Materials

River shrimp, yellow wine, sugar, salt, chicken essence, water, oil, green onions.

Practice

1, river shrimp clean, put a spoonful of oil in the pot, river shrimp pour down on high heat and fry a few times.

2, put green onions, yellow wine, sugar, salt, chicken essence, half a bowl of water. Continue to stir-fry, until the shrimp color water is basically dry on the plate.

Practice two, stir-fried Rochester shrimp

Materials

Materials: main ingredients: Rochester shrimp (green shrimp) Accessories: chives, mushrooms, red chili peppers, sesame Seasoning: salt, pepper, cooking wine, sesame oil, chicken essence, water starch, cooking oil

Practice

1. Wash shrimp with a knife to open the back of the shrimp, picking off the threads of the shrimp washed and dipped in cornstarch, mushrooms, Red pepper cleaned and cut into strips, leeks cleaned and cut into segments;

2. Chicken essence, pepper, sesame oil, cooking wine, water starch into a sauce to be used;

3. Sit in a pot on the fire and pour oil, oil heat into the shrimp deep-fried until browned and drain the oil;

4. pot to stay in the remaining oil, oil heat pouring human mushrooms, leeks, red pepper, shrimp stir-fry, add a good sauce, and then into the leeks, salt, stir-fry, and then pour in sesame oil, and sprinkle with salt, and then add the sauce, and then put in the leeks, salt. Drizzle in sesame oil, sprinkle sesame seeds can be out of the pot.

Practice three, stir-fried beef tenderloin prawns

Materials

Stir-fried beef tenderloin prawns for a composite flavor of the dish. In recent years, restaurants have a lot of this type of

Practice

Materials: 250 grams of beef tenderloin, 250 grams of prawns, 150 grams of bamboo shoots, 15 grams of ginger, a small amount of Meiji soy sauce, crushed black pepper, satay sauce, salt, sugar, wine, chicken broth, oyster sauce, cornstarch, peanut oil, each in moderation.

How to do: Beef tenderloin cleaned and cut thick pieces, marinated and spare; prawns open half of the intestines and spare; asparagus cleaned and cut into sections, fly water and spare; burst ginger and black pepper crushed, under the beef tenderloin, prawns and asparagus stir-fry, put a little shaoxing wine, under the satay sauce, oyster sauce, and a little chicken broth, salt, sugar to taste, to make a thin thickening of the cornstarch will be completed.