Looking good and tasty 31 ways to do shrimp

One: spicy shrimp

Materials : a number of sea white shrimp, the back of the spine to open the edge. Dry chili, pepper a number of ginger, garlic sliced, green onion shredded Pickled chili a few, pickled ginger a piece also sliced.

Methods:

1. pan into the oil, remember to some more than usual fried the same amount of meat oil more than double it Large fire oil to spicy, pour into the shrimp.

2. Stir fry for a while, put the dried chili peppers and peppercorns, stir fry, so that the hot oil to the spicy flavor and numbness are "squeezed" out.

3. out of the spicy and numb flavor, put ginger and garlic pieces, pickled peppers, pickled ginger (green onions do not put first)

4. ginger and garlic flavor stir fry, add soy sauce moderate amount of sugar moderate amount of cooking wine a little. Almost pot, into the shredded green onions, stir-fry Add a moderate amount of salt. Then start the pot.

Two: tomato sauce shrimp

Raw materials: shrimp half a catty, two spoons of green beans, bamboo shoots, ginger, green onions, sugar ketchup, cornstarch salt, monosodium glutamate moderate.

Method:

1, prawns cut off the head beard and long feet washed and drained, bamboo shoots, green beans washed and spare.

2, burn a red pan, oil, sautéed ginger and green onions, into the prawns on both sides of the frying until golden five layers of cooked, add cooking wine, salt, a little water, cover and simmer for three minutes plus tomato sauce burned until the juice thick, you can plate.

3, burning red pan oil, bamboo shoots and green beans stir-fried with salt, monosodium glutamate, wet cornstarch thickening to be rolled and poured on the side of the prawns, can be served.

Three: oil explosion prawns

Materials: live river prawns: 350 grams, soy sauce: 20 grams, green onion: 2 grams, vinegar: 15 grams, sugar: 25 grams, cooked vegetable oil: 500 grams, Shaoxing wine: 15 grams (about 50 grams of consumption Don't be afraid of the cost of oil Oh!)

Methods:

1, the shrimp cut off the pincers, beard feet, wash and drain. (Be sure to wash, not to affect the appetite)

2, frying pan under the vegetable oil, high heat to ninety percent hot (greenish-black smoke), shrimp into the pot with a hand spoon to constantly push, about 5 seconds that is fished out with a sliding spoon, to be the oil temperature back to eighty percent hot, and then shrimp poured

Into the re-frying for 10 seconds so that the meat and shells off, fished out with a sliding spoon. (pay attention to the danger, do not burn)

3, will be poured out of the pot of oil, into the onion slightly stir-fried, poured into the shrimp cooking Shaoxing wine, plus soy sauce (not too much, more than the impact of the shrimp's color, unattractive), sugar and a little water, upside down frying pan cooking vinegar, out of the pan on a plate that is complete.

Note

Fresh prawns should be of uniform size. With the prosperous oil twice quickly fried (attention to the place, that is, the key place), cooking to the sauce, so that the shrimp shell burst protruding. (still sulfur cold shrinkage principle)

Flavor characteristics:

"Oil explosion prawns" into the dish shrimp shell burst protruding, bright red quite bracketed, is the shell of the red and crispy, if that's the case, the entrance to the entrance of a lick that is, shrimp meat is tender, plus sweet and sour, the flavor is unique.

Four: golden butterfly shrimp

Raw materials: the original South American prawns, flour, breadcrumbs, eggs

Method:

1. shrimp cleaned and peeled, split to stay in the tail of the last section of the shrimp do not go

2. prepare flour, breadcrumbs, eggs and beat the standby

3. in accordance with the egg - - flour - breadcrumbs - in the order of the order of the last section of the shrimp to go

3. -Flour - bread crumbs in order

4. In turn, the shrimp wrapped, the pot of oil, burned to 6 into the heat, the pan fried {fried shrimp} that is ready

Five: kimchi popping river shrimp

Main Ingredients: River shrimp

Supplementary Ingredients :[url= javascript:;]sichuan[/url] kimchi, green and red bell peppers, carrots

Seasoning : salt, chicken essence, soy sauce, sugar, cooking wine, dried chili peppers

Cooking method:

1, green and red bell peppers, carrots, kimchi were diced, sit in a pot of fire into the oil, to be the oil is hot into the river shrimp fried crispy fish out;

2, the pan Stay in the bottom of the oil, under the dry chili, pickles, bell peppers, radish stir-fry on high heat, add wine, sugar, soy sauce, chicken essence, salt for seasoning, put the river shrimp stir-fry taste out of the pan can be.

