Pepper steak production methods

Raw materials:

500 grams of steak, Shaoxing wine, pepper salt, soy sauce, monosodium glutamate, dry starch a little, an egg, the amount of lard.

Method:

①steak chopped into a wide, thick and uniform strip, each strip should be brought to the bone; beef bone strips added to the shaoxing wine, soy sauce, monosodium glutamate, dry starch and egg simmering flavor;

②All into the eighty percent of the hot frying pan with a leaky spoon after the flip, fried to golden, floating, fish out of the plate, accompanied by peppercorn salt

curry steak

Cuisine: Cantonese

Ingredients: 4 slices of steak, 1 onion, 1 potato, 1 small carrot.

Seasoning:

1, 1 tbsp cooking wine, 1 tbsp soy sauce, 1/4 tsp baking soda, 5 tbsp water;

2, ? tbsp cooking wine, 3 tbsp curry powder, ? tsp salt, 1 tsp sugar, 1 cup water.

How to make it:

1: Wash the steak, cut into small pieces from the center of the bone, mix with seasoning (1), marinate for 20 minutes, then fry in a pan with a little oil on both sides and remove from the pan;

2: Dice the onion, peel the potatoes and carrots and cut into pieces, then saute the diced onion in 2 tbsp of oil and add the curry powder. Then add the carrots and potatoes, as well as the other ingredients in seasoning (2) and bring to a boil;

3. Reduce the heat to a simmer and cook for 10 minutes, then add the beef chops and stir-fry to taste, and turn off the heat when the soup dries up and thickens. （

French fried beef steak

Raw materials

Raw materials: 150 grams of beef, 10 grams of onions, 10 grams of tomatoes.

Seasoning: 10 grams of peanut oil, 10 grams of salt, 10 grams of monosodium glutamate (MSG), 10 grams of dry cornstarch, 5 grams of wine.

Method

(1) beef cut thick slices, both sides with a knife pat, onion shredded, tomato shredded.

(2) Beef with salt, monosodium glutamate, shaoxing wine, dry cornstarch mix well.

(3) frying pan with oil, add beef, fry on low heat until both sides are golden brown and cooked, spatula up into the dish is ready.

Features: Marinate the beef steak in place and fry it over a good heat.

Steak

Raw materials:

Beef tenderloin, ginger, green onion, garlic, oyster sauce, soy sauce, refined salt, sugar, monosodium glutamate, tenderizing powder, salad oil, wet cornstarch, soup.

Making:

1, beef tenderloin remove the fascia, cut into thick slices, both sides graved "ten" knife, with the back of the knife to pat loose, add tenderizing powder, salt, scallion, ginger, wine, marinade to be used.

2, the pan is hot, slip the oil into a little oil, the steak will be fried until just cooked from the pan, put on a plate stacked neatly.

3, another pot, add oil, add ginger, green onion, garlic sautéed add oyster sauce, plus soup, seasoning with wet starch thickening dripping oil, adjusted to juice, pouring on the steak can be.

Features: tough and tender texture, dry flavor.

Steak

Raw materials

250 grams of beef spine, 100 grams of breadcrumbs, 2 eggs, 50 grams of flour, 5 grams of scallions, 5 grams of ginger, 15 grams of wine, 2 grams of salt, 1 gram of pepper, 1.5 grams of monosodium glutamate, 100 grams of lard, 1 disk of tomato sauce, a dish of spicy soy sauce.

Method

(1) the beef batch of three large (thick slices), both sides of the knife cross rows through, plus green onions, ginger, salt, wine, monosodium glutamate, pepper stains. Eggs cracked into a bowl and beaten.

(2) Beef slices first pat a layer of flour, then drag a layer of egg wash, and then stick on the breadcrumbs snap.

(3) hot pan, slide with oil, put a small amount of oil on a small fire, the beef into the pan, slowly fry until both sides of the golden brown when ripe remove, chopped into a finger wide strips, yards into the plate, on the seat with tomato salsa, chili sauce oil.

Features: Crispy on the outside, tender on the inside.

Tender steak

Ingredients: (for two)

1. raw steak. 4. red wine. 2. red wine. 3. red wine. 4. red wine. 5. red wine. 6. red wine. 7. red wine. 4. red wine. 2. sea salt. 5. dry spices (Italian Season). 3. black pepper. 3. black pepper. 6. olive oil. 6. olive oil.

