Features: Fried seafood is fresh and delicious.

Raw materials: 500g fresh prawn, clean carrot 15g, water-soaked mushroom 15g, onion 10g, clean winter bamboo shoots 10g, fresh pepper 1 0g, clean onion 10g, and sugar/kloc. Orange juice 10g, white vinegar 5g, Shaoxing wine 10g, soy sauce 5g, monosodium glutamate 2g, duck egg 1, pork bone soup 75g, flour 25g, sesame oil 0.5g, garlic cloves 15g, cooked lard 500g and bread crumbs 65438+.

Production process: 1. Wash the shrimp, shell and leave the tail. Each piece of shrimp meat is cut from the back with a 1 knife, and the sand line is removed. Lift the shrimp tail from the cut gap, pull it into green shrimp balls, and marinate it with refined salt, monosodium glutamate 0.5g and Shaoxing wine pulp. 2. The pepper is pedicled and seeded, washed and shredded with mushrooms, winter bamboo shoots, onions, carrots and green onions. Show the petals and chop them. Bone soup, soy sauce, orange juice, monosodium glutamate 1.5g, black vinegar, white vinegar, white sugar, sesame oil and wet starch, and mix them into a marinade. Put the duck eggs in a bowl and break them. 3. Put the wok on a big fire, add cooked lard and heat it to 50% heat. Dip the shrimp balls in flour first, then in egg liquid, and then roll the bread flour evenly. When the pan is fried to golden brown, pour in a colander to drain the oil and put it on a plate. 4. While frying shrimp balls, put another bite of 1 pot on the fire, add 50g cooked lard, heat it, stir-fry minced garlic and all shredded materials for a few times, then add marinade to boil and thicken, add 15g cooked lard, push it evenly, put it in a bowl and eat it with the oiled shrimp balls. When you eat, bring it up.

Two: anchovies in the swallow nest

Ingredients: 500 grams of live shrimp.

Accessories: potato 200g, Nostoc flagelliforme 5g, celery 1, water-soaked shiitake mushroom 25g, cooked green beans 15g.

Making:

1) Diced potatoes are soaked in salt water and mixed with dry starch and flour;

2) remove the head and shell of shrimp, add seasoning and starch, mix well, put shredded potatoes into the shape of bird's nest, fry them in 70% hot oil until they are light yellow, put celery into a dish in the shape of branches, put "bird's nest" on it, and put Nostoc flagelliforme in the roots;

3) Spread the shrimps into 5% mature hot oil, stir-fry the green beans and mushrooms, add seasoning and chicken soup, boil and thicken, pour in the shrimps, stir-fry and put them into the bird's nest.

Three: fried dragon intestines

Color and fragrance: crisp outside and tender inside, salty and fresh, sesame fragrance.

Ingredients: 250g prawn.

Accessories: 50 grams of chicken fillet, 25 grams of sea cucumber, 25 grams of ham, 25 grams of horseshoe and 20 grams of egg white; Salt 4g, monosodium glutamate 1g, soy sauce 10g, Shaoxing wine 15g, pepper noodles 10g, sesame oil 10g, starch 50g and vegetable oil 150g.

Making:

1) Remove the mud intestines from prawns, wash the tendons and slice the back;

2) Slice chicken fillet and sea cucumber into 0.2 cm thick slices, and slice water chestnut and ham;

3) Put the sea cucumber slices into a boiling water pot, blanch them slightly, put the cut main ingredients into a container, and add refined salt, monosodium glutamate, soy sauce, Shaoxing wine, pepper noodles and sesame oil to make stuffing;

4) Put the egg white into a bowl, and evenly stir the wet starch into egg white paste for later use;

5) Cut the pig net oil into square pieces with the side length of 1.2cm, smooth them, coat a little egg white paste on each piece, add stuffing, roll them into rolls with the diameter of 1.5 cm and the length of 3.5 cm, steam them in a cage with high fire, take out the decanting soup, dip the egg white paste all over the body, stick a layer of sesame seeds on them, and add sesame seeds.

Four: deciduous spoonbill shrimp

Ingredients: 250g of fresh river shrimp.

Accessories: 50g bowl bean sprouts, cooked lard100g; 3g of refined salt, 20g of Shaoxing wine, minced onion and ginger 15g.