Features

The kimchi flavor is strong, appetizing rice.

Six: colorful tofu and shrimp balls

Information: 3 boxes of egg tofu, 6 taels of shrimp, 6 taels of fish paste, a little yellow and green pea kernels marinade shrimp: 3 tbsp of cornstarch, a pinch of salt, 2 tbsp of green onion and ginger water Seasoning: 1 tbsp of cornstarch, a pinch of pepper.

How to make it:

Wash and dry the shrimp, mince them, and mix them with the fish paste and shrimp marinade.

Cut round slices of tofu and dip them in cornstarch, then insert the filling into the center of the two slices to form a tube.

In a deep fryer, add oil over medium heat and deep fry the tofu to set the temperature, then transfer to a plate and steam over medium-high heat for 8 minutes.

Boil the yellow and green peas in boiling water, then remove from the pan. Add pepper and cornstarch and bring to a boil.

Seven: soybean anchovy shrimp

Raw materials: soybean, shrimp, red pepper, yellow pepper, ginger, egg

Seasoning: salt, Mrs. Lok chicken essence, cornstarch, salad oil

Methods:

1, shrimp shells, leaving shrimp tails, and the back of the shrimp to break open. With salt, Mrs. Le chicken essence, starch, egg white to the shrimp batter, and then into the warm oil blanch, to be used.

2, wool beans, red pepper pieces, yellow pepper pieces together with oil blanching, fishing.

3, leave the bottom oil in the pot, add ginger and stir-fry, add all the ingredients and stir-fry, seasoning and thickening, that is.

Eight: salad lobster

Information: Cooked frozen lobster 1 (about 500 grams), half of the lettuce, 1 can of fruit cans, a little white salsa, a little shrimp eggs

Methods:

1, first of all, thawed naturally lobster shells and then cut diagonal slices.

2, shredded lettuce soaked in cold water and drained, placed in the center of the plate.

3, integrated canned fruit hit Kay open, drain and then put on top of the lettuce.

4, will cut the lobster meat, placed above the fruit and then squeezed on the salad dressing last, in the sprinkle shrimp eggs can be.

9: fresh lily Tamago shrimp ball

Information: fresh lily 1 (broken), Dutch beans (or honey beans) 2 two, 80 grams of shrimp, Tamago tofu 1 (block)

Doing:

1. Tamago tofu first two sides of the puff on a little cornstarch (which can absorb the surface of the water, frying is not easy to rotten), pan frying with a pan on a low flame until both sides of the golden brown, standby.

2. Pour a little cornstarch on both sides of the tofu (to absorb the water on the surface, so that it won't be easy to be rotten when frying), and fry it in a pan on low heat until golden brown on both sides, and set aside.

3. Stir-fry the shrimp (or sear them) and season with salt. Stir in the garlic and soften the beans.

The other ingredients together into the mix, under the gravy thickening can be.

Thickening sauce:

1 tbsp oyster sauce, ? tsp soy sauce, ? tsp sugar, 2 tsp cornstarch, water.

Ten: winter melon shrimp soup

(add a soup practice, the method is simple, both light and delicious)

Information: half of the winter melon, four shrimp, a number of dried scallops, a small rub of parsley.

Method:

1. winter melon slices.

2. Onion and ginger burst pot.

3. Add winter melon slices and stir-fry.

4. Add water, then add shrimp and dried scallops.

5. Simmer on high heat and put chopped cilantro, add salt to taste.

Eleven: Chenpi river shrimp

Raw materials: river shrimp 250 grams, nine system Chenpi 15 grams.

Seasoning : 35 grams of sugar, salt, monosodium glutamate 5 grams each, 5 grams of yellow wine, 3 grams of finely chopped green onions, 2 grams of ginger, 2 grams of sesame oil, 500 grams of essential oil (consumed 15 grams), 50 grams of soup.

Operating procedure ：

1．Cut off the beard of river shrimp, wash and filter dry water; Chenpi cut into pieces.

2. Frying pan is hot, put the river shrimp, with a high fire hot oil burst cooked immediately after fishing.

3. pot to stay in the bottom of the oil, put onion, ginger sautéed, add wine, soup, salt, sugar, monosodium glutamate, peel and shrimp, with medium heat slowly juice, and finally dripping sesame oil, out of the pot on the plate.

Features:

Tender meat and fresh flavor, slightly sweet and sour peel. Chenpi oil popping shrimp is the expansion of the flavor of oil popping shrimp.

