Today, let's get to know what it means to be a prawn! Haha, just kidding! There are so many types of shrimp, ranging from big to small, and the only constant is their delicious flavor. Today we're not only going to see shrimp, but we're also going to make shrimp! Making shrimp?

Types of shrimp

Short-groove shrimp

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Also known as black knob shrimp, flower shrimp, flower-legged shrimp or western grass shrimp. Mainly produced in Fujian south of the coast, the back of the spine has obvious dark brown and black between the horizontal spot pattern, abdominal feet for the deep purple-red, shrimp body overall color is gray-black, body length is generally 13cm-20cm. suitable for: made of stewed prawns.

Long hairy shrimp

South Fujian called red shrimp, the two provinces called prawns or prawns, Taiwan is called the red tail shrimp. Long hairy shrimp carapace is thin, and smooth and transparent, the body is light greenish gray, abdominal feet for dark red. Body length is generally 15cm-18cm. suitable for: made of stewed prawns or dry-roasted prawns.

green shrimp

Also known as river shrimp, the scientific name for the Japanese swamp shrimp, due to the body color of green-blue, translucent, and so named. Green shrimp for freshwater shrimp species, to the south of the Yangtze River production is the highest, because its production is not seasonal restrictions, so in the market all year round can be bought. Green shrimp meat is tender, taste adaptability, suitable for a variety of cooking methods. Suitable for: peeling the shell and made into stir-fried shrimp or soft fried shrimp.

Basic shrimp

Also known as new shrimp, hemp shrimp. Kiwi shrimp is a freshwater breeding, shrimp species in the shallow sea with the cornerstone enclosure culture, so the name Kiwi shrimp. Kiwi shrimp form and shrimp similar, but smaller, generally as big as the middle finger, the body is dark green or dark green, covered with dense light brown spots. When cooked, the shrimp is orange-red in color and has a deliciously crunchy and sweet flavor. Ideal for: Sautéed and served with a sauce for dipping.

River Shrimp

Widely grown in rivers, lakes, streams or reservoirs, they are freshwater shrimp. Small river shrimp body crystal clear, greenish gray, small size. Small river shrimp shrimp shell is very thin, which also has a lot of calcium, after cooking the whole body is orange-red, crispy and attractive taste. Suitable for: oil explosion, spicy stir-fry or dry frying with shells together.

Arctic shrimp

Also known as the Arctic sweet shrimp, because it is mainly born in the Arctic Ocean and the North Atlantic Ocean, the flavor of the sweet and so named. Arctic shrimp perennial wild growth in the deeper cold sea water, so the meat is dense and elastic, the size of the body and the small river shrimp similar size. After being caught, they are quickly cooked in boiling water and then immediately frozen for preservation, which is why they are usually sold in the market in a well-cooked pink color. Ideal: Boiled in boiling water and served with a sauce for dipping, or in a hot pot.

Actually, I don't know what kind of shrimp it is, even if I say more, I only know shrimp, shrimp, lobster, crayfish! (Crying at my own intellectual stupidity!)

Send you to make shrimp recipes, recently do not have to bother how to eat shrimp~

White burn shrimp

Instrument:Ingredients: < Fresh shrimp 200g, 1 piece of ginger, 2 shallots, 2 spoons of cooking wine

Methods:

1) Put water in a pot, ginger, scallions into knots, cooking wine to boil

2) Boil water After the water boils, put in the processed (cut off the whiskers and feet, pick off the shrimp line) shrimp

3) shrimp into, with medium heat cook 1 minute that is removed from the fire.

4) Drain the shrimp

5) Prepare a favorite seasoning to dip to eat

Longjing Shrimp

Materials: fresh Shrimp, Longjing tea or fresh tea leaves, eggs, monosodium glutamate, wine, salt, cooked lard.

1, shrimp with water repeatedly rinsed, into the bowl, into the salt and egg white, gently stir with chopsticks until viscous when added to the wet starch, add monosodium glutamate mixing, let stand, so that shrimp taste.

2, Longjing tea with boiling water, 1 minute after pouring out part of the tea, tea and the remaining tea soup to be used.

3, frying pan over medium heat, pour in lard. When the lard is 40% hot, pour the shrimp into the frying pan and quickly use chopsticks to disperse. When the shrimp are jade white, remove from the pan and drain the lard. Pour the shrimp into the frying pan, pour in the remaining tea leaves and tea broth, then cook in the Shaoxing wine, stir-fry a few times, and serve.

Dry-roasted Spicy Shrimp

Ingredients: fresh shrimp, chopped green onion, ginger and garlic.

Seasoning: Pixian bean sauce, tomato sauce, cooking wine, sugar, salt.

