Raw materials: live shrimp (about 1 kg 2 Liang)

Ingredients: potatoes, winter bamboo shoots, celery and green onions.

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.

Production process:

Step 1: Peel and dice potatoes, dice winter bamboo shoots, cut celery into strips, and cut green onions into sections, a little for later use.

Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.

Step 3: Add a proper amount of crab oil into the wok, and then add a little dried pepper and stir-fry twice. Put shrimps, potatoes, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.

Step 4: Stir-fry a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.

Taste of dishes: the sauce is fresh and slightly spicy, and the shrimp meat is tender and delicious.

Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance the cold resistance.

Note: First of all, you can't fry crab sauce. Crab sauce is a secret recipe of the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead. Try to make a spicy shrimp!

Second, spicy shrimp

Materials:

500 grams of fresh shrimp

5 dried peppers

Chopped garlic 1 tbsp (15g)

2 tbsp shredded ginger (30g)

Shredded onion 1 tbsp (15g)

2 tbsp oil (30ml)

2 tablespoons cooking wine (30 ml)

Soy sauce 1 tablespoon (15ml)

2 tablespoons sugar (30g)

Salt 1 teaspoon (5g)

Production method:

1. Cut the shrimp from the back, remove the shrimp line, wash and marinate with cooking wine 10 minute.

2. Heat the oil in the pot with medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded onion, stir fry for a while, then add white sugar, salt and soy sauce, stir fry evenly, then cover and stew for 5 minutes.

-Delicious oil shrimp

The practice of braised prawns in oil

Materials:

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.

Exercise:

1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to 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.

Biboxia

Practice: Wash the fresh shrimp, control the water, and then marinate the shrimp in two parts. One part is pickled with freshly squeezed spinach juice, and the other part is pickled with salt, monosodium glutamate and starch.

Technology: First, the pickled shrimps are "watered" and then "oiled", and the golden bamboo shoots are "watered" and then "oiled". Features: light and refreshing. Production key: marinate the shrimp thoroughly with spinach juice, otherwise it will affect the sensory effect.

Sauce shrimp bureau

Practice: cut off the head and beard of the live shrimp, and cut off the back of the shrimp. After "draining oil", add the soup and auxiliary materials, and slowly collect the juice until it is dry, so that the fragrance of the soup can be absorbed into the shrimp meat.

Features: fragrant, crisp and sweet. Production key: the oil temperature is 70%, and it can't be fried. The process of the bureau depends entirely on personal experience to achieve the effect of external focus and internal tenderness.

Dry roasted anchovies

Production: marinate and size shrimp skin with seasoning, add 70% hot oil, fry in the pan until light yellow, and take out. Add ketchup, Chili sauce, onion, ginger, garlic, sugar, vinegar and other condiments into the pot, pour starch juice, add fried shrimp, and stir fry. Features: bright red color, tender inside, sweet and sour.

Salt and Pepper Shrimp

Ingredients: 500g fresh shrimp, salt 15g, 25g pepper, peanut oil 1000g, and 25g clean coriander.

Features: the outside is hot and spicy, and the meat is tender and delicious.

Production method:

1. Wash shrimps with clear water, first cut off whiskers and guns, remove sundries under guns, cut off claws and radial feet of shrimps, and dry them. Pepper is cut into rice grains.

2. Heat a wok with high fire, add peanut oil, heat it to 50%, soak the oil in seawater until it is 80% mature, and drain the oil together with the oil.

3. Temper the wok, add the shrimps soaked in oil and fry for a while. Stir-fry yam and auxiliary pepper until cooked, plate, pile into a mountain shape, and sprinkle coriander around.

Note: Huai Salt: Heat the wok with medium fire, add 500g of refined salt, stir-fry until it is hot and noisy, then leave the wok, pour in 20g of spiced powder and mix well.

Shengchui lobster

Ingredients: 750g of live lobster, 2 dishes of Chaozhou orange oil, 2.5g of refined salt, 75g of white lard, 3g of ginger, 5g of liquor15g, 25g of coriander and 25g of raw onion.

Features: crisp and tender meat, delicious, dipped in orange oil, appetizing and sobering up.

Production method:

1. Wash the original lobster, chop off its feet, chop it into pieces, gently lift it with a knife and put it down first. Open your head, clean the shell and shrimp tendons, and chop them on the shrimp feet. Open the tail, pick up shrimp excrement and chop the shell on your feet.

2. Put the white wine in a small bowl, add salt, spread it on the shrimp, put the onion on the shrimp and steam it in a steamer for 8 minutes. After taking out, scoop up ginger and onion, pour white lard, sprinkle coriander and orange oil on the side of the dish and serve.

Note: 1. When you slaughter shrimp, you must clean the gills and shrimp excrement to make the steamed shrimp delicious and tasteless.