Tips

Popping shrimp need to be hot oil, a burst into.

Twelve: asparagus with shrimp

Information: asparagus 300 grams, shrimp 8, garlic 2, red pepper 1

Seasoning: salt, sugar, sesame oil 1/2 tsp. each, salad oil 1 tbsp.

Methods:

1, garlic peeled, red pepper to remove the stems, washed, are chopped; asparagus to remove the roots, peeled, washed, cut small sections. Cut small sections; shrimp pick off the intestinal mud, clean, cut in half and spare;

2, the pot into half a pot of water to boil, blanch the asparagus, fish out, to cold water to cool, drain the water and spare;

3, and then the pot of water to boil, blanch the shrimp until browned, fish out, drain the water, into the dish, add the rest of the materials and A material mix well, you can serve.

Thirteen: golden shrimp tray

Main ingredient: 4 slices of white bread, shrimp gelatin 4 tablespoons, 1 egg, white sesame seeds.

Restrictions : Salt, cornstarch, pepper.

How to make it:

1. Cut the bread into 2-inch rounds and mix the shrimp gelatin with the seasonings.

2. Spread the shrimp paste on top of the bread, cover with egg and sesame seeds, and deep-fry in a hot frying pan until golden brown on both sides, then drain the oil and serve while still hot.

Remarks:

Shrimp gelatin should be thinly coated, otherwise the bread will be well fried and the shrimp will still be uncooked.

Fourteen: Hundred Flowers Prawns

Cuisine: Lu Cuisine

Specialties: Elegant modeling, delicious flavor, rich in nutrients.

Information : 250 grams of fresh shrimp, 25 grams of chicken breast, 20 grams of egg white, 15 grams of ham, 15 grams of yellow cake, 15 grams of cabbage, 15 grams of red pepper skin, 15 grams of coriander, 5 grams of salt, 15 grams of wine, 15 grams of green onions, 10 grams of ginger, 100 grams of broth, 5 grams of sesame oil, 50 grams of starch.

Production process:

The prawns will be picked to remove the spine tendon sediment, remove the shrimp skin, peeled into shrimp, remove the legs and keep the tail, washed with water, from the abdominal dissection, with a knife into two-thirds of the depth of the spine, so that the spine and back are connected. In the meat surface dissected on the cross flower knife, with fine salt, wine marinade to taste. Ham, yellow cake, red pepper skin are cut into small elephant eyelids. Chicken breast clean fascia, chopped into fine mud, add green onions, ginger, refined salt, wine, broth, sesame oil and stir into the filling, evenly distributed on the shrimp. Egg white into a bowl and beat into egg foam, add dry starch and blend into egg foam paste, egg foam paste were smeared on the surface of the prawn meat filling, and then ham, red pepper, cake, cilantro leaves, hairy vegetables, etc., embellished into a floral pattern, mounted on a plate on the cage, steamed over the fire to remove, decant the water, placed on the plate. Stir frying pan with broth, salt, high heat to boil, skimmed off the floating foam, with wet starch hooked into the flow of gravy, dripping sesame oil, pouring on the shrimp is complete.

Fifteen: sweet lemon sesame shrimp

Raw materials: 125 grams of headless prawns, 25 grams of bread, 6 grams of sesame, 0.5 grams of monosodium glutamate (MSG), 0.5 grams of salt, 8.5 grams of cornstarch, 18 grams of lemon juice, 18.5 grams of eggs, 105 grams of oil.

Procedure:

1. headless shrimp peeled and stay tail, adjusted to remove the shrimp line, clean, with a knife from the middle of the open into a piece, put in a bowl with monosodium glutamate, salt to taste.

2. Egg and cornstarch mixture bearing egg paste, bread cut into 10 slices.

3. Shrimp dipped in egg paste, one side of the sesame seeds, and then placed on the bread slices, gently pressed with the hand.

4. martial arts fire wok, under the oil to boiling, end away from the fire, the prawns into the oil, with the fire dipping deep-fried until golden brown, fishing, put on a plate that is complete, served with lemon juice on the same dish.

Flavor characteristics :

Shrimp fresh bread aroma, sesame aroma and lemon juice sweet flavor.

Sixteen: shrimp slices in soup

Information: 3 prawns, 1 fritter, 4 slices of lettuce, 1 green onion.

Seasoning : 1, a little flour; 2, 1 tbsp cooking wine, 5 cups of stock, 1 tsp salt, a little pepper.

