Dried shrimp recipe: XO cherry shrimp scallop sauce material
Scallop 200g garlic (minced garlic) 120g red onion 100g cherry shrimp 100g shrimp 90g pepper (spicy oil) 600~800ml brown rice oil (vegetable oil) 55ml oyster sauce 2 tbsp sugar 3.
working methods
1 Boil the bottle cap for disinfection, then take it out and let it cool for later use. After cooling, if there are water drops, dry them, and no water can exist, so that the ingredients will not go bad after bottling.
2 Wash scallops slightly, spread them evenly in the pot, add rice wine to drown scallops (just as high as scallops), and steam them in an electric cooker (add 3 meters of water to steam them).
After steaming, let it cool a little, and knead it into silk with a kitchen knife (remove the ribs on the scallops)
4 Garlic is cut into fine powder, red onion is cut into slices (cross-cutting and vertical cutting will do), shrimp is slightly soaked and cut into fine powder, cherry shrimp is not treated, and pepper is sliced (I use spicy oil instead).
5 Add 1/3 oil to the pot, fry the minced garlic with low fire until it is slightly yellow, and filter the oil for later use.
6 Pour the oil back into the pot, stir-fry the red onion until it is slightly yellow, and then filter out the oil.
7 Pour the oil back into the pot, add about 1/3 oil, stir-fry cherry shrimp, shrimp skin and pepper with low heat.
8 Add dried Bess, garlic crisp and red onion crisp, stir fry together, and add oil if the oil is not enough. Stir-fry until the whole pot is very hot and smoky (be careful not to over-fry). At this time, add base oil essence, oyster sauce and sugar to taste, then pour all the oil into the pot until the oil is completely boiled, and then turn off the fire.
Bottle it while it is hot, cover it and knock it back to cool, and the lid will be in a vacuum state without bulging.
10 Add cold water to the pot, and the bottle is about eight minutes full. After boiling, turn to low heat and keep it above 85 degrees. Boiling for more than 60 minutes will sterilize more thoroughly. Store it in a cool place.
Shrimp recipe: spicy shrimp, dried mandarin duck and tomato pot material
1 purple eggplant, 2 white eggplant, 20g shrimp (soaked), 2 cloves garlic, 50ml chicken soup, 2 tablespoons Chili sauce, 1 tablespoon sugar, 1 tablespoon oyster sauce, 1 teaspoon sesame oil.
working methods
1 Chop garlic.
2. Cut the eggplant into pieces of moderate size.
Add oil in a shallow pan, then fry the purple eggplant for about 1 minute, then pick it up and put it on a plate. Drain the oil.
4 Heat the wok over medium heat, add oil, saute garlic and dried shrimps.
5 then add eggplant and stir well.
6 Add sugar, Chili sauce, oyster sauce and sesame oil, and stir-fry the eggplant until it is completely covered with sauce.
Pour the chicken soup into the pot and cook for about 5 minutes until the sauce is thick.
Shrimp recipe: beef jerky shrimp seaweed soup recipe seaweed is tasteless, but refreshing. Add beef and shrimp, and the whole soup will live.
Raw materials:
Porphyra 1/2 block
Beef is about 75g.
4 dried shrimps
1 leek
Cured meat seasoning:
1 tablespoon soy sauce
Sugar 1/4 teaspoons
Pepper 1/4 teaspoon
Cooking wine 1 teaspoon
Corn starch 1/2 teaspoons
Soup seasoning:
2/3 teaspoons of refined salt
Pepper 1/2 teaspoons
Sesame oil 1 teaspoon
working methods
First, send shrimp skin overnight;
Second, don't pour out the water soaked in shrimp. Later, it will be used to make soup. Put the pot on the stove, add the water soaked in the shrimps, add about 2 cups of water, shred the shrimps on medium and slow fire, and pat the film with the remaining 1. If you don't shoot it, please shred it all, so it tastes better. Boil the water until the shrimp skin tastes good.
3, soaking, cleaning and filtering laver;
4. Sauted beef 1 tablespoon, sugar 1/4 teaspoon, pepper 1/4 teaspoon, cooking wine 1 teaspoon and corn starch 1/2 teaspoons;
5. Go back and wait for the shrimp soup to turn white;
6. Pour in laver, stir with a spoon and cook for 6-8 minutes;
7. Pour the beef, not one by one, into the soup, season, add about 2/3 teaspoons of refined salt, sprinkle with 1/2 teaspoons of pepper, and roll for about 2 minutes;
8. Turn off the fire, sprinkle with chopped green onion, and then add 1 teaspoon sesame oil to serve.
skill
First, don't waste the water for soaking shrimp, the soup is very fresh;
Second, beef doesn't need to be boiled for too long, otherwise it will feel like firewood;