1. Dry pot chilli shrimp production materials: main ingredients: shrimp 350g, potato 1 each, red pepper 1 each, dried pepper 6-8, ginger 6, onion 1 each, garlic 1 each, and coriander 65433.
Seasoning: 30 ml of soy sauce, 2 tbsps of sugar, 0/5 ml of cooking wine, 2 tbsps of bean paste and 0/5 ml of sesame oil.
Description: You can also change the bean paste into any hot sauce you like.
Detailed explanation of the steps of spicy shrimp in dry pot:
1, cut the whiskers of fresh shrimp with scissors, cut the back of shrimp with inverted buckle, and remove the black shrimp line.
2. Sprinkle a little white pepper on the shrimp, pour a little wine and marinate for 15 minutes.
3. Peel the potatoes and cut them into strips with the thickness of the little finger, and rinse the surface starch with clear water; Seed the red pepper and cut it into potato-thick strips; Shred onion; Cut garlic into garlic slices; Sliced ginger; Cut the dried pepper into small pieces with scissors; Wash coriander and cut into sections.
4. Mix soy sauce, sugar and cooking wine into sauce for later use.
5, put enough oil in the pot (don't put potatoes after cooking), heat the potatoes to 60%, fry them on low heat and remove them for later use.
6. pat a little dry starch on the marinated shrimp. When it is re-burned until it is slightly smoky, fry the shrimp until it changes color and take it out for later use.
7. Pour the excess oil, leave a little base oil in the pot, and add ginger, dried peppers, garlic slices and pepper to stir fry.
8. Stir-fry bean paste or any hot sauce you like.
8. Add the red pepper and stir-fry slightly, then add the fried shrimps and potato chips.
9. Quickly pour in the flavored juice prepared in step 4.
10, stir-fry, pour in sesame oil, sprinkle with parsley and serve.
2. The practice/steps of spicy dry pot shrimp:
Ingredients: shrimp (half a catty is enough); Accessories: cucumber (half root) and lotus root (a short piece); Kitchenware: non-stick pan, frying pan, frying pan.
1: First, wash the shrimp and cut a hole in the back with a knife. First, it is convenient to taste, and second, it takes out the tendons.
2. Gently remove the tendons or pick them off with a toothpick;
3. Prepare ingredients, shred onions, ginger and garlic, and prepare peppers, peppers and fennel;
4: Cut the side dishes and put them on the plate for later use;
5: Pour some oil into the pot, heat it, pour in cucumber and lotus root slices, and fry for about 3 minutes (you can put more oil here first and leave the rest in the pot for later use);
6: Put the seasoning into the pot. At this time, the oil in the pot is the rest of the cooking. At the same time, pour in shrimp, add salt, soy sauce, cooking wine and a little sugar and stir well.
7: Finally, it will be more delicious to sprinkle some peanuts on it.
3. The practice of dry grilled shrimp introduces the cuisine and its effect in detail: Fujian cuisine.
Dry grilled shrimp production materials: main ingredients: prawns, diced auricularia, onion bean paste, seasoning.
Teach you how to cook dry-cooked shrimp, and how to cook dry-cooked shrimp is delicious.
Stir-fried diced onion
(2) Add bean paste and seasoning to taste.
The practice of dry grilled shrimp is introduced in detail.
Cuisine and efficacy: home-cooked recipes, recipes for nourishing qi and blood, recipes for nourishing the body and breast enhancement.
Taste: slightly spicy technology: dry burning
Preparation materials for dry-cooked prawns:
Ingredients: 400g prawn.
Seasoning: onion 10g, ginger 15g, garlic (white skin) 20g, tomato sauce 60g, douban hot sauce 15g, starch (broad bean) 10g, salad oil 50g, cooking wine 15g and salt 650.
Teach you how to cook dry-cooked prawns, and how to cook dry-cooked prawns is delicious.
1. Cut off the whiskers, cut off the shrimp back, and pump off the mud sausage.
2. Heat 20 grams of salad oil in the pot, put all the prawns in, fry one side on low heat, and then change the other side to make the prawns cooked.
3. Add a little Jiang Mo to the fried shrimp and cook together. After boiling, remove and drain.
4. Heat the remaining oil in the pot and saute shallots (minced), ginger (minced) and garlic (minced).
5. Add tomato sauce and bean paste and stir well.
6. Re-add cooking wine, salt, monosodium glutamate, soy sauce, sugar, broth and prawns to burn together. After rolling, switch to a small fire and continue to burn.
7. When the soup is almost dry, add 10g starch water (5g starch with water) to thicken and serve.