Practice:

Marinate beforehand:

1. Sprinkle both sides of the steak with an appropriate amount of small grains of sea salt (coarse salt is fine if you don't have sea salt) and freshly ground black pepper.

2. Drizzle with cooking red wine (we all buy the cheapest one at the Measure Restaurant), about one-third of the thickness of the steak. (Without red wine, it does not matter if you do not use, however, the richness of flavor is slightly less).

3. Sprinkle with a thin layer of dry spices. Use fresh rosemary for a nice flavor.

4. Marinate the whole thing for about ten minutes or so.

Skillet

1. Heat a pan, add the olive oil, and add the steak.

2. Sear both sides slightly over high heat, aiming to lock in the juices of the steak.

3. Once the juices are locked in, pour in the remaining sauce from the marinade, turn down the heat, cover the pan, and let cook for a few minutes (depending on the thickness of the steak) before removing from the pan.

4. The sliced meat is pinkish-red in color. Finally, sprinkle some black pepper, is a delicious tender fried steak Luo.

How to make steak with XO sauce:

[Ingredients/Seasoning]

2 slices of steak (1/2 pound)

Seasoning A: 1 and 1/2 tbsp. black pepper sauce

1/2 tbsp. soy sauce

1/3 tbsp. salad oil

a little bit of cornstarch

Seasoning B: 1 tbsp. XO sauce

Seasoning B: 1 tbsp. XO sauce

This is the best way to prepare steak for a meal. p>

Procedure]

(1) Wash and drain the steak.

(2) Marinate the steak with seasoning for 10 minutes.

(3)Wash the grill, put it on a charcoal fire, brush it with a little salad oil, then put in the steak and grill it until the meat is slightly browned, then turn it over immediately and grill it until the meat is cooked (you can adjust the degree of doneness of the meat according to your own tastes), then brush it with the XO sauce, and then put it on the plate and serve it.

Steak recipe - American-style salt and pepper cowboy bone

National bone-in beef short ribs (including 1 rib) 450 grams

2. 1 lemon

3. 3 sweet peas

4. 3 corn stalks

5. 3 slices of carrots

Seasoning: 1 tsp. salt

For the steak, add the steak to a preheated oven and cook for 2 minutes. Bake in a preheated oven at 200 degrees for 20 minutes, place on a plate, serve with vegetables and sprinkle with pepper and lemon juice

Cheese steak

Method:

1. Heat a pan with a small amount of olive oil, add the steak and brown it on both sides as soon as possible over high heat to lock in the juices. Then change to a small fire slowly fry, give the dog to eat general six or seven mature on it, if the stomach is more sensitive to the dog suggested that the beef fried into ten mature.

2. Take out the steak, and use blotting paper to absorb as much of the steak's oil as possible, because too much oil will aggravate the dog's gastrointestinal burden. Put cheese slices on the steak while it is still hot, this dish must wait until the inside of the steak is also cold before giving the dog to eat, in order to prevent the inside of the soup scalded dog.

Grooming Benefits:

The steak can provide dogs with enough protein and calories to make their bones stronger, and the right amount of cheese can promote oil secretion, so that their coats can stay moist and shiny even in the dry winter. Good Housekeeping

Fresh Orange Steak

Health Whisperer: Beef is rich in protein, vitamins. In winter people exercise less, eat well, end of the year work mental stress, people are most likely to catch fire, long ulcers. Now may wish to try fresh orange steak. Because of the sweet orange its cool nature has the role of the body to promote the thirst, soothe the liver and gas.

Raw materials: steak 5 slices of 2 oranges

Methods:

1. First, each slice of steak cut into thirds, with a small amount of salt, sugar, wine and soy sauce marinade.

2. Wash the oranges, squeeze the juice from one and set aside, cut the other into quarters and then remove the pulp and cut into slices, and use the quarter of the peel to cut into strips and set aside.

3. Put the frying pan into the right amount of oil, fry the steak for 3 or 5 minutes, then add the orange juice and orange pulp, and quickly stir fry until the steak is fully cooked and inhale the orange juice liquid after serving.

4. Finally, clean the frying pan, add a little oil, and when the oil boils, immediately explode the orange zest, then immediately lift it up and sprinkle it on the steak.

