the bread will be fried and the shrimp will still be immature.