Braised prawns with vegetable names
Features light taste, fresh and salty.
raw material
The main ingredient is 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.
manufacturing process
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.
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The name of this dish is anchovies.
Features unique and beautiful shape, soft texture, salty and slightly spicy.
raw material
Crocodile meat 100g, prawn meat, sea cucumber and abalone 50g each, tofu 1000mg, milk, sugar, salt, monosodium glutamate, white pepper and coffee oil.
manufacturing process
Select peeled prawns, fry them in oil, add milk, sugar, salt, monosodium glutamate, white pepper and coffee oil for a while, thicken them with raw flour, and pour in the oil fried with dried seaweed, garlic and coriander.
Put the anchovies in a golden cup baked with flour and add the coriander. The shrimp meat in this dish is crisp and refreshing, with a unique taste, which is quite characteristic of Southeast Asian cuisine.
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Cai Ming plays Tai Chi Man.
Features beautiful appearance, fresh and fragrant.
raw material
300g of shrimp, 75g of white meat, 75g of horseshoe meat, 2 egg whites, monosodium glutamate, refined salt, minced ham and starch water.
manufacturing process
1. Remove the intestines from the shrimp meat, wash it, hammer it into shrimp glue, chop the white meat and horseshoe into fine mud with a knife, put it in a bowl, add monosodium glutamate and refined salt, and mix well with the egg white for later use. 2. Put 40 shrimps into a plate, put two shrimps together and flatten them into a circle. Among them, 1 shrimp is stuffed with minced ham to make Tai Chi shape, coated with egg white, and then steamed in a steamer for about 8 minutes. Take out, remove the original soup, add monosodium glutamate, add monosodium glutamate, and pour the thin paste on Taiji shrimp with starch water.
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Sesame shrimp balls
Characteristic oil fragrance, loose outside and tender inside, refreshing taste.
raw material
Shrimp 200g, sesame 10g (roasted), starch 25g, cooking wine 5g, egg 1, refined salt 2g, Chili sauce 3g, monosodium glutamate 2g and peanut oil 50g (actual consumption).
manufacturing process
1. Soak the shrimp, wash it, chop it into paste, put it in a porcelain bowl, add cooking wine, monosodium glutamate, sesame seeds, starch, egg white and salt, stir it evenly to make shrimp paste, and squeeze it into shrimp balls by hand. 2. Heat the wok and add peanut oil. When the heat reaches 40%, after turning off the fire, add shrimp balls one by one. When all the shrimp balls are put into the pot, light the fire and turn the shrimp balls with a colander. When fried to golden brown, remove with a colander and control the oil. 3. When eating, put the sesame shrimp balls on the plate, bring a small dish of pickles and dip them in.
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Dish name glass prawn
Features beautiful appearance, light and delicious, delicious.
raw material
Ingredients: 6-8 prawns, millet flour 1 spoon, several slices of cucumber, and a little shredded lettuce. Sauce (1): sugar, vinegar, onion 1 tablespoon, sesame 1/2 tsp, a little pepper and sesame oil. Sauce (2): 1/2 tablespoons of mayonnaise, oyster sauce, vinegar and tomato sauce, 1/8 teaspoons of salt and a little pepper.
manufacturing process
(1) Remove the shell and soup from the shrimps, and split them into wings from the back. (2) Sprinkle corn flour on the stick and gently grind the shrimps one by one. (3) Blanch the shrimp in boiling water, that is, take out the supercooled boiling water and drain it to eat. (4) Cucumber slices and shredded lettuce are served as side dishes, and the two sauces are evenly mixed and dipped.
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Gourd, shrimp and crab
Realistic appearance, golden color.
raw material
Shrimp, cooked crab meat, pig net oil, fresh shrimp, bread crumbs, eggs, lobster slices, coriander, shredded green bamboo shoots.
manufacturing process
Peel prawns into anchovies and shrimps with refined salt, dried starch and egg white, put the pot on fire, scoop in a little cooked lard, heat it, put it in Jiang Mo, stir-fry it slightly, add crab meat, add Shaoxing wine, chicken soup and refined salt to taste, thicken the water starch, take it out of the pot, let it cool, put crab roe in a bowl for later use, and sprinkle with pepper. Pat dry starch on both sides of pig net oil one by one, spread it on a chopping board, put anchovies in one corner of each net oil, divide the stuffing into ten equal parts, wrap it in a cone shape, wrap the whole egg oil on the outside, dip it in bread crumbs, and tie it into gourd, shrimp and crab blanks with shredded green bamboo shoots in the middle; Put peanut oil in the pot. When it is 60% hot, add cucumber, shrimp and crab, stir-fry thoroughly, and then take it out. When the oil temperature rises to 70% heat, add gourd, shrimp and crab to fry until golden brown, take it out, put it around the big plate, sprinkle with sesame oil, sprinkle with salt and pepper, put lobster slices into a 60% heat oil pan, fry until fluffy and mature, pile it in the middle of the plate, put crab roe on it, and decorate it with coriander.