1, first choose a good piece of beef ---- bull's eye meat, but if you do it for the first time you can use ordinary beef, cut into 3-5 cm thick block, the diameter can be 10-15 cm, with the back of a thick knife to shoot more, the meridian shot off, and after that, the reverse shot, the same procedure,

2, with black pepper and salt sprinkled on the surface of the marinade, half an hour later,

3, Pan less oil, add the beef, fry, reverse, multiply out,

4, zap the juice of fresh oranges (Sunkist imported oranges are recommended), to the pot, add red wine, black pepper! Simmer to thicken!

5, drizzled on the steak can be!

Raw materials:

hairy crabs, Zhenjiang balsamic vinegar, sugar, ginger.

Practice:

1, the hairy crabs in the water to wash, raise half a day, so that it drains the dirt in the abdomen, and then use a thin rope to the hairy crabs of the two clamps and the eight legs tightly tied into a ball shape;

2, the ginger, Zhenjiang balsamic vinegar, sugar, and mixing and dipping;

3, the pot into the water enough water to put a few slices of ginger in the water, the water boiled the crab upside down, into the Steamer for about 15 minutes or so until cooked;

4, remove and untie the thin rope, put it into a plate.

Ingredients:

Crab (500 grams), shrimp (200 grams).

Accessories:

Pork (fat) (25g), egg white (30g), mushrooms (fresh) (10g), water chestnuts (50g), ham (10g).

Seasonings:

Salt (3g), monosodium glutamate (2g), pepper (1g), sesame oil (1g), fish sauce (5g), vegetable oil (5g).

Practice:

1, the steamed crab chopped off the sting, claw (chopping claw can be left 1/5 crab nail attached to the crab body), with the handle of the knife will be the claw meat crushed out, and then the knife will be pried away from the crab nail (not to go to the crab nail, not show the meat grain, the meat back from the net), and then cut the crab body into two sides, along the grain of the meat meat will be withdrawn, the crab sting chopped into two cuts, with a knife to shoot through the shell to get the meat;

2, the shrimp Wash, absorb the water and then chopped into mushrooms;

3, water chestnuts peeled, washed, cut into fine grains, washed with water, absorb the water;

4, fat meat, peeled and washed mushrooms, cooked lean ham are cut into fine grains;

5, shrimp puree, refined salt, monosodium glutamate and egg whites tart shrimp gelatin;

6, and then into the fat meat grains, water chestnuts, crab meat and stirred into the filling;

7, shrimp puree, refined salt and monosodium glutamate, water chestnuts and crab meat, stirred into the filling;<

7, the mixing of the filling into 24 pills, each about 20 grams;

8, the crab balls in a dish coated with oil, mushrooms, ham particles glued to the pills into the steamer basket with a high fire steam about 7 minutes until cooked, removed from the soup cup;

9, medium heat hot frying pan, under the boiling water 1000 ml, add fish sauce, sesame oil, pepper, burned to a slight boil dripping in the pills on the Then it will be done.

Recipe effect:

Tuberculosis conditioning arthritis conditioning blood stasis conditioning waist and kidney conditioning.

Ingredients:

600 grams of crab.

Seasonings:

60 grams of soy sauce, 80 grams of rice wine, 15 grams of ginger, 10 grams of salt, 10 grams of garlic (white skin), 20 grams of rock sugar, 20 grams of white wine, 3 grams of pepper.

Practice:

1, choose each weighing about 150 grams of fat live crabs 4, first they are placed in the live water immersion for two or three days, so that it spit out all the sediment, and then cleaned and drained;

2, frying pan on a small fire, put salt and pepper grains, when the salt frying hot, pepper grains frying dry, will be poured on the board, crushed with a rolling pin, made into pepper salt;

3, ginger and garlic, cleaned, put in salt and pepper grain, and then put in salt and pepper grains. p> 3, ginger and garlic wash, ginger pat loose, garlic pat loose, spare;

4, take the crab 1 lift the umbilical cover, extrusion umbilical cord bottom dirt, into the 1/4 of the peppercorn salt 5 grams, and then close the umbilical cover, break off the tip of the crab claw 1, from the umbilical cover into the crab body, nailed to the umbilical cover, to facilitate the opening of the remaining three according to the method of production;

5, take an altar that can accommodate the four crabs, the crab will be loaded on the altar In the altar, the mouth of the altar with two small bamboo cross-shaped card, press the body of the crab, do not make movement;

6, will be put in soy sauce sugar heating boiling, cooled and poured into the altar, and then into the Huizhou sealing tank wine, ginger, garlic, and finally poured into the sorghum wine, the altar mouth with greaseproof paper tightly sealed, drunken marinade in a week, you can open the altar to eat.

