Features: this dish is white and green, and its taste is smooth, tender and salty. Practice: Wash and drain the shrimp, put it on the chopping board together with the fat, chop it into velvet shape with a knife, put it in a bowl, add salt, egg white and chopped green onion, and stir evenly in one direction. Squeeze the mixed shrimp into 2 cm balls by hand. Put the shrimp balls in a pot with sesame seeds, and roll the sesame seeds one by one. 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. 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 thick, add wet starch, add monosodium glutamate, stir and let stand. 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 spread it out quickly with chopsticks. 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. 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. 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. 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. 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 a wok, scoop in cooked lard, and when it is 60% hot (about 132℃), stir the oil 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. Pick it loose and put it on the plate. 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. Its cuisine is Zhejiang cuisine.
Features: Shrimp is white and tender, the bread is golden and crisp, and the decoction is fragrant and palatable.
Ingredients: 200g of shrimp, 75g of bread, 50g of oil1500g (about100g), 30g of cooking wine, 2g of vinegar10g, 2g of salt, 7g of monosodium glutamate, 2g of chopped green onion, 30g of eggs, 50g of water starch, a little flour.
manufacturing process
1, shrimp in a bowl, add eggs, starch, noodles and paste evenly. Change the bread into squint slices, fry until yellow, and put it on a plate.
2, with a bowl of juice: cooking wine, vinegar, salt, monosodium glutamate, onion, starch, soup.
3. Put the oil in the pot. When the oil is 50% hot, cut the shrimp, pause for a moment and pour it out. Put oil in the original pot, pour shrimp and juice, turn the wok over, pour sesame oil and cover with bread.
Operation key: the bread is crispy. It is advisable to have more juice. Materials:
250g of fresh shrimp, 0/00g of egg white/kloc-,200g of skim milk, 50g of chicken powder and 30g of minced ham. 10g coriander, 80g chicken soup, 5g sesame oil and 5g corn flour.
Practice: Mix eggs, fresh milk, chicken powder and salt, sprinkle with shrimps and steam ham on the original plate. After 20 minutes, sprinkle with sesame oil, monosodium glutamate and pepper. Peel: 1 cup corn flour, 2 tablespoons white powder, 2 tablespoons salad oil, 1 tablespoon salt &; frac 14； 2 tablespoons water and 1/2 cups.
Stuffing: 4 shrimps, 2 tablespoons of chicken powder 1/2, white powder 1 teaspoon, sauce: 3 teaspoons of soy sauce, 2 teaspoons of rock sugar, and 2/3 bowls of sesame oil 1 teaspoon of water.
Exercise:
1. Take a container, add white powder, corn flour and salad oil, stir well, let it stand for 10 minute to relax, then slowly pour it in, and add 1 glass of water. Stir the rice flour evenly, add salt, add 1 cup of half water, and make it into a thin slurry for later use.
2. Wash the shrimps, drain the water, mix in chicken powder and white powder and mix well to make stuffing. Take another pot, first pour in rock sugar and water, then pour in soy sauce and boil it into sweet soy sauce for later use.
3. Take a stainless steel tray, put it in a steamer, coat it with a layer of oil, then pour in half a cup of evenly stirred slurry, shake it upside down with a pan until the slurry is evenly distributed on the tray, then arrange a row of shrimps, cover the pot and steam for 1 min, and then take it out.
4. Roll the vermicelli into intestines with an oiled scraper, pour sesame oil to enhance fragrance and prevent sticking, and then pour a proper amount of sweet soy sauce when eating. Ingredients: shrimp, tender tofu, green beans, diced carrots, egg white, salt, pepper, ginger, onion, raw flour and starch.
Making:
1, shell the shrimps, remove the black glands by operation, and mix well with a little salt and cornflour.
2, less boiling water, add a little salt, put the shrimp, green beans and diced carrots into the hot roll and take them out. Then cut the tofu into small pieces and put it in a hot roll to remove the beany smell and alkaline smell.
3. In addition, boil the soup with water, add shredded ginger, cook for one minute, add shrimp, green beans, diced carrots, tofu, salt and pepper, and cook for two minutes.
4. Add glutinous rice flour to the soup, stir well and increase the concentration.
5. Beat the egg white evenly, stir the soup with one hand and pour the egg white paste into the snowflake with the other hand.