Making:

1) Remove the shell and leave the tail of the shrimp with tofu, wash it, drain the water, put it in a bowl, and add refined salt and Shaoxing wine for curing.

2) Put the marinated shrimps on starch, press the shrimps into pipa-shaped slices with a rolling pin, and soak them in boiling water;

3) Wash the pea seedling leaves, blanch them with boiling water, put the cooked lard into a frying pan, and when it is heated to 60% (about 132℃), stir-fry the minced onion and ginger, add clear soup and refined salt, bring to a boil, and add shrimp slices;

4) 1 min later, take the shrimp slices out of the pot, thicken the soup in the pot with wet starch, add ginger juice and scallion oil, stir well, quickly pour them into the pot with shrimp slices, and sprinkle with pea seedling leaves.

Five: Fried shrimp slices with sugar.

Ingredients: 750g fresh shrimp, canned peas15g.

Accessories: vegetable oil 900g (actually about 100g), cooking wine 50g, sugar 50g, rice vinegar 25g, sesame oil 10g, shredded onion, shredded ginger, sliced garlic, salt 3g, dried starch 3g and chicken soup 50g.

Making:

1) Shredding Lentinus edodes, cutting off shrimp whiskers, shrimp guns and shrimp claws, picking out sandbags to remove sand intestines, and cutting into a large piece from the spine;

2) Shrimp skin facing down, after tendon cutting, chop each shrimp into 3 sections; Marinate with 1g salt and 10g cooking wine, and sprinkle with dry starch;

3) Put the shrimps into the vegetable oil that is burnt to 80% maturity, fry until golden brown, and pour it into a colander to filter oil;

4) Heat 100g vegetable oil with a frying spoon, add onion, shredded ginger and garlic, stir-fry to taste, cook 25g cooking wine, add sugar, rice vinegar, chicken soup and 2g salt, then add peas and shredded mushrooms, and add fried shrimps. When the soup is dry, pour in sesame oil.

Six: anchovy steak

Material: Macrobrachium nipponense 750g.

Accessories: 2g of refined salt, 25g of cooking wine, 30g of onion and ginger juice, 5g of salt and pepper.

Making:

1) Shrimp is shelled and tailed, marinated with refined salt, cooking wine, onion, ginger juice and salt and pepper, and made into shrimp chops with toothpicks, one row and four strings;

2) Drain the shrimps into the oil pan and fry them twice repeatedly until they are golden and crisp.

Seven: Fried Pearl Shrimp

Ingredients: 370g prawn.

Accessories: lettuce leaves 70g, 2 eggs, flour 25g, bread 50g.

Seasoning: 500g vegetable oil (the actual consumption is about 50g), 8g onion, 5g ginger, 3g salt, 0g pepper 1 3g cooking wine13g monosodium glutamate.

Making:

1) Slice the onion and ginger, cut the bread into squares about the size of mung beans, disinfect and clean the raw vegetable leaves, clean the prawns, remove the head, peel, remove the ridges, sew the excrement line, cut them into sectors from the back with a knife, cut them lightly with a horizontal knife, and marinate the cut prawns with seasoning for half an hour;

2) Paste flour on both sides of prawns, then roll it on the beaten egg paste, then paste both sides of bread Ding Yu prawns, and press them with your hands to prevent them from falling off;

3) Stir-fry the vegetable oil to 60% heat with a frying spoon, add the processed shrimp, fry until the surface is yellow and crisp, and take it out when the inside is cooked. Then, cut each shrimp into three bowls with a knife and wrap it with green leaves.

Eight: Soft Fried Shrimp Cake

Ingredients: 500 grams of fresh shrimp.

Accessories: 50g of chicken breast, 50g of pig fat 1 00g, 50g of lettuce, 20g of green onion10g, 25g of egg white, 50g of bean flour, 5g of refined salt, 25g of salt and pepper, 10g of flour paste1g, and 65448+00g of sesame oil.

