Raw materials: grass shrimp

Ingredients:

Garlic, ginger, onion, butter, delicious juice

Steps:

1, cut off the whiskers of grass shrimp and wipe dry the water for later use;

2, put a small amount of butter in the pan, after melting, put the shrimps into the pan one by one and fry them in low heat, and remove them after the surface is slightly hard;

3, garlic, ginger, onion are cut into fine powder, and then stir-fry in an oil pan for later use;

4. Take the iron plate, apply a little butter, heat it, and put in the shrimp and minced onion, ginger and garlic;

5, take another pot, put a little butter, melt it, add delicious juice and mix well, then pour it on the shrimp.

When frying shrimp, you can use ordinary oil. If you use butter, don't add a lot at a time. Melt a little and fry a little shrimp. It's better to cut the shrimp slightly dry, and the surface is a little burnt but not burnt!

Stir-fry minced onion, ginger and garlic with common oil.

stir-fried shrimps

Ingredients: Shrimp, Green Bean and Ginkgo

Practice: drain the shrimps, add half an egg white, add dry starch, stir vigorously, and refrigerate for more than 5 hours.

Heat the pan, add oil and heat it to 7 minutes, add shrimps on high fire, take out shrimps when the oil is reheated to 10, and drain the oil.

Add a small amount of oil to the pot, add green beans and ginkgo, stir-fry until cooked, and add shrimp to taste.

Brine shrimp

500 grams of fresh shrimp. 0/5g of seasoning salt/kloc-,4 pieces of pepper, 2 pieces of ginger, 3 pieces of onion, 50g of cooking wine and 5g of monosodium glutamate.

Remove the whiskers and feet from the shrimp, wash it and put it into the boiling water pot. Before boiling, add onion, ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings into the pot, skim the floating foam after boiling, and the shrimp can be cooked in about 3 minutes. Then put the soup into a bowl together with the fire, cool it and put it into a basin.

Salt and Pepper Shrimp

Raw materials: 500g of fresh shrimp, 5g of yam15g, 20g of pepper, 0g of peanut oil1000g, and 20g of clean coriander.

manufacturing process

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

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

3. Temper the wok, add the shrimps that have been soaked in oil and fry for a while. Stir-fry the Chinese yam and auxiliary pepper until cooked, put them on a plate, pile them into a mountain shape, and serve with coriander around.

Note: Huai Salt: Heat the wok with medium heat, add 500g of refined salt, stir-fry until it is hot and noisy, then leave the wok, pour 20g of spiced powder and mix well.

Braised Prawns

Ingredients: shrimp 10, cooking wine 25g, refined salt 30g, monosodium glutamate 5g, peanut oil100g, sesame oil 20g, aniseed 2g, onion 75g, ginger 50g, and clear soup 5g.

manufacturing process

1, wash the prawns, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut off the back of the prawns and extract the sand glands.

2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew it thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil.

Pteris jinzhanensis

Raw materials: crocodile meat100g, prawn meat, sea cucumber and abalone 50g each, tofu100g, milk, sugar, salt, monosodium glutamate, white pepper and coffee oil.

manufacturing process

Select peeled prawn, fry it in oil, add milk, sugar, salt, monosodium glutamate, white pepper and coffee oil for a while, thicken it with raw flour, and pour in the oil fried with dried seaweed, garlic and coriander.

Place the anchovies in golden cups baked with flour and add coriander. The shrimp meat of this dish is crisp and refreshing, with unique taste, which is quite characteristic of Southeast Asian dishes.

Chuitai chi Xia

Ingredients: 300 grams of shrimp meat, 75 grams of white meat, 75 grams of horseshoe meat, 2 egg whites, monosodium glutamate, refined salt, minced ham and starch water.

manufacturing process

1. Remove the shrimps, wash the shrimps intestines, hammer them into shrimp glue, chop the white meat and horseshoes into fine mud with a knife, put them into a bowl together, add monosodium glutamate and refined salt, and mix well with each egg white for use.

2. Put 40 shrimps in the shape of shrimp glue into a plate, put two shrimps together and flatten them into a circle. One of the shrimps is made into a Taiji shape with minced ham, smeared with egg white, and then cooked in a steamer for about 8 minutes. Take it out, put the original soup into a tripod, add monosodium glutamate, add monosodium glutamate, and pour it on Taiji shrimp with starch water.

