Ingredients: boiled rice 1 55g, dried shrimps 20g, pickled mustard tuber 30g, minced garlic 20g, diced carrot 30g, water 240g, oil 1 tsp, salt1tsp.
Exercise:
1. Wash the rice slightly, soak it in clear water 1 hour and then drain it. Wash shrimps and pickles slightly and drain.
2. Heat the oil pan, add minced garlic and stir-fry until fragrant, then add 1 washed dried shrimps and pickled mustard tuber and stir-fry until fragrant, and then add soaked white rice and stir-fry until evenly distributed.
3. Put the materials fried in the second step into a casserole, add diced carrots and water, and cover the lid with high fire to boil (if the water overflows, open the lid or half open the lid).
4. In Method 3, after the casserole is dried, turn to low heat, pour oil along the edge of the casserole, cover it with low heat and continue to cook for 5 minutes. Turn off the fire and simmer 15 minutes. Open the lid and sprinkle with chopped green onion.
Second, fried rice noodles with shredded radish and shrimp.
Ingredients: 300g of rice flour, 30g of Kaiyang, 80g of carrot, 2 garlic, onion 1 each, salt 1/4 teaspoon, pepper 1/4 teaspoon, sugar 1/4 teaspoon and black vinegar 1 teaspoon.
Exercise:
1. Soak the rice flour in water until it is soft, then drain it, steam it in a steamer for 15 minutes, then take it out, cool it and cut it into long sections.
2. Wash and chop garlic; Wash Kaiyang and soak in water; Wash the onion and dice it for later use.
3. Peel carrots, wash them and shred them for later use.
4. Add 2 tablespoons of lard to the wok, heat it to the oil temperature of 120℃ over medium heat, add minced garlic, scallion, Kaiyang and carrot in turn, stir fry until fragrant, add seasonings (except black vinegar), add rice flour after boiling, stir fry until dry, and finally pour in black vinegar and mix well.
Three. Mushroom and shrimp pie
Ingredients: 250g pig head, 5 mushrooms, a little shrimp, salt, raw flour, sugar, chicken powder, clear water, soy sauce and oil.
Exercise:
1. Wash mushrooms and dried shrimps and soak them in clear water.
2. Chop pork, mushrooms and dried shrimps.
3. Add a proper amount of salt, corn flour, sugar, chicken powder and water, mix them evenly, and leave them for 2 hours to make the patties completely tasty.
4. Sprinkle appropriate amount of soy sauce and oil before steaming, and then steam for 6-7 minutes.
Four, vermicelli shrimp festival melon pot
Ingredients: dried shrimps 100g, zucchini 400g, vermicelli 75g, carrot 50g, ginger 2g, fresh mushrooms 20g, salt and chicken powder, and oil.
Exercise:
1. Wash the dried shrimps with clear water, then put them in a bowl and soak them in clear water. Red carrots are peeled and shredded, fresh mushrooms are pedicled and shredded, and vermicelli is soaked in water.
2. Add oil to the ginger slices. Stir-fry the zucchini until it is a little brown. Pour the zucchini, shrimps and fresh mushrooms into the pot and add water to cook. Finally, add vermicelli raspberries and cook until soft, and season with salt and chicken powder.
Five, osmanthus shrimp fried noodles
Ingredients: vermicelli, dried shrimps, eggs, bean sprouts, chopped green onion, salt, sugar and oyster sauce.
Exercise:
1. Soak the vermicelli in water and chop the soaked shrimp;
2. Put oil in the pan, stir-fry shrimps, stir-fry vermicelli, add a little water, oyster sauce, sugar and salt to taste, stir-fry, mix eggs with chopped green onion and salt, stir-fry in the pan, and stir-fry vermicelli evenly.
Six, shrimp and taro porridge
Ingredients: 300g of taro, 300g of steamed rice,
Accessories: 75g lean pork, 45g shrimp skin and 30g onion (white skin).
Seasoning: salad oil 45g, salt 10g, white pepper 5g and onion 30g.
Exercise:
1. Peel taro and cut into hob blocks;
2. Soak the dried shrimps in hot water;
3. Put minced meat, dried shrimps, 30g fried onion crisp and salad oil into the pot, cover with high fire and cook for 3 minutes;
4. Take out and put in taro, cover with fire and cook for 10 minute;
5. Add white rice and hot water, refined salt and white pepper, mix well, cover, cook for 10 minute, and sprinkle with chopped green onion (cut flowers).