Tips:

1, the mouth of the altar should be stuck tightly sealed, to prevent the wine from overflowing, so as not to affect its quality;

2, Huizhou sealing jar wine, that is, Huizhou glutinous rice wine, now there is a change in the use of Huangshan glutinous rice wine, the flavor is also good.

Black Bean Papaya Crab Stew

Ingredients: papaya, meat crab garlic, black beans, ginger, scallions, each a little.

Seasoning: salt, cornstarch, pepper, sesame oil each a little.

Sauce: salt, sugar, chicken powder, a little pepper, dark soy sauce, stock.

Methods:

(a) papaya remove the pith and cut into cubes, green onion cut into segments, ginger slices.

(b) the meat crab in a vessel with an appropriate amount of white wine, until the crab "drunk" after the gills, stomach, intestines, cut into pieces;

crab pieces put salt, hu powder, dry starch, over the oil out, standby.

(c) pan oil sautéed garlic, ginger, onion, edamame, add papaya with stir-fry, put down the crab pieces, juice, medium heat braised for 5 minutes.

(d) finally add chopped green onion, fragrant black bean papaya braised crab can be served for consumption.

The papaya inhales the deep crab flavor, and you feel the same texture as the crab meat.

Singapore national dish chili crab

Ingredients:

Crab (Sri Lankan king crab is best, American blue crab, other kinds of fresh crab)

Onion, garlic, egg, red chili.

Ingredients:

Tomato sauce, fish sauce, sugar, starch, salt, pepper.

Practice:

1, clean crabs, shells, crab body depending on the size of the chopping block, the knife mouth dipped in a small amount of cornstarch to seal;

2, minced garlic, minced onion; red pepper chopped; egg a well beaten;

3, the pot of cooking oil is hot, under the minced garlic, minced onion, red pepper sautéed incense, under the crab stir-fried crab pieces until the body of the crab becomes red, a little wine;

4, under the tomato sauce, fish sauce, sugar, salt, pepper. >

4, under the tomato sauce, fish sauce, sugar, salt, pepper, stir-fry and mix well;

5, add an appropriate amount of water, after boiling to simmer for about 10 minutes;

6, add an appropriate amount of water starch thickening, Xu Xu poured into the egg, and then again after boiling can be loaded

Note:

1, can be used to ready-made garlic chili sauce instead of the recipe of the chili + garlic;

3, the first time I've ever been to a restaurant, I'm not sure if it is the best place to go to, I'd like to see you. garlic;

2, fish sauce can be omitted. (Instead, use a moderate amount of soy sauce)

Shrimp

The first: spicy shrimp

Materials:

Seawhite shrimp a number of back open edge. Dry chili, pepper a number of ginger, garlic sliced, green onion shredded Pickled chili a few, pickled ginger a piece also sliced.

1. pot pour oil, remember to more than the usual fried the same amount of meat oil more than double it Large fire oil to spicy, pour into the shrimp.

2. Stir fry for a while, put the dried chili peppers and peppercorns, stir fry, so that the hot oil to the spicy flavor and numbness are "squeezed" out.

3. out of the spicy and numb flavor, into the ginger and garlic pieces, pickled pepper, pickled ginger (green onions do not put first)

4. ginger and garlic flavor stir fry, add soy sauce moderate amount of sugar moderate amount of cooking wine a little. Almost pot, into the shredded green onions, stir fry Add a moderate amount of salt. Then start the pot.

As shown:

The second: tomato sauce Ming shrimp

Raw materials:

Ming shrimp half a catty, two spoons of green peas, bamboo shoots a little, ginger, green onions, sugar ketchup, cornstarch salt, monosodium glutamate moderate.

Practice:

1, prawns cut off the head beard and long legs washed and drained, bamboo shoots, green beans washed and spare.

2, burn a red pan, oil, sautéed ginger and green onions, into the prawns on both sides of the frying until golden five layers of cooked, add cooking wine, salt, a little water cover and simmer for three minutes plus tomato sauce burned until the juice is thick, can be on the plate

3, burn a red pan, oil, bamboo shoots and green peas stir-fry add salt, monosodium glutamate, wet cornstarch thickening to be rolled and then poured in the side of the prawns, can be eaten.

