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.

Emerald shellfish pill

Composition:

250g of fresh shellfish, 50g of cooked chicken oil, 300g of spinach leaves, 3 egg whites, 3g of water starch 1 5g, 3g of monosodium glutamate, 0g of ginger15g, 5g of cooking wine15g, 5g of salt, 0g of green onion10g, and 0g of fresh tomatoes/kloc.

Features:

Green color, delicious and smooth, easy to digest.

Gourmet:

Han Guo

Operation:

65438+ Add salt, monosodium glutamate, cooking wine and 3 egg whites and mix well, then add cooked white chicken oil and a little starch and mix well.

2. Wash spinach leaves, chop them into mud with a knife, put them in a boiling pot, and chlorophyll will float up and take them out for use in cold water.

3. Put the fresh shellfish mud into a porcelain basin, add chlorophyll, stir evenly, squeeze into balls with a diameter of 1.5 cm, and put them into a plate after cooking.

4, net fried spoon. Add chicken soup, cooking wine, salt and monosodium glutamate, bring to a boil, add wet starch, thicken with glass, pour in sesame oil, take out the spoon and burn it on fresh shellfish balls.

5, fresh tomatoes washed, pedicled, cut into watermelon pieces, around the plate, you can.

Fried fresh shellfish

Color and fragrance: the meat is delicious, tender and crisp; Ingredients: 200g scallop.

Accessories: garlic cloves 15g, green garlic 20g, flavored vegetable oil 500g (the actual dosage is about 50g), cooking wine 10g, ginger 5g, onion 25g, salt 2g, monosodium glutamate 3g, wet starch 40g, clear soup 10g.

Making:

1) First, clean the mucus on the shell surface, pry open the shell to take out the shell meat, wash away dirt and tendons, cut each shell meat into sections, put it in a bowl, and add clear soup, cooking wine, monosodium glutamate, salt and wet starch to make juice;

2) Put the frying spoon on fire, boil the vegetable oil, fry the shellfish for a few minutes, and then pour it into the colander to drain the oil;

3) Heat the original spoon with the base oil, then pour in the shellfish, immediately cook the appropriate juice, turn it over a few times, and pour in the sesame oil.