Sesame shrimp balls

Raw materials: 200g of shrimp, 20g of sesame 1 0g (baked), 20g of starch, 5g of cooking wine, 2g of refined salt, 3g of Chili sauce, 2g of monosodium glutamate and 50g of peanut oil (actual consumption).

manufacturing process

1, soak shrimps, rinse them, chop them into paste, put them in a porcelain bowl, add cooking wine, monosodium glutamate, sesame, starch, egg white and salt, stir them evenly to form shrimp paste, and squeeze them into shrimp balls by hand.

2. Heat the wok and add peanut oil. When the heat reaches 40%, after the fire is turned off, put the shrimp balls one by one. When all the shrimp balls are put into the pot, light the fire and turn the shrimp balls with a colander. When they are fried to golden brown, take them out with a colander and control the oil.

3. When eating, put sesame shrimp balls into the dish, bring a small dish of pickles and dip them in.

Shrimp in glass

Ingredients: 6-8 prawns, corn flour 1 spoon, several slices of cucumber, a little shredded lettuce. Sauce ingredients (1): sugar, vinegar, onion 1 tbsp, sesame12 tsp, pepper and sesame oil. Sauce ingredients (2): mayonnaise, oyster sauce, vinegar and tomato sauce 1/2 tablespoons each, salt 1/8 teaspoons, and a little pepper.

manufacturing process

(1) Remove the shell and soup from the shrimp, and cut it from the back into a double flying shape.

(2) Spread corn flour on the wooden stick and gently grind the shrimps one by one.

(3) Blanch the shrimps in boiling water, that is, take out supercooled boiled water, drain and serve.

(4) Sliced cucumber and shredded lettuce are served with dishes, and the two sauces are mixed evenly for dipping.

Shrimp in tomato sauce

Ingredients: half a catty of prawn, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar tomato sauce, raw salt and monosodium glutamate.

Practice:

1, cut off the head and long feet of prawn, wash and drain, and wash bamboo shoots and green beans for later use.

2. 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 serve.

3, burn the red pot with oil, stir-fry shredded bamboo shoots and green beans, add salt, monosodium glutamate, and wet raw powder. After rolling, pour it on the side of prawns and serve.

Fried Shrimps in Hot and Spicy Sauce

Raw materials:

500 grams of prawn, 25 grams of garlic, 25 grams of pickled pepper with seedless bullet.

Seasoning: 5g of salt, 2g of monosodium glutamate, 3g of sugar, 40g of spicy oil, 2,500g of salad oil, 20g of crispy peanuts, 20g of cooked sesame seeds, 0g of shallot15g and 2g of chicken powder.

Production method:

(1) Wash prawns, remove whiskers, and cut back to remove sand lines.

(2) Put salad oil in the pot, when it is 60% to 70% hot, add prawns, fry for about 1 min, and take out when it is fried to the outside and tender.

(3) Add salad oil to another pot and burn it to 40% heat. Add garlic seeds, fry them thoroughly, add spicy oil and pickled pepper, stir fry for a few seconds, add fried shrimp, add salt, monosodium glutamate, white sugar, chicken powder, chopped peanuts and sesame seeds to taste, stir fry evenly, and serve and sprinkle chives.

Production key:

(1) Selection of materials for making spicy shrimp is the key. The shrimp must be fresh, and live prawns or metapenaeus ensis can be used, as well as chilled prawns. If you choose shrimps with bright ice, you should use those with thin skin (thick black skin), few shrimp brains and full meat, because thick skin will not fry crisp, the head with shrimp brains is easy to blow up and consumes too much oil, while the meat is not full.

(2) When choosing shrimps with distinct ice, improper thawing will also affect the quality of dishes. Don't expose the shrimp to the air to thaw naturally, or the head will turn black. The correct way is to soak the shrimp in water and flush it with small flow of running water until it melts.

(3) Pickled peppers should be thick in meat and bright in color, preferably bullet pickled peppers, to ensure the mellow and spicy taste of the dishes.

(4) When prawns are fried, control the oil temperature and oil quantity. The amount of oil should be controlled at 4-5 times that of shrimp, and the oil temperature should be 60-70% hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, while if it is too low, the shrimp skin will not be crisp. Deep-fry the shrimps until they float, and take them out, not for too long.

(5) When cooking spicy oil, don't use too many spices (such as Amomum tsaoko and nutmeg) with strong fragrance to highlight the citronella and cumin flavor.