Example:

Third: oil burst prawns

Materials: live river prawns: 350 grams, soy sauce: 20 grams, green onion: 2 grams, vinegar: 15 grams, sugar: 25 grams, cooked vegetable oil: 500 grams, Shaoxing wine: 15 grams (about 50 grams consumed Don't be afraid of the cost of oil Oh!)

Method of production:

1, the shrimp cut off the pincers, beard feet, wash and drain. (Be sure to wash, not to affect the appetite)

2, frying pan under the vegetable oil, high fire burned to ninety percent hot (greenish-black smoke), the shrimp into the pot with a hand spoon to constantly push, about 5 seconds that is, with a spoon to fish up, to be the oil temperature back to eighty percent hot, and then shrimp poured into the re-frying for 10 seconds so that the meat and shells off, with a spoon to fish out. (pay attention to the danger, do not burn)

3, the pot of oil out of the onion slightly stir-fried, poured into the shrimp cooking Shaoxing wine, add soy sauce (not too much, more than the impact of the shrimp's color, unattractive), sugar and a little water, upside down frying pan cooking vinegar, out of the pan into

Note:

Fresh prawns should be an even size. With Wang oil twice quickly fried (attention to the place, that is, the key place), cooking to the sauce, so that the shrimp shell burst protruding. (The principle of hot and cold shrinkage)

Flavor characteristics:

"oil explosion prawns" into the dish shrimp shell bursting protruding, bright red quite bracketed, is the shell of the red and crunchy, if that's what it is, the entrance to the mouth of a lick that is off, shrimp meat tender, plus sweet and sour, unique flavor.

As shown:

Fourth: golden butterfly shrimp

Raw materials: original only South American prawns, flour, breadcrumbs, eggs

Practice:

1. Shrimp washed and peeled, split to leave the tail of the shrimp in the last section does not go

2. Preparation of flour, breadcrumbs, eggs beat well and standby

3. According to the egg --Flour - bread crumbs in order

4. Shrimp wrapped in turn, the pot of oil, burned to 6 into the heat, the pan fried {fried shrimp} that is ready

As shown:

The fifth: kimchi popping river shrimp

Main ingredients: river shrimp

Accessories: Sichuan kimchi, green and red bell peppers, carrots

Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, dry chili

Cooking method:

1, green and red bell peppers, carrots, kimchi were diced, sit in the pot on the fire and pour in the oil, to be oil is hot into the river shrimp fried crispy fish;

2, the pot left the bottom of the oil. Under the dry chili, pickles, bell peppers, radish stir-fry on high heat, add wine, sugar, soy sauce, chicken broth, salt for seasoning, put the river shrimp stir-fry to taste out of the pot.

Characteristics: kimchi flavor, appetizing rice.

As shown

Sixth: colorful tofu and shrimp balls

Materials: 3 boxes of egg tofu, 6 taels of shrimp, 6 taels of fish paste, yellow and green peas, a little shrimp marinade: 3 tbsp of cornstarch, a pinch of salt, onion and ginger 2 tbsp of water Seasoning: 1 tbsp of cornstarch, a pinch of pepper

Methods:

Wash and wipe the shrimp dry and chop, and mix well with the fish paste and the Mix with fish paste and shrimp marinade.

Cut round slices of tofu and dip them in cornstarch, then insert the filling into the center of the two slices to form a tube.

In a deep fryer, add oil over medium heat and deep fry the tofu to set the temperature, then transfer to a plate and steam over medium-high heat for 8 minutes.

Boil the yellow and green peas in boiling water, then remove from the pan. Add pepper and cornstarch and bring to a boil.

As shown in the picture:

Seventh: soybean anchovy shrimp

Raw materials: soybean, shrimp, red pepper, yellow pepper, ginger, eggs

Seasoning: salt, Mrs. Lok chicken essence, starch, salad oil

Practice:

1, shrimp shells, leaving shrimp tails, and the back of the shrimp to break open. With salt, Mrs. Le chicken essence, starch, egg white to the shrimp slurry, and then into the warm oil blanch, to be used.

2, wool beans, red pepper pieces, yellow pepper pieces together with oil blanching, fishing.

