Practice: Wash and drain shrimps and mix them with fat.
Put it on the chopping board, chop it into velvet shape with a knife, add salt, egg white and chopped green onion into a bowl, and stir evenly in one direction. Squeeze the mixed shrimp into 2 cm balls by hand. Put the shrimp balls and sesame seeds in the pot and roll them one by one.
Sesame. Put the wok in medium heat, add salad oil, and when it is half cooked, put the shrimp balls into the oil pan one by one, fry until the shrimp balls float, and when the sesame seeds stop making noise, take out and drain the oil, and plate.
Features: Shrimp balls are fresh and tender, sesame seeds are crispy, delicious and refreshing, with good color and fragrance.
Shredded shrimps with colorful colors
Practice: Fresh shrimp (river shrimp, sea shrimp)
You can peel the shell, wash it, dry it with a dry towel, put it in a food grinder, add egg white, salt and monosodium glutamate, and twist it into fine wool. Put the shrimp paste into an empty plastic bag and poke a small hole with a diameter of 2 mm in the corner of the bag. Put oil in the pot to burn.
At the temperature of 120℃, the shredded shrimp in the plastic bag is extruded from the small hole in the corner of the bag and put into the oil pan. Heat and shape into shredded shrimp, take out and rinse with cold water, and cut into 10 cm long. Heat a little oil in the pan, stir-fry leeks and ginger, and add
Stir-fry four shreds (shredded mushrooms, shredded carrots, shredded green peppers, shredded boiled water), boil yellow wine, add salt, fresh soup, monosodium glutamate, thicken and pour some hot oil.
Milk shrimp
Practice: put peeled shrimp into a vessel, add refined salt, chicken essence, Shaoxing wine, egg white and water starch and mix well. Pour milk into a container, add refined salt and water starch to make milk paste. Put the oil in a pot and light it. When the oil is hot, pour the milk paste into the oil and stir well. First, slowly push it into a snow-white block with a frying spoon to float on the oil surface, and then remove the oil. Put the cooked shrimp and green beans in the oil and take them out. Leave the remaining oil in the pot, add the clear soup after the oil is hot, and then adjust the taste appropriately. After boiling, adjust the starch to be thin and thick with water, pour in diced milk, shrimps and green beans, put them in a plate and sprinkle with minced ham.
Longjingcha fried shrimp
Practice: Wash the shrimps imported from Thailand repeatedly with clear water, put them in a bowl, add salt and egg white, gently stir them with chopsticks until they are sticky, add wet starch, and then add essence.
Finely stirring and standing. Longjing tea is brewed with boiling water, and after 1 minute, part of the tea soup is poured out, and the tea leaves and the remaining tea soup are reserved. Heat the wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimp into the oil pan and quickly cut it open with chopsticks.
Spread out. When the shrimps are jade white, take them out of the pot and drain the lard. Then pour the shrimps into the oil pan, add the remaining tea leaves and tea soup, spray Shao wine, stir-fry for a few times, and put them on the plate.
Features: this dish is white and tender with shrimp, and the green tea is fragrant and very refreshing.
Crispy potato anchovies
Practice: Cook potatoes with skins, peel them and press them into mashed potatoes, then add seasonings and stir them evenly for later use. Peel off the head and shell of the shrimp, leave the shell at the tail, and take off the back of the shrimp.
Sausage, gently cut a shallow knife on the belly of shrimp (so that the shrimp will not bend when cooked), soak the shrimp meat in ice water for half an hour, or put it in the refrigerator 1 hour. Drain the shrimp, wrap it in mashed potatoes, leave the tail shell, add the egg juice and pounce.
Powder. Boil three cups of oil in a clean pot, put down mashed potatoes and shrimps, and fry until golden brown. Take out the drained oil and put it on a plate. Dip in thousand island juice.
Shrimp with bread
Ingredients: shrimp 100g, cooked chicken oil 25g, bread 200g, canned green beans 15g, egg white 10g, dried starch 5g, chicken soup 100ml, cooking wine 10g, refined salt 2.5g.
Features: crisp and tender, bright red in color, sweet and sour and salty.
