Cuisine: Jiangsu and Zhejiang cuisine

Type: local characteristics

Basic characteristics: light taste, fresh and salty;

Basic material: 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.

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.

It is not appropriate to put more aniseed, and it is not appropriate to put monosodium glutamate in consideration of health.

This dish is bright red in color, fragrant and elegant in taste, tender, smooth and slightly sweet, oily and palatable. During the initial processing, fresh prawns must be carefully washed to remove sand lines and sandbags on their heads; Stewing time should be strictly controlled; Until the shrimp is ripe and delicious.

Shrimp and wax gourd

Raw materials: raw materials:

Wax gourd 1000g, shrimp 100g, garlic 3g, refined salt 8g, monosodium glutamate 4g, pepper 3g, soy sauce 3g and sesame oil 3g.

Method: (1) Wash the wax gourd, peel it, remove the pulp, cut it into 5 cm long filaments, put it in a bowl, add a little salt and cold water, marinate for about 3 minutes, take it out, squeeze it out and put it on a plate. Remove impurities from the shrimp skin, soak it in a warm water bowl until soft, put it in a wax gourd shredded plate, and then add refined salt, monosodium glutamate and soy sauce and mix well for later use.

(2) Heat a wok, add sesame oil and cook until it is 70% cooked, add pepper and stir-fry until fragrant, take out pepper and pour hot oil on the shredded wax gourd, and mix well.

Features: This is a local dish with local flavor. Winter melon is crisp and tender, shrimp is soft and tough, with harmonious color and rich pepper.

Shrimp and eggplant

All the cuisines they belong to

trait

raw material

Ingredients: 300 grams of eggplant (about 8 ounces), 40 grams of shrimp (about 1 2 ounces), 2 tablespoons of chopped green onion, mustard tuber 1 tablespoon, shredded red pepper 1 teaspoon, 2 slices of ginger and 250 ml of hot water. Sauce: half a tablespoon of soy sauce, oil and sugar, half a teaspoon of soy sauce, 1, 1, 3 tablespoons of water.

manufacturing process

(1) Wash the dried shrimps, soak them until soft, and chop them. (2) Peel the eggplant, put it in hot water, add ginger slices, cover with plastic wrap, cook for 15 minutes, drain the water, and set the plate.

(3) Put the juice, minced shrimp, chopped green onion, pickled mustard tuber and shredded red pepper into a bowl, cover it with plastic wrap, and leave an opening for ventilation. Cook for 3 minutes on high fire, take out, pour eggplant on it, and serve.

Fried cucumber with shrimp

Its cuisine is Jiangsu cuisine.

Features: This dish is green and yellow in color, fresh and fragrant in shrimp, and crisp and tender in cucumber.

raw material

Cucumber 62; Five yuan for shrimp; One yuan for chopped green onion; Jiang Mo a money; Eight-point refined salt; Cooking oil is seven dollars

manufacturing process

1. Wash the dried shrimps, put them in a small bowl and soak them in a little boiling water (water and dried shrimps are even). Cucumber (peeled if old cucumber is used) is washed and cut into strips one inch long and three minutes wide. 2. Put the pot on the fire, add cooking oil to heat it, add onion and Jiang Mo and stir fry a few times, add dried shrimps and stir fry, then add cucumber and salt and stir fry for about one minute.

Baked cabbage with shrimp.

All the cuisines they belong to

Features this dish soup is milky white, soft and rotten, and the taste is light and refreshing. When cooking, the taste of food should be put back, because leaves contain more vitamin C, which takes a long time to cook and consumes a lot.

raw material

Yellow bud white (middle layer) a catty; One yuan for chopped green onion; Five yuan for shrimp; Jiang Mo a money; Salt is one yuan and fifty cents; Edible oil (soybean oil is the best) is eight yuan.

manufacturing process

1. Wash dried shrimps to remove floating ash and soak them in clear water. Wash the Chinese cabbage, cut it into six-minute-wide strips, and then cut it into an oblique square with an oblique knife, so that the leaves and sides of the Chinese cabbage are open. 2. Put the pot on the fire and add cooking oil to heat it. When the chopped green onion and Jiang Mo are stir-fried until they are fragrant, first pour out the vegetables and stir-fry them for a few times, then add refined salt and dried shrimps (even soaked in water). When half-cooked, add the vegetable leaves and cook until cooked. Don't put soy sauce when burning yellow buds, otherwise the taste will be slightly sour and there will be no white juice to refresh you.

Braised shrimp and rice tofu

[Raw material/seasoning]

Ingredients: tofu

Ingredients: shrimp

Seasoning: refined salt, sugar, monosodium glutamate, sesame oil, soy sauce, Shaoxing wine, onion, ginger, minced garlic and water starch.

[production process]

Output: 1. Dice tofu, put it in a soup bowl and soak it in shallow water. Wash the dried shrimps with clear water, then add the onion, ginger and Shaoxing wine, put them in a cage, steam for 10 minutes and take them out.

2. Add water to the wok, add tofu and appropriate amount of salt, boil and remove.

3. Wash the wok, add peanut oil to heat it, stir-fry the wok with onion, ginger and garlic, pour tofu, shrimp skin and broth for seasoning, thicken it with water starch, pour sesame oil into the wok, and serve.

Special attention: when cooking tofu dishes, the boiling water must be put into the pot with cold water and fished out with boiling water. You can add a little salt to remove the beany smell. Shrimp must be steamed in a cage. When steaming, add appropriate amount of onion, ginger and wine to remove the fishy smell.