1. Generally, there are three ways to cook the prawn with a knife: one is to cook the prawn with water, and then mix the sauce with seasonings such as soy sauce, sugar and shredded ginger, and eat it with the cooked prawn, so that the delicacy of the prawn will not be lost due to cooking, which is convenient and delicious. Second, eat raw. This is the simplest way to eat it, that is, peel the live prawns and dip them in green mustard to eat them raw. The taste is slippery and the aftertaste is sweet. The third is frying, which is the general practice of frying shrimp. You can go to a restaurant to eat once. Generally, seafood restaurants have this dish called Neoprawn with Knife Amount for two people.

2. Qingshui lobster

Most lobsters in the street are either spicy or thirteen fragrant. Although mixed with various spices, it smells delicious and tastes delicious, but I always feel that the flavor of spices seems to mask the umami flavor of shrimp meat itself. As the name implies, this clear-water lobster is cooked with clear water at high temperature. Only onion, ginger and salt are added, and no other condiments are added, thus maintaining the original flavor of lobster meat. This seemingly simple method contains the essence of lobster food and is the best way to measure the quality of lobster. Don't use ordinary lobsters to make clear water lobsters, because the quality of lobsters is uneven and the smell of soil is heavy. To make clear water lobsters, it is necessary to select lobsters without earthy smell in the middle of Hongze Lake, then wash them slightly without digging shrimp gills, and then cook them directly in clear water with onions, ginger and salt, and sterilize them with the help of high temperature water, while ensuring that the moisture and protein of shrimp meat will not be lost. The shrimp meat made in this way is white and elastic, and the umami taste of the shrimp meat is locked in the shrimp, which is similar to that of the freshwater crab.

Friendly suggestion: Clear water lobster is to taste the delicious lobster meat itself. It is best not to dip any seasoning when eating it, so as to get the real taste of lobster.

Baked shrimp in wheat field

Lobsters can also be roasted. Grilled shrimp in wheat field is a lobster delicacy cooked in Chinese food and western food. The method of baking products in western food was applied to Hongze Lake lobster in China. Spread the common barbecue seasonings in western food, such as milk and butter, evenly on the larger lobster, and then bake the lobster in the oven. Adjust the baking time according to the size of a single lobster without any mistakes. Because lobster is different from ordinary meat, its shell is hard and thick. If the roasting time is not enough, the shrimp meat will not be cooked, and the fragrance of milk and butter will not penetrate into the shrimp meat. If the baking time is too long, shrimp meat will lose too much moisture and elasticity, and the meat will become old and tasteless. Roasted lobster is golden in color and shiny. Packed in a delicate small basket, like a delicate work of art, people can't help moving chopsticks. Uncovering the shrimp shell, a strong wheat smell came to the nose. When you chew shrimp meat in your mouth, you won't know whether you are eating Chinese food or western food because of the delicious shrimp meat, the milky smell of milk and the smell of butter. The small oven used by ordinary families may not be warm enough to make such delicious food.

Friendly suggestion: the taste of Maiyang lobster is close to that of western food. People who like the milk taste in western food can try it. However, the production process is a bit complicated and you need to wait to taste it.

Braised lobster

Braised lobster is simple. You can cook braised pork to make lobster. In order to ensure the hygiene of eating, most people will dig out the dirty things in the gill and head of lobster when cleaning it, which will drain the water in the shrimp meat, so the cooked lobster is often loose and inelastic, not to mention the umami flavor. The braised lobster here is sterilized at high temperature to ensure the hygiene of eating. Cook in a small pot and add the seasoning of braised pork. Cooked lobster is bright red in appearance and white in meat, which has both the smell of braised pork and the umami flavor of lobster. The meat is elastic and less woody.

Friendly suggestion: don't miss friends who like to eat braised pork! Friends who are not used to clear water lobster and don't like pepper stimulation, braised lobster is your best choice. Steamed Pipi shrimp

Ingredients: 2 Jin of Pipi shrimp.

Practice: Steaming Pipi shrimp is the easiest way. Just rinse the shrimps first, put a proper amount of water in the stew pot, cover the curtain after boiling, cover the lid, stew for 4 to 5 minutes on medium heat, and then take out the pot.

Features: Steamed Pippi shrimp retains the taste of shrimp itself, which is the most natural and delicious.

Brine shrimp

Ingredients: 2 kg of Pipi shrimp, and appropriate amount of green and red pepper.

Seasoning: salt, ginger juice, rose dew.

Practice: First, wash Pipi shrimp several times with clear water, then add some clear water, salt and ginger juice to the pot, and then add a few drops of rose dew. After the taste is mixed, put the washed Pipi shrimp into a pot and cook it over medium heat. In about 3 minutes, the color of Pippi shrimp changed from green to pink, and the shrimp meat was just cooked. Take out Pipi shrimp and put it on a plate, sprinkle some chopped green and red peppers, and a plate of delicious Pipi shrimp with brine will be ready.

Features: The salted Pippi shrimp looks pink and glittering, and the fat and tender shrimp is looming through the shrimp shell, which is really delicious.

Spicy pipixia

Ingredients: 2 Jin of Pipi shrimp.

