1, emerald shrimp

Wash shrimps, remove mud, drain water, add salt, monosodium glutamate, egg white, pepper and starch for sizing. Cut cucumber into four petals longitudinally, remove seeds and cut into diamond-shaped pieces. Salt, monosodium glutamate, cooking wine, water starch and soup are mixed into juice. Add oil to the pan. When it is 60% hot, add shrimps and stir fry. When it is cooked, add diced cucumber, pour in the prepared juice, and turn well to serve.

Features: this dish is white and green, and its taste is smooth, tender and salty

2. Sesame shrimp balls

Wash and drain the shrimps, put them on the chopping board together with the fat, chop them into velvet with a knife, add salt, egg white and chopped green onion into a bowl, and stir evenly in one direction. Squeeze the mixed shrimp into 2 cm balls by hand. Put the shrimp balls in a pot with sesame seeds, and roll the sesame seeds one by one. Put the wok in medium heat, add salad oil, and when it is half cooked, put the shrimp balls into the oil pan one by one, fry until the shrimp balls float, and when the sesame seeds stop making noise, take out and drain the oil, and plate.

Features: Shrimp balls are fresh and tender, sesame seeds are crispy, delicious and refreshing, with good color and fragrance.

3, colorful shredded shrimp

Fresh shrimps (both river shrimps and sea shrimps) are shelled, washed, dried with a dry towel, put into a food grinder, add egg white, salt and monosodium glutamate, and ground into fine velvet. Put the shrimp paste into an empty plastic bag and poke a small hole with a diameter of 2 mm in the corner of the bag. Put oil in the pan and heat it to 120℃. Squeeze the shrimp in the plastic bag into the oil pan from the small hole in the corner of the bag, heat and shape it into shredded shrimp, take it out and soak it in cold water, and cut it into 10 cm long. Heat a little oil in the pan, stir-fry shallots and ginger, add four shreds (shredded mushrooms, shredded carrots, shredded green peppers and shredded water bamboo), stir-fry, cook yellow wine, add salt, fresh soup and monosodium glutamate, thicken, and pour some hot oil out of the pan.

4. Milk shrimp

Put peeled shrimp into a vessel, add refined salt, chicken essence, Shaoxing wine, egg white and water starch, mix well, pour milk into the vessel, and add refined salt and water starch to make a milk paste. Put the oil in a pot and light it. When the oil is hot, pour the milk paste into the oil and stir well. First, slowly push it into a snow-white block with a frying spoon to float on the oil surface, and then remove the oil. Put the cooked shrimp and green beans in the oil and take them out. Leave the remaining oil in the pot, add the clear soup after the oil is hot, and then adjust the taste appropriately. After boiling, adjust the starch to be thin and thick with water, pour in diced milk, shrimps and green beans, put them in a plate and sprinkle with minced ham.

5. Longjing shrimp

Rinse the shrimps imported from Thailand repeatedly with clear water, put them in a bowl, add salt and egg white, gently stir them with chopsticks until they are thick, add wet starch, add monosodium glutamate, stir and let stand. Longjing tea is brewed with boiling water, and after 1 minute, part of the tea soup is poured out, and the tea leaves and the remaining tea soup are reserved. Heat the wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimp into the oil pan and spread it out quickly with chopsticks. When the shrimps are jade white, take them out of the pot and drain the lard. Then pour the shrimps into the oil pan, add the remaining tea leaves and tea soup, spray Shao wine, stir-fry for a few times, and put them on the plate.

Features: this dish is white and tender with shrimp, and the green tea is fragrant and very refreshing.

6. Crispy potato anchovies

Cook potatoes with skins, peel them, press them into mashed potatoes, add seasonings and stir well for later use. Peel off the head and shell of the shrimp, leave the shell at the tail, remove the intestines from the back of the shrimp, cut a shallow knife on the belly of the shrimp (so that the shrimp will not bend after cooking), soak the shrimp in ice water for half an hour, or put it in the refrigerator 1 hour. Drain the shrimp, wrap it with mashed potatoes, leave the tail shell, add the egg juice and flour. Boil three cups of oil in a clean pot, put down mashed potatoes and shrimps, and fry until golden brown. Take out the drained oil and put it on a plate. Dip in thousand island juice.

7. Bread and shrimp

Ingredients: shrimp 100g, cooked chicken oil 25g, bread 200g, canned green beans 15g, egg white 10g, dried starch 5g, chicken soup 100ml, cooking wine 10g, refined salt 2.5g.

Features: crisp and tender, bright red in color, sweet and sour and salty.

