Fried shrimps with shrimp paste:
Ingredients: 200g of shrimp and 350g of big steak.
Accessories: Pleurotus eryngii 150g,
Seasoning: Lee Kum Kee shrimp sauce 10g, ginger powder 3g, thirteen spices 3g, starch 40g, egg white 150g, tender meat powder 5g, monosodium glutamate 2g, chicken powder 2g and soup king 5g.
Production method:
1. Remove the shrimp line and replace it with thin slices, and lubricate for later use.
2. Marinate pork chops with Lee Kum Kee shrimp sauce, juice (coriander, onion, onion, garlic, carrot and celery), ginger powder, thirteen spices, egg white and starch, and fry until ready for use.
3. Development of Pleurotus eryngii stew
4. Stir-fry onion and ginger, add shrimp, Pleurotus eryngii and pork chop, cook the prepared monosodium glutamate, chicken powder and starch, and pour out the oil.
Stewed tofu with shrimp sauce:
Ingredients: shrimp paste, tofu, shrimp paste.
Ingredients: lettuce, carrot, bean sprouts, onion, ginger, garlic, dried pepper, sugar, chicken essence.
Production method:
1. Cut tofu into small pieces, peel and shred lettuce, shred carrot, and slice onion, ginger and garlic.
2. Take an oil pan, saute dried Chili, onion, ginger and garlic slices, and add shrimp sauce for saute.
3. Add tofu, lettuce, shredded carrots and bean sprouts, stir fry, add a little sugar and water, cover and stew for 3 minutes, and finally add chicken essence and mix well.
Braised mushrooms in shrimp sauce:
Ingredients: 75g shrimp paste, Flammulina velutipes 100g, Volvariella volvacea 150g, Tricholoma matsutake 180g.
Accessories: pork (fat and thin) 100g, eggs 200g, parsley 30g.
Seasoning: 3 grams of salt, 2 grams of monosodium glutamate, 65438+ 0 grams of pepper, 25 grams of vegetable oil, 3 grams of pepper, 5 grams of onion and 5 grams of ginger.
Production method:
1. Cut the Flammulina velutipes into sections, cut all straw mushrooms in half, tear the Tricholoma into strips by hand, and blanch the above three mushrooms with boiling water; When the pot is hot, add some oil, add pepper, stir-fry until fragrant, and remove pepper and pepper oil for later use.
Salted shrimp sauce
2. Heat the pot with vegetable oil, put it into the onion and ginger wok, that is, stir-fry fat shredded pork and fresh shrimp sauce, add 200 grams of chicken soup, three kinds of mushrooms, salt, monosodium glutamate and pepper to taste, sprinkle the egg liquid into the pot, beat off the floating foam, sprinkle coriander powder and pour pepper oil.
Stewed towel gourd with shrimp sauce:
Ingredients: towel gourd 300g, grass shrimp100g.
Accessories: shrimp paste 10g, salt, sugar and starch.
Exercise:
1. Wash the loofah after peeling and cut it into diagonal strips for later use; Shelling grass shrimp, removing mud intestines, washing and draining water for later use.
2. Put the pan on the fire, pour the oil and heat it to 80% heat, saute the shrimp sauce, add the shrimp and stir-fry until it is half-cooked, add the loofah, sugar and salt, stir-fry evenly, cover it with low heat and stew for 2 minutes until the loofah becomes soft, and pour in the sauce.