Ingredients: shrimp 175g, cucumber 100g, vegetable oil 30g, cooking wine 4ml, monosodium glutamate 1g, salt 2g, pepper 0. 1g, starch 5g, egg white 6g and soup 100g.
Making:
1. Wash shrimps, drain water, add salt, monosodium glutamate, egg white, pepper and starch for sizing.
2. Cut the cucumber into four pieces longitudinally, remove the seeds and cut into diamond-shaped pieces.
3. Mix salt, monosodium glutamate, cooking wine, starch and soup into juice.
4. Put the oil in the pot. When it is 60% hot, add the shrimp and stir fry. When it is cooked, add the diced cucumber, pour in the right amount of juice, and turn it over to serve.
Features:
White clouds and green alternate, and the taste is smooth, tender and salty.
Two: cashew shrimp:
Ingredients: shrimp, diced cucumber, horseshoe slices, corn, cashew nuts.
Exercise:
1) Drain the water in the wok. After the water is boiled, add the shrimps, horseshoe slices and corn and cook until all the shrimps are turned over.
Red, take it out when it's cooked. Cucumber can't be cooked for a long time. When the shrimp is almost ready, just put it in and cook it a little.
2) find a small bowl, put about two spoonfuls of hot water in it, add salt, monosodium glutamate and sugar and mix well, and add a little raw powder and mix well. As for how much raw flour and hot water you put, it all depends on how many dishes you fry. This ratio is difficult to adjust. For example, if you put too much raw flour, when you pour it into the pot to adjust the taste, it is likely that the water in the dish will become mushy, but the taste of the dish is not enough. The purpose of raw flour is to hang a thin layer of paste on the outside of the dish, because the shrimp itself doesn't taste very good, and it depends on the paste outside to get the taste.
3) Put oil in the wok, stir-fry the sour slurry, and pour the cooked vegetables into the wok and stir-fry twice. Because the dishes are all cooked, don't fry them for too long. Pour the prepared seasoning into a wok and stir fry. After the vegetables are hung evenly, sprinkle with cashews and you can go out of the pot.
Three: scrambled eggs with shrimps:
Ingredients: fresh shrimp 100g eggs, 4 chopped green onion 10g salt, 3g chopped leek 15g.
Exercise:
1. Wash shrimps, drain water, add salt, egg white and starch for sizing.
2. Put the oil in the pot, and when it is 60% hot, add the shrimps until cooked.
3. Beat the eggs, add salt, stir well, heat the pan with oil, stir fry the chopped green onion, and add the egg liquid.
Stir-fry until cooked, add shrimp and leek powder, stir-fry evenly, and serve.
Four: crystal shrimp:
Ingredients: big shrimp.
Ingredients: salt, monosodium glutamate, raw powder.
Making:
Wash the shrimps, drain the water, absorb the water with a cloth, add salt, monosodium glutamate, egg white and starch, mix well, put them in the refrigerator, wake up for later use, add oil and heat them to 30% heat, add the shrimps, cut them quickly, pour them into a colander to drain the oil, add a little water to the pot, add seasonings, thicken the shrimps and put them in a basin.
Features: Shrimp is bright and clean, crystal clear, crisp and tender, salty and delicious.
Five: Fried tofu with shrimp:
Raw materials: shrimp 100g, tofu 150g, starch 5g, chopped green onion and Jiang Mo 1g, salt 5g, cooking wine 2.5g, monosodium glutamate 1g, soy sauce 10g and vegetable oil 10g.
Making:
1. Wash shrimps and soak them in cooking wine, chopped green onion, Jiang Mo, soy sauce and starch. Wash the tofu and cut it into cubes.
2. Put the pan on the fire, heat the oil, pour in the shrimps, stir fry for a few times, then add the tofu, continue to stir fry, pour in the remaining ingredients and stir fry for a few times.
Features: fragrant and delicious, tofu is tender and smooth.
Six: Shrimp and winter melon soup:
Ingredients: 5g shrimp, 300g wax gourd, proper amount of sesame oil and salt.
Exercise:
1. Shell the shrimps, squeeze out the shrimps, wash them, drain the water and put them in a bowl;
2. Wash and peel the wax gourd and cut it into small domino pieces.
3. Put the shrimp in a pot and cook it in cold water until it is crispy, then add the wax gourd and cook it until it is cooked. Season with salt, put in a bowl and drizzle with sesame oil.
Seven: soft fried shrimps:
Ingredients: 200 grams of shrimp.
Ingredients: egg white, 3 flours, 50g raw flour,100g pepper and salt, 20g.
Seasoning: salt 2g monosodium glutamate 2g cooking wine 0.2g peanut oil 100g pepper and a little water.
Production process:
(1) Wash shrimp, add salt, monosodium glutamate, pepper and cooking wine for 2 minutes.
(2) Add egg white, flour, corn flour and a little water into the pot to make a thin paste.
(3) Add peanut oil into the spoon, and when it is heated to 65,438+050℃, mix the shrimps into the paste, fry each shrimp with paste in the oil until it is 90% ripe, take out the shrimps with a colander, shake them off and take them out. When the oil temperature rises to 180℃-200℃, put the shrimp into the oil helper, take it out quickly, and sprinkle with salt and pepper. Taste characteristics: the appearance is crisp and soft, light golden yellow, and the shrimp meat is tender.
Eight: Spicy Kung Pao Shrimp:
Ingredients: 500g shrimp, celery and green pepper, 2 teaspoons garlic, proper amount of Shaoxing wine, 65438 dried red pepper and 0 teaspoon bean paste.
Ingredients: soup: 2 tablespoons of soup, 65,438+0 tablespoons of tomato juice, oyster sauce, sugar and soy sauce, 2 tablespoons of white vinegar and appropriate amount of salt.
How to do it:
1. Drain the shrimp in water.
2. Heat a tablespoon of oil, stir-fry the bean paste until fragrant, then add other ingredients (except wine) to stir-fry, praise the wine, add the soup and boil and mix well.
Tip:
1, you can also use the ready-made Kung Pao sauce (half a bottle) on the market and add a little water instead of soup.
2. When frying spicy materials, the kitchen should be ventilated to avoid being stimulated to dry the throat or shed tears.
Nine: shredded chicken, shrimp, dragon and phoenix;
\ Ingredients: shredded chicken and shrimps. Pork oil, chicken leg bones
Accessories: eggs, sugar, spicy soy sauce, salt, Shaoxing wine, monosodium glutamate, onion, pepper, starch and peanut oil.
Making:
1) Put shredded chicken and dried shrimps into a bowl, add eggs, sugar, spicy soy sauce, refined salt, Shaoxing wine, monosodium glutamate, chopped green onion and pepper and mix well for later use. Cleaning pig net oil, cutting into pieces with a 10 cm square, placing shredded chicken and shredded shrimp on the net oil respectively, and wrapping the chicken leg bone on one end of the net oil into a chicken leg shape;
2) Mix eggs and dried starch. When the oil pan is on fire, when it is 70% hot (about 175℃), wrap the short legs of the dragon and phoenix with dry starch one by one, then drag the egg paste, roll it with bread flour, fry it in the oil pan until it is light yellow, move it to low fire 1 minute until it is cooked, take it out with a colander and put it in a plate neatly.