Various ways to prepare shrimp

Dish Braised Prawns in Oil

Features: Light taste, fresh and salty and pleasant

Ingredients

The main ingredient is 10 prawns. Seasoning: 25 grams of cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of MSG, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of aniseed, 75 grams of green onions, 50 grams of ginger slices, and appropriate amount of clear soup.

Production process

1. Rinse the shrimp, cut off the shrimp whiskers and legs, make a small cut from the head of the shrimp gun, take out the sand bag, and then cut the back of the shrimp. Aspirate the sand gland. 2. Heat up the frying spoon, add peanut oil, heat it up, add aniseed, green onions and ginger slices and stir-fry, add prawns and stir-fry to get shrimp oil, cook in cooking wine, add refined salt, sugar, clear soup and bring to a boil, cover Cover, simmer over low heat until thoroughly roasted, then move the spoon to normal heat. When the sauce is slightly thick, add MSG and pour in sesame oil. Serve.

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Dish Name: Marigold and Phoenix Tail Shrimp

Features: unique and beautiful shape, soft and tender texture, salty and slightly spicy taste.

Ingredients

: 100 grams of crocodile meat, 50 grams each of prawn meat, sea cucumber and abalone, 1000 grams of tofu, milk, sugar, salt, MSG, white pepper, coffee oil< /p>

Production process

Select peeled large prawns, fry them briefly in oil, add milk, sugar, salt, MSG, white pepper, and coffee oil and cook for a while, then thicken with cornstarch. Pour in the oil fried with sea rice, minced garlic and coriander,

Place the anchovy shrimps in the marigolds baked with flour, and serve with coriander. The shrimp meat in this dish is crispy and has a unique taste, which is very characteristic of Southeast Asian cuisine.

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Famous dish Tai Chi Shrimp< /p>

Features: beautiful appearance, fresh and fragrant.

Ingredients

300 grams of shrimp, 75 grams of white meat, 75 grams of water chestnuts, 2 egg whites, appropriate amounts of MSG, refined salt, minced ham, and starch water

< p>Production process

1. Remove the intestines from the shrimp meat, wash it, hammer it into shrimp glue, chop the white meat and water chestnuts into fine paste with a knife, put them into a bowl and add MSG, refined salt and eggs. Mix well and keep until ready. 2. Make 40 shrimps with shrimp glue and put them into a plate. Put two of them together and flatten them into a round shape. Add minced ham to one of the shrimps to make a Tai Chi shape. Spread with egg white and put it in a steamer. It will be cooked in about 8 minutes. Take it out, add the original soup to the pot, add MSG, add MSG, add a thin paste with starch water and pour it on the Tai Chi shrimp. Serve.

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Dish Name: Sesame Shrimp Balls< /p>

Features: Oily and fragrant, pine on the outside and tender on the inside, fresh and refreshing taste

Ingredients

200 grams of shrimp, 10 grams of sesame seeds (roasted), 25 grams of starch, cooking wine 5 grams, 1 egg, 2 grams of refined salt, 3 grams of chili sauce, 2 grams of MSG, 500 grams of peanut oil (actual consumption: 50 grams)

Production process

1. Soak the shrimps , rinse well, chop into puree, put into a porcelain bowl, add cooking wine, monosodium glutamate, sesame, starch, egg white, salt, stir evenly to form shrimp paste, squeeze into shrimp balls with your hands 2. Heat the wok, add Peanut oil.

When it is 40% hot, turn off the heat and add the shrimp balls one by one. When all the shrimp balls are in the pot, turn on the heat and use a slotted spoon to constantly turn the shrimp balls. When fried until golden brown, use a slotted spoon to remove them. 3. When eating, put the sesame shrimp balls into the plate, and bring a small plate of pickles with you for dipping.

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Dish Name: Glass Prawns

Features: Beautiful shape, light and delicious, fresh taste and beautiful color.

Ingredients

Ingredients: 6-8 prawns, 1 tablespoon cornstarch, a few cucumber slices, and a little shredded lettuce. Sauce ingredients (1): 1 tablespoon each of sugar, vinegar, green onion, 1/2 teaspoon of sesame seeds, a little each of pepper and sesame oil. Sauce ingredients (2): 1/2 tablespoon each of mayonnaise, oyster sauce, vinegar, and ketchup, 1/8 teaspoon salt, and a little pepper.

Production process

(1) Remove the shells and soup from the shrimps, and cut them into double-fly shapes from the back. (2) Spread cornstarch on the wooden round stick and gently grind the shrimps one by one into thin layers. (3) Put the shrimp into boiling water and cook until cooked, then take out the supercooled boiling water, drain and put on a plate. (4) Serve with cucumber slices and shredded lettuce, and mix the two sauces separately for dipping.