6. Put it in a bowl and add a little chopped green onion. 1, a small bowl of fresh shrimp, peeled, cut the shrimp back with scissors, and washed the sand line. Chop, slightly chop, add some cooking wine, minced garlic, Jiang Mo, white pepper and water starch, and stir until thick. Fresh mushrooms are pedicled and washed for later use.
2. The surface of the mushroom is facing down. Then, spoon the prepared stuffing into the mushroom.
3. Put it in a microwave dish with a lid.
4. Cover the lid, put it in the microwave oven, turn it over for 3-4 minutes, and put the soaked mushrooms in another plate. There will be some juice of steamed mushrooms in the original dish. You can pour it into a small bowl, then add a little starch, stir it evenly, put it in the microwave oven for about 30 seconds, and it will be thin and poured on the shrimps.
note:
1, when mixing shrimp stuffing, I remembered that garlic shrimp was delicious, so I mainly used minced garlic and Jiang Mo.
2. As for mushrooms, you can use fresh mushrooms, and of course you can also use dried mushrooms that have been soaked in hair. When there are no fresh mushrooms at home, I like to use a kind of dried small mushroom called "Qian Mushroom", which is very uniform and thin, because it is almost the same size. When they are brewed, they are neat and beautiful.
As for the stuffing, you can use shrimp, of course, you can also use prepared pure meat stuffing, or you can use half meat stuffing and half shrimp stuffing. Oh, I usually like to mix chopped shrimp with old tofu to make stuffing. It's also delicious.
4. The final thickening can be omitted.
5. The duration of microwave steaming should be adjusted according to the microwave power and cooking times. My microwave oven is 750 watts, 6 stuffed mushrooms. I turned a little over three minutes. At the beginning, if you have no ideas, you can set a conservative time. If you feel unfamiliar, you can turn around for a while. Raw materials: 450g of flour, 50g of starch, 500g of shrimp, 0/25g of fat pork/kloc-,0/25g of dried bamboo shoots/kloc-,90g of lard, salt, monosodium glutamate, sugar, sesame oil and pepper.
Exercise:
1. Mix flour and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;
2. Wash and drain the raw shrimp, chop it into small pieces with the back of a knife and put it into a basin; Cut the cooked shrimp into small pieces; Soak pig fat in boiling water and cold water and cut into small grains; Rinse dried bamboo shoots with water, add some lard and pepper and mix well;
3. Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded bamboo shoots, monosodium glutamate, sugar, sesame oil, etc. , mix well and put it in the refrigerator for freezing;
4. Pick the dough, peel it, wrap it with shrimp stuffing, knead it into a jiaozi shape, and steam it in a wanghuo cage.
Features: Simplify a seemingly complicated Chinese snack and enjoy delicious food at home. Ingredients: fresh bamboo shoots 1, shrimp 1/2 cups, 2 tablespoons chopped green onion, 2 cups of white rice and 2 cups of water.
Seasoning A: 65438+ 0 tsp salt, 2 tsp sugar and 2 tsp sesame oil.
Seasoning B: 65438+ 0/2 tbsp wine, 7-flavor Chili powder, 2 tbsp.
Exercise:
1. Shell fresh bamboo shoots and remove crude fibers. After cleaning, cut into 2 cm inclined slices for later use. Wash shrimps, remove intestinal sludge and blanch with hot water for later use.
2. Wash the rice, drain the water, add 2 cups of water to soak it for 15 ~ 20 minutes, then add bamboo shoots and seasoning A, stir it slightly, and cook it in an electric rice cooker. Don't turn it on after the switch is tripped. Let it stew for about 15 minutes.
3. Finally, open the pot cover, add the blanched shrimp, chopped green onion and seasoning B, mix well, cover the pot cover and stew for about 2-3 minutes, then take it out and serve. Sichuan cuisine
Types of alternative diets
General characteristics
Basic materials: shrimp 12 * bean sprouts 1/2 kg * protein &; frac 14； A little salt, monosodium glutamate, pepper and white powder.
1. Remove intestinal sludge from shrimps, wash with salt, wash, dry, and marinate with a little protein, salt, pepper and white powder.