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Fried prawns with vegetable names
Features like pipa, crisp and tender, beautiful and generous.
raw material
4 fresh prawns (weighing about 250g), 75g of shrimp meat, 25g of pork fat, 200g of refined white bread, 50g of ham 1 5g, 50g of egg white, 25g of egg skin, onion leaves1slice, 2 water-soaked mushrooms and 5g of dried starch15g.
manufacturing process
1, behead four prawns, peel off their shells, keep their tails, cut them off from their backs with scissors, remove sand tendons and wash them. 2. Peel the pork fat, cut it into pieces, put it on the anvil with shrimp, and chop it into fine mud with double knives. 3. Peel the white bread and cut it into pieces about 3 mm thick. Cut ham, egg skin, onion leaves and water-soaked mushrooms into four pieces, each piece is as long as the decapitated prawn, and set aside. 4. Cut the shrimp from the back with a knife. The knife edge is as deep as the belly of the shrimp, but don't cut it. Spread out after cutting, lightly cut into sections with a cross knife, put into a bowl, and add 10g cooking wine and 1.5g refined salt. Pickling and seasoning. Put 30 grams of egg white into a bowl, beat it slightly with chopsticks, add fine dry powder to make a thin egg white paste, then put the shrimp paste into a bowl, add 20 grams of egg white and onion Jiang Shui, 5 grams of cooking wine, 1 gram of refined salt and 0.5 grams of monosodium glutamate, and stir evenly with chopsticks. 6. Carve the bread into the shape of shrimp, and then spread the mixed shrimp sauce on four bags. Press it on the minced shrimp, and then press the shredded ham, shredded egg skin, shredded mushroom and shredded green onion on the shrimp as pipa strings. 7. Heat the wok, add the soybean oil, when it is heated to 50%, add the prawns one by one, fry them until they are tender yellow, take them out, control the oil and dry them, put them on an anvil, cut two knives for each piece and put them on a plate. 8. Take them out when eating.
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Prawn with phoenix tail.
Features such as phoenix tail, golden color, bright red shrimp tail, fresh and crisp fragrance.
raw material
Main ingredient: 13 prawn, ingredients: bread crumbs 100g, seasoning: cooking wine 10g, salt 3g, monosodium glutamate 5g, onion and Jiang Mo 5g, egg white 50g, flour 50g, lard 150g.
manufacturing process
Remove the head, skin and tail of prawns, take out the sand thread, cut the prawn back into sectors with a blade, and marinate with cooking wine, refined salt, monosodium glutamate and minced onion and ginger for 15 minutes. Glue, flour and protein,
Use it to stick bread crumbs on both sides of the shrimp, fry it in a 70% hot lard pot until golden brown, then turn to low heat and fry it slightly, then take it out, change the knife and put it on a plate.
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Shrimp and scallop
The features are bright and beautiful, the shrimps are tender and the scallops are refreshing.
raw material
1 00g shrimp, 50g scallop, 2g lettuce, 3g carrot,15g onion,100ml chicken soup, 30g cooking wine,1g refined salt, 2.5g monosodium glutamate, 25g wet starch,10g.
manufacturing process
1. Wash scallops, soak them, remove the hard dices, put them in a bowl, add 15g cooking wine and 150ml water, steam them in a steamer until the scallops are over, and steam them over high fire for later use. 2. Heat the wok again, lubricate the wok, pour in peanut oil, heat it to 30%, cool it slightly, add shrimp, spread it with chopsticks, fry it until it turns white, immediately pour it into a colander and control the oil. 3. Leave the bottom oil 10g in the pot, add chopped green onion and sugar to stir fry until fragrant, and add wine, salt, chicken soup and steamed scallop juice 15g. After the soup is boiled, take out chopped green onion, add scallops and monosodium glutamate, thicken with wet starch, and pour in shrimps to make the sauce boil.
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The name of this dish is Nanluozui Shrimp.
The characteristics of fresh shrimp are intoxicating and delicious.
raw material
500 grams of fresh shrimp (preferably 3-5 cm long each). Onion 100g. 50g of bean curd, soy sauce 10g, monosodium glutamate 0.5g, sesame oil1g..
manufacturing process
Wash the fresh shrimp with clear water, cut off the shrimp guns, whiskers and feet, put them on a plate and sprinkle with sake. Cut the scallion into sections of about 3.5 cm, put it evenly on the shrimp and buckle the bowl to get the drunken shrimp.
Mix bean curd, tooth oil, monosodium glutamate and sesame oil evenly, and then make Nanlu. When the drunken shrimp is served as a snack, uncover the buckle bowl and soak it in the marinade to eat together.