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Dish Name: Gourd, Shrimp and Crab< /p>

Features: Lifelike shape and golden color.

Ingredients

Shrimp, cooked crab meat, purified pork net oil, fresh prawns, bread crumbs, eggs, lobster slices, coriander, shredded green bamboo shoots.

Production process

Peel the shells of the prawns and leave the tails peeled into "anchovy shrimps". Use refined salt, dry starch, and egg white to sizing the prawns together. Put the pot on the fire and scoop in Heat a little cooked lard, add minced ginger and fry briefly, add crab meat, Shaoxing wine, chicken broth, and refined salt and stir-fry to taste, thicken with water starch, put in the pot and let it cool, take the crab roe and put it in a bowl for another use, sprinkle with pepper, Mince the green onion, add shrimp and mix well to form a filling. Use green onion, pepper, salt, and eggs to make a green onion, pepper, salt, and salt slurry. Then use eggs and dry starch to make a whole egg slurry. Spread the dry starch on both sides of the pork net oil one by one, and spread it on the chopping board. Add onion, pepper, salt and egg paste, place anchovies shrimp on one corner of each net, divide the stuffing into ten equal parts, wrap them on the net oil into a cone shape, spread all the egg paste on the outside, dip it in bread crumbs, and place on top. In the middle, tie green bamboo shoots into a gourd, shrimp and crab shell; put the pot on the fire, scoop in peanut oil, and when it is 60% hot, add the gourd, shrimp and crab shell and deep-fry them thoroughly, take them out, and wait until the oil temperature rises to 70% heat. Add the gourd, shrimps and crabs and fry until golden brown, take them out, place them around a large disk, drizzle with sesame oil, sprinkle with pepper and salt, put the lobster slices into a 60% hot oil pan, fry until puffy and mature, and pile them on the plate In the middle, put crab roe on top and garnish with coriander and serve.

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Dish Name Fried Pipa Shrimp< /p>

Features: Shaped like a pipa, crispy, tender and beautiful

Ingredients

4 fresh large prawns (approximately 250 grams in weight), 75 grams of shrimp meat, pig fat 25 grams of meat, 200 grams of refined white bread, 15 grams of ham, 50 grams of egg white, 25 grams of egg skin, 1 green onion leaf, 2 dried mushrooms, 15 grams of finely dried starch, 15 grams of cooking wine, 3 grams of refined salt, 1 MSG grams, 750 grams of soybean oil (actual consumption 60 grams), 2 slices of ginger, 1 gram of pepper, 25 grams of spicy bean paste, 5 grams of green onions, 10 grams of green onion and ginger water

Production process

1. Remove the heads from 4 prawns, peel off the body shell, keep the tail, cut it from the back with scissors, remove the tendons, and wash them. 2. Peel the pork fat and chop into fine pieces together with the shrimps. Place it on the anvil and chop it into fine paste with a pair of knives. 3. Remove the crust from all sides of the white bread and cut it into about 3 mm thick slices. Then cut the ham egg skin, green onion leaves and water-frozen mushrooms into thin slices. Remove the heads and 4 lengths of the same length of the prawns, set aside for later use. 4. Cut open the prawn meat from the back with a knife. The knife edge is as deep as the belly of the shrimp meat, but do not cut it. After cutting, spread it out and use Lightly score it with a cross knife, place it in a bowl, add 10 grams of cooking wine, 1.5 grams of refined salt, 0.5 grams of seasoning, green onion slices, ginger slices, pepper, and marinate to taste. 5. Put 30 grams of egg white in a bowl, and use chopsticks Beat briefly, add fine dry powder to form a thin egg white paste, then place the minced shrimp in a bowl, add 20 grams of egg white, green onion and ginger water, 5 grams of cooking wine, 1 gram of refined salt, 0.5 grams of MSG, stir evenly with chopsticks 6. Carve the bread into a shrimp shape, then spread the mixed shrimp mince on 4 pieces of bread, then place the marinated shrimp meat in the egg lake, drag it over on both sides without dragging the tail. After dragging, press it on the shrimp mince , then press shredded ham, shredded egg skin, shredded mushrooms, and shredded green onion leaves on the shrimp meat respectively to serve as Pipa strings. 7. Heat the frying pan, add soybean oil, and when it is 50% hot, add Pipa shrimp one by one. Fry until tender yellow, take it out, drain the oil, place it on an anvil, cut each piece into two pieces, align the knives and place on a plate. 8. When eating, add a small plate of spicy bean paste for dipping as needed

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Dish Name: Anchovy Prawns

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Characteristics: It is shaped like a phoenix tail, golden in color, and the tail of the shrimp is bright red, tender and fragrant.

