Argentine red shrimp and ordinary shrimp, compared to the main shrimp head is longer, so it is not suitable for the shrimp meat out of the shrimp meat alone to do the practice, the rest of the ordinary shrimp practice are very suitable.

The first thing to say is that stewed prawns, listen to this practice of stewing, you can imagine how delicious, practice is also quite simple, first pour a pot of oil in the bottom of a pot, put the shrimp one by one under the pot, fry on both sides to a golden brown and then take it out and set aside.

Then fry the shrimp oil inside a small amount of tomato sauce, and then into the onion, ginger and garlic stir-fry, almost when the shrimp into the pot into a small amount of water, water evaporation shrimp can be out of the pot. The color is golden brown, oily, with what onion, ginger and garlic, eat when sweet and sour, shrimp shells are also crunchy taste is quite good.

There is also the best way to retain the original flavor of the shrimp is steamed, steamed method is particularly simple, put some onion and ginger and cooking wine to fishy after the plate into the pot, steamed for about 20 minutes on the pot.

The practice of steaming is to be sure to eat with a dip, the traditional practice is to use some mustard, and seafood soy sauce, and then put a little bit of vinegar, stirred well after the shrimp dipped in the sauce to eat a mouthful of shrimp, shrimp can be maximized to bring out the flavor, and a little bit of mustard pungency, filled with the head, the feeling is super cool.

Another such practice is my more skillful, garlic vermicelli shrimp, eat and garlic oyster flavor is somewhat similar, but the shrimp texture than the oyster to grab, practice is also super simple, with oil to the garlic stir fry, and then into the soy sauce, salt, a little sugar seasoning, stir fry and pour in the code plate of shrimp and vermicelli on.

Then put into the pot to steam for 15 minutes, after that you can get out of the pot, shrimp and fans are invaded with garlic, not strong, but very flavorful, demolition of a special feeling.