1, fresh shrimp cut off the shrimp feet, shrimp whiskers, remove the mud intestines, wash, and then wipe dry with kitchen paper towels;

2, the pot of oil, seven or eight percent of the heat will be the shrimp into the deep-fried to red that is, fished out;

3, the pan to stay a little oil, small fire sautéed onion, ginger and garlic;

4, pour Pixian bean paste and fried shrimp, turn to medium heat, cooking wine and tomato sauce stir fry quickly; finally adjusted to the right amount of sugar and salt, stir fry evenly.

Tips:

1, the shrimp first fried taste will be crunchy, you can even eat the skin;

2, clean up the shrimp must be sufficiently wiped dry moisture, or into the frying pan when the oil will be splash;

3, shrimp cooking time is not too long, long time shrimp meat will be old.

Kung Pao Shrimp Balls

Raw materials: prawns, large almonds, green onions, ginger and garlic, dried chili peppers, peppercorns, salt, sugar, cooking wine, vinegar, sesame oil, starch, water, cooking oil.

1, prawns washed head shells, the middle of the back with a knife, remove the shrimp line;

2, deal with the shrimp with cooking wine, starch, a little salt and mix well, marinate for a few moments into the flavor;

3, dried chili peppers The first thing you need to do is to cut the seeds into small pieces, slice the garlic, onion and ginger cut into small grains spare;

4, salt, sugar, cooking wine, vinegar, starch, water, sesame oil and mix well into the seasoning sauce spare;

5, the pot of oil boiled to 6% of the heat, into the dry chili pepper and peppercorns sautéed flavor;

5, oil to 6% heat, put the dry chili pepper and pepper stir-frying

6, into the shrimp stir-fried loose;

7, stir-fried until the shrimp raw, into the onion ginger and garlic quickly stir-fried;

8, add sauce stir-fried;

9, the final Add large almonds and mix well before serving.

Spicy Shrimp

Ingredients: shrimp, chili sauce, black bean sauce, parsley, green onion, ginger, garlic, red colored peppers, green colored peppers.

1, the shrimp cleaned and cut off the shrimp whiskers;

2, add a little shaoxing wine pepper, shrimp with cornstarch to scratch well;

3, dried chili pepper cut into small pieces spare;

4, red colored peppers cut into diamond-shaped pieces, green colored peppers cut into diamond-shaped pieces, green onions cut into pieces, ginger minced, garlic sliced, celery cut into pieces;

5, the pan is hot to do the oil;

6, until the oil becomes warm and put the marinated shrimp, slightly fried;

5, the pan is hot to do oil;

6, until the oil becomes warm to put the marinated shrimp, slightly fried;

6, the oil is warm to put the marinated shrimp, slightly fried;

7, pepper, dashi, cumin into a bowl of good material head;

8, hot pan to do the oil, the oil becomes warm and then put the just done material head;

9, pour into the fried chili pepper section stirred out of the flavor;

9, pour in fried chili pepper section stir-fried;

9, the pan-fried chili pepper section stir-fried;

10, put in the sliced garlic, chopped green onion and ginger stir fry aroma;

11, put in the chili sauce stir fry red oil;

12, pour in the black bean sauce, stir fry aroma;

13, Pour into the fried shrimp;

14, stir-fry evenly, water starch hook thin thickening flavor;

15, pour into the parsley section, red and green pepper pieces;

16, stir-fry evenly out of the pan sprinkled with scallions on a plate can be.

YiPing fresh shrimp dumplings

Raw materials: 500 grams of shrimp, 100 grams of pork, 1 asparagus, 150 grams of clarified noodles, 50 grams of cornstarch, 2 tbsp of alkali, 2 tsp of salt, 1 tbsp of sugar, 2 grams of white pepper, sesame sesame oil 5 ml, 8ml of oil.

This is the first time that I've seen a shrimp dumpling.

1, fresh shrimp rinse, refrigerate or freeze for a few moments, remove shells to remove intestinal lines.

2, respectively, chopped pork and bamboo shoots into minced.

3, add lye to the shrimp, leave for 30 minutes, remove and rinse repeatedly until the lye is washed off, drain, wrap the shrimp in a towel and wring out the water thoroughly.

4, clarified flour and starch in a bowl, rinse 130 grams of boiling water, mix with a rolling pin to form a ball, simmer for 3 minutes, then pour in the salad oil and knead into a smooth dough.

5. Cover with a damp cloth and let stand for a few minutes.

6: Mix shrimp, pork and bamboo shoots together, add salt, sugar, sesame oil and pepper, marinate for 15 minutes, then stir the stuffing with hands or chopsticks constantly until sticky and strong.

7. Divide the dough into small dosage pieces, grease the back of a cleaver with a thin layer of oil, and use the back of the cleaver to press the small dosage pieces and turn them into rounded slices.

8, the filling technique is the same as ordinary dumplings, the water boiled and steamed for 10 minutes until transparent.

1, shrimp in the freezer, you can easily go to peel the shells.

2, alkaline water can make shrimp transparent and elastic, but rinse well.