Production method: 1. Wash shrimps, control drying water, mix well with egg white, refined salt and dried starch, and paste well; Peel the bread and knives and replace them with strips 6 cm long and 3 cm square.

2. Get the wok on fire, heat it up, add soybean oil, heat it to 60%, add bread sticks, turn it over a few times with a spoon, and then replace the oil pan with a small fire.

3. Heat the wok again. After frying in oil, add soybean oil. When the wok is heated to 30%, pour in the shrimps and spread out gently with a spoon. At the same time, add green beans, turn them over with a spoon several times, and when the shrimp turns milky white, pour them into the colander and control the oil to dry. Leave 25 grams of oil in the pot, add tomato sauce and stir fry, add cooking wine, refined salt, monosodium glutamate, sugar and chicken soup, and pour in the smooth shrimps and green beans. At the same time, take out the bread loaf with a colander, control the oil and put it in the plate.

4. Then thicken the shrimp pot with water starch into a thin paste, add cooked chicken oil, slide it with a spoon, sprinkle cooked sesame seeds evenly, stir it evenly with a spoon, and pour it on the fried bread strips.

8. Stir-fried shrimps

Ingredients: 600g of shrimp, 750g of green beans150g, 75g of soybean oil (the actual dosage is 75g), 5g of sesame oil10g, 5g of Chili noodles, 0g of Chili sauce10g, 0/0ml of chicken soup10ml of cooking wine/kloc-0. BR & gt

Features: red and white, fresh and spicy, refreshing and delicious.

Production method: 1. Rinse the shrimps with clean water, take them out, control them to dry, put them into a porcelain basin, add egg white, cooking wine 5g, salt 2g, pepper powder 0.5g, pepper powder 5g, monosodium glutamate 2.5g, 10g starch and soybean oil 25g, stir them evenly and marinate for 20min.

2. Peel the scallion, wash it and chop it; Peel fresh ginger, wash and slice.

3. Stir chicken soup, 5 g cooking wine, 4 g salt, sugar, 0.5 g pepper noodles, 2.5 g monosodium glutamate and 5 g starch evenly to make jelly.

4. Pour the soybean oil into the pot. When heated to 50%, add shrimps, fry until cooked, and take out and control the oil for later use.

5. Leave 25g of base oil in the pan, heat it, add chopped green onion, Jiang Mo, green beans and Chili sauce, stir-fry the shrimps evenly, pour in the sauce, stir-fry a few times, pour in sesame oil and serve.

9. Longan Shrimp

Recipe Name: Longan Shrimp

Menu category: vegetarianism

Recipe making: raw materials: fresh mushrooms 250g, longan carrots 6, red cherry carrots 6, green beans 25g, water-made winter bamboo shoots 10g, 15g. Practice: cut mushrooms into shrimp shapes, wash carrots and winter bamboo shoots and dice them; Egg white, starch and baking powder are mixed into batter, and shrimp paste is fried in 70% hot oil until light yellow; Leave the bottom oil in the pot, add shredded ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", turn it over twice, and serve with longan and red cherry.

10, shrimp skin eggs

Ingredients: 300g of eggs and 50g of shrimps. Shaoxing wine 15g, salt 3g, monosodium glutamate 1.5g, cooked lard 600g (actual oil 50g).

Features: shredded eggs are soft and slender, golden in color and delicious.

Operation: Beat the eggs into the bowl, wash the shrimps, chop them and put them into the eggs. Add Shaoxing wine, refined salt and monosodium glutamate and mix well. Heat a wok, scoop in cooked lard, and when it is 60% hot (about 132℃), stir the oil in one direction. Then slowly pour the shrimp egg liquid into the oil pan and stir it with bamboo chopsticks in the original direction while pouring, so that it grows into filaments. When it floats to the oil surface, take it out with a colander. Pick it loose and put it on the plate.

1 1, Cantonese shrimp cooking method

1. Chop pork, bamboo shoots (cooked), onions and shrimps.

2. Put all the materials and seasonings except wonton skin into a bowl and stir vigorously in the same direction until it becomes sticky.

3. Repair the wonton skin into a circle, put one in the palm of your left hand, put your right hand in the center of the wonton skin, and gently twist your left hand into a selling shape.

4. Grease the steamer, put them on the steamer one by one, and steam with boiling water for 5 minutes.

12, the practice of fried bread shrimp

Its cuisine is Zhejiang cuisine.

Features: Shrimp is white and tender, the bread is golden and crisp, and the decoction is fragrant and palatable.