Raw materials

Ingredients: 13 prawns, ingredients: 100 grams of bread crumbs, seasonings: 10 grams of cooking wine, 3 grams of refined salt, 5 grams of MSG, 5 grams of green onion and ginger. 50 grams of egg white, 50 grams of flour, 150 grams of lard.

Production process

Remove the heads, skins and tails of the prawns, wash them, take out the sand thread, use a blade to cut the shrimp back into a fan shape, add cooking wine, refined salt and monosodium glutamate. , marinate the minced onion and ginger for 15 minutes to absorb the flavor. Coat with flour and egg white,

Coat bread crumbs on both sides of the shrimp body, put it into a 70% hot lard pan and fry until golden brown, turn to low heat and fry until thoroughly fried, then turn to high heat After frying briefly, take it out, cut it and put it on a plate.

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Dish Name: Shrimp and Scallops

p>

The characteristics are bright and beautiful, the shrimps are smooth and tender, and the scallops are refreshing

Ingredients

100 grams of shrimps, 50 grams of scallops, 2 grams of lettuce, 3 grams of carrots, 15 grams of green onions, 100 ml chicken soup, 30 g cooking wine, 1 g refined salt, 2.5 g MSG, 25 g wet starch, 10 g sesame oil, 250 g peanut oil (actual consumption 30 g)

Production process

1. Wash the scallops, soak them, remove the hard dices, put them into a bowl, add 15 grams of cooking wine and 150 ml of water to the extent that the scallops are submerged, put them in a steamer, steam them over high heat and set aside.

2. Heat up the wok again. After oiling the pan, pour in the peanut oil. Heat it until it is 30% hot, then cool it slightly. Add the shrimps, scatter them with chopsticks, and fry until they turn white. Immediately pour into a colander to control the oil. 3. Leave 10 grams of base oil in the wok, add scallions and sugar and fry until fragrant. Add 15 grams of cooking wine, salt, chicken stock and steamed scallop stock. After the soup boils, take out the scallions and add in Add scallops and MSG, thicken the sauce with wet starch, pour in the shrimp, and when the sauce boils, add shredded lettuce and carrots, drizzle with sesame oil, remove from the pan, put on a plate, and you're done

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Dish Name: Southern Braised Drunken Shrimp

Features of Fresh Shrimp It is delicious and mellow in the mouth.

Ingredients

500 grams of fresh shrimp (preferably each one is 3 to 5 centimeters long). 100 grams of green onion. 50 grams of tofu milk, 10 grams of soy sauce, 0.5 grams of MSG, and 1 gram of sesame oil.

Production process

Wash the fresh shrimps with clean water to remove the sediment, cut off the shrimp guns, whiskers and feet, place them on a plate and pour koji wine on them. Cut the scallions into about 3.5cm pieces, place them evenly on top of the shrimps, close the bowl and you have the drunken shrimps.

Mix the bean curd milk, tooth oil, monosodium glutamate and sesame oil thoroughly to prepare the southern marinade. When serving snacks with the drunken shrimps, open the bowl, dip the drunken shrimps in the marinade and eat with green onions.

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Dish Name: Tomato Braised Prawns

Features fresh spicy flavor.

Ingredients

Ingredients: 750 grams of prawns, 125 grams of onions, 50 grams of celery, 75 grams of green peppers, and 750 grams of tomatoes. Seasoning: 75 grams of cooking oil, 15 grams of garlic cloves, 5 grams of dried chili, appropriate amount of refined salt, and 6 peppercorns.

Production process

1. Wash and cook the prawns, peel the shells, remove the intestines and cut into sections the onions, celery, green peppers, tomatoes and garlic cloves, wash and mince the peppers and grind the dried chili peppers into pieces. Wash and cut into sections and set aside. 2. Heat the pot and pour in cooking oil. When the oil temperature is 60%, add onions and minced garlic and stir-fry until slightly yellow. Add celery, green peppers and tomatoes and stir-fry until 50% ripe. Add in Stir-fry the minced pepper and dried chili pepper thoroughly, pour an appropriate amount of clear soup and bring to a boil, add refined salt to adjust the taste, add the prawn segments and simmer for a few minutes before eating.

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Dish Name Shrimp and Crab Salad

Features Shrimp and crab meat are white, tender and glutinous, with an elegant and salty color.

Ingredients

5 shrimps, 2 crab sticks, 1 cucumber, mayonnaise, purple sweetener A few orchid leaves

Production process

Cook the shrimps and peel them; cut the crab sticks, cucumbers, and purple cabbage leaves into shreds, and mix them with mayonnaise; Peel the shrimp in the middle and place on top of the tossed salad.

