Exercise 1
Ingredients: shrimp 300g, lily 60g, red pepper 15g, egg 60g, seasoning: vegetable oil 15g, pepper 1g, corn starch 10g, cooking wine 15g, salt 2g, monosodium glutamate/kloc.
Steps:
1. Wash the shrimps and remove the mud.
2. Mix the shrimps with salt, monosodium glutamate, pepper, cooking wine, egg white and starch, and marinate for 10 minute.
3. Wash and blanch lily, celery and red pepper respectively, and cut celery and red pepper into small pieces.
4. Pour oil into the pan and heat it to 30% heat. Put the shrimp in the pot and slip away.
5. Leave a proper amount of oil in the pot and heat it. Add lily, celery and pepper and stir well.
6. Add shrimps and stir fry, season with salt, monosodium glutamate, pepper and cooking wine, and thicken with broth.
Exercise 2
Main ingredients: shrimp accessories: lily, egg seasoning: onion, ginger, salt, cooking wine, starch, chicken essence, soup stock and cooking oil.
Steps:
1. Wash the shrimp, remove the shrimp line, leave the shrimp tail, add cooking wine, salt and egg white, mix well and marinate for two minutes.
2. Wash the lily, wash the onion and ginger and cut into pieces.
3. Put the oil in the pot. When the oil is 50% to 60% hot, add shrimp, chopped green onion and ginger slices and stir fry. Add lily, broth, salt and chicken essence, thicken and take out.
Exercise 3
Ingredients: 400g fresh shrimp, fresh lily 1, semi-red and semi-yellow sweet pepper, pea 12, tender ginger 1, and egg 1.
Seasoning material A: salt and water starch 1 tsp, material B 1 tsp, salt and pepper 1 tsp, water starch 1 tsp, soup stock 3 tsp, salt 1 tsp, and sweet wine 2 tsp.
Steps:
1. Remove the shell and tail of the fresh shrimp, cut a knife from the back, remove the intestinal sludge, wash it, put it in a bowl, add the material A, grab it evenly, rinse it with clear water, and absorb the water. Then put it in a bowl and marinate it with material B for 20 minutes and then take it out. Wash the tender ginger and cut it into powder for use.
2. Cut the fresh lily from the root, peel it and wash it by hand; Remove the pedicels and seeds of red and yellow sweet peppers, wash them, and cut them into diamond-shaped slices; The pea clip tore off the old stem and cut both ends into a V-shape. Quickly blanch all of them in a hot oil pan, remove them, add salted shrimp to boil, and remove and drain the oil for later use.
3. Pour 2 tablespoons of oil into the pot, heat it, saute Jiang Mo until fragrant, add all the ingredients and stir well, then add the material C and stir well quickly, and then take out the pot.
Exercise 4
Ingredients: live shrimp, celery, fresh lily, medlar, blended oil, cooking wine, salt, sugar and starch.
Steps:
1. First remove the head and shell of the live shrimp and cut off the back of the shrimp.
2. Cut the celery into sections, wash the lily and soak it in warm water.
3. Wash peeled shrimps with a spoonful of starch and cold water, add 2 spoonfuls of cooking wine, and marinate with appropriate amount of salt for about 10 minutes.
4. put the pot to boil water. After the water is boiled, blanch the celery for about 30 seconds, then pour in the fresh lily, blanch for 30 seconds and take it out.
5, juice, add a spoonful of dry starch, the right amount of salt and sugar to a small bowl, add about half a bowl of cold water, and mix well.
6. Set a wok, heat the wok to cool the oil, stir fry the shrimps for about 1 min, then pour celery, lily 1 min, and pour the prepared starch juice and medlar into the wok for half a minute.
Exercise 5
Ingredients: Lanzhou fresh lily, fresh shrimp, auricularia auricula, oyster sauce, soy sauce, white pepper, minced garlic, Jiang Mo, onion and salt.
Steps:
1. Soak the shrimp in boiling water and cold water.
2. Then marinate with oyster sauce, soy sauce, cooking wine and white pepper for about 10 minutes.
3. Add a little oil to the pot, add garlic and Jiang Mo and stir fry.
4. Pour in the lily and fungus and stir fry until almost cooked. Stir-fry shrimps quickly, add a little salt, pour a little water starch, sprinkle with chopped green onion, and turn it over a few times.