2. put it in a steamer and steam it with strong fire (the steam will go straight up, but it will not sway when it meets the breeze, that is, it will be full of strong fire). Grasp the time, and do not exceed 10 minutes. The lobster steamed in this way is crisp and tender, but not smooth.

Luohan shrimp

Ingredients: prawn 1250g, tomato sauce 25g, clean prawn meat 150g, wet starch 50g, pork fat 75g, chicken soup 150g, canned water chestnut 75g, scallion 150g, black.

Production method:

1. Wash prawns, cut off feet and whiskers, cut off from the back, remove sandbags on the head and sand lines on the back, and cut into two pieces from the middle waist. Keep the first half, peel off the second half, and keep the shrimp tail. Cut it horizontally from the back of the spine with a knife (but don't break it) to connect the abdomen into a fan. Gently cross the inside of the shrimp slices, put them into a plate, and marinate them with refined salt (3g), Shaoxing wine (5g), scallion (20g) and ginger slices (20g).

2. Remove the red film on the surface of the semi-clean shrimp slices, put them together with the pig fat, and mash them into shrimp paste with the back of a knife. Mash water chestnut with a knife and chop it into powder. Onion (125g) and ginger (25g), cut into filaments. Wash black sesame seeds and drain. Break the egg white, add shrimp paste, water chestnut powder, refined salt (2g) and Shaoxing wine (5g), and stir in the same direction.

3. Put the marinated lower half shrimp on the chopping block one by one, first scoop up the water on the surface of the shrimp with a clean cloth, and then evenly spread the shrimp paste on it, with a bulge in the middle to form a belly. Then sprinkle with black sesame seeds and press gently with your hands.

4. Heat the wok on fire, pour in peanut oil (100g), put the first half of shrimps in the wok, fry both sides with medium fire, then add shredded onion, shredded quotations, refined salt (2g), white sugar, Shaoxing wine (15g), tomatoes and chicken soup, and take them out neatly with low fire.

5. Start another wok fire, pour in peanut oil (900g), heat it to 70%, put it in the lower half of the cooked shrimp, fry it thoroughly, take it out when it looks golden, drain the oil and code it on the other end of the plate.

Note: 1. Choose 4-5 prawns per 500g, the fresh head and body are closely connected, the shell and shrimp are closely combined, the head and feet are complete, the shrimp body is quite hard, with a certain radian, the skin is bright and blue-white, and the meat is firm and tender. Female shrimp is slightly blue (fishermen call it blue shrimp), and generally female shrimp is slightly larger than male shrimp.

2. Put the fire in the first half of the shrimp, gently press the shrimp head with a spoon, and squeeze out the shrimp brain to make the dish red and oily; In the second half of fried shrimp, the outside is bright yellow. Don't use heavy oil to avoid frying.

Shrimp with garlic

Ingredients: about 500g of fresh shrimp, 2 tbsps of garlic, half of red pepper, onion 1 tbsps, a little coriander, and 1/2 tbsps of soy sauce and soy sauce respectively. & ltBR & gt seasoning: Jiu Shao 1/2 tablespoons, a little pepper.

Production method:

1, cut the shrimp into two sides from the back, wash it without draining, add seasoning and mix well.

2. Put the shrimp on a plate, add garlic, wrap it with plastic wrap in a microwave oven, put it in the oven, cook for 3 minutes on high fire, and take it out.

3. Put 2 tablespoons of oil in a small bowl, heat for about 1 min, then add onion and red pepper.

4. Put coriander on the shrimp noodles and drizzle with cooked oil.

5. Mix 1/2 tablespoons of soy sauce and soy sauce, and serve with shrimp noodles.

Jasmine shrimp

Ingredients: 1 kg freshwater shrimp, about 30 fresh jasmine flowers. & ltBR & gt seasoning sesame oil 700g (the actual dosage is about 50g), wet starch 18g, cooking wine 6g, vinegar 2g, sugar 1g, salt 3g, ginger juice 2g, chopped green onion1g.

Features: red and white shrimp oil, elegant two-color lining, fresh and refreshing texture, and pleasant jasmine fragrance.

Production method:

(1) Wash the shrimps, peel off the hard shell, take out the shrimps, and dry the water with clean gauze. Paste the shrimps with salt and wet starch and put them in the refrigerator for 50 ~ 60 minutes.

(2) Pick the stems of fresh jasmine flowers and rinse them with clear water for later use.

(3) Heat the frying spoon with strong fire, rinse it with a little oil, then pour it out, then pour in sesame oil, heat it to 40% to 50%, add in shrimps, immediately disperse, fry for about 10 second, and pour it into a colander to drain oil.

(4) Put the frying spoon back on the fire, pour in sesame oil (6g) and heat it, add chopped green onion and stir-fry for a while, then immediately pour in shrimp, add cooking wine, vinegar, sugar and ginger juice and stir-fry a few times, then add jasmine, sprinkle a few drops of hot water and sesame oil, and turn it over several times continuously.