3, leave the bottom oil in the pot, add ginger and stir-fry, add all the ingredients and stir-fry, seasoning and thickening, that is.

As shown in the picture:

The eighth: salad lobster

Materials: 1 cooked frozen lobster (about 500 grams), half of the lettuce, 1 can of fruit cans, a little white salsa, a little shrimp eggs

Practice:

1, first of all, thawed naturally lobster shells and then slice diagonal slices.

2, shredded lettuce soaked in cold water and drained, placed in the center of the plate.

3, integrated canned fruit hit Kay open, drain and then put on top of the lettuce.

4, the cut lobster meat, placed on top of the fruit and then squeezed on the salad dressing last, in the sprinkle shrimp eggs can be.

As shown:

The ninth: fresh lily Tamago shrimp balls

Materials: fresh lily 1 (broken), Dutch beans (or honey beans) 2 two, 80 grams of shrimp, Tamago tofu 1 (cut into pieces)

Practice:

1. Tamago tofu first two sides of the puffing on the little powder (which can absorb the surface of the water, frying is not easy to rotten), pan frying with a pan on a low heat until golden brown on both sides, set aside. The first thing you need to do is to put a little bit of flour on both sides of the tofu and fry it in a pan over low heat.

3. Stir-fry the shrimp (or sear them) and season with salt. Stir in the garlic and soften the beans.

The other ingredients together into the mix, under the gravy thickening can be.

The gravy: 1 tbsp oyster sauce, ? tsp soy sauce, ? tsp sugar, 2 tsp cornstarch, water.

Here are the pictures:

The tenth kind: winter melon shrimp soup

(add a soup practice, the method is simple, both light and delicious)

Ingredients: half of the winter melon, shrimp four, a number of dried scallops, a small rub of cilantro.

Practice:

1. winter melon sliced.

2. Onion and ginger burst pot.

3. Add winter melon slices stir fry.

4. Add water, then add shrimp and dried scallops.

5. Simmer over high heat and put in chopped cilantro, add salt to taste.

As shown:

The tenth kind: Chenpi river shrimp

[Ingredients] 250 grams of river shrimp, 15 grams of Jiushi Chenpi.

[Seasoning] 35 grams of sugar, salt, monosodium glutamate 5 grams each, 5 grams of yellow wine, 3 grams of finely chopped green onions, 2 grams of ginger, 2 grams of sesame oil, 500 grams of essential oil (consumed 15 grams), 50 grams of soup.

[Operating Procedure]

1. Cut off the whiskers of the river shrimp, wash and filter the water; Chenpi cut into pieces.

2. Frying pan is hot, put the river shrimp, with a strong fire hot oil burst cooked immediately after fishing out.

3. pot to stay in the bottom oil, put onion, ginger sautéed, add wine, soup, salt, sugar, monosodium glutamate, Chenpi and shrimp, slowly collect juice with medium heat, and finally dripping sesame oil, out of the pot on the plate.

[Featured Reviews] Tender meat flavor fresh, slightly sweet and sour peel. Chenpi oil popping shrimp is the expansion of the flavor of oil popping shrimp.

[Essentials tips] popping shrimp need to be hot oil, a popping into.

The twelfth: asparagus with shrimp

Materials: asparagus 300 grams, shrimp 8, garlic 2, red pepper 1

Seasoning: salt, sugar, sesame oil 1/2 tsp. each, 1 tbsp. salad oil

How to do it:

1, garlic peeled, red pepper de-stalked, rinsed, are chopped; asparagus to remove the root, peeled, cleaned, cut small pieces; shrimp picking

1, garlic peel, red pepper, wash, are cut; asparagus remove the root, peel the old skin, wash, cut small sections; shrimp pick the intestinal mud, wash, cut in half and spare;

2, the pot into half a pot of water to boil, blanch the asparagus, fish out, to cold water to cool, drain water spare;

3, and then will be the pot of water to boil, blanch the shrimp until browning, fish out, drain water, into the dish, add the rest of the material and A material mix well, you can serve.

The thirteenth: golden shrimp tray

Main ingredients:

White side of the package 4 slices, shrimp gelatin 4 tablespoons, 1 egg, white sesame seeds moderate.

Ingredients:

Salt, cornstarch and pepper in moderation.