Ingredients: 200g of shrimp, 75g of bread, 50g of oil1500g (about100g), 30g of cooking wine, 2g of vinegar10g, 2g of salt, 7g of monosodium glutamate, 2g of chopped green onion, 30g of eggs, 50g of water starch, a little flour.

manufacturing process

1, shrimp in a bowl, add eggs, starch, noodles and paste evenly. Change the bread into squint slices, fry until yellow, and put it on a plate. 2, with a bowl of juice: cooking wine, vinegar, salt, monosodium glutamate, onion, starch, soup. 3. Put the oil in the pot. When the oil is 50% hot, cut the shrimp, pause for a moment and pour it out. Put oil in the original pot, pour shrimp and juice, turn the wok over, pour sesame oil and cover with bread. Operation key: the bread is crispy. It is advisable to have more juice.

13, steamed shrimp with cheese

Materials:

250g of fresh shrimp, 0/00g of egg white/kloc-,200g of skim milk, 50g of chicken powder and 30g of minced ham.

10g coriander, 80g chicken soup, 5g sesame oil and 5g corn flour.

Exercise:

Mix eggs, fresh milk, chicken powder and salt, sprinkle with shrimps and steam ham on the original plate.

After 20 minutes, sprinkle with sesame oil, monosodium glutamate and pepper.

14, shrimp rice rolls

Peel: 1 cup corn flour, 2 tablespoons white powder, 2 tablespoons salad oil, 1 tablespoon salt? 2 tablespoons of water 1/2 cups of stuffing: shrimp 4 2 chicken powder 1/2 teaspoons of white powder 1 teaspoon of sauce: 3 tablespoons of soy sauce, 2 tablespoons of crystal sugar, 2/3 bowls of sesame oil 1 tablespoon of practice: 1. Take a container and mix it with white powder, corn flour and salad oil. 2. Wash shrimps, drain water, and mix with chicken powder and white powder to make stuffing. Take another pot, first pour in rock sugar and water, then pour in soy sauce and boil it into sweet soy sauce for later use. 3. Take a stainless steel tray, put it in a steamer, coat it with a layer of oil, then pour in half a cup of evenly stirred slurry, shake it upside down with a pan until the slurry is evenly distributed on the disk, then arrange a row of shrimps, cover the pot and steam for 1 min, then take it out. 4. Roll the vermicelli into intestines with an oiled scraper, pour sesame oil to enhance fragrance and prevent sticking, and then pour a proper amount of sweet soy sauce when eating.

15, the method of snowflake shrimp tofu soup

Ingredients: shrimp, tender tofu, green beans, diced carrots, egg white, salt, pepper, ginger, onion, raw flour and starch.

Making:

1。 Shell the shrimp, remove the black gland by operation, and stir well with a little salt and corn starch.

2。 Boil less water, add a little salt, put shrimps, green beans and diced carrots in a hot roll and take them out. Then cut the tofu into small pieces and put it in a hot roll to remove the beany smell and alkaline smell.

3。 In addition, boil the soup with water, add shredded ginger and cook for one minute, add shrimp, green beans, diced carrots and tofu, add salt and pepper and cook for two minutes.

4。 Add glutinous rice flour to the soup, stir well and increase the concentration.

5。 Beat the egg white evenly, stir the soup with one hand and pour the egg white paste into snowflakes with the other.

6。 Add a little chopped green onion to the bowl.

16, stuffed mushrooms with shrimps,

Step 1: Peel a small bowl of fresh shrimp, cut the shrimp back with scissors and wash away the sand line. Chop, slightly chop, add some cooking wine, minced garlic, Jiang Mo, white pepper and water starch, and stir until thick. Fresh mushrooms are pedicled and washed for later use.

Step 2: The surface of the mushroom is facing down. Then, spoon the prepared stuffing into the mushrooms.

Step 3: put it in a microwave oven with a cover.

Step 4: Cover the lid, put it in the microwave oven, turn it over for 3-4 minutes, and put the soaked mushrooms in another plate. There will be some juice of steamed mushrooms in the original dish. You can pour it into a small bowl, then add a little starch, stir it evenly, put it in the microwave oven for about 30 seconds, and it will be thin and poured on the shrimps.

note:

1) When mixing shrimp stuffing, I remember that garlic shrimp is delicious, so I mainly use minced garlic and Jiang Mo:)

2) As for mushrooms, you can use fresh mushrooms, and of course you can also use soaked dried mushrooms. When there are no fresh mushrooms at home, I like to use a kind of dried small mushroom called "Qian Mushroom", which is very uniform and thin, because it is almost the same size. Put them together very neatly and beautifully when brewing, hehe.

