1, shrimp; Peel the fresh river shrimp, remove the shrimp line, soak it in light salt water for 20 minutes, and take out the dried water. Marinate shrimp with corn starch, cooking wine, egg white, sugar and salt for 10 minute, then blanch in boiling water for 30 seconds. Beat the eggs into egg liquid, season with salt and white pepper, then put the blanched shrimps into the egg liquid, add chopped green onion and water starch and mix well. Water starch is the key to "slippery eggs". If you don't put water on starch, you can't make this smooth and tender taste. Heat the oil pan to 50%, turn off the heat, pour the egg liquid into the pan, turn off the heat when the bottom of the egg liquid begins to solidify, and use the remaining temperature in the pan to fry the eggs. Be sure to pay attention to the heat If the eggs are overcooked and completely solidified, they will be overcooked and have no tender feeling!

2, Q play shrimp slippery; Peel the fresh shrimp and remove the shrimp line; Chop two-thirds of the shrimps into fine shrimps, and cut the rest into small pieces, so that you can enjoy the taste of shrimp meat in the shrimp sauce and enrich the layers. Mix the minced shrimp with the shrimp meat, add half a spoonful of salt, one spoonful of cooking wine, one egg white and two spoonfuls of starch, and stir in one direction with chopsticks. This process is very tiring. I suggest you stir patiently. The harder you play, the better the taste of the final product. Put the stirred shrimp paste into a container and then put it in the refrigerator for 2 hours. In this way, the shrimp is ready. When eating, dig it out with a spoon and put it in soup or hot pot.

3. Kung Pao Shrimp; Peel the fresh shrimp, remove the shrimp line, soak it in light salt water for 20 minutes, and control the moisture. Marinate shrimp 10 minute with corn starch and egg white. Take out the oil pan, put the shrimps in the oil 15 seconds and take them out. Stir-fry Zanthoxylum bungeanum in an oil pan, take out Zanthoxylum bungeanum, add dried Zanthoxylum bungeanum and Jiang Mo to stir-fry, add a little hot water, soy sauce, laodopted mother and sugar, and bring to a boil. Then pour in tomato sauce, vinegar and sesame oil, stir well, and then pour in oiled shrimp and stir fry. Finally, add fried peanuts, onions, minced garlic and appropriate amount of salt, and then drop a few drops of sesame oil.