2. Take out the oil pan, put in 2 cups of oil and heat it for 7 minutes. Add shrimps and quickly oil them, then take them out and drain them. In addition, leave 4 tablespoons of oil, stir-fry bean sprouts at high temperature, season with salt and monosodium glutamate, put them on a plate, and then put the shrimps on it.
Cooking guide:
1. The drier the shrimp is rubbed, the crisper it will be when fried.
2. Pickled protein mainly increases brittleness, but not too much, otherwise it can't be absorbed, which will be counterproductive. Raw materials: 200g of shrimp, 0/0g of Chinese cabbage/kloc-0, 0g of carrot/kloc-0, 0g of water-borne fungus/kloc-0, 0g of egg/kloc-0, 50g of starch, 30g of flour, peanut oil, sugar, vinegar, refined salt, onion, ginger, etc.
prepare
1. Wash the shrimp and cut it into 4 cm long and 0.5 cm thick slices.
2. Knock the eggs into a large bowl, add starch and flour, add appropriate amount of water to make a thick paste, and put the cut shrimp slices into the egg powder paste and grab them evenly.
3. Wash the rape heart and cut it into 3 cm long sections.
4. Wash carrots and cut them into pieces 3 cm long, 2 cm wide and 0.5 cm thick.
5, water fungus washed, big break.
6. Wash onions, ginger and garlic, pat them evenly with a knife and cut them into pieces.
7. Put the pot on fire, pour in peanut oil, and when it is 70% hot, put the mixed shrimp slices into the oil one by one, turn them over with a colander, and take them out when they are fried to golden brown, and control the oil.
8. Pour the oil out of the pan, put the pan on the fire, put salt, onion, ginger and minced garlic in the wok, then pour in rape, carrot and fungus, stir fry a few times, add sugar and vinegar, stir well and pour in a little boiling water. After the pot is boiled, add the fried shrimp slices, stir fry evenly, and serve.
Nutritional characteristics: delicious color, crisp and sweet. It is rich in high-quality protein, inorganic salts such as calcium, iron and zinc, and also contains nutrients such as vitamin A, carotene and vitamin C. Ingredients: 300g of white rice, 20g of onion, 40g of shrimp, 20g of mushrooms, and green peas 10g.
Two spoonfuls of evaporated milk, a little salt and pepper.
working methods
1. Chop the onion, put it in a large container, add a tablespoon of evaporated milk, and keep it on high fire 1 min.
2. Add a tablespoon of white rice, shrimp, mushrooms, green peas and evaporated milk to the above container, stir well, heat for 4 minutes, and then season with salt and pepper.
nutritive value
The content of lysine in rice is very small. If you can't supplement it from other foods, the utilization rate of protein by people who live on rice will decrease, which will not only affect the growth of children, but also affect the metabolism of adults.
Shrimp meat-shrimp protein, rich in calcium, appetizing and tonifying kidney. Features: sweet and sour.
Ingredients: 4 pairs of shrimps (160g), onion 1 root, onion 1 strip, 2 pieces of garlic, 4 eggs, marinade: salt 1/3 teaspoons, a little pepper and sesame oil, and cornflour 1/2 teaspoons. Brewing juice: 1/4 cups of hot and sour juice, 1/2 cups of water, 1/2 teaspoons of sugar and corn flour, 1 teaspoon of soy sauce.
Making:
1. Remove black intestines from shrimps, wash and dry the water, mix with marinade and marinate for 20 minutes, cut onions into strips, cut onions into pieces, chop garlic, and mix eggs and seasonings well;
2. Heat 2 tablespoons of oil, pour in the egg mixture and stir-fry until it is solidified, then bake it on medium-low heat until both sides are golden, and then take it out and serve;
3. Heat 2 tbsp oil, stir-fry shrimp, add onion, garlic and onion and stir-fry until fragrant. Finally, add the sauce to boil and pour it on the egg noodles. Ingredients: shrimp, rose, fresh lily, ginger, cooking wine.
Exercise:
1, peeled shrimps and marinated with wine starch and a little salt 10.
2. Soak the rose petals in salt water for a while and disinfect them.
3. Heat the oil in the pot, pour in the shrimps, stir fry for a while, then add the lily, add salt and stir fry a few times, add the rose petals, and start the pot.