One: stewed prawn with tomato: 750g prawn, onion 125g, 50g celery, 75g green pepper and 750g tomato. 75g of edible oil, garlic cloves 15g, 5g of dried peppers, proper amount of refined salt and 6 pieces of peppers. Gourmet practice 1, prawns are washed and cooked, shelled and cut into sections; Wash onion, celery, green pepper, tomato and garlic cloves and cut into powder; Pepper powder; Wash dried chilies and cut into sections; Spare. 2. Heat the pan and pour in cooking oil. When the oil temperature is 60%, add onion and minced garlic and stir-fry until it is slightly yellow. Add celery, green pepper and tomato and stir-fry until half cooked. Add pepper and stir-fry the dried peppers thoroughly. Pour in a proper amount of clear soup and bring to a boil. Add refined salt to adjust the taste. Add prawns and simmer for a few minutes. This kind of food is characterized by freshness and spiciness. Two: money prawns: main ingredients: prawns (4), lean ham (125g), rose wine (20g), sesame oil (a little), refined salt (4g), egg white (1), oyster sauce (4g) and white oil (4g). Features: golden color, sweet and crisp taste, suitable for oiling, suitable for all seasons. Production method: 1. Shell prawns, trim ham, cut into money rings, and cut white oil into money rings. Mix well with rose wine, sugar, refined salt, monosodium glutamate and oyster sauce, marinate the white oil for 10 minutes and take it out. 2. Put the shrimp in the brine mixed with pepper, sesame oil, chestnut powder, monosodium glutamate and egg white for a while, then stack 1 block of white oil, prawns and ham into three layers, with white oil as the bottom, ham as the surface and prawns in the middle, and fry in a wok for five minutes. Three: crystal shrimp balls: main ingredients: prawns (10), monosodium glutamate (12.5g), refined salt (a little), chestnut powder (a little), sesame oil (a little) and pepper (a little). Features: white and transparent, crisp to eat, most suitable for summer. (Cantonese cuisine) Making method: 1. Peel the prawns to remove the head and tail, and then remove the black skin on the surface with a blade. Cut each prawn into 3 pieces, marinate it with alkaline water (50 grams of alkaline water for every 500 grams of prawns), take it out two hours later and wash it with cold water for one hour. 2. Put the prawns in a wok with warm fire, stir-fry them a little, then take them out, cook them in clear water, and take them out in the river. Put prawns in another wok, push and pour out. 3. Stir-fry shredded ginger and scallion in a coarse oil pan, then pour prawns, cut them quickly, add sesame oil, monosodium glutamate, pepper, salt and oil to thicken them, immediately pour them into a colander, filter out the ground chestnut powder and put them on a plate. Eat with a small plate of oyster sauce and shrimp sauce. The color is white and transparent, and it tastes crisp, which is most suitable for summer. Four: Baked prawns in Qiandao Lake: Raw materials: 8 prawns, fragrant pear 150g, onion 100g, salt 3g, egg white 1, white wine 5g, raw flour 5g, tomato sauce 50g, Kraft Miao sauce 250g, sugar 15g, lemon juice. Method: remove the prawn head, wash it, and boil the prawn brain oil with refined oil for later use. Peel the back of prawns, remove the sand intestines and leave the tail, then rinse and drain the water, mix the egg white, salt, wine, monosodium glutamate and corn starch evenly, take a glass dish (10 inch dish) and put the shredded onion and raw pear slices on it, and then pour the mashed prawns into Thousand Island sauce, Kafumiao sauce, lemon juice and raw pear slices. Comments: This dish combines Chinese and western food, making foreign things serve China, using Thousand Island Sauce, adding fruit ingredients and onion fragrance to the flavor to achieve pleasant aroma, unique taste and beautiful shape. When cooking this dish, you should pay attention to the fact that the sugar should not be too heavy and the heat should be moderate, otherwise the dark yellow sugar juice will overflow on the surface of the sauce, which is easy to produce a paste flavor. Ugly and juicy. Five: prawns in egg juice: 2 prawns, 65,438+0 eggs, a little coriander powder (65,438+0) seasoning, 65,438+0 tablespoons of wine, 65,438+0 teaspoons of salt, a little pepper (2) half a cup of broth and half a teaspoon of salt. Cut the prawns from the back and remove the mud intestines and salt. 2. Break up the eggs, add seasoning (2) and mix well, pour into a steaming pan, then spread prawns, and steam in the pan over medium heat 10 minute. 3. Take it out and sprinkle with coriander powder. Six: Tangming Shrimp Slices: Ingredients: 3 prawns, fried dough sticks 1 root, 4 lettuce slices, onion 1 root. Seasoning: 1. A little flour; 2. 1 tablespoon cooking wine, 5 cups of stock, 1 teaspoon salt, a little pepper. Practice: 1. Shelling shrimp, draining mud sausage, washing mucus with flour, rinsing with clear water, air drying, and slicing; 2. Chop the fritters, fry them again, take them out, drain the oil and spread them in a bowl. In addition, shred lettuce, add chopped green onion, and then spread shrimp slices on it; 3. Boil the seasoning (2), pour it in, cook the shrimp slices with boiling soup, and then eat them while they are hot. Key tip: 1. Make this soup shrimp fresh, or it will taste very heavy. 2. The head of prawn is very big, so it's a pity to lose it. You can fry in oil, pour wine and cook soup for other purposes, but it is not suitable for adding to this soup unless it is mixed with chicken bone soup and filtered. Besides prawns, fresh fish fillets can also be eaten in the same way. Seven: Delicious prawns in tomato sauce: Ingredients: * prawns or grass shrimps 1 kg * 1 tablespoon chopped green onion, Jiang Mo and garlic are minced respectively. Seasoning: * 1 tbsp wine * 4 tbsp tomato sauce * 3/2 tbsp sugar * a little salt * 4 tbsp water * 1 tbsp spicy bean paste. Foaming powder 1 tsp * 2 tsp oil method: 1. Cut off the whiskers and eyeballs of the shrimp, cut off the intestinal mud from the back, wash and drain, and add a little wine and salt 10 minute. 2. Heat the oil pan to medium-cooked, fry the shrimps for a while (the color turns red and the shrimps bend), remove and drain the oil stains. 3. Take an oil pan, stir-fry shallots, ginger and minced garlic with 2 tablespoons of oil, stir-fry wine along the edge of the pan, then add spicy bean paste and seasoning to boil, add shrimps and stir well, and sprinkle with a little sesame oil. Cooking guide: Shrimp is easy to taste when cut from the back.