Li Ji Xia

Ingredients: 600g prawns, 60g bread crumbs, eggs 1 piece. & ltBR & gt seasoning vegetable oil 800g (the actual dosage is about 80g), flour 30g, salt 3g and pepper 3g. & ltBR & gt

Features: crispy and tender outside, golden yellow, western-style flavor, and more delicious with Chili sauce.

Production method:

(1) Remove the head, skin, legs and tail of prawns, take out the black line on the back, wash it, cut the back to the tail with a knife, lay it flat on the chopping block and tilt it like a blinding knife.

(2) Put the shrimp meat into a bowl, add salt and pepper, stir well, and coat both sides with flour. Beat the eggs into a bowl, add a little water and beat into egg juice. Pull the shrimp dipped in flour into the egg juice, and then dip both sides in bread crumbs. Put a frying spoon on a high fire, pour in vegetable oil, cook until it is 50% or 60% ripe, add shrimp and fry until golden brown, remove and drain a little, then change the knife and serve.

Braised Prawns

Ingredients: 750g prawn, a little green garlic. & ltBR & gt Seasoning cooked oil 100g, onion and ginger each 25g, sugar 75g, salt 2g, cooking wine 15g.

Features: ruddy color, sweet and salty taste and delicious meat.

Production method:

(1) First, cut off the whiskers and heads of the shrimps, remove the sandbags, and chop each shrimp into two pieces.

(2) Heat the cooked big oil on a frying spoon, and stir-fry the onion, ginger (beaten pine) and shrimp in the spoon. When the shrimp turns red and the meat turns stiff, cook the cooking wine, add chicken soup (appropriate amount), sugar, monosodium glutamate and salt, buckle it on the shrimp with a small plate, bake it on low heat for 5 minutes, turn the shrimp over and bake it for another 5 minutes until the juice becomes thick.

Boiled shrimp

Ingredients: 500g fresh shrimp, 1 tbsp oil.

Ingredients: 3 teaspoons of soy sauce, 65438+ 0 tbsp of shredded red pepper.

Exercise:

1. Wash the shrimp with water. 2. Boil half a pot of water, add 1 tbsp oil, put the shrimp in the water and stir well. When the shrimp turns red and bends, you can use a spoon with holes to pick up the plate. 3. Eat with soy sauce and shredded red pepper.

Brine shrimp

Ingredients: 500g fresh river shrimp.

15g seasoning salt, 4 slices of pepper, 2 slices of ginger, 3 slices of onion, 50g of cooking wine and 5g of monosodium glutamate.

Features: bright red and beautiful, fresh and tender.

Practice: remove the feet from the shrimp, wash it and put it in a boiling water pot. Before cooking, put onions in the pot.

Ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings, boil and skim off the floating foam, and the shrimp will be cooked in about 3 minutes. Then put the soup into a bowl with the fire, cool it and put it into a basin.

Braised Prawns

Today, I went to an Asian store for shopping and saw a long-lost prawn, so I was corrupt and extravagant. )

Braised prawns in oil is relatively simple, and the required materials are:

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.

I cooked a little too much this time, so there was too little juice: (

Add monosodium glutamate and a little salt before cooking!

It is really delicious. Offer, encourage with you!

2. Fried shrimp with red pepper

Ingredients: shrimp, minced garlic, onion, and Sichuan pepper. Practice: 1. Put Sichuan pepper into a wok, stir-fry slowly, crush, and sift out the powder, which is Sichuan pepper powder.

2. Remove the shell and intestines from the shrimp, leaving only the shell at the tail, washing and wiping dry.

3. Cut the shrimp back, remove the intestines, marinate with marinade 10 minute, and soak in oil.

4. Add 2 tablespoons of oil, saute garlic and pepper powder, add shrimp, pour a teaspoon of wine and mix well, sprinkle with chopped green onion and serve.

3. Salted shrimp

Fresh shrimp: half a catty of coarse sea salt: a lot (the kind with larger particles)

Zanthoxylum bungeanum: a handful of scallion, dried pepper: appropriate amount.

Exercise:

1。 Wash the new prawns and cut off the beard, chest and feet;

2。 Heat the oil in the pot to 70% heat, pour in shrimps and fry for 2 minutes; (Pay attention to control the heat. If you fry too much shrimp, it will get old and lose its fresh and tender taste. )

3。 Take out the dry control oil for later use;

1。 Pour the raw salt into the pot, heat until the salt particles are hot, and shake the pot constantly;

2。 After the salt particles become hot, add pepper and continue to shake to mix evenly;

3。 Heating until the salt particles begin to turn yellowish brown, and the pepper emits fragrance;

4。 Pour pepper and salt into shrimps, mix and stir-fry a few times, so that each shrimp is evenly coated with pepper and salt particles;

5。 Then add scallion and chopped dried pepper and stir evenly;

6。 Turn off the fire, cover it and stew the shrimp with salt and pepper for 5-8 minutes.