Braised prawns in oil

Cuisine: Shandong cuisine

Ingredients: Ingredients: 4-6 prawns

Accessories: green onions , ginger, cooking wine, salt, monosodium glutamate, sugar, and vinegar in appropriate amounts

Operation: Heat the bottom oil in the pot, stir-fry the processed prawns, add chopped green onions, ginger pieces, and cooking wine, cook, and put Add chicken soup, add salt, monosodium glutamate, sugar and vinegar (one drop). When the juice is almost gone, take out the prawns, add sesame oil to the remaining juice, stir well, and pour it on the prawns.

Shishang Tips: Shrimp processing - remove the whiskers and legs from the shrimp, remove the sand bag on the top of the shrimp head, cut along the shrimp spine to the tail, and remove the sand line. (HaoChi123.com)

Nutritional value: Prawn - Prawn has high nutritional value. Every 100 grams of shrimp meat contains 77 grams of water, 20.6 grams of protein, 0.7 grams of fat, and 0.0 grams of carbohydrates. 2 grams, calcium 35 mg...

2. Cooked prawn segments

Recipe category: Henan famous dishes

Ingredients: 400 grams of prawns. Ingredients: 5 grams each of onion and ginger, 5 grams gouache and gravy, 25 grams flour.

Accessories: 10g salt water, 1g MSG, 15g cooking wine, 50g head soup, 100g peanut oil.

Preparation method:

1. Clean the shrimps, cut off the front section and legs, take out the sand strips from the shrimp spine, dig out the sand bags, and cut them into about 3 cm Sprinkle flour evenly over the shrimp segments. Put onions, shredded ginger, salt water, monosodium glutamate, cooking wine, head soup, and rice noodles in a bowl and mix into juice.

2. Put the pot on the fire. When the oil is 60% hot, add the shrimp segments and fry them thoroughly on both sides. Add the ingredients into the cooking sauce and turn over a few times until the sauce thickens. The pot is ready.

Features: The shrimp segments are bright, crisp, tender and fragrant.

3. Geely shrimp

Cuisine: Fujian cuisine

Ingredients: 500 grams of fresh prawns, 15 grams of clean carrots, 15 grams of shiitake mushrooms, and 10 grams of green onions. , 10 grams of clean winter bamboo shoots, 1 fresh chili, 10 grams of clean onions, 10 grams of white sugar, 1 gram of refined salt, 10 grams of wet starch, 5 grams of black vinegar, 10 grams of orange juice, 5 grams of white vinegar, 10 grams of Shaoxing wine, 5 grams of soy sauce grams, 2 grams of MSG, 1 duck egg, 75 grams of pork bone soup, 25 grams of flour, 0.5 grams of sesame oil, 15 grams of garlic cloves, 500 grams of cooked lard, 150 grams of minced bread

Features: Fried seafood River fresh, delicious flavor

Operation:

1. Wash the shrimps, remove the shells and keep the tails. Cut each shrimp meat from the back with a knife, remove the sand lines, and lift it up. Pass the shrimp tails through the cut slits, pull them into raw shrimp balls, and marinate them evenly with refined salt, 0.5g of MSG, and Shaoxing wine.

2. Remove the stems and seeds of the peppers, wash them, and cut them into shreds along with the mushrooms, winter bamboo shoots, onions, carrots and scallions. Show the petals are chopped into pieces. Bone broth, soy sauce, orange juice, 1.5 grams of MSG, black vinegar, white vinegar, sugar, sesame oil, wet starch and mix thoroughly to form a marinade. Put the duck eggs in a bowl and beat them up.

3. Set the wok over high heat, add cooked lard, and heat until it is 50% hot. Dip the raw shrimp balls evenly into flour, then into the egg liquid, then roll evenly into the bread crumbs, and add When the pan-fry is golden in color, pour it into a colander to drain off the oil and place it on a plate.

4. While frying the shrimp balls, put another pot on the fire, add 50 grams of cooked lard and heat it, first add the minced garlic and all the shredded ingredients and stir-fry for a few times, then pour in Add the marinade and boil to thicken, add 15 grams of cooked lard and stir evenly, put in a bowl and serve together with the oiled shrimp balls. When eating, sprinkle the gravy on the shrimp balls and serve.

4. Steamed prawns

Ingredients: 500g prawns, 10g sesame oil, 15g each cooking wine and soy sauce, 25g vinegar, 50g soup, 1.5g MSG, green onions, Appropriate amounts of ginger and Chinese prickly ash.

Features: Prawns are rich in high-quality protein, vitamin A, vitamin B1, vitamin B2, niacin and various minerals. They are rich in nutrients and can nourish the kidneys and stomach, and are beneficial to the formation of embryonic organs.