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< p>Dish Name: Three-flavored Lantern Shrimp

Features: The shrimp are bright red in color and the shrimp balls are golden. Each shrimp is arranged in the shape of a lantern, which is beautiful and unique. The three flavors of sweet and sour, salty and peppery match each other and are fascinating.

Ingredients

10 large horny shrimps (each weighing 60 grams), 250 grams of medium-sized shrimps, 8 grams of peppers, 5 grams of onions, 2500 grams of raw oil (actual consumption: 150 grams ), chopped green onion, tomato juice, emergency juice, OK juice, banana sugar (borneol sugar), white vinegar, cornstarch, monosodium glutamate, refined salt, sesame oil, five-spice powder, rice wine, pepper, egg white, and bread crumbs in appropriate amounts.

Production process

1. Wash the large horned shrimps, cut off the heads and tails, and drain them; heat the pan with oil until it reaches 70% heat, and cut off the heads, tails, and tails of the shrimps. Fry the shrimp together until dry, pour it into a strainer, and sort out the shrimp heads, tails and bodies for later use. 2. Heat oil in a pan over high heat, add salt and pepper ingredients (mixed with minced garlic, peppercorns, onion granules, five-spice powder, monosodium glutamate, salt, rice wine, sesame oil, and chopped green onion), stir-fry quickly until fragrant, and add shrimps Stir-fry the head and tail until dry and remove from the pan. 3. Peel the shrimp body, cut the back of the shrimp into two pieces. Heat the pot over medium heat, add sweet and sour (mixed with tomato juice, quick juice, OK juice, sugar, white vinegar, and a little salt) and bring to a boil, thicken with wet corn starch, add shrimp meat, mix well, and add the tail Oil, pour out. 4. Remove the guts from the shrimps, wash them, absorb the water with a clean towel, smash them with a knife, beat them into glue, add refined salt, monosodium glutamate, pepper, egg white and mix well, pinch out 10 shrimp balls and stick them evenly. Bread crumbs, fry in oil until golden brown and take out. 5. Plating: Use a white round plate, place the shrimp heads in a circle around the center of the plate, and the two shrimp bodies are symmetrical to form an oblate shape. Connect each shrimp head, then connect the shrimp tails, and put the fried shrimp balls on top. Shrimp body circle. Place flowers carved from tomatoes in the center of the plate to set it off

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Dish name: Stir-fried shrimps

The cuisine belongs to Korean specialty. The shrimp meat is tender, the ingredients are crisp and fresh, refreshing and delicious

Ingredients

400 grams of shrimps, 2 egg whites, 50g cucumber, 50g carrots, 50g canned bamboo shoots, 500g peanut oil (50g actual consumption), 25g sesame oil, 1.5g MSG, 50g cooking wine, 5g starch, 20g green onions, 5g ginger .

Production process

1. Wash the shrimps and mix them with egg white, starch and salt. 2. Wash the cucumbers and cut them into diamond-shaped slices together with the canned bamboo shoots; peel the carrots. , wash, cut into small pieces, blanch in boiling water 3. Heat the wok, add peanut oil, when it is 30% hot, add the shrimp, slide it through, take it out, control the oil, pour out the remaining oil into the oil tank 4. Clean Pour sesame oil into the pot and heat it until it is 50% hot. Add bamboo shoot slices, carrot slices and cucumber slices. Smooth them out, take them out and control the oil. 5. Heat the original wok. Pour in sesame oil and when it is 60% hot, add in the green onion and ginger and stir-fry. When the aroma comes out, add the shrimp, ingredients, and seasonings, stir well, and serve.

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Dish Name Stir-fried Shrimp with Pea

Features The shrimp are white and tender, and the peas are green and fragrant

Ingredients

250g shrimps, 100g tender peas, 25ml chicken broth, 10g cooking wine, 1g refined salt, 1.5g MSG, 5g wet starch, 750g soybean oil (50g actual consumption), 10g sesame oil, 15g chili noodles

Production process

1. Wash the tender peas, put them into a pot of boiling water, boil them with light salt water, and set aside. 2. Heat the wok over medium heat, add soybean oil, and set aside. When hot, put the shrimp into the pot, quickly break it up with bamboo chopsticks, fry for about 10 seconds, pour it into a colander, and control the oil (when frying, you should control the hot pot and cold oil, fast, so it will not stick to the pot) 3. Leave some in the frying pan Heat 25 grams of base oil, put in the chili machine and stir-fry for a while, add the peas, stir-fry a few times, then add cooking wine, chicken soup, salt, MSG, then add the shrimp, thicken the gravy with wet starch, and put the wok Toss a few times, drizzle with sesame oil, take out of the pan, place on a plate, and you're done