First, the practice of chilli shrimp

Ingredients: ginger, garlic, Chili, dried Chili and shrimp, depending on how much you want to eat:)

First, cut off the whiskers of the shrimp, pick off the sand line at the back (I cut off the back part with scissors first, and then pick it with a toothpick, which is a polishing job), wash it with clean water, sprinkle with salt and pepper powder (I originally wanted to pickle it with salt and pepper, but I didn't go to China this week, so I can only use the existing materials at home), and marinate it for 20 minutes. Shredded ginger and garlic can be more. Put more oil in the pot and heat it to 60%, that is, when there is smoke on the oil surface, add ginger, garlic, pepper and dried pepper in the pot and fry until the smell is good, then pour the shrimp into the pot and fry. It's really cool to watch the shrimp turn red slowly, because it smells so good. How deep-fried the shrimp is up to you, because some people like crispy skin and others like tender meat. I like the central states.

Second, the practice of chilli shrimp

Raw materials: live shrimp (about 1 kg ~ 2 Liang) Ingredients: potatoes, winter bamboo shoots, celery, and onions. Seasonings: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, and dried peppers. Production process: Step 1: Peel and cut potatoes, cut winter bamboo shoots, cut celery and cut onions 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!

Third, the practice of spicy shrimp

Flavor characteristics:

From the beginning, spicy crab, spicy shrimp and spicy snail have become the favorites on the dining table in the north and south of the Yangtze River. Even Cantonese people, who are unanimously believed by mainlanders not to eat spicy food, have begun to eat spicy food in a big way. The essence of chilli shrimp lies in its meat quality and seasoning when frying. Spicy shrimp juice is rich and spicy, and the meat is firm, tough and crisp, with a variety of special spices, which makes people memorable.

Raw materials:

500 grams of prawns, 25 grams of garlic and 25 grams of pickled peppers without seeds.

Seasoning: 5g of salt, 2g of monosodium glutamate, 3g of sugar, 40g of spicy oil, 2,500g of salad oil, 20g of crispy peanuts, 20g of cooked sesame seeds, 2g of shallots 15g, and 2g of chicken powder.

Production method:

(1) Wash prawns, remove whiskers, and cut back to remove sand grains.

(2) Put salad oil in the pot. When it is 60% to 70% hot, add prawns and fry for about 1 min. Take it out when it is tender and tender.

(3) Add salad oil to another pot and heat it to 40%. Add garlic, stir-fry, add spicy oil and pickled pepper, stir-fry for a few seconds, add fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, peanuts and sesame seeds to taste, stir-fry evenly, serve out and sprinkle with chives.

Production key:

(1) Making chilli shrimp is the key. Shrimp must be fresh. You can use live prawns or fresh prawns, or you can choose chilled prawns. If you choose bright ice shrimp, you should use shrimp with thin skin (thick black skin), little shrimp brain and full meat, because the thick skin will not fry brittle, the head of shrimp brain will fry easily, and it consumes too much oil, but the meat is not full.

(2) When choosing shrimps with distinct ice, improper thawing will also affect the quality of dishes. Don't let the shrimp thaw naturally when exposed to the air, or the head will turn black. The correct way is to soak the shrimp in water and rinse it with small flow of running water until it melts.

(3) Pickled peppers should be thick and bright in color, preferably bullet pickled peppers, to ensure the mellow and spicy dishes.

(4) When frying prawns, control the oil temperature and quantity. The amount of oil should be controlled at 4-5 times that of shrimp, and the oil temperature should be 60% to 70% hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, while the shrimp skin is not brittle when it is too low. Fry the shrimp until it floats, take it out, and don't fry it for too long.

(5) When cooking spicy oil, don't use too many fragrant spices (such as Amomum tsaoko and nutmeg) to highlight the citronella and cumin flavor.