3) As for the stuffing, you can use shrimp, of course, you can also use prepared pure meat stuffing, or you can use half meat stuffing and half shrimp stuffing. Oh, I usually like to mix chopped shrimp with old tofu to make stuffing. It's also delicious.

4) The final thickening can be omitted, hehe, I will omit it when I am lazy.

5) The steaming time in the microwave oven should be adjusted according to the power of the microwave oven and the cooking times. My microwave oven is 750 watts, 6 stuffed mushrooms. I turned a little over three minutes. At the beginning, if you have no ideas, you can set a conservative time. If you feel unfamiliar, you can turn around for a while.

17. Steamed dumplings with shrimps

Raw materials: 450g of flour, 50g of starch, 500g of shrimp, 0/25g of fat pork/kloc-,0/25g of dried bamboo shoots/kloc-,90g of lard, salt, monosodium glutamate, sugar, sesame oil and pepper.

Practice: 1. Mix flour and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;

2. Wash and drain the raw shrimp, chop it into small pieces with the back of a knife and put it into a basin; Cut the cooked shrimp into small pieces; Soak pig fat in boiling water and cold water and cut into small grains; Rinse dried bamboo shoots with water, add some lard and pepper and mix well;

3. Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded bamboo shoots, monosodium glutamate, sugar, sesame oil, etc. , mix well and put it in the refrigerator for freezing;

4. Pick the dough, peel it, wrap it with shrimp stuffing, knead it into a jiaozi shape, and steam it in a wanghuo cage.

Features: Simplify a seemingly complicated Chinese snack and enjoy delicious food at home.

18, bamboo shoots and shrimps

Materials:

Fresh bamboo shoots 1 shrimp 1/2 cups chopped green onion 2 tablespoons white rice 2 cups water 2 cups.

Seasoning a:

Salt 1 teaspoon

2 teaspoons of sugar and 2 teaspoons of sesame oil.

Seasoning b:

Wine 1/2 tablespoons of seven-flavor Chili powder

2 tablespoons

Exercise:

(1) Fresh bamboo shoots are shelled, crude fibers are removed, washed, and cut into 2 cm inclined slices for later use. Wash shrimps, remove intestinal sludge and blanch with hot water for later use.

(2) Wash the rice, drain the water, add 2 cups of water to soak for 15 ~ 20 minutes, then add bamboo shoots and seasoning A, stir slightly and cook in an electric rice cooker. Don't turn it on after the switch is tripped. Let it stew for about 15 minutes.

(3) Finally, open the pot cover, add the blanched shrimps, chopped green onion and seasoning B, mix well, cover the pot cover and stew for about 2-3 minutes, and take out.

19, the practice of bean sprouts and shrimps

Sichuan cuisine

Types of alternative diets

General characteristics

Basic material shrimp 12 two * bean sprouts 1/2 kg * protein? 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.

20. Practice in sweet and sour shrimp

[Ingredients] 200g of shrimp meat, Chinese cabbage 1 0g, carrot10g, water-borne fungus10g, egg10g, 50g of starch, 30g of flour, peanut oil, sugar, vinegar, refined salt, onion and ginger.

[method]

(1) Wash the shrimp and cut it into small pieces 4 cm long and 0.5 cm thick.

(2) Knock the eggs into a large bowl, add starch and flour, add appropriate amount of water to make a thick paste, and put the sliced shrimps into the egg powder paste and grab them evenly.

(3) Wash the rape heart and cut it into 3 cm long sections.

(4) Wash carrots and cut them into pieces 3 cm long, 2 cm wide and 0.5 cm thick.

(5) Wash the fungus and break the big one.

(6) Wash the onion, ginger and garlic, pat them evenly with a knife and cut them into powder.

(7) Put the pot on fire, pour in peanut oil, when it is 70% hot, put the mixed shrimp slices into the oil one by one, turn them over with a colander, and take them out when they are fried to golden brown, and control the oil.

(8) Pour the oil out of the pot, put the pot on the fire, add salt, onion, ginger and minced garlic, then add rape, carrot and fungus, stir fry a few times, add sugar and vinegar, stir well, and pour a little boiled water. After the pot is boiled, add the fried shrimp slices, stir fry evenly, and serve.

[Nutritional characteristics] Delicious color, crisp and sweet. It is rich in high-quality protein and inorganic salts such as calcium, iron and zinc, and also contains nutrients such as vitamin A, carotene and vitamin C.