Production method:
1. Wash shrimps, drain water, mix well with egg white, refined salt and fine dried starch, and make slurry; Peel bread and knives and replace them with strips 6 cm long and 3 cm square for later use;
2. Heat the wok, add soybean oil, when it is 60% hot, add bread sticks, turn it over a few times with a spoon, and then change the oil pan to a small fire;
3. Heat the wok again. After frying in oil, add soybean oil. When the wok is heated to 30%, pour in the shrimps and spread out gently with a spoon. At the same time, add green beans, turn them over with a spoon several times, and when the shrimp turns milky white, pour them into the colander and control the oil to dry. Leave 25 grams of oil in the pot, add tomato sauce and stir fry, add cooking wine, refined salt, monosodium glutamate, sugar and chicken soup, and pour in the smooth shrimps and green beans. At the same time, take out the bread loaf with a colander, control the oil and put it in the plate;
4. Hook the water starch in the shrimp pot into a thin paste, add the cooked chicken oil, slide it with a spoon, sprinkle the cooked sesame seeds evenly, stir it evenly with a spoon, and pour it on the fried bread strips.
Sauté ed shrimp
Ingredients: 600g of shrimp, 750g of green beans150g, 75g of soybean oil (the actual dosage is 75g), 5g of sesame oil10g, 5g of Chili noodles, 0g of Chili sauce10g, 0/0ml of chicken soup10ml of cooking wine/kloc-0.
Features: red and white, fresh and spicy shrimp, refreshing and delicious.
Production method:
1. Rinse the shrimps with clear water, take them out, control them to dry, put them in a porcelain basin, add egg white, cooking wine 5g, salt 2g, pepper noodles 0.5g, pepper noodles 5g, monosodium glutamate 2.5g, 10g starch and soybean oil 25g, stir them evenly and marinate for 20min.
2. Peel the scallion, wash it and chop it; Peel fresh ginger, wash and slice;
3. Stir chicken soup, 5g cooking wine, 4g salt, sugar, 0.5g pepper noodles, 2.5g monosodium glutamate and 5g starch evenly to make vermicelli juice;
4. Pour soybean oil into the pot, heat it to 50%, add shrimp, fry it, take it out, and control the oil for later use;
5. Leave 25g of oil in the wok, heat it, add chopped green onion, Jiang Mo, green beans and Chili sauce, stir-fry the shrimps evenly, pour in the sauce, stir-fry for a few times, and pour in sesame oil. Serve.
Longan shrimp
Recipe Name: Longan Shrimp
Menu category: vegetarianism
Recipe making: Raw materials: fresh mushrooms 250g, longan 6, red cherries 6, carrots 25g, green beans 10g, winter bamboo shoots 15g.
Method: cut mushrooms into shrimp shapes, wash carrots and winter bamboo shoots and dice them; Egg white, starch and baking powder are mixed into batter, and shrimp paste is fried in 70% hot oil until light yellow; Leave the bottom oil in the pot, add ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", turn it over twice, and serve with longan and red cherry.
Shrimp skin egg
Ingredients: 300g of eggs and 50g of shrimps. Shaoxing wine 15g, salt 3g, monosodium glutamate 1.5g, cooked lard 600g (actual oil 50g).
Features: shredded eggs are soft and slender, golden in color and delicious.
Operation: Beat the eggs into the bowl, wash the shrimps, chop them and put them into the eggs. Add Shaoxing wine, refined salt and monosodium glutamate and mix well. Heat the wok, scoop in cooked lard and heat it to 6 degrees.
When heated (about 132℃), the oil is stirred and rotates in one direction. Then slowly pour the shrimp egg liquid into the oil pan and stir it with bamboo chopsticks in the original direction while pouring, so that it grows into filaments. When it floats to the oil surface, take it out with a colander. Let go,
Put it on a plate and serve it.
Guangdong style steamed dumplings with shrimps.
working methods
1. Chop pork, bamboo shoots (cooked), onions and shrimps.
2. Put all the materials and seasonings except wonton skin into a bowl and stir vigorously in the same direction until it becomes sticky.
3. Repair the wonton skin into a circle, put one in the palm of your left hand, put your right hand in the center of the wonton skin, and gently twist your left hand into a selling shape.
4. Grease the steamer, put them on the steamer one by one, and steam with boiling water for 5 minutes.