How to make:

1. Cut the bread into two-inch-diameter rounds, and mix the shrimp gelatin with the seasonings.

2, the shrimp glue spread on the bread block surface, sticky egg and sesame seeds, put in a hot frying pan until both sides of the golden brown, to drain the oil and then eat while hot.

Remarks:

The shrimp glue should be thinly coated, otherwise the bread will be fried, and the shrimp will still be uncooked.

The fourteenth: Hundred Flowers Prawns

Cuisine Lu Cuisine

Characteristics Elegant modeling, delicious flavor, rich in nutrients.

Ingredients 250 grams of fresh shrimp, 25 grams of chicken breast, 20 grams of egg white, 15 grams of ham, 15 grams of yellow cake, 15 grams of hairy vegetables, 15 grams of red chili peppers, 15 grams of coriander, 5 grams of salt, 15 grams of wine, 15 grams of green onions, 10 grams of ginger, 100 grams of broth, 5 grams of sesame oil, 50 grams of starch.

The process of making the prawns to pick off the spine tendon sediment, remove the shrimp skin, peeled shrimp, remove the legs and keep the tail, wash with water, from the abdominal dissection, split with a knife into two thirds of the depth of the spine and back to connect. In the meat surface dissected on the cross flower knife, with fine salt, wine marinade to taste. Ham, yellow cake, red pepper skin are cut into small elephant eyelids. Chicken breast clean fascia, chopped into fine mud, add green onions, ginger, salt, wine, broth, sesame oil and stir into the filling, evenly distributed on the shrimp. Egg white into a bowl and beat into egg foam, add dry starch and blend into egg foam paste, egg foam paste were smeared on the surface of the prawn meat filling, and then ham, red pepper, cake, cilantro leaves, hairy vegetables, etc., embellished into a floral pattern, mounted on a plate on the cage, steamed over the fire to remove, decant the water, placed on the plate. Stir frying pan with broth, salt, high heat to boil, skimmed off the floating foam, with wet starch hooked into the flow of gravy, dripping sesame oil, pouring on the shrimp is complete.

The fifteenth: sweet lemon sesame shrimp

Originally:

125 grams of headless prawns, 25 grams of bread, 6 grams of sesame, 0.5 grams of monosodium glutamate, 0.5 grams of salt, 8.5 grams of cornstarch, 18 grams of lemon juice, 18.5 grams of eggs, 105 grams of oil.

Production process:

1. Headless shrimp peeled and stay tail, adjusted to remove the shrimp line, washed, with a knife from the middle of the open into a piece, put in a bowl with monosodium glutamate, salt to taste.

2. Eggs and cornstarch mixing bearing egg paste, bread cut into 10 slices.

3. Shrimp dipped in egg paste, one side of the sticky sesame seeds, and then placed on the bread slices, gently pressed with the hand.

4. martial arts fire wok, under the oil to the boil, end away from the fire, the prawns into the oil, with the fire dip fried to golden brown, fish up, put on a plate that is complete, served with lemon juice with the same on the dish.

flavor characteristics:

shrimp fresh bread aroma, sesame and lemon juice sweet flavor.

The sixteenth: Sliced prawns in soup

Ingredients:

3 prawns, 1 fry, 4 slices of lettuce, 1 green onion.

Seasoning:

1, a little flour;

2, 1 tbsp cooking wine, 5 cups stock, 1 tsp salt, a little pepper.

How to make:

1, shell the shrimp, clean the mud intestines, scrub the mucus with flour, then rinse with water, wipe dry, and then thinly sliced;

2, chop the fritters, back to the pot and then fried crisp, remove from the pan and drain the oil, spread in a bowl, and the other lettuce julienne into the, add chopped scallions, and then thinly sliced shrimp slices spread on top of it;

3, seasoning (2) boiling, pour in, and then add a little pepper, and then add a little pepper, and then a little salt. ) boil, pour in, the slices of prawns using the boiling broth to scald, and then serve while hot.

Key Tips Tips:

1, prawns must be fresh to do this soup, otherwise the fishy flavor heavy.

2, the head of the prawns is very large, it is a pity to lose, you can use the oil to fry and then dripping cooking wine to boil the soup, reserved for other uses, but not suitable for adding in this soup, unless mixed with chicken bone soup, and filtered.