Operation:

1. Wash the prawns, chop off the feet and whiskers, peel and remove the sandbags, sand strings and shrimp brains, and cut them into 4 sections; wash and cut the green onions. Strips; wash half of the ginger, slice it, and mince half.

2. Place the prawns on a plate, add cooking wine, monosodium glutamate, green onion strips, ginger slices, peppercorns and soup, steam them in a basket for about 10 minutes, take them out, and remove the green onion strips, ginger slices and Chinese peppercorns. Then plate.

3. Use vinegar, soy sauce, minced ginger and sesame oil to make a juice for dipping.

4. Prawns vary in size, so the number of segments should be determined according to the size of the shrimp.

5. Fresh prawns

Cuisine: Shandong cuisine

Main ingredients: 300 grams of fresh prawns, 30 grams of chicken breast

< p>Accessories: 30g egg white, coriander leaves, 20g ham, 20g yellow cake, 15g Nostoc, red pepper peel, 15g green onion, 10g minced ginger, 50g starch

Seasoning: 5 grams of Shaoxing wine, 100 grams of clear soup, 5 grams of sesame oil, appropriate amount of refined salt

Features: elegant shape, delicious taste and rich nutrition.

Operation:

1. Remove the backbone and mud from the prawns, remove the shrimps, peel them into shrimp skins, remove the legs and leave the tails, wash them with clean water, cut them open from the abdomen, and use a knife to Chop into 2/3 deep and connect the backs. Slice the meat with a cross-cut knife and marinate it with refined salt and Shaoxing wine.

2. Cut ham, yellow cake, and red pepper skin into small elephant eyelids.

3. Remove the fascia from the chicken breast, chop into a fine paste, add green onions, minced ginger, refined salt, Shaoxing wine, clear soup, and sesame oil, stir well to form a filling, and spread evenly on the shrimp.

4. Put the egg white into a bowl and beat it into egg foam, add dry starch to mix it into egg paste, spread the egg paste on the surface of the prawn meat filling, and then add ham and red pepper. , cakes, coriander leaves, nostoc, etc. are decorated into colorful patterns, placed on a plate and placed in a cage, steamed over fire, taken out, decanted to remove the water, and placed on the plate.

5. Add clear soup, refined salt, and high heat to the wok and bring to a boil. Skim off the scum, use wet starch to make a thick gravy, pour sesame oil, and pour it on the shrimp. Serve.

6. Baihua Prawns

Cuisine: Shandong Cuisine

Ingredients: 250 grams of fresh prawns. 25g chicken breast, 20g egg white, 15g ham, 15g yellow cake, 15g nostoc, 15g red pepper peel, 15g coriander leaves, 5g refined salt, 15g Shaoxing wine, 15g green onion, minced ginger 10 grams, 100 grams of clear soup, 5 grams of sesame oil, 50 grams of starch.

Operation:

1. Remove the backbone and sediment from the prawns, remove the dried shrimps, peel them into shrimp skins, remove the legs and leave the tail, wash them with clean water, cut them open from the abdomen, and use Cut it into 2/3 deep and connect the back. Slice the meat with a cross-cut knife and marinate it with refined salt and Shaoxing wine.

2. Cut ham, yellow cake, and red pepper skin into small elephant eyelids.

3. Remove the fascia from the chicken breast, chop it into a fine paste, add green onions, minced ginger, refined salt, Shaoxing wine, clear soup, and sesame oil and mix well to form a filling, and evenly distribute it on the shrimp meat.

4. Put the egg white into a bowl and beat it into egg foam, add dry starch to mix it into egg paste, spread the egg paste on the surface of the prawn meat filling, and then add ham and red pepper. , cakes, coriander leaves, nostoc, etc. are decorated into colorful patterns, placed on a plate and placed in a cage, steamed over fire, taken out, decanted to remove the water, and placed on the plate.

5. Add clear soup, refined salt, and high heat to the wok and bring to a boil. Skim off the scum, use wet starch to make a thick gravy, pour sesame oil, and pour it on the shrimp. Serve.

7. Luohan Prawns

Cuisine: Beijing Cuisine

Ingredients: 12 large prawns, 200 grams of shrimp paste, 250 grams of cabbage pine (shredded), 1 white fungus, one coriander, 4 cherries, a little black sesame seeds, salt, monosodium glutamate, cooking wine, egg white, sesame oil, onion, ginger and garlic.

Operation: First remove the sandbags and intestines from the shrimp heads. Open the back of the shrimp and cut it into 3 sections, adjust the shrimp paste to taste, prepare the vegetables, process the white fungus, prepare the green onions, ginger shreds, garlic slices, coriander and cherries, and adjust the taste of the processed shrimp. Garnish the middle section with shrimp paste, pan-fry the head, steam the middle section and fry the tail section. After it is cooked, add cabbage pine and white fungus flowers to the bottom plate, and place the shrimp on the plate.