Material
There are several sea white shrimps, and the back is open. Dried pepper, pepper, sliced ginger and garlic, shredded onion, pickled peppers, and sliced ginger.
Doing method
1. Pour the oil into the pan, and remember to add more oil, which is twice as much as the same amount of meat and vegetable oil on weekdays. Heat the oil until it is spicy, and pour in the shrimp.
2. Stir-fry for a while, add dried Chili and pepper, stir fry, and let the hot oil "squeeze" the spicy and hemp flavors.
3. After spicy and hemp taste, add ginger and garlic slices, pickled peppers and soaked ginger (don't put onions yet).
4. After the fragrant ginger and garlic are fried, add appropriate amount of soy sauce, appropriate amount of white sugar and a little cooking wine. When the pan is about to take off, add shredded onion, stir fry and add some salt. Then take the pot.
The second kind: prawns in tomato sauce
Raw material
Half a catty of prawns, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar ketchup, salt and monosodium glutamate.
Doing method
1, cut off the head and long feet of prawn, wash and drain, and wash bamboo shoots and green beans for later use.
2. Heat a red pot, add oil, saute ginger and onion, add prawns and fry them on both sides until golden five layers are cooked, add cooking wine, salt and a little water, cover and stew for three minutes, add tomato sauce and cook until the juice is thick, then serve.
3, burn the red pot with oil, stir-fry shredded bamboo shoots and green beans, add salt, monosodium glutamate, and wet raw powder. After rolling, pour it on the side of prawns and serve.
The third kind: Fried prawns.
Material
Live river shrimp: 350g, soy sauce: 20g, green onion: 2g, vinegar:15g, sugar: 25g, cooked vegetable oil: 50g, Shaoxing wine:15g (about 50g) Don't be afraid to waste oil! )
Square method
1, cut off the pincers and whiskers, wash and drain the shrimp. (Be sure to wash it clean, or it will affect your appetite.)
2. Add the vegetable oil to the wok, stir-fry until the fire is 90% hot (bluish black smoke is emitted), push the shrimp into the wok continuously with a hand spoon, and scoop it up with a colander in about 5 seconds. When the oil temperature rises to 80% hot, pour the shrimp into deep frying 10 second to separate the meat from the shell and scoop it out with a colander. Pay attention to the danger, don't burn yourself.
3. Pour out the oil in the pan, stir-fry the onion slightly, pour in the shrimp and cook Shao wine, add soy sauce (not too much, too much will affect the color of the shrimp, which is not beautiful), white sugar and a little water, stir the wok and cook the vinegar, and serve.
Note meaning
Fresh prawns should be uniform in size. Deep-fry the shrimp shell twice with strong oil (the key place is the place to pay attention to), and cook it to adjust the juice, so that the shrimp shell will burst and protrude. (Principle of thermal expansion and cold contraction)
Flavor characteristics
"Oil-fried prawn" is a dish with a burst and protruding shell, which is bright red and crisp, and it is red and crisp. If you leave it, you can take it off at the entrance, and the shrimp meat is fresh and tender, with a sweet and sour flavor.
The fourth kind: golden butterfly shrimp
Raw material
Original South American prawns, flour, bread crumbs and eggs.
Doing method
1. Wash and peel the shrimp, and split the last section leaving the shrimp tail.
2. Prepare flour, bread crumbs and eggs and beat them evenly for later use.
3. According to the order of egg-flour-bread crumbs
4. Wrap the shrimps in turn, put oil in the pan, heat them to 60%, and fry them in the pan.
The fifth kind: Sauté ed Shrimp with Pickles.
Main material
River shrimp
Auxiliary material
Sichuan pickles, green and red peppers, radishes
Material adjustment
Salt, chicken essence, soy sauce, sugar, cooking wine, dried pepper.
Cooking method
1. Dice the green red pepper, radish and pickle respectively, put it in a pan and pour in the oil. When the oil is hot, put it in the shrimp and fry it.
2. Leave the bottom oil in the pot, stir-fry the dried peppers, pickles, peppers and radishes, add cooking wine, white sugar, soy sauce, chicken essence and salt to taste, and add the shrimp to stir-fry and take it out of the pot.
Special point
Kimchi has a strong flavor, which is appetizing for the next meal.
Sixth: colorful tofu shrimp balls
Material
3 boxes of egg tofu, 6 pieces of shrimps, 6 pieces of fish paste, yellow and green peas, a little pickled shrimps: 3 tablespoons of white powder, a little salt, 2 tablespoons of onion and Jiang Shui, seasoning: 3 tablespoons of white powder 1 tablespoon, a little pepper.
Doing method
Wash, dry and chop shrimps, and mix well with fish paste and marinated shrimps to make stuffing.
Tofu slices are dipped in white powder, and the stuffing is sandwiched between the two slices in a cylindrical shape, and all of them are ready for use.
Add oil in a frying pan, add tofu to medium heat, fry and set, transfer to a plate and steam over medium heat for 8 minutes.
Boil the yellow and green peas with boiling water, then pick them up. Add pepper and white powder to the pot and boil them and pour them on the plate.
