Family shrimp recipe
Fried shrimp with broccoli
Wash shrimps, remove mud, drain water, add salt, monosodium glutamate, egg white, pepper and starch for sizing. Cut cucumber into four petals longitudinally, remove seeds and cut into diamond-shaped pieces. Salt, monosodium glutamate, cooking wine, water starch and soup are mixed into juice. Add oil to the pan. When it is 60% hot, add shrimps and stir fry. When it is cooked, add diced cucumber, pour in the prepared juice, and turn well to serve. Features: this dish is white and green, and its taste is smooth, tender and salty
Sesame shrimp balls
Wash and drain the shrimps, put them on the chopping board together with the fat, chop them into velvet with a knife, add salt, egg white and chopped green onion into a bowl, and stir evenly in one direction. Squeeze the mixed shrimp into 2 cm balls by hand. Put the shrimp balls in a pot with sesame seeds, and roll the sesame seeds one by one. Put the wok in medium heat, add salad oil, and when it is half cooked, put the shrimp balls into the oil pan one by one, fry until the shrimp balls float, and when the sesame seeds stop making noise, take out and drain the oil, and plate. Features: Shrimp balls are fresh and tender, sesame seeds are crispy, delicious and refreshing, with good color and fragrance.
Shredded shrimps with colorful colors
Fresh shrimps (both river shrimps and sea shrimps) are shelled, washed, dried with a dry towel, put into a food grinder, add egg white, salt and monosodium glutamate, and ground into fine velvet. Put the shrimp paste into an empty plastic bag and poke a small hole with a diameter of 2 mm in the corner of the bag. Put oil in the pan and heat it to 120℃. Squeeze the shrimp in the plastic bag into the oil pan from the small hole in the corner of the bag, heat and shape it into shredded shrimp, take it out and soak it in cold water, and cut it into 10 cm long. Heat a little oil in the pan, stir-fry shallots and ginger, add four shreds (shredded mushrooms, shredded carrots, shredded green peppers and shredded water bamboo), stir-fry, cook yellow wine, add salt, fresh soup and monosodium glutamate, thicken, and pour some hot oil out of the pan.
Milk shrimp
Put peeled shrimp into a vessel, add refined salt, chicken essence, Shaoxing wine, egg white and water starch, mix well, pour milk into the vessel, and add refined salt and water starch to make a milk paste. Put the oil in a pot and light it. When the oil is hot, pour the milk paste into the oil and stir well. First, slowly push it into a snow-white block with a frying spoon to float on the oil surface, and then remove the oil. Put the cooked shrimp and green beans in the oil and take them out. Leave the remaining oil in the pot, add the clear soup after the oil is hot, and then adjust the taste appropriately. After boiling, adjust the starch to be thin and thick with water, pour in diced milk, shrimps and green beans, put them in a plate and sprinkle with minced ham.
Longjingcha fried shrimp
Rinse the shrimps imported from Thailand repeatedly with clear water, put them in a bowl, add salt and egg white, gently stir them with chopsticks until they are thick, add wet starch, add monosodium glutamate, stir and let stand. Longjing tea is brewed with boiling water, and after 1 minute, part of the tea soup is poured out, and the tea leaves and the remaining tea soup are reserved. Heat the wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimp into the oil pan and spread it out quickly with chopsticks. When the shrimps are jade white, take them out of the pot and drain the lard. Then pour the shrimps into the oil pan, add the remaining tea leaves and tea soup, spray Shao wine, stir-fry for a few times, and put them on the plate. Features: this dish is white and tender with shrimp, and the green tea is fragrant and very refreshing.
Crispy potato anchovies
Cook potatoes with skins, peel them, press them into mashed potatoes, add seasonings and stir well for later use. Peel off the head and shell of the shrimp, leave the shell at the tail, remove the intestines from the back of the shrimp, cut a shallow knife on the belly of the shrimp (so that the shrimp will not bend after cooking), soak the shrimp in ice water for half an hour, or put it in the refrigerator 1 hour. Drain the shrimp, wrap it with mashed potatoes, leave the tail shell, add the egg juice and flour. Boil three cups of oil in a clean pot, put down mashed potatoes and shrimps, and fry until golden brown. Take out the drained oil and put it on a plate. Dip in thousand island juice.