Making:

1) Wash fresh shrimps, juice them, and chop them into fine particles;

2) Break the chicken breast and pig fat separately, add egg white, water bean powder, salt and cold soup to make chicken paste, then add cooking wine, pepper noodles and chopped shrimps, mix well, put them in a pot, smooth them, put them in a cage, steam them into pieces with medium fire (about 5 minutes), take them out and cool them, cut them into wide strips with a knife, and wrap them with a layer of fine bean dry powder;

3) Put the pan on the fire, add cooked lard to heat it (about 150- 180℃), add shrimp cake strips, fry until it changes color, take it out, pour sesame oil on it, put it in a plate, add lettuce and onion juice, and serve with pickled vegetables.

Nine: colorful shrimp floss

Ingredients: 250g of fresh shrimp, 25g of clean winter bamboo shoots, onion 1 root, water mushroom 1 piece, half a green pepper and 25g of carrot.

Accessories: half egg white, 2 cloves of garlic, dry starch 10g, wet starch 5g, proper amount of sugar and refined salt, a little monosodium glutamate, cooking wine and pepper, 75 pieces of bone soup and 500g of raw oil (dosage 75g).

Making:

1) Wash the fresh shrimps, remove the shells and intestines, remove the pedicels of mushrooms and peel the carrots;

2) Dry the shrimp meat with a white towel and cut it into three rice-sized particles;

3) Cut mushrooms, bamboo shoots, carrots, green peppers and onions into diced shrimps, and chop garlic into powder;

4) mixing the shrimps with egg white, monosodium glutamate and dried starch, and pickling for later use;

5) Diced mushrooms, diced bamboo shoots, diced carrots, diced green peppers, garlic, refined salt, monosodium glutamate, white sugar, cooking wine, pepper, bone soup and wet starch are evenly mixed for later use;

6) Put the wok on a big fire, add the raw oil, and when it is 50% hot, put the marinated shrimp into the wok and disperse it with chopsticks;

7) After the shrimps turn white, pour them into a colander, and the oil remains in the wok. Pour them into the evenly mixed mixture, add the shrimps, turn them over a few times, and sprinkle with sesame oil to serve.

Ten: Double Shrimp Luffa Crystal Powder

Ingredients: shrimp and dried pork.

Accessories: Luffa, vermicelli and red bell pepper.

Seasoning: salt, sugar, chicken essence and ginger.

Cooking method:

1. Peel the loofah and cut it into thick strips, cut the bell pepper into strips, cut the ginger into powder, wash the shrimps to remove sand grains, and soak the vermicelli and seaweed in warm water for later use;

2. Ignition in the pan, pour oil, stir-fry Jiang Mo and seaweed for a while, add loofah, pour in appropriate amount of water, add sugar, chicken essence and salt to taste, add vermicelli to boil over high fire, remove the vermicelli with loofah when cooked, put the original soup in the pan, add persimmon pepper and shrimp to cook, and pour it on vermicelli together with the soup.

Features: The shrimp is rich in flavor, mellow and soft.

Eleven: pineapple shrimp balls

Ingredients: a catty of shrimp (buy grass shrimp and peel it into shrimp)

Accessories: onion, green pepper, red pepper, horseshoe, egg, canned pineapple.

Seasoning: onion, ginger, salt, pepper, chicken essence, sugar, white vinegar, tomato sauce, starch.

Exercise:

1. Chop the shrimp into mud, mash the horseshoe and put it in a pot. Add chopped green onion, Jiang Mo, salt, pepper, chicken essence, and eggs until thick;

2. Onion, green pepper, red pepper and pineapple are cut into pieces;

3. Squeeze the shrimp paste into shrimp balls, fry them in an oil pan until golden brown, and take them out;

4, wok fire, add base oil, sugar, white vinegar, tomato sauce, pepper, pineapple juice, onion, green pepper, red pepper, pineapple pieces, thicken the fried shrimp balls and pour a little bright oil.

Features: sweet and sour, suitable for all ages.

Twelve: pineapple shrimp with milk silk

Raw materials: fresh shrimp

Accessories: pineapple and green beans

Seasoning: salad dressing, condensed milk, sugar.

Cooking method:

1. Dice pineapple, soak it in salt water for 20 minutes, light it in a pot, and blanch the shrimps and green beans separately for later use;

2. Ignition in the pan, add salad dressing, condensed milk and white sugar and stir well, then add fresh shrimp, pineapple and green beans and stir fry for a while.