Seventh species: anchovies with edamame
Raw material
Soybean, metapenaeus ensis, red pepper, yellow pepper, ginger, egg.
Material adjustment
Salt, chicken essence, starch, salad oil.
Doing method
1, metapenaeus ensis shelled, left the shrimp tail, and broke the shrimp back. Sizing shrimp with salt, Taitai chicken essence, starch and egg white, then blanching in warm oil for later use.
2. Blanch the edamame, red pepper and yellow pepper together and pick them up.
3, leave the bottom oil in the pot, add ginger slices and stir fry, add all the raw materials and stir fry, thicken after seasoning, and serve.
Eighth species: salad lobster
Material
Frozen lobster 1 piece (about 500g), half a grain of lettuce, a comprehensive fruit jar 1 jar, a little white salad dressing, and a little shrimp eggs.
Doing method
1. First, naturally thaw the lobster, then shell it and cut it into oblique slices.
2. Cut the lettuce into shreds, soak it in cold water, drain the water and put it in the center of the plate.
3. After the canned fruit is opened, drain the water and put it above the lettuce.
4. Place the chopped lobster meat on the top of the fruit and then squeeze the salad sauce. Finally, sprinkle the shrimp eggs.
Ninth: Fresh Lily and Yu Zi Shrimp Ball.
Material
Fresh lily 1 flower (broken), Dutch bean (or honey bean) 2, 80g of shrimp, Yu Zi tofu 1 strip (cut into pieces).
Doing method
1. Yu Zi tofu is first covered with a little cornflour on both sides (it can absorb surface moisture and is not easy to rot when frying), and then fried in a pan with low fire until both sides are golden. Set aside.
2. First, Yu Zi tofu is covered with a little cornflour on both sides (it can absorb the surface moisture and is not easy to rot when frying), and fried in a pan with low fire until both sides are golden, and set aside.
3. Stir-fry the shrimps (or cook them) first, and season them with salt. Saute minced garlic and stir-fry peas until soft.
Add the other ingredients together and mix well. Add the sauce and thicken.
Stuffed juice
Oyster sauce 1 spoon, half a spoon of soy sauce, half a spoon of sugar, 2 teaspoons of cornstarch and proper amount of water.
The tenth kind: winter melon and shrimp soup
(adding a soup is simple, light and delicious.)
Material
Half a block of wax gourd, four shrimps, some scallops and a little parsley.
Doing method
1. Wax gourd slices.
2. Saute the onion and ginger.
3. Add the wax gourd slices and stir fry.
4. Add water, then add shrimp and scallops.
5. After the fire boils, put the coriander powder and add salt to taste.
Eleventh species: shrimp with dried tangerine peel
Raw material
250g river shrimp, 9g dried tangerine peel15g.
Material adjustment
35g of sugar, 5g of salt and monosodium glutamate, 5g of yellow rice wine, 3g of chopped green onion, 2g of ginger, 2g of sesame oil, 50g of essential oil (actual consumption15g) and 50g of soup.
operation sequence/order
1.Cut the whiskers of the shrimp, wash them and drain them; Cut dried tangerine peel into powder.
2. Heat the oil pan, add the shrimps, fry them in hot oil and take them out immediately.
3. Leave the bottom oil in the pan, stir-fry the onion and ginger, add wine, soup, salt, sugar, monosodium glutamate, dried tangerine peel and shrimp, slowly collect the juice with medium heat, and finally drop sesame oil, and take it out of the pan and plate it.
Tese
The meat is tender and delicious, slightly sweet and sour with dried tangerine peel. Fried shrimp with dried tangerine peel is an extension of the taste of fried shrimp.
Essentials hint
Stir-fried shrimp needs hot oil, and it can be fried at one time.
Twelfth: asparagus mixed with shrimp
Material
300g asparagus, 8 shrimps, 2 garlic, red pepper 1 piece.
seasoning
Salt, sugar, sesame oil each 1 2 tsp, salad oil1tbsp.
Zuofa
1, garlic peeled, red pepper pedicled, washed and minced; Remove the roots of asparagus, peel off the old skin, wash and cut into small pieces; Remove intestinal mud from shrimps, wash them, and cut them in half for later use;
2. Pour half a pot of water into the pot and boil it. Add asparagus, blanch it, take it out, take a shower with cold boiled water, and drain the water for later use.
3. Boil the water in the pot, add the shrimps and blanch them until they change color, take them out, drain the water, put them in a plate, add the rest materials and material A and mix well, then serve.
Thirteenth type: golden shrimp tray
Main material
4 pieces of white noodles, 4 tablespoons of shrimp glue, eggs 1 piece, and proper amount of white sesame seeds.
Batching
Salt, cornstarch and pepper are appropriate.
Doing method
1, the bread is cut into round pieces with a diameter of two inches, and the shrimp glue and seasoning are mixed well.
2. Spread the shrimp glue on the bread surface, stick the egg liquid and sesame seeds, fry in an exothermic oil pan until both sides are golden, and then eat hot after draining the oil.
Reserve note
Spread the shrimp glue thinly, or the bread will be fried and the shrimp will still be immature.