Shrimp with bread
Ingredients: shrimp 100g, cooked chicken oil 25g, bread 200g, canned green beans 15g, egg white 10g, dried starch 5g, chicken soup 100ml, cooking wine 10g, refined salt 2.5g. 15g cooked sesame features: crisp, fragrant, crisp and tender, bright red in color, sweet, sour and salty. Production method: 1. Wash the shrimps, control the water to dry, and mix well with egg white, refined salt and fine dried starch to form a good paste; Peel the bread and knives and replace them with strips 6 cm long and 3 cm square. 2. Heat the wok, add soybean oil, add bread sticks when it is 60% hot, turn it over with a spoon a few times, and then change the wok to a small fire. 3. Heat again, lubricate the oil, add soybean oil, and when it is 30% hot, gently pour the shrimp with a spoon. Leave 25 grams of oil in the pot, add tomato sauce and stir fry, add cooking wine, refined salt, monosodium glutamate, sugar and chicken soup, and pour in the smooth shrimps and green beans. At the same time, take out the bread loaf with a colander, control the oil and put it on the plate. 4. Then, hook the shrimp pot into a thin paste with water starch, add cooked chicken oil, slide it with a spoon, sprinkle cooked sesame seeds evenly, stir it evenly with a spoon, take it out of the pot and pour it on the fried bread strips.
Sauté ed shrimp
Ingredients: 600g of shrimp, 750g of green beans150g, 75g of soybean oil (the actual dosage is 75g), 5g of sesame oil10g, 5g of Chili noodles, 0g of Chili sauce10g, 0/0ml of chicken soup10ml of cooking wine. 25g starch features: red and white, fresh and spicy shrimp, refreshing and delicious. Production method: 1, shrimp is washed with clear water, fished out, dried, put into a porcelain basin, and added with egg white, cooking wine 5g, salt 2g, pepper noodles 0g, pepper noodles 5g, monosodium glutamate 2g, starch10g and starch 20g. Peel fresh ginger, wash and slice. 3. Stir chicken soup, 5g cooking wine, 4g salt, sugar, 0.5g pepper noodles, 2.5g monosodium glutamate and 5g starch evenly to make vermicelli juice. 4. Pour soybean oil into the pot, heat it to 50%, add shrimp, fry it, take it out, and control the oil for later use. 5.
Longan shrimp
Menu Name: Shrimp with Longan Menu Category: Vegetarian menu Production: Raw materials: 250g fresh mushrooms, 6 longan, 6 red cherries, 25g carrots, green beans 10g, and water-made winter bamboo shoots 15g. Method: cut mushrooms into shrimp shapes, wash carrots and winter bamboo shoots and dice them; Egg white, starch and baking powder are mixed into batter, and shrimp paste is fried in 70% hot oil until light yellow; Leave the bottom oil in the pot, add shredded ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", turn it over twice, and serve with longan and red cherry.
Shrimp skin egg
Ingredients: 300g of eggs and 50g of shrimps. Shaoxing wine 15g, salt 3g, monosodium glutamate 1.5g, cooked lard 600g (actual oil 50g). Features: shredded eggs are soft and slender, golden in color and delicious. Operation: Beat the eggs into the bowl, wash the shrimps, chop them and put them into the eggs. Add Shaoxing wine, refined salt and monosodium glutamate and mix well. Heat a wok, scoop in cooked lard, and when it is 60% hot (about 132℃), stir the oil in one direction. Then slowly pour the shrimp egg liquid into the oil pan and stir it with bamboo chopsticks in the original direction while pouring, so that it grows into filaments. When it floats to the oil surface, take it out with a colander. Pick it loose and put it on the plate.
Guangdong style steamed dumplings with shrimps.
Exercise 1. Chop pork, bamboo shoots (cooked), onions and shrimps. 2. Put all the materials and seasonings except wonton skin into a bowl and stir vigorously in the same direction until it becomes sticky. 3. Repair the wonton skin into a circle, put one in the palm of your left hand, put your right hand in the center of the wonton skin, and gently twist your left hand into a selling shape. 4. Grease the steamer, put them on the steamer one by one, and steam with boiling water for 5 minutes.
