Ingredients:300g frozen shrimp, 1 egg, green onion, ginger, salt, cornstarch, breadcrumbs

Methods:

1)Frozen shrimp slit open, remove the head and remove the shell.

2)Slice the back of the shrimp with a knife and pick out the intestines with a toothpick.

3)Mince the shrimp with a knife and add chopped green onion and ginger inside.

4)Take an egg and separate the egg white and yolk.

5)Shrimp puree with salt, egg white and a little starch in the direction of the time to mix vigorously. Prepare breadcrumbs. Egg yolks whisked into egg wash.

6)Take a piece of shrimp paste, ball into a round shape, first in the egg yolk liquid force dip, and then rolled in breadcrumbs.

7) pot of oil, burned to sixty percent of the heat to put the shrimp balls into the deep-fried, turning constantly, deep-fried to the exterior of the golden brown can be fished out.

Two, hibiscus shrimp

Ingredients: prawns, eggs, breadcrumbs, cooking wine, salt

Practice:

1) Wash the shrimp, first cut off the whiskers, pick out the threads, remove the head of the shrimp, peel the shrimp, retain the tail. Use a knife to gently cut from the abdomen of the shrimp, unfold and then use a knife to gently chop several times, but not cut off, in accordance with this method to deal with all the shrimp.

2) Put the shrimp into a container, add cooking wine, salt and marinate for a while, and also add some ginger and green onion to the marinade.

3)Break the egg into an egg wash, put the marinated shrimp into the egg wash, and then take it out and wrap it with a layer of breadcrumbs.

4)Pour a moderate amount of oil in the pan, heat up and put the shrimp, fry until golden, so that the cross-section of the shrimp is very easy to cook, basically a color change can be.

Three, Tamago shrimp

Ingredients: 500g Japanese tofu, 100g fresh shrimp, 30g green soybeans, salt, soy sauce, sesame oil, cornstarch, water

Practice:

1) Japanese tofu 2 bags of fresh shrimp 15 or so, cleaned and picked out the sand line to remove the shell, green soybeans, a little

2) with a knife to the tofu from the middle of the cut (package) (There are dotted lines on the outside of the package, so follow the instructions.) Divide the tofu into two sections, lift up the bottom of the package, gently place the tofu on the counter, and slice into 1-cm-thick slices.

3) Put the cut Japanese tofu on a plate, and put a shrimp on each surface of the tofu

4) Fill it with green beans, sprinkle a little salt, and prepare it for the steam drawer

5) Steam it in a pot, and then open the pot for three to five minutes to keep the tofu and shrimp fresh and tender

6) Pour the water out of the steamer into a bowl, and add a little cornstarch to blend in evenly.

7)Pour the water starch into the pot, add a pinch of fresh (soy sauce), to form a thin gravy after turning off the heat

8)Pour the gravy into a small bowl, poured in the steamed Tamago Shrimp on

9)A little bit of small modeling Tamago Shrimp can be served on the table to guests