Prawns are rich in magnesium, magnesium has an important role in regulating cardiac activity, can well protect the cardiovascular system, it can reduce blood cholesterol content, to prevent atherosclerosis. Below I have recommended ways to cook prawns, I hope it will be useful to you.
Methods of cooking prawns: stewed prawns
Features Taste light, fresh and salty
Ingredients
Main ingredients
10 prawns. Seasonings 25 grams of wine, salt, 30 grams of sugar, 5 grams of monosodium glutamate (MSG), 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of spices, 75 grams of green onion, 50 grams of ginger, broth.
production process
1, will be rinsed shrimp, cut off the shrimp whiskers, shrimp legs, by the head of the shrimp gun to cut a small mouth, take out the sandbags, and then cut open the back of the shrimp, pumping out the sand gland. 2, frying spoon on the fire, into the peanut oil, hot, into the seasonings, scallions, ginger stir-fry, into the prawns stir-fry shrimp oil, cooking wine, add salt, sugar, broth to boil, cover the lid, simmering through a slight fire, and then move the spoon to a positive fire, the collection of juice is slightly thick, put monosodium glutamate, dripping sesame oil that is completed.
Cooking prawns: marigold phoenix-tailed shrimp
Features chic and beautiful modeling, soft and tender texture, taste salty and spicy.
Ingredients
: 100 grams of crocodile meat, shrimp meat, sea cucumbers, abalone 50 grams each, 1000 grams of tofu, milk, sugar, salt, monosodium glutamate (MSG), white pepper, coffee oil
production process
Selected peeled prawns, frying slightly in oil, put milk, sugar, salt, MSG, white pepper, coffee oil and cook for a few moments, and then thickened with cornstarch, topped with seaweed, garlic, cilantro deep-fried. The dish shrimp meat crisp, unique flavor, quite a Southeast Asian cuisine characteristics.
Methods of cooking prawns: Cooking Taiji shrimp
Characteristics The shape is beautiful, tender and fresh.
Raw materials
300 grams of shrimp, 75 grams of white meat, 75 grams of hoof meat, egg white 2, monosodium glutamate (MSG), refined salt, ground ham, starch water, each appropriate
Production process
1, the shrimp meat pick shrimp intestines cleaned, mallet shrimp gelatin, white meat, hoof meat, chopped with a knife into a fine paste, together with a bowl with the addition of the Section of MSG, salt, each of the egg white and mixing to hold it. 2, will be made into shrimp-like 40. Shrimp gelatin into shrimp 40 into the plate, the two put together and smoothed into a round, one of the shrimp flesh on the end of the ham to make a Taiji shape, smeared with egg white, and then put on the steamer cook about 8 minutes that is cooked, take out, will be the original soup under the tripod, add monosodium glutamate, add monosodium glutamate, use starch to hook a thin paste drenched in starch shrimp on top of the that is done.
Cooking prawns: Sesame shrimp ball
Characteristics oily and fragrant, loose outside and tender inside, fresh and tasty
Raw materials
200 grams of shrimp, 10 grams of sesame seeds (roasted), 25 grams of cornstarch, 5 grams of cooking wine, 1 egg, 2 grams of salt, 3 grams of chili sauce, 2 grams of monosodium glutamate, 500 grams of peanut oil (consumed 50 grams). grams (50 grams of actual consumption)
production process
1, the shrimp soaked, rinsed,, chopped into puree, into a ceramic bowl, add cooking wine, monosodium glutamate, sesame seeds, starch, egg whites, salt, stir evenly into the shrimp paste, squeezed into a shrimp ball with the hands 2, frying pan hot, put the peanut oil. Burned to 40% hot, break the fire, one only into the shrimp balls, to shrimp balls all part of the pot, point the fire, with a funnel constantly turning shrimp balls, deep-fried to golden brown, with a funnel out, oil control 3, when serving, sesame shrimp balls into the plate, accompanied by a small plate of quotes pickles, dipping, can be
Cooking methods for prawns: glass shrimp
Features Beautiful shape, light and tasty, fresh flavor and color.
Ingredients
Ingredients: 6-8 prawns, 1 tablespoon of cornstarch, several slices of cucumber, a little shredded lettuce. Sauce Ingredients (1): 1 tablespoon each of sugar, vinegar, diced green onion, 1/2 teaspoon of sesame seeds, a little pepper, sesame oil. Sauce Ingredients (2): 1/2 tablespoon each mayonnaise, oyster sauce, vinegar, tomato sauce, 1/8 teaspoon salt, a pinch of pepper.
Preparation
(1) Shell the shrimp and remove the broth, and slit it from the back into a double fly. (2) Dust a wooden round stick with cornstarch and gently grind the shrimp one by one. (3) shrimp into the boiling water blanch, that is, removed from the cold water, drained on a plate. (4) cucumber slices, shredded lettuce with the plate, the two sauces are mixed for dipping.
Cooking Prawns: Gourd Shrimp and Crab
Characteristics Realistic shape and golden color.
Ingredients
Shrimp, cooked crab meat, net lard, fresh prawns, breadcrumbs, eggs, lobster slices, parsley, shredded green bamboo shoots in water.
Preparation
Peel the prawns and leave the tails on. Cocktail shrimp? With the shrimp with fine salt, dry starch, egg white sizing, will be placed on the fire, scoop into a little cooked lard hot, into the ginger slightly fried, into the crab meat with wine, chicken broth, salt stirring braised to taste, thickened with water starch from the pot to cool, take the crab roe into a bowl for another use, sprinkled with pepper, minced scallions, plus shrimp mixed into the stuffing with onion and pepper salt, eggs, onion pepper salt slurry, and then eggs, dry starch into a full egg slurry; will be the hog network oil both sides one by one pat on dry starch, spread on the board smeared with green onion pepper salt egg slurry, in each corner of the net oil on the anchovy shrimp, and will be divided into ten equal parts of the filling, placed in the net oil wrapped into a cone, outside the whole egg slurry, stained with bread crumbs, in the middle of the green bamboo shoots tied into a gourd shrimp and crab billet; will be the pot on the fire scooped into the peanut oil, burned to 60% hot, into the gourd shrimp and crab billet deep-fried through the salvage, to be the temperature of the oil back up to 70% hot, and then Into the gourd shrimp and crab fried to golden yellow fish out, placed around a large round plate, dripping sesame oil, sprinkle pepper salt, lobster pieces into the sixty percent of the hot oil pot, deep-fried until puffy and mature, stacked in the middle of the plate, put on the crab roe, with cilantro accounted for the garnish that is.