One: Suggestions on how to eat sea shrimp:

Shrimp is rich in nutrition and can be eaten in various ways. There are two methods that are more suitable for you to cook-salt water boiling and steaming.

If the shrimp is big, I suggest you marinate it with salt for half an hour, sprinkle with chopped green onion and shredded ginger and steam it.

If it is medium-sized, I suggest you cook it in salt water with a little chopped green onion and shredded ginger. When cooking, put shrimp and soup in a soup bowl, drink shrimp soup and eat shrimp meat, which is a classic way to eat in Dalian.

If the shrimp is small, I suggest you make shredded radish shrimp soup. Put shredded radish, shrimp and a small amount of vermicelli into a casserole, add appropriate amount of water and cook. If it is winter, it can also be made into a pot.

Two: specific practices:

1. Boiled sea shrimp:

1, shrimp selection method: There are three kinds of shrimp, one is frozen shrimp, the other is shelled shrimp, and the third is live shrimp. Buy live shrimp for freshness. Timing: big, hard, shiny, and not black. Ask the supermarket waiter to fill the shrimp bag with some oxygen so that the shrimp will still be alive when you take it home.

2, the method of cooking shrimp Wash the shrimp, boil the water, put a little salt, a few slices of ginger, put the shrimp into the pot after the water boils, and put the shrimp into the pot with a colander after the water boils again for dozens of seconds. (Note 1: Shrimp is not easy to cook for too long, and the meat is not delicious when it is old)

3, eat shrimp: just put a little vinegar, peel the shrimp, shrimp meat dipped in vinegar, you can eat.

Features: The shrimp tastes delicious and the meat is tender.

2. Shrimp tofu soup:

Practice: wash the shrimp and remove the head and hard shell; Cut the tofu into small pieces, put it in a pot and cook for half an hour, then add onion, Jiang Mo, salt and monosodium glutamate to taste.

3. Salted shrimp:

Ingredients: 500 grams of sea shrimp and appropriate amount of pepper.

Practice: first remove the oil from the pot with strong fire. After the oil is boiled, pull the cut shrimp to 70% maturity and remove the oil drops. Add a small amount of oil, stir-fry pepper and salt to another oil pan, add shrimp, add wine and monosodium glutamate, and serve when cooked.

4. Phoenix-tailed prawns:

Ingredients: 10 sea shrimp (or prawn, grass shrimp). Salt, monosodium glutamate, Shaoxing wine, sesame oil, ginger, onion, flour, bentonite powder, soda powder and peanut oil 250.

How to do it:

Seasoning treatment: wash the shrimp, remove the head and intestines, leaving the shell at the tail, split it from the back (but don't cut it off), add refined salt, monosodium glutamate, Shaoxing wine, sesame oil and onion ginger (chopped ginger), mix well and marinate for about 20 minutes. Flour, baking soda, bentonite powder and proper amount of water are stirred into batter.

Cooking method: Heat the wok over medium heat and add peanut oil. Dip shrimp in batter one by one, then put them in the oil pan, fry them until golden brown, and take them out. Spread white shredded vegetables on the bottom of the plate, put shrimp on it, and decorate it with green cucumber slices and cherries, which is pleasing to the eye and edible.

5. Prawn with Hundred Flowers:

Ingredients: 250g of fresh shrimp. 25g of chicken breast, 20g of egg white, ham 15g, yellow cake 15g, Nostoc flagelliforme 15g, red pepper peel 15g, coriander leaves 15g, monosodium glutamate.

Exercise:

Remove the sediment from the shrimp ridge, remove the shrimp, peel it, remove the legs and leave the tail, wash it with clear water, cut it from the abdomen, divide it into 2/3 depths with a knife and connect it with the back. Cut the meat noodles with a cross knife and marinate them with refined salt and Shaoxing wine. Ham, yellow cake and red pepper skin are all cut into elephant eyelids. Remove fascia from chicken breast, chop into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and spread it evenly on shrimp. Beat the egg white into egg bubbles in a bowl, then add dry starch to make an egg bubble paste, and apply the egg bubble paste on the surface of prawn meat, and then decorate with ham, red pepper, cake, coriander leaves and Nostoc flagelliforme. Put it in a plate, put it in a cage, steam it over high fire, take it out, drain it and put it in a plate. Add clear soup, salt and strong fire to the wok, skim off the floating foam, hook with wet starch to make a smooth sauce, and pour sesame oil on the shrimps to serve.