Shrimp with garlic vermicelli 1 prawn Remove the shrimp line, cut the back, wash and dry. 2. Marinate prawns with salt and yellow wine for fifteen minutes, cut onions into strips and chop garlic. 3. Marinated shrimp, put it on a plate, spread cooked vermicelli under it, spread garlic paste and winter shavings, and add rice wine. Suggest adding more rice wine. If there is less water, shrimp will get old easily. 4. Add water to the pot and boil it for a short time, then steam it in shrimp for 2-3min, and the shrimp will fade. Not too long. After a long time, shrimps get old easily.

Garlic prawns 1 prawns Remove the shrimp line, cut off the back, clean and control drying. 2. Marinate prawns with salt and yellow wine for fifteen minutes, cut onions into strips and chop garlic. 3. Put the marinated shrimp on a plate, then smooth the garlic paste and winter shavings, and then add rice wine. Suggest adding more rice wine. If there is less water, shrimp will get old easily. 4. Add water to the pot and boil it for a short time, then steam it in shrimp for 2-3min, and the shrimp will fade. Not too long. After a long time, shrimps get old easily.

Tea-scented mint shrimp 1 boiled water to make tea. Wash the shrimp and leave the tea soup. 2. Marinate shrimp with onion ginger, rice wine, salt and tea soup. At the temperature of 3.40%, stir-fry the fragrant mint, and the soaked tea leaves will be crispy. 4. Fry at 70% until golden brown. 5. Cool the hot oil in the pan, and stir the sweet potato powder, shrimp, mint, tea, seafood soy sauce, spicy fresh dew, salt, rice wine and chicken essence evenly.

Shrimp vermicelli pot 1 Put the user in warm water 15 minutes, so that it is gradually steamed soft, cut off the whiskers and feet of fresh shrimp scissors, cut them off from the back, pick out the shrimps, and then wash them with running water. 2. Wash the onion and divide the onion roots and leaves into long segments. Peel ginger and cut it into small pieces of different sizes. 3. Bake the oil in the pot with medium heat. When it's 50% hot (you can feel the heat burning when you put your hand on the wok), add the onion and ginger slices and stir-fry until fragrant, then add prawn oil and stir-fry for a while. 4. Pour Shaoxing wine into the pot, the amount of oil is extremely tender and symmetrical, then add appropriate amount of boiling water and monosodium glutamate, and simmer with slow fire. 5. Drain the soaked vermicelli, put it in a pot, stir it evenly, then move it into a small casserole, sprinkle the remaining shallot leaves, cover the lid, stew for about 3 minutes, let the vermicelli fully absorb the juice, and finally add sesame oil and white pepper to the big casserole and mix well for 3 minutes.