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Stewed prawns with tomato
Characterized by fresh and spicy.
raw material
Ingredients: 750g prawn, 0/25g onion/kloc-,50g celery, 75g green pepper and 750g tomato. Seasoning: 75g of edible oil, garlic cloves 15g, 5g of dried pepper, proper amount of refined salt and 6 pieces of pepper.
manufacturing process
1. Wash and cook prawns, remove shells and intestines, cut onions, celery, green peppers, tomatoes and garlic into sections, wash and cut into powder, grind peppers and dried peppers, wash and cut into sections for later use. 2. Heat the pan, pour in cooking oil, when the oil temperature is 60%, add onion and minced garlic and stir-fry until slightly yellow, add celery, green pepper and tomato and stir-fry until medium-ripe, and add minced pepper and stir-fry until medium-ripe.
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Shrimp and crab fillet salad
The characteristics of shrimp and crab meat are white, tender, smooth, waxy and soft, with elegant, fresh and salty color.
raw material
5 shrimps, 2 crab roes, 1 root cucumber, mayonnaise, and some leaves of purple orchid.
manufacturing process
Cook the shrimp and peel it; Slice crab roe, cucumber and purple cabbage leaves and mix with mayonnaise; Peel the cooked shrimp from the middle and put it on the mixed salad.
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Deng long San Wei lobster
Features: The shrimp is bright red and the shrimp balls are golden yellow. Each shrimp is placed in the shape of a lantern, which is beautiful and unique. Sweet and sour, salty and fresh, and hot pepper are attractive.
raw material
Bighorn shrimp 10 (each weighs 60g), medium shrimp 250g, pepper 8g, onion 5g, crude oil 2500g (actual dosage is 150g), chopped green onion, tomato juice, emergency juice, ok juice, plate sugar (borneol sugar), white vinegar, raw flour, monosodium glutamate, etc.
manufacturing process
1, wash the bighorn shrimp, cut off the head and tail, fly and drain; Heat the wok to 70% heat, fry the head, tail and body of shrimp until dry, pour into the colander, and pick up the head, tail and body of shrimp for later use. 2. Heat the hot oil around the hot pot, add salt and pepper (add minced garlic, minced pepper, chopped green onion, spiced powder, monosodium glutamate, salt, yellow rice wine, sesame oil and chopped green onion), quickly stir-fry until fragrant, add shrimp heads and tails, stir-fry until dry, and take out the pot. 3. Shell the shrimp, cut it from its back and divide it into two pieces. Bring to medium heat, add sweet and sour (mixed tomato juice, emergency juice, ok juice, plate sugar, white vinegar and a little salt), thicken with wet raw flour, that is, add shrimps, mix well, add tail oil and pour out. 4. Remove the intestinal sand from the shrimps, wash them, absorb the water with a clean towel, beat them evenly with a knife, beat them into jelly, add refined salt, monosodium glutamate, pepper and egg white, mix well, squeeze out 10 shrimp balls, stick bread crumbs evenly, fry them in an oil pan until golden brown, and take them out. 5. Set the plate: put the shrimp head in a circle toward the center of the plate with a white plate, and the shrimp body is symmetrical and oblate. Butt each shrimp head, then connect the shrimp tail, and put the fried shrimp balls into the circle of the shrimp body. The center of this dish is decorated with flowers carved from tomatoes.
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Fried shrimps with vegetable names
Korean cuisine is characterized by fresh and tender shrimp meat, crisp ingredients, refreshing and delicious.
raw material
400g of shrimp, 2 egg whites, 50g of cucumber, 50g of carrot, 50g of canned bamboo shoots, 50g of peanut oil (actual dosage 50g), 25g of sesame oil, 0.5g of 65438+ monosodium glutamate, 50g of cooking wine, 5g of starch, 20g of onion and 5g of ginger.
manufacturing process
1. Wash shrimps and mix well with egg white, starch and salt. 2. Wash the cucumber and cut it into diamond-shaped pieces with canned bamboo shoots. Peel carrots, wash them, cut them into small pieces and blanch them with boiling water. 3. Heat the wok, add peanut oil, add shrimp when it is 30% hot, slide it, take it out, and control the oil. 4. Wash the wok, pour in sesame oil. When it is 50% hot, add bamboo shoots, carrots and cucumbers, slide them over, take them out and control the oil. 5.
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Fried shrimp with peas
Special shrimp white and tender, peas Qing Xiang.
raw material
250g of shrimps, 5g of tender peas100g, 25ml of chicken soup, 0g of cooking wine10g, 5g of refined salt1.5g, 5g of monosodium glutamate1.5g, 5g of wet starch, 750g of soybean oil (actual dosage 50g) and sesame oil/kloc.
manufacturing process
1. Wash the tender peas, put them in a boiling pot and blanch them with light salt water for later use. 2. Heat in a pot and add soybean oil. When the heat reaches 30%, put the shrimp into the pot, spread it out quickly with bamboo chopsticks, fry for about 10 second, pour it into the colander, and control the oil (when frying, you should master the hot pot, cold oil and oil.