3. In addition to prawns, fresh fish fillets can also be served in the same way.

The seventeenth: stewed prawns

Main ingredients:

Prawns 4-6

Supplementary ingredients:

Scallions, ginger, cooking wine, salt, monosodium glutamate (MSG), sugar, vinegar, moderate

How to do it:

The pan into the bottom of the oil to heat up, the handled prawns stirred and then into the minced onion, ginger, cooking wine, put the chicken broth, add salt, monosodium glutamate, sugar, vinegar (a drop). To be the juice will be exhausted, take out the prawns, add sesame oil in the remaining juice, stir well, poured over the shrimp, can be.

Shrimp treatment: remove the shrimp from the whiskers and legs, remove the sandbag from the top of the head, cut along the spine of the shrimp to the tail, and remove the sand line.

Instructions:

This shrimp is lighter and the original flavor of the shrimp meat is well maintained. If you are with white wine is best to use a clear wine, because the aroma of the wine is too strong will cover the shrimp flavor, a high degree of wine is better, the shrimp can better illustrate the wine's clear, layered sense of strong. Don't think Erguotou is very cheap, in fact, with this shrimp is very suitable. In addition, Laoshan mineral spring brewing Qingdao beer is also very suitable, crisp, can refine can be a good reflection of the shrimp meat delicate, white and tender.

The eighteenth: salt crispy shrimp

Information: fresh shrimp 10 two, onion, ginger, garlic and chili pepper minced 1 tbsp each, 5 tbsp of cornstarch.

Seasoning: salt, monosodium glutamate and pepper.

Marinade: 2 tbsp wine, 1/2 tsp salt.

How to use:

1. Trim the shrimp and remove the intestines, rinse, drain, and marinate with the marinade for 20 minutes.

2. Heat oil in a wok to 8 minutes and fry the shrimp until crispy.

3. In a separate frying pan, sauté the chopped green onion, ginger, garlic and chili pepper in 1 tbsp of oil.

Cooking guide ：

1. This dish is made with lutefisk shrimp (thin-skinned, tender meat) for good flavor.

Salt-crusted shrimp should use less oil, no choking wine, so as not to fry crispy shrimp moisture, and not crispy.

The nineteenth: emerald shrimp ball

Preparation time: 15 minutes

Cooking time: 20 minutes

Features: are their own fragrance of the natural delicacy, with the right spices to seasoning, more obvious aroma and good taste, is definitely the vision, smell, taste of a small "feast".

With the right seasoning, the flavor is even better.

Ingredients:

500g prawns (fresh river prawns), 1/2 broccoli, 1 carrot, 2 tablespoons minced garlic, 1/2 teaspoon white pepper, 2 tablespoons water starch, 1 tablespoon oil, 2 tablespoons 30ml Seafood Seasoning Sauce.

How to do:

1. Prawns head peeled, put into a pot of boiling water to blanch for 2 minutes, remove and rinse for use; broccoli, wash, divided into small flowers; carrots peeled, cut into round slices; and then put into a pot of boiling water blanch for 2 minutes, drained and ready to use;

2. Heat the oil in the frying pan over high heat, when it boils to 50 percent of the heat will be the garlic minced into the popping aroma, and then in turn! Add the prepared shrimp balls, broccoli florets and carrot slices, stir-fry for 2 minutes;

3. Slowly hook into the water starch, and when the sauce is thickened, season with white pepper and every food rich, seafood soup, hang fresh TM original sauce can be.

Tips: If you do not have fresh river shrimp, use shrimp instead of cooking.

Pasta:

Prepare a pot of water over high heat, add a large pinch of coarse salt when the water boils (or fine salt if you don't have coarse salt), pour the right amount of pasta into the pot (200g to 300g is enough for one person), change the heat to medium and continue to cook, and when it starts to cook, stir to make sure it doesn't stick together, and cook it for almost 10 minutes or so.

At this point, prepare another pot, preferably a pan. Add olive oil and one or two garlic cloves, heat over low heat, add the tomato sauce when the garlic is fragrant (you can add a little more, less will not taste good), stir, and when the pasta is cooked and softened, pull out the pasta, empty the water, and put it back into the pan, keep heating and stirring over low heat, half a minute. Finally, you can also add a little cheese according to personal preference, is the kind of bulk, pasta can be eaten ~ Buon appettito!

Ps: tomato sauce must be specifically to do with pasta with tomato sauce, many domestic tomato sauce to do out of the flavor of Pasta is not.