3, add salad oil clarified dough, can be more resilient, the dough should be covered with a damp cloth, to prevent dry cracks, take as you roll.

4, shrimp do not need to be chopped can increase the taste, added pork to increase the viscosity of the filling.

5, the dough with the back of the knife to press the rotation of the natural way into a round piece, if you need a very thin skin with a smaller dose.

6, steam over medium-low heat to prevent the skin from cracking.

Crystal Shrimp Cake

Ingredients: shrimp, red chili, green chili, ham, egg.

Seasoning: cooking wine, salt, chicken powder, green onion and ginger juice.

1, the shrimp head, tail, skin, shrimp intestines, only take the shrimp, cleaned and chopped into mushy, put into a container, add salt, cooking wine, green onion and ginger juice water, egg white and starch, mix thoroughly and then ready to use, pay attention to the salt must be less, because the shrimp itself is the salty taste, salt will affect the texture of the more put.

2, ham, green chili, red chili, these three kinds of minced and standby, these three things can increase the taste, but also play a colorful effect.

3, will just be done and well flavored shrimp paste, with the hands of the cake, hands dipped in water, the operation will not stick to the hands.

4, the pan into the appropriate amount of oil, burned to 40% hot, and then into the shrimp cake, small fire will be cooked on both sides, shrimp is very good cooked food, fried too long instead of affecting the texture, and finally sprinkled with chili pepper, ham can be, you can also embellished with some chopped scallions, or parsley.

Shrimp braised in red wine and onion

Ingredients: shrimp, onion, red wine, salt, butter

1) Wash the shrimp, remove the shells and threads, and control the water.

2)Cut the onion in half, section down, and slice into thin julienne strips.

3)Butter block in a pan, medium heat, melt the shrimp in the pan, respectively, both sides of the frying until browned, out of the standby, do not fry for too long, one side of the color on the flip, the other side of the color on the pan after the color. It is best to use butter to do, the flavor will be more fragrant, the shrimp will be fried in advance, one is to absorb the flavor of the butter is more fragrant, and the second is the shrimp is larger, fried in advance, the subsequent in the time to do will not be because of the need for a long time to fry and become old.

4) the same pot, put some more butter, high heat, wait for the butter to melt, under the shredded onion.

5) Stir-fry until the onions are slightly wilted and a little transparent around the edges.

6) Put in the shrimp, stir fry a few times, pour along the side of the pan (not directly on the vegetables) a tablespoon of red wine, about 15ml, according to their own taste, add salt to taste, stir fry a few times, until all the broth is dried up can be removed from the pot.

Golden Anchovy Shrimp

Ingredients: 500g basil shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of breadcrumbs, appropriate amount of cornstarch, 1 egg, appropriate amount of black pepper, a little white vinegar

Applications: 500g of shrimp, moderate amount of oil, appropriate amount of salt, appropriate amount of breadcrumbs, appropriate amount of cornstarch, 1 egg, appropriate amount of black pepper, a little white vinegar

1)Shrimp cleaned to start processing, with scissors to cut off the shrimp line

2)Go to the head of the shrimp, with a toothpick in the tail of the shrimp in the penultimate section of the shrimp pick shrimp line

3)Go to shrimp shell

4)Clean again and marinate with black pepper, salt and cooking wine for 20 minutes

5)Beat one egg

6)Coat the marinated shrimp evenly with cornstarch

7) into the egg wash, wrapped in a layer of egg wash

8) rolled on the breadcrumbs

9) pot of hot oil, eighty percent of the heat when the shrimp thrown in

10) deep-fried to a golden brown can be out of the oil control out of the pot.

Tamago Shrimp

Ingredients: 500g of Japanese tofu, 100g of fresh shrimp, 30g of green peas, the right amount of salt, the right amount of soy sauce, the right amount of sesame oil, the right amount of cornstarch, the right amount of water

1)Japanese tofu 2 2) 2 bags of Japanese tofu, about 15 fresh shrimp, cleaned and picked out the sand line to remove the shell, a few green beans

2) cut the tofu with a knife from the center (dotted line on the outside of the package, according to the prompts to operate), divided into two segments, pick up the bottom of the package, gently put the tofu on the board, cut into 1 cm thickness of the slices.

3) cut Japanese tofu evenly arranged into the dish, tofu surface each placed a shrimp

4) loaded with green beans, sprinkle a little salt, ready to enter the steam drawer

5) on the pot to steam, the pot opened after three, five minutes to keep the tofu and shrimp tender texture

6) steam out of the water into a bowl, add a little cornstarch to mix evenly.

7)Pour the water starch into the pot, add a little Yipinshuanyuan (soy sauce), and turn off the heat when a thin gravy is formed

8)Pour the gravy into a small bowl, and pour it over the steamed tamago shrimp

9 )A little stylized tamago shrimp is ready to serve