Seven, shrimp and wax gourd
Ingredients: dried shrimp 10g, wax gourd 500g, onion 10g, garlic 2 cloves, seasoning, salt 1 teaspoon (5g), cooking wine 1 teaspoon (5ml), and sesame oil 2 teaspoons (10ml).
Exercise:
1, prepare the materials, and soak the shrimps in warm water for later use.
2. Peel the wax gourd, cut it into pieces, and chop the onion and garlic.
3, put oil in the pot, pour in minced garlic and stir fry.
Step 4 pour in wax gourd
5. Pour in dried shrimps, water soaked in dried shrimps, and cooking wine.
6. After cooking less for a while, pour in the right amount of salt and chopped green onion, pour in sesame oil and start the pot.
Eight, shrimp and fish soup base material
Ingredients: 4 Liang of dried shrimp, 4 Liang of fish fillets, 5 Jin of water, 3 onions, 3 Liang of ginger and 2 Liang of kelp.
Exercise:
1. Wash shrimp, onion, ginger and kelp, then add dried fish fillets and water and stew for about 90 minutes;
2. Then filter out the soup base.
Nine, stir-fry dried seaweed
Ingredients: dried seaweed, oil.
Exercise:
1. Wash the dried seaweed and soak it for 1 hour until it becomes soft.
Thorough drainage
Leave the pot and sit on the oil.
When the rice is 50% hot, put it into the sea.
5. Fry slowly with low heat
6. Bubbles will appear in the process of frying and stir fry constantly.
7. Turn off the fire when the bubbles are dense.
Step 8 let it cool
9. Put the oil into a clean glass bottle, seal it and store it in the refrigerator.
Ten, stir-fried shrimps with long beans
Ingredients: long beans, shrimps, minced garlic, pepper sauce, oil and a little salt.
Exercise:
1. Wash and cut the long beans, and mash the shrimps.
2. Stir-fry minced garlic and shrimp.
3. Add Chili sauce and long beans and stir fry.
4. Add salt and water, cover the pot and stew until the long beans are cooked and soft, and the water is dried.
Eleven, fried leeks with shrimps
Ingredients: 150g leek, a little shrimp, light soy sauce.
Exercise:
1. Wash leek and cut into sections.
2. Soak the shrimps in clear water.
3. Put a small amount of oil in the pot, add dried shrimps after heating, and add leeks after frying.
4. Stir fry until the leek is cooked, and add appropriate amount of soy sauce to taste.
Twelve, shrimp cabbage soup
Ingredients: 200g cabbage heart, 50g shrimp skin, 5g water-soaked mushrooms, 50g ham, soup, chicken oil, refined salt and monosodium glutamate.
Exercise:
1. Cut the cabbage into long strips, blanch it with boiling water, take it out and drain it. Wash mushrooms, drain and cut in half.
2. Wash the shrimp and soak it in warm water. Cut the ham into long strips.
3. Put the soup into the pot, add ham, mushrooms, dried shrimps and cabbage heart, add salt, skim the floating foam after the soup is boiled, add monosodium glutamate after the cabbage is soft and rotten, pour in chicken oil and put it in a soup bowl.
Thirteen, winter melon and shrimp soup
Ingredients: 3 bowls of water (750ml), 400g of wax gourd, shrimp skin 15g, chicken soup 1 piece.
Exercise:
1. Wash wax gourd, peel, remove seeds and cut into pieces. Soak the shrimp in warm water for a while, and then take it out.
2. Pour three bowls of water into the pot, bring to a boil, add a piece of Le Jia chicken soup, stir until it dissolves, and then add the shrimp.
3. Cook on medium heat for 5 minutes, then add wax gourd until cooked.
Fourteen, shrimp cake
Ingredients: pork, shrimp, salt, corn flour, chicken powder, water, soy sauce and oil.
Exercise:
1. Wash dried shrimps and soak them in clear water.
2. Chop the pork and shrimp.
3. Marinate with proper amount of salt, corn flour, chicken powder and water for 2 hours.
4. Sprinkle appropriate amount of soy sauce and oil before steaming, and then steam for 6 minutes.
Fifteen, fried shrimp and tomato sauce strips
Ingredients: eggplant, shrimp, onion, cooking oil, chicken essence, Pixian bean paste.
Exercise:
1. Wash eggplant, cut into long strips, mince onion, and soak kai yang in cooking wine.
2. Put the tomato strips into the pot and steam them (cook them with rice when cooking).
3. Mix chopped green onion, Kaiyang and Pixian bean paste, and stir-fry in a hot oil pan to give a fragrance.
4. Then pour in the steamed tomato strips and stir well. Finally, sprinkle with chicken essence and mix well.