Fried shrimp with bread
Zhejiang cuisine is characterized by white and tender shrimps, golden and crisp bread, and delicious fried juice. Ingredients: 200g of shrimp, 75g of bread, 50g of oil1500g (about100g), 30g of cooking wine, 2g of vinegar10g, 2g of salt, 7g of monosodium glutamate, 2g of chopped green onion, 30g of eggs, 50g of water starch, a little flour. Production process 1, shrimp in a bowl, add eggs, starch, noodles, and paste. Change the bread into squint slices, fry until yellow, and put it on a plate. 2, with a bowl of juice: cooking wine, vinegar, salt, monosodium glutamate, onion, starch, soup. 3. Put the oil in the pot. When the oil is 50% hot, cut the shrimp, pause for a moment and pour it out. Put oil in the original pot, pour shrimp and juice, turn the wok over, pour sesame oil and cover with bread. Operation key: the bread is crispy. It is advisable to have more juice.
Steamed shrimp with cheese
Ingredients: 250g of fresh shrimp, 50g of egg white100g, 200g of skim milk, 50g of chicken powder, 30g of chopped ham, 50g of coriander10g, 80g of chicken soup, 5g of sesame oil and 5g of raw flour. Practice: Mix eggs, fresh milk, chicken powder and salt, sprinkle with shrimps, steam ham on the original plate for 20 minutes, then sprinkle with sesame oil, monosodium glutamate and pepper.
Shrimp roll
Peel: 1 cup corn flour, 2 tablespoons white powder, 2 tablespoons salad oil, 1 tablespoon salt &; frac 14； 2 tablespoons of water 1/2 cups of stuffing: shrimp 4 2 chicken powder 1/2 teaspoons of white powder 1 teaspoon of sauce: 3 tablespoons of soy sauce, 2 tablespoons of crystal sugar, 2/3 bowls of sesame oil 1 tablespoon of practice: 1. Take a container and mix it with white powder, corn flour and salad oil. 2. Wash shrimps, drain water, and mix with chicken powder and white powder to make stuffing. Take another pot, first pour in rock sugar and water, then pour in soy sauce and boil it into sweet soy sauce for later use. 3. Take a stainless steel tray, put it in a steamer, coat it with a layer of oil, then pour in half a cup of evenly stirred slurry, shake it upside down with a pan until the slurry is evenly distributed on the disk, then arrange a row of shrimps, cover the pot and steam for 1 min, then take it out. 4. Roll the vermicelli into intestines with an oiled scraper, pour sesame oil to enhance fragrance and prevent sticking, and then pour a proper amount of sweet soy sauce when eating.
Xuehuaxia tofu soup
Ingredients: shrimp, tender tofu, green beans, diced carrots, egg white, salt, pepper, ginger, onion, raw flour and starch. Output: 1. Shell the shrimp, remove the black gland by operation, and stir well with a little salt and corn starch. 2。 Boil less water, add a little salt, put shrimps, green beans and diced carrots in a hot roll and take them out. Then cut the tofu into small pieces and put it in a hot roll to remove the beany smell and alkaline smell. 3。 In addition, boil the soup with water, add shredded ginger and cook for one minute, add shrimp, green beans, diced carrots and tofu, add salt and pepper and cook for two minutes. 4。 Add glutinous rice flour to the soup, stir well and increase the concentration. 5。 Beat the egg white evenly, stir the soup with one hand and pour the egg white paste into snowflakes with the other. 6。 Add a little chopped green onion to the bowl.
