Generally speaking, the heating time varies according to the size of shrimp. After boiling, add shrimp. If the shrimp is big, it will take about 5 minutes. If it is very small, it usually takes 2-3 minutes. When the shrimp turns red, it means it is ripe.
Hubei cuisine (from Jianghan Plain, Qianjiang, Hubei Province) is characterized by light taste, with 10 prawn as the main raw material. 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. Production process: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the 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.
Chicken shrimp
All dishes are like phoenix tails, with golden color and bright red shrimp tails, fresh, tender and crisp. Raw materials: prawn 13, ingredients: bread crumbs100g, seasoning: cooking wine10g, salt 3g, monosodium glutamate 5g, onion 5g, Jiang Mo 5g, egg white 50g, flour 50g, lard150g. In the production process, the prawns are decapitated, peeled, tailed, and taken out of the sand line, fanned from the back of the prawns with a blade, marinated with cooking wine, refined salt, monosodium glutamate and minced onion and ginger for/kloc-0.5 minutes, and cleaned. Stick flour and egg white, use it to stick bread crumbs on both sides of shrimp, fry them in a 70% hot lard pot until golden brown, then turn to low heat and fry them slightly, then take them out, change knives and put them on a plate.
Brine shrimp
Jiangsu cuisine is characterized by bright red, beautiful and tender. Ingredients: 500g of 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. In the production process, the shrimp is stripped of its whiskers and feet, washed and put into a boiling water pot. Before boiling, add onion, ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings to the pot, skim off the floating foam after boiling, 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.
Leafy spoonbill
Shandong cuisine is characterized by beautiful appearance and delicious taste. Ingredients: 250g of fresh river shrimp. 50 grams of bean sprouts, cooked lard 100 grams. 3g of refined salt, 20g of Shaoxing wine, minced onion and ginger 15g. During the production process, the shrimps are shelled and washed. Drain the water, put it in a bowl and add salt. Pickling and seasoning Shaoxing wine: put the marinated shrimps on starch, press them into pipa-like slices one by one with a rolling pin, blanch them in boiling water, wash the pea seedling leaves, blanch them in boiling water, add cooked lard to the wok, and when the fire is 60% hot (about 132℃), add onion and ginger to stir-fry, and add clear soup and water. After boiling for 1 min, take the shrimp slices out of the plate, thicken the soup in the pot with wet starch, add ginger juice and scallion oil, stir well, quickly pour them into the plate with shrimp slices, and sprinkle with pea seedling leaves.
Li Ji Xia
Sichuan cuisine is characterized by crispy meat, golden color and western flavor. It is more delicious with Chili sauce. 600g prawn, 60g bread crumbs and egg 1 are the main raw materials. 800g of seasoning vegetable oil (the actual dosage is about 80g), 30g of flour, 3g of salt and 3g of pepper. The production process (1) removes the head, skin, legs and tail of prawns, takes out the black line on the back, washes it, cuts the back to the tail with a knife, lays it flat on the chopping block and tilts 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. (3) Put the prawns in hot oil for seven minutes, fry until golden brown, and serve.
Steamed live shrimp with wine
All the special ingredients of the cuisine: * live grass shrimp 16 * medlar 1 spoon * Chuanxiong 10 small piece * Angelica sinensis 1 slice * 2 tablespoons of lettuce * 2 tablespoons of sugar * cheese 1 spoon seasoning: * wine/kloc-0.
Mango shrimp balls, pickles
Preparation time: 2 minutes; Operation time: 45 minutes; Ingredients: shrimp 80g Accessories: mango 50g, Sichuan cuisine15g; Seasoning: sweet and spicy sauce 50g brandy 5g vanilla crushed 2g; Production method: (1) Wash the fresh shrimps, remove their skins and blanch them in boiling water; (2) Dicing kimchi and mango, and mixing with seasoning and auxiliary materials; (3) Soak the cooked shrimps in the pickled mango sauce for 35 minutes, and serve. Creativity: The combination of fresh fruit with traditional Sichuan pickles and fresh shrimp cooked by "smoked" cooking method makes shrimp meat not only delicious, but also sour and spicy. Cooking tips: control the heat and grasp the crisp texture of fresh shrimp.
Magnolia shrimp
Ingredients: prawn 12, Chinese kale 250g, ginger juice 1 tablespoon, 2 tablespoons wine, soy sauce 1 tablespoon, half a small bowl of stock, half a tablespoon of sugar, half a teaspoon of salt, 2 tablespoons of tomato sauce and half a teaspoon of vinegar. Methods: 1. Remove claws, remove sand intestines, remove shells, and marinate with ginger juice, 1 teaspoon of wine and soy sauce 10 minute. 2. Stir-fry garlic and shrimp in hot oil, add half of wine, broth, sugar and salt, stir-fry juice, and then add tomato sauce and vinegar. 3. Wash the kale, cut it into sections, boil it in boiling water, then fry it in an oil pan, add the remaining half of the seasoning made of wine, broth, sugar and salt, take it out and put it on prawns.