Shrimp is delicious and nutritious, and its calcium content is the highest among animal and plant foods, especially suitable for the elderly and children. The simple home cooking method of prawns has been shared with you before, and now I will share with you an equally simple "salt and pepper prawn". Crispy skin, soft and tender shrimp meat, very fragrant, very fresh, very popular.

(1) 500g of sea white shrimp (or Neopenaeus monodon), washed, removing the whiskers, inserting a toothpick into the second section below the back and head, taking out the shrimp line, then putting the shrimp into a basin, adding 5g of salt, 0/0g of cooking wine/kloc-0, a little onion and three slices of ginger, mixing well, and pickling/kloc-.

(2) 3 pieces of garlic, onion about 10g, green pepper 10g.

5 grams of salt, 5 grams of pepper, and 5 grams of pepper powder are put into a bowl and stirred evenly to form salt and pepper.

(3) Remove the onion and ginger from the marinated prawns, control the water to dry (or soak in water), put them in a pot, add 50g starch and stir evenly for later use.

(4) Boil the pot with wide oil, and the oil temperature is 60% hot. Put the prawns into a certain shape and push them slowly with a spoon to make them evenly heated. When the bubbles decrease, prawns can be clearly seen. Shake the prawn with a spoon, it feels crisp and can be fished out when the color turns golden yellow. Fry for about two minutes, and then raise the oil temperature to 70% to 80%. Pour the shrimp into deep-frying for about 15 seconds.

(5) Leave a little oil in the pan, the oil is hot, add minced garlic, chopped green onion and minced green and red pepper, stir fry until fragrant, add prawns, stir fry evenly, slowly pour homemade salt and pepper in the process of stir fry, stir well, and then take out the pan and put it on a plate, and the delicious "salted prawns" will be ready.

Fried shrimp

Choose fresh river shrimps and fry them with strong fire.

Cooking method: 350 grams of river shrimp, cut off pliers, whiskers and feet, wash and drain. Put the wok on a big fire, add cooking oil and heat it to 80% heat. Put the shrimp in a wok, fry for about 5 seconds, and take it out. When the oil temperature rises to 80% heat, put the river shrimp in the wok and fry it again until it is just cooked, so that the shrimp shell bursts and swells, and it is at arm's length from the shrimp meat, and then take it out with a colander. Leave the bottom oil in the wok, stir-fry shallots and garlic slices, pour in shrimps, add white sugar, cooking wine and soy sauce, rotate the wok, stir-fry slightly with high fire, so that the marinade will gather in the shrimp shells, and then cook with vinegar.

Features: fresh, sweet and sour, bright red in color.