Materials
Grass shrimp 10, 2 tomatoes, 6 scallions, 1 small piece of ginger, cauliflower, minced meat 1 small bowl, 1 bowl of rice
Practice
1, the first panning of the rice, rice simmering in the rice cooker.
2, grass shrimp (river shrimp, commonly known locally as grass shrimp) cut off the shrimp whiskers, rinse well.
3, first shallots, tomatoes, cauliflower clean.
4, the green onions cut diagonally, green onions and ginger minced.
5, tomatoes cut into cubes, cauliflower break out the florets, boiled in boiling water, waterlogged out to soak in cool water.
6, minced meat with some white wine and water starch to mix.
7, the pan is hot, put the oil, first under the minced meat fried loose, and then add the onion and ginger, fried together.
8, under the tomato diced fried open, add salt and sugar, and then add the amount of water to boil. When the tomatoes cook basically rotten, then add shrimp and cauliflower, sprinkle cheese and a spoonful of steamed fish soy sauce.
9, cook in the middle of the attention to maintain a moderate amount of soup, if the soup is too little, you can properly add water, all the ingredients are all together, roughly 8-10 minutes to cook, can be dished out on a plate.
10, eat time, out of a bowl of white rice, grass shrimp and cauliflower on top of the rice, and finally drizzled with cheese and tomato sauce, my grass shrimp rice is finished.
Corn and Grass Prawns
Ingredients
4 stalks of yellow corn, 6 tails of grass prawns, 1 egg yolk, 1 tbsp of cornflour, 1 tsp of castor powder, 1 tsp of Parmesan cheese powder, 1/4 tsp of salt, 1/4 tsp of pepper, 1/8 tsp of salt, 1 tsp of cornflour
Methods
1. Wash the corn, peel the kernels and add the kernels to a boil. Place in boiling water and boil for about 1 minute, then remove and cool, and drain on a clean cloth.
2. Wash the grass shrimp, remove the shells and tails, remove the intestinal mud, put into the mixture of mixed peony shrimp marinade, marinate for about 10 minutes.
3. Add the corn kernels from recipe 1 to the cornstarch, cascara, Parmesan cheese powder and seasonings, then add the egg yolk to make it sticky.
4. Take a pan, pour in oil and heat it to 120℃.
5. Take an appropriate amount of corn in the palm of your right hand from Method 3, press it firmly against the back of the grass shrimp from Method 2, then put it into the frying pan in Method 4, repeat the above until all the ingredients are used up, and then deep-fry it over low heat for about 2 minutes and then over high heat for about 30 seconds.
Creamed grass shrimp
Ingredients
200 grams of grass shrimp, 15 grams of onion, 10 grams of garlic, 2 tablespoons of cream, 1/4 teaspoon of salt
Methods
1. Wash the grass shrimp, cut off the long whiskers, spines and intestines. Remove the intestines, cut the shrimp with scissors from the back (about 1/3 of the way down), drain and set aside.
2. Chop the onion and garlic and set aside.
3. Heat a frying pan to 180 degrees Celsius and deep-fry the prawns for about 30 seconds until the skin is crispy.
4. Another frying pan, hot pan, add cream, low heat minced onion, garlic, and then add method 3 of the grass shrimp and salt, and quickly stir fry evenly over high heat.
Fried grass shrimp practice:
1. grass shrimp cut off the whiskers, feet, wash and drain, put into a container;
2. add fresh soy sauce, salt, wine, ginger, mix and marinate a little bit, so that the shrimp to absorb the seasoning;
3. frying pan is hot, the next oil to eight or nine mature, the marinated shrimp will be added to the cornstarch, a little mixing;
4. immediately into the pot, and then fry until red and crispy shells, the shells, the shells, and then the shells. Fry until the color red shell crisp, drain the oil, plate that is complete.
Fried grass shrimp production tips: this product has a deep-fried process, you need to prepare about 400 grams of peanut oil. Food matching grass shrimp: shrimp avoid eating with certain fruits. Shrimp is relatively rich in protein and calcium and other nutrients. If they are eaten with fruits containing tannins, such as grapes, pomegranate, hawthorn, persimmons, etc., will not only reduce the nutritional value of proteins, and tannins and calcium ions combined to form an insoluble conjugate stimulate the stomach and intestines, causing discomfort, vomiting, dizziness, nausea, and diarrhea and abdominal pain and other symptoms. Seafood and these fruits should be eaten at least 2 hours apart.
Dry fried grass shrimp
Materials: 8 large grass shrimp, 0.5 tsp ginger, 0.5 tsp wine, 0.5 tsp sesame oil, a pinch of salt, a pinch of pepper, 4 tbsp oil, 1 green onion;
Methods: 1, soaked in salt water, grass shrimp, scissors to cut off the feet and the tail tip, scrape the back of the shell, and remove the intestine. Cut 2-3 slashes diagonally with a kitchen knife. 2, start a frying pan with low heat fry grass shrimp, add ginger, wine, sesame oil, pepper, green onions cleaned and cut into segments are also put, the shrimp fried until red can be.
Baked grass shrimp
Main ingredients: 50 grams of nine layer tower, grass shrimp 400 grams.
Seasoning: 30 grams of coconut milk, Thai red curry (can be replaced by other curry powder) 20 grams of salted egg yolk 10 grams of monosodium glutamate (MSG) 10 grams of salt 10 grams of salad oil 750 grams of soup 30 grams.
Making
1, the nine layers of pagoda cut into minced spare.
2, the grass shrimp wash, water control, into the boiling to 70% of the heat of the salad oil in a small fire sliding oil until the body surface red when removed.
3, the pot into the soup, boil over high heat, put the grass shrimp, nine layers of pagoda, coconut milk, salted egg yolk stir-fried over low heat until the salted egg yolks scattered with Thai red curry, MSG, salt seasoning, and then out of the pot on the plate.
Nine layer pagoda: also known as basil, thousand layer pagoda, vegetable board grass, nine layer pagoda flavor is very special, with the effect of fishy and increase the aroma. The aromatic essential oils contained in the leaves and branches of the nine layers of pagoda have a unique flavor, and it is better to use fresh ones for seasoning, and the aromatic essential oils will dissipate if the water is boiled too much, so it is best to mix them after the pot is ready, and they can be consumed in a hot soup.
Dry-roasted grass shrimp
Ingredients: 400g grass shrimp, 2 cloves of garlic, 2 green onions, 20g ginger Seasoning A: 1 tsp salt, 1/2 tsp white pepper, 1 tbsp cornstarch, 2 tbsp soy sauce B: 2 tbsp sugar, 1 tbsp rice wine, 4 tbsp tomato sauce, 1/2 tbsp sesame oil C: 3 tbsp cornstarch water
Methods: 1. Peel the garlic and wash it: wash the green onions, cut into long sections; wash the ginger, cut into long sections; wash it. Wash green onion, cut into long pieces; wash ginger and slice; wash grass shrimp, pick off intestinal sludge and set aside.
2, with scissors to cut off the shrimp head front tentacles.
3, A ingredients into a bowl and mix well.
4: Add grass shrimp and mix well.
5: Heat 2 tbsp oil in a wok and sauté the prawns until they turn red.
6: Add green onion, ginger and garlic and saute on high heat.
7: Add Ingredient B and saute well.
8, finally add C material can be adjusted.