First, the practice of chilli shrimp

Ingredients: ginger, garlic, Chili, dried Chili and shrimp, depending on how much you want to eat:)

First, cut off the whiskers of the shrimp, pick off the sand line on the back (I cut the back with scissors first, and then pick it with a toothpick, which is a polishing job), wash it with clear water, and pickle it (use custard powder, cooking wine,,,,, and so on. ) 20 minutes, shredded ginger and chopped garlic, garlic can be more delicious. Put more oil in the pot and heat it to 60% heat, that is, when there is smoke on the oil surface, add ginger, garlic, pepper and dried pepper in the pot and fry until the fragrance is overflowing, then pour the shrimp into the pot and fry until cooked. It's really cool to watch the shrimp turn red slowly, because it smells so good. Stir-fried shrimp is entirely up to you, because some people like crispy shells and others like tender meat, and I like the middle state.

Second, the practice of chilli shrimp

Raw materials: live shrimp (about 1 kg 2 Liang) Ingredients: potato, wax gourd, celery, green onion Seasoning: shrimp sauce, shrimp oil, monosodium glutamate, chicken essence, sugar, dried pepper. Production process: Step 1: Peel and cut potatoes, and cut wax gourd and celery for later use. Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production. Step 3: Set up a wok, add a proper amount of shrimp oil, then add a little dried pepper, stir-fry twice, put the shrimp, potato chips, wax gourd strips, celery strips and green onions into the wok, and stir-fry back and forth. Step 4: Stir-fry a few times until the ingredients are almost cooked. Add shrimp sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry. Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot. Taste of dishes: the sauce is fresh and slightly spicy, and the shrimp meat is tender and delicious. Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance the cold resistance.

Note: First of all, shrimp sauce can't be fried. The shrimp sauce is cooked secretly by the chef, so if you want to make it, you can use a mixed sauce of bamboo sauce and seafood sauce instead, and try to make a spicy shrimp!

Third, the practice of spicy shrimp

Flavor characteristics:

From the beginning, spicy crabs, spicy shrimps and spicy snails have become the favorites on the dining table in the north and south of the Yangtze River, and even we Hebei people have begun to eat spicy dishes with great fanfare. The essence of chilli shrimp lies in its meat quality and seasoning when frying. Spicy shrimp juice is rich and spicy, and the meat is firm, tough and crisp, with a variety of special spices, which makes people memorable.

Raw materials:

500 grams of Hong Kong shrimp, 25 grams of garlic and 25 grams of pickled peppers in lanterns.

Seasoning: salt 5g, monosodium glutamate 2g, sugar 3g, spicy oil 40g, salad oil 2500g, cooked sesame 25g, shallot 15g and chicken powder 2g.

Production method:

(1) Wash the prawns, remove the whiskers, and cut the sand line on the back.

(2) Put salad oil in the pot. When the temperature is 60% to 70%, put the shrimps in the harbor and fry for about 1 min. Take them out when they are tender and tender.

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

Production key:

(1) Making chilli shrimp is the key. Shrimp must be fresh. You can use live white shrimp from North and South, fresh shrimp with knife, or chilled shrimp from Hong Kong. If you choose chilled Hong Kong shrimps, you should use the ones with thin skin (thick black skin), few shrimp brains and full meat, because the thick skin will not be crispy, and the head with shrimp brains is easy to fry, which consumes too much oil and the meat is not full, so it will be fried to make firewood.

(2) When selecting chilled harbor shrimp, improper thawing will also affect the quality of dishes. Don't let the shrimp thaw naturally when exposed to the air, or the head will turn black. The correct way is to soak the shrimp in water and rinse it with small flow of running water until it melts.

(3) Pickled peppers should be thick and brightly colored, preferably lanterns, to ensure the mellow and spicy dishes.

(4) When the shrimps in Hong Kong are fried, the oil temperature and quantity should be well controlled. The amount of oil should be controlled at 4-5 times that of shrimp, and the oil temperature should be 60% to 70% hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, while the shrimp skin is not brittle when it is too low. Fry the shrimp until it floats, take it out, and don't fry it for too long.

(5) When cooking spicy oil, don't use too many spices (such as spears and agastaches) to highlight the fragrance.