Seasoning: secret spicy oil, dried red pepper (persimmon pepper), pepper, bean paste, ginger and onion.

Practice: Pipi shrimp is washed with clear water and drained. Slice onion and pepper, slice ginger. Heat a proper amount of secret spicy oil in a pot, add pepper, pepper, bean paste, onion and ginger and stir fry, then stir fry the shrimps together. After the shrimps change color, add a little water, simmer for a while, and then serve.

Features: Spicy Pipi shrimp is red and bright, spicy and delicious, and you can smell the attractive spicy taste from a distance, and you have arrived before you eat saliva ... Material: shrimp 400g, broccoli 250g, salted egg yolk100g.

Method:

1. Cut off the head of the shrimp, peel off the shell (leaving the tail), cut a knife on the shrimp, add monosodium glutamate and a little raw flour, mix well and fry in the oil pan.

2. Steam the salted egg yolk in the cage, take it out and mash it. Add butter to the pot, heat it, add egg yolk, add monosodium glutamate and cream chicken soup, and push it into golden sauce for later use.

3. Change the broccoli into pieces, stir-fry it in a pot, put it on a plate, take another pot, add the golden sauce and shrimps, and stir-fry it constantly until the shrimps are evenly covered with the golden sauce, then take it out of the pot and spread it on the broccoli. Fried shrimps with pea seedlings

Sichuan cuisine

Types of alternative diets

General characteristics

Basic materials: shrimp 12, bean sprouts 1/2kg * protein 1/4: * a little salt, monosodium glutamate, pepper and white powder.

1. Remove intestinal sludge from shrimps, wash with salt, wash, dry, and marinate with a little protein, salt, pepper and white powder.

2. Take out the oil pan, add 2 cups of oil, heat it for 7 minutes, add shrimps, quickly oil it, take it out and drain it. In addition, leave 4 tablespoons of oil, stir-fry bean sprouts at high temperature, season with salt and monosodium glutamate, put them on a plate, and then put the shrimps on it.

Cooking guide:

1. The drier the shrimp is rubbed, the crisper it will be when fried.

2. Pickled protein mainly increases brittleness, but it can't be excessive, otherwise it can't be absorbed, but it will be counterproductive.

Seafood porridge with fresh mushrooms

The dishes are microwave dishes.

trait

raw material

Ingredients: 2.5 tbsp glutinous rice, 0/.5 tbsp glutinous rice 1, 0/50g clam/kloc-0 (about 4 ounces), 50g fresh mushroom or straw mushroom (about 1 half), and shrimp 100. Seasoning of rice: half a teaspoon of salt and half a tablespoon of oil. Seasoning for shrimp: salt 1/8 teaspoons, a little pepper.

manufacturing process

(1) Mix glutinous rice with glutinous rice, wash it, soak it in hot water for 1 hour, drain the water, and marinate it with seasoning for 15 minutes. (2) Soak the peel and wash it. (3) Wash the shrimps and marinate them with seasonings for a while. (4) Wash the mud and season with a little pepper. (5) Put the rice in a pot or a deep container, heat 1 1,000 ml of water to peel it, cover it, dry it, leave an opening for air to escape, cook it with high fire for 10 minute, and then cook it with medium fire for 20 minutes. (6) Wash Lentinus edodes or Volvariella volvacea and cut into granules. (7) Add the mushroom, straw mushroom, mud and shrimp into the porridge, and continue to cook with medium fire for 10 minute.

The practice of garlic shrimp

Ingredients: about 500g fresh shrimp, 2 tablespoons garlic, half red pepper, onion 1 tablespoon, a little parsley.

Seasoning: Jiu Shao 1/2 tbsp, a little pepper.

Practice: 1. Cut the shrimp from both sides of the back, wash and drain, add seasoning and mix well.

2. Put the shrimp on a plate, add garlic, wrap it with plastic wrap in a microwave oven, put it in the oven, cook for 3 minutes on high fire, and take it out.

3. Put 2 tablespoons of oil in a small bowl, heat for about 1 min, then add chopped onion and red pepper.

4. Put coriander on the shrimp noodles and drizzle with cooked oil.

5. Mix 1/2 tablespoons of soy sauce and soy sauce, and serve with shrimp noodles.

Salt and Pepper Shrimp

Materials:

500g fresh shrimp, salt 15g, 25g pepper, peanut oil 1000g, and 25g clean coriander.

Exercise:

1. Wash shrimps with clear water, first cut off whiskers and guns, remove sundries under guns, cut off claws and radial feet of shrimps, and dry them. Pepper is cut into rice grains.

2. Heat a wok with high fire, add peanut oil, heat it to 50%, soak the oil in seawater until it is 80% mature, and drain the oil together with the oil.

3. Temper the wok, add the shrimps soaked in oil, stir-fry for a while, add salt and auxiliary pepper, stir-fry until cooked, put on a plate, pile up into a mountain shape, and sprinkle coriander around.

Huai Salt: Heat a wok with medium fire, add 500g of refined salt, stir-fry until it is hot and noisy, remove from the fire, pour in 20g of spiced powder and mix well.