Stuffed mushrooms with shrimps
Step 1: Take a small bowl of fresh shrimp, peel it, cut the shrimp back with scissors and wash off the sand line. Chop, slightly chop, add some cooking wine, minced garlic, Jiang Mo, white pepper and water starch, and stir until thick. Fresh mushrooms are pedicled and washed for later use. Step 2: The surface of the mushroom is facing down. Then, spoon the prepared stuffing into the mushrooms. Step 3: put it in a microwave oven with a cover. Step 4: Cover the lid, put it in the microwave oven, turn it over for 3-4 minutes, and put the soaked mushrooms in another plate. There will be some juice of steamed mushrooms in the original dish. You can pour it into a small bowl, then add a little starch, stir it evenly, put it in the microwave oven for about 30 seconds, and it will be thin and poured on the shrimps. Note: 1) Remember that garlic shrimp is delicious when mixing shrimp stuffing, so minced garlic and Jiang Mo are mainly used. 2) As for mushrooms, you can use fresh mushrooms, and of course you can also use soaked dried mushrooms. When there are no fresh mushrooms at home, I like to use a kind of dried small mushroom called "Qian Mushroom", which is very uniform and thin, because it is almost the same size. When they are brewed, they are neat and beautiful. 3) As for the stuffing, you can use shrimp, of course, you can also use prepared pure meat stuffing, or you can use half meat stuffing and half shrimp stuffing. Oh, I usually like to mix chopped shrimp with old tofu to make stuffing. It's also delicious. 4) The final thickening can be omitted. 5) The steaming time in the microwave oven should be adjusted according to the power of the microwave oven and the cooking times. My microwave oven is 750 watts, 6 stuffed mushrooms. I turned a little over three minutes. At the beginning, if you have no ideas, you can set a conservative time. If you feel unfamiliar, you can turn around for a while.
Shrimp steamed dumplings
Raw materials: 450g of flour, 50g of starch, 500g of shrimp, 0/25g of fat pork/kloc-,0/25g of dried bamboo shoots/kloc-,90g of lard, salt, monosodium glutamate, sugar, sesame oil and pepper. Practice: 1. Mix flour and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use; 2. Wash and drain the raw shrimp, chop it into small pieces with the back of a knife and put it into a basin; Cut the cooked shrimp into small pieces; Soak pig fat in boiling water and cold water and cut into small grains; Rinse dried bamboo shoots with water, add some lard and pepper and mix well; 3. Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded bamboo shoots, monosodium glutamate, sugar, sesame oil, etc. , mix well and put it in the refrigerator for freezing; 4. Pick the dough, peel it, wrap it with shrimp stuffing, knead it into a jiaozi shape, and steam it in a wanghuo cage. Features: Simplify a seemingly complicated Chinese snack and enjoy delicious food at home.
Bamboo shoots and shrimp
Ingredients: fresh bamboo shoots 1 shrimp 1/2 cups of chopped green onion, 2 tablespoons of white rice, 2 cups of water, 2 cups of seasoning A: salt 1 2 teaspoons of sesame oil, 2 teaspoons of seasoning B: wine 1/2 teaspoons of Chili powder. Practice: (1) Remove the hard shell from fresh bamboo shoots. Wash shrimps, remove intestinal sludge and blanch with hot water for later use. (2) Wash the rice, drain the water, add 2 cups of water to soak for 15 ~ 20 minutes, then add bamboo shoots and seasoning A, stir slightly and cook in an electric rice cooker. Don't turn it on after the switch is tripped. Let it stew for about 15 minutes. (3) Finally, open the pot cover, add the blanched shrimps, chopped green onion and seasoning B, mix well, cover the pot cover and stew for about 2-3 minutes, and take out.
Fried shrimps with pea seedlings
The basic characteristics of Sichuan cuisine belong to an alternative diet type. The basic material is shrimp 12 bean sprouts 1/2 Jin * protein &; frac 14； A: * A little salt, monosodium glutamate, pepper and white powder 1. Drain the shrimp, wash it with salt, dry it, and marinate it with a little protein, salt, pepper and white powder. 2. Take out the oil pan, add 2 cups of oil, heat it for 7 minutes, add shrimps, quickly oil it, take it out and drain it. In addition, leave 4 tablespoons of oil, stir-fry bean sprouts at high temperature, season with salt and monosodium glutamate, put them on a plate, and then put the shrimps on it. Cooking guide: 1. The drier the shrimp is wiped, the crisper it will be when fried. 2. Pickled protein mainly increases brittleness, but it can't be excessive, otherwise it can't be absorbed, but it will be counterproductive.
Sweet and sour shrimps