Stewed prawn raw materials: 500g of prawn meat, 75g of red green pepper, 25g of onion, 350g of spaghetti, and a little seasoning of green vegetable leaves: 75g of butter, 50g of cooking oil, 25g of lemon, 75g of tomato sauce, 500g of cream sauce and proper amount of refined salt. Cooking method: 1, wash prawn meat and cut into sections; Wash and dice the onion; Wash and slice red and green peppers, blanch them with boiling water, wash and slice green leaves, blanch them with boiling water; Cooked spaghetti, soaked in cold water, cooled and dried. 2. Heat the pan, add 50g of butter, and when it melts, pour in spaghetti and stir-fry until it is done. The middle of the dish is concave, and then serve with stewed prawns, cream sauce and garnished with green leaves, red and green pepper slices. Raw materials of crispy fried prawn: prawn 1 50g, salt 1 g, monosodium glutamate1g, 3g of raw flour, 90g of crisp pulp and 50g of vegetable oil. Production process: 1. Peel the shrimp, remove the head, wash the tail, open the middle slice continuously, and add salt, monosodium glutamate and cornmeal to marinate. 2. Add crisp paste to the shrimp balls. 3. Add oil to the pan until it is 7% mature, then add shrimp balls, fry until golden brown, and serve. Flavor characteristics: golden yellow, salty and fresh, crisp and tender. Raw fried prawn ingredients: 2000g prawn, 0/00g distiller's grains/kloc-,25g honey, 35g tomato sauce, 30g rice vinegar and 200g peanut oil. Cooking method: burn the oil to 70%, add prawns, fry them on both sides until they are red, stir-fry Jiang Mo, chopped green onion and wine, add wine, refined salt, pepper and water, add prawns, simmer for 2-3 minutes, add tomato sauce, honey and chopped green onion, and tighten the marinade with high fire until the marinade will be dried. Features: The dish is bright in color and attractive in red. Taste sweet and sour, appetizing and beneficial to food. Ingredients: 6 prawns, 2 eggs, minced onion and ginger10g, cooking wine15g, salt 5g, monosodium glutamate 5g, flour 35g, sesame oil15g, chopped green garlic10g, chicken soup/kloc. Operation: 1, after the prawn is washed, peel off the helmet shell, cut it open from the back of the prawn with a knife, remove the sand intestines, keep the connection at the belly, then pat it flat with a knife and cut the cross pattern. 2. Put the prawns into the pot, add minced onion and ginger, cooking wine, sesame oil, salt and monosodium glutamate and stir well. After pickling for 5 minutes, both sides are stained with flour and put into the broken egg bowl. 3. Heat the wok, add the cooked chicken oil, put the prawns covered with egg paste, and arrange them neatly in the wok. Then, fry them with slow fire for one minute, turn over and fry them for another minute, pour them into a colander, and control the oil. 4. In a hot pot, add cooked chicken oil, heat it, stir-fry the remaining minced onion and ginger until fragrant, add chicken soup, monosodium glutamate, salt and cooking wine, add prawns, simmer for 2 minutes, collect the juice with strong fire, add clean green garlic pieces, pour sesame oil, take out the pot, and pour into the pot. The method of tomato juice prawns is (Cantonese cuisine). Practice: cut off the head and long feet of prawn, wash and drain, and wash bamboo shoots and green beans for later use. Heat a red pot, add oil, saute ginger and shallots, 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 put them on the red pot, add oil, stir-fry shredded bamboo shoots and green beans, add salt, monosodium glutamate and wet raw flour, pour them on the side of prawns, and you can eat prawns with complete shape. Raw material: 250g whole prawn. 25 grams of onion. Peanut oil100g, ginger slices10g, clear soup100g, Shaoxing wine15g, refined salt 5g, sugar 20g and sesame oil10g. Production: Cut off the tips and legs of prawns, clean sandbags, remove mud intestines and wash them with water. Add peanut oil to a wok, and heat it to 60% heat (about 150℃) on medium fire. Stir-fry the onion and ginger slices in the wok until they are brown and taste, and then take them out. Boil the white sugar, clear soup, Shaoxing wine and refined salt in the wok, add prawns and gently squeeze the prawn brain into the soup with a spoon, boil them with high fire, and simmer them with low fire until cooked.