Raw materials: live shrimp (about 1 kg 2 Liang)
Ingredients: potatoes, winter bamboo shoots, celery and green onions.
Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.
Production process:
1. Peel and cut potatoes, cut winter bamboo shoots, cut celery, and cut green onions into small pieces for later use.
2. Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.
3. Set up a wok, add a proper amount of crab oil, and then add a little dried pepper and stir fry twice. Put shrimps, potato pieces, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.
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.
5. Stir-fry until the shrimp is curly and the color turns orange-red, that is, the shrimp has been cut, and then it 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!
Second, spicy shrimp
Materials:
500 grams of fresh shrimp
5 dried peppers
Chopped garlic 1 tbsp (15g)
2 tbsp shredded ginger (30g)
Shredded onion 1 tbsp (15g)
2 tbsp oil (30ml)
2 tablespoons cooking wine (30 ml)
Soy sauce 1 tablespoon (15ml)
2 tablespoons sugar (30g)
Salt 1 teaspoon (5g)
Production method:
1. Cut the shrimp from the back, remove the shrimp line, wash and marinate with cooking wine 10 minute.
2. Heat the oil in the pot with medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded onion, stir fry for a while, then add white sugar, salt and soy sauce, stir fry evenly, then cover and stew for 5 minutes.
Three: Braised prawns in oil
Materials:
10 prawn. 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 method:
1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to extract 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.
Four: bean sprouts and shrimp
Sichuan cuisine
Basic ingredients: shrimp 12 * bean sprouts1/2kg * protein 1/4: * salt, monosodium glutamate, pepper and white powder.
1. Remove intestinal sludge from shrimps, wash with salt, wash, dry, and marinate with a little protein, salt, pepper and white powder.
2. Take out the oil pan, add 2 cups of oil, heat it for 7 minutes, add shrimps, quickly oil it, take it out and drain it. In addition, leave 4 tablespoons of oil, stir-fry bean sprouts at high temperature, season with salt and monosodium glutamate, put them on a plate, and then put the shrimps on it.
Precautions:
1. The drier the shrimp is rubbed, the crisper it will be when fried.
2. Pickled protein mainly increases brittleness, but it can't be excessive, otherwise it can't be absorbed, but it will be counterproductive.
Five: Fresh mushrooms and seafood porridge
Gourmet: microwave dishes
Ingredients: 2.5 tbsp glutinous rice, 0/.5 tbsp glutinous rice 1, 0/50g clam/kloc-0 (about 4 ounces), 50g fresh mushroom or straw mushroom (about 1 half), and shrimp 100. Seasoning of rice: half a teaspoon of salt and half a tablespoon of oil. Seasoning for shrimp: salt 1/8 teaspoons, a little pepper.
Production process:
1: Mix glutinous rice with glutinous rice, wash, soak in hot water 1 hour, drain, and marinate with seasoning for about 15 minutes.
2: Soak the peel and wash it.
3: Wash the shrimp and marinate it with seasoning for a while.
4: Wash the mud and season with a little pepper.
5: Put the rice in a pot or a deep container, heat 1000 ml of water and peel, cover and dry, leave an opening for ventilation, cook on high fire for 10 minute, and then cook on medium fire for 20 minutes.
6: Wash mushrooms or straw mushrooms and cut into pieces.
7: Add the mushroom, straw mushroom, mud and shrimp into the porridge, and continue to cook for 10 minute, then serve.
Six: the practice of garlic shrimp
Ingredients: about 500g fresh shrimp, 2 tablespoons garlic, half red pepper, onion 1 tablespoon, a little parsley.
Seasoning: Jiu Shao 1/2 tbsp, a little pepper.
Production process: 1. Cut the shrimp from both sides of the back, wash and drain, add seasoning and mix well.
2. Put the shrimp on a plate, add garlic, wrap it with plastic wrap in a microwave oven, put it in the oven, cook for 3 minutes on high fire, and take it out.
3. Put 2 tablespoons of oil in a small bowl, heat for about 1 min, then add chopped onion and red pepper.
4. Put coriander on the shrimp noodles and drizzle with cooked oil.
5. Mix 1/2 tablespoons of soy sauce and soy sauce, and serve with shrimp noodles.
Seven: salt and pepper shrimp
Materials:
500g fresh shrimp, salt 15g, 25g pepper, peanut oil 1000g, and 25g clean coriander.
Production process:
1. Wash shrimps with clear water, first cut off whiskers and guns, remove sundries under guns, cut off claws and radial feet of shrimps, and dry them. Pepper is cut into rice grains.
2. Heat a wok with high fire, add peanut oil, heat it to 50%, soak it in the sea until it is 80% mature, and take it out together with the oil. 3. Temper the wok, add the shrimps soaked in oil, stir-fry for a while, add salt and auxiliary pepper, stir-fry until cooked, put on a plate, pile up into a mountain shape, and sprinkle coriander around.
Precautions:
Huai Salt: Heat the wok with medium fire, add 500g refined salt, stir-fry until it is hot and noisy, then leave the wok, pour 20g spiced powder and mix well.
Eight: boiled shrimp
Ingredients: onion, ginger, white wine, seafood soy sauce, shredded red pepper dipped in juice, shrimp with a knife, river shrimp, shrimp with nine knots, etc.
Production process:
1. Wash shrimps, subtract shrimps, and drain for later use.
2. Boil a pot of water, slice the onion into the water, pour a little white wine (yellow wine or cooking wine), add two spoonfuls of salt (shrimp itself has a taste, but salt is better), and boil the water.
When the water starts to bubble, put the shrimp in and take out the pot.
4. Prepare seafood soy sauce and shredded red pepper dipping sauce.
Nine: Spicy Pipi Shrimp
Ingredients: 2 Jin of Pipi shrimp.
Seasoning: secret spicy oil, dried red pepper (persimmon pepper), pepper, bean paste, ginger and onion.
Production process:
1. Wash the shrimp with clear water and drain. Slice onion and pepper, slice ginger.
2. Heat a proper amount of secret spicy oil in the pot, add pepper, pepper, bean paste, onion and ginger and stir fry.
3. Then stir-fry the shrimps. When the shrimp changes color, add a little water and simmer for a while, and then you can cook.
Features: Spicy Pipi shrimp is red and bright, spicy and delicious, and you can smell the attractive spicy taste far away, but you have already arrived before you eat saliva.
Ten: Fried with tomato sauce
Ingredients: shrimp, tomato sauce, oil.
Production process:
1, wash shrimp. Put a proper amount of water in the pot, boil it, pour in the shrimp, cook until the color of the shrimp turns red, and then take it out.
2. Pour the oil into a clean pot. After the tomato soy sauce is heated, pour in the shrimps, stir fry a few times, and add the appropriate amount of tomato sauce. After frying, you can go out of the pot.