1, emerald shrimp

Wash shrimps, remove mud, drain water, add salt, monosodium glutamate, egg white, pepper and starch for sizing. Cut cucumber into four petals longitudinally, remove seeds and cut into diamond-shaped pieces. Salt, monosodium glutamate, cooking wine, water starch and soup are mixed into juice. Add oil to the pan. When it is 60% hot, add shrimps and stir fry. When it is cooked, add diced cucumber, pour in the prepared juice, and turn well to serve.

Features: this dish is white and green, and its taste is smooth, tender and salty.

2. Sesame shrimp balls

Wash and drain the shrimps, put them on the chopping board together with the fat, chop them into velvet 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 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.

3, colorful shredded shrimp

Fresh shrimps (both river shrimps and sea shrimps) are shelled, washed, dried with a dry towel, put into a food grinder, add egg white, salt and monosodium glutamate, and ground into fine velvet. 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 pan and heat it to 120℃. Squeeze the shrimp in the plastic bag into the oil pan from the small hole in the corner of the bag, heat and shape it into shredded shrimp, take it out and soak it in cold water, and cut it into 10 cm long. Heat a little oil in the pan, stir-fry shallots and ginger, add four shreds (shredded mushrooms, shredded carrots, shredded green peppers and shredded water bamboo), stir-fry, cook yellow wine, add salt, fresh soup and monosodium glutamate, thicken, and pour some hot oil out of the pan.

4. Milk shrimp

Put peeled shrimp into a vessel, add refined salt, chicken essence, Shaoxing wine, egg white and water starch, mix well, pour milk into the vessel, and add refined salt and water starch to make a 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.

5. Longjing shrimp

Rinse 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.

6. Crispy potato anchovies

Cook potatoes with skins, peel them, press them into mashed potatoes, add seasonings and stir well for later use. Peel off the head and shell of the shrimp, leave the shell at the tail, remove the intestines from the back of the shrimp, cut a shallow knife on the belly of the shrimp (so that the shrimp will not bend after cooking), soak the shrimp in ice water for half an hour, or put it in the refrigerator 1 hour. Drain the shrimp, wrap it with mashed potatoes, leave the tail shell, add the egg juice and flour. 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.