Methods:

1, shelling shrimp, pumping the mud intestines, scrub the mucus with flour, and then rinse with water, wipe dry, and then thinly sliced;

2, the fritters chopped, back to the pot and then fried crisp, fished out and drained the oil, spread in a bowl, and lettuce julienne into the addition of green onions, and then thinly sliced shrimp pieces spread on top of it;

3, seasoning (2) boiling, pour in, and then put in a small amount of water, and then put in a bowl of water. ) boil, pour in, the sliced prawns using the boiling broth to scald, and then serve while hot.

Highlights :

1, prawns must be fresh to do this soup, otherwise the fishy flavor heavy.

2, the head of the shrimp is very large, it is a pity to lose, you can use the oil to fry and then dripping cooking wine to boil broth, reserved for other purposes, but is not suitable to add in this soup, unless mixed with chicken bone broth, and after filtering.

3. In addition to prawns, fresh fish fillets can be served in the same way.

Seventeen: stewed prawns

Main ingredient: prawns 4-6

Accessories: green onions, ginger, cooking wine, salt, monosodium glutamate (MSG), sugar, vinegar, appropriate amount

Method:

Pot into the bottom of the oil to heat up the pan, the handled prawns stirred after the minced green onions, ginger, cooking wine, into the chicken broth, add salt, MSG, sugar, vinegar (a drop). When the juice will be exhausted, take out the prawns, add sesame oil in the remaining juice, stir well, pour on the shrimp, can be.

Processing :

To remove the shrimp whiskers, legs, remove the sandbag at the top of the head of the shrimp, cut along the spine of the shrimp to the tail, remove the sand line.

Instructions:

This shrimp is relatively light, and the original flavor of the shrimp meat is well maintained. If it is with white wine is best to use a clear wine, because the aroma of wine is too strong will cover the shrimp flavor, a high degree of wine is better, the shrimp can better explain the wine's fragrance, strong sense of hierarchy. Don't think Erguotou is very cheap, in fact, with this shrimp is very suitable. In addition, Laoshan mineral springs brewed Tsingtao beer is also very suitable, refreshing, can be refined can be well reflected in the shrimp meat delicate, white tender.

Eighteen: salt crispy shrimp

Information: fresh shrimp 10 two, minced green onion, minced ginger, garlic and chili pepper 1 tbsp each, 5 tbsp of cornstarch.

Seasoning: salt, monosodium glutamate and pepper.

Marinade:

2 tbsp wine, 1/2 tsp salt.

How to use:

1. Trim the shrimp and remove the intestines, rinse, drain, and marinate with the marinade for 20 minutes.

2. Heat oil in a wok until it is about 8 minutes hot, then dredge the shrimp in cornstarch and deep-fry until crispy.

3. In a separate frying pan, sauté the chopped green onion, ginger, garlic and chili pepper in 1 tbsp of oil, then add the shrimp and sprinkle in the seasoning.

Cooking instructions:

. This dish is made with lutefisk shrimp (thin skin and tender meat) for good taste.

Salt-crusted shrimp should use less oil and no choke wine, so as not to fry the crispy shrimp back moisture, and not crispy.

Nineteen Jade Shrimp Balls

Preparation time: 15 minutes

Cooking time: 20 minutes

Features:

They are all their own fragrance of the natural delicacy, seasoned with the right spices, and even more fresh and tasty, is definitely a visual, olfactory, taste of a small "feast! "

These are all natural delicacies with their own aromas and flavors.

Information:

500g prawns (fresh river prawns), 1/2 broccoli, 1 carrot, 2 tablespoons minced garlic, 1/2 teaspoon white pepper, 2 tablespoons cornstarch, 1 tablespoon oil, 1 tablespoon 15ml oil, 2 tablespoons 30ml Seafood Bouillon Sauce.

Method:

1. prawns head peeled, put into a pot of boiling water blanch for 2 minutes, remove and rinse for use; broccoli, wash, divided into small flowers; carrots peeled, cut into round slices; and then put into a pot of boiling water blanch for 2 minutes, drained and ready to use;

2. heat the frying pan of the oil, to be burned to 5 into the heat of the minced garlic into the popping aroma, and then in order! Add the prepared shrimp balls, broccoli florets and carrot slices, stir-fry for 2 minutes;

3. Slowly hook into the water starch, and when the sauce is thickened, season with white pepper and every food rich, seafood soup, hang fresh TM juice can be.

Tips: If you do not have fresh river shrimp, you can use shrimp instead of cooking.

Twenty: fish prawns

Information:

350 grams of net prawns, pickled red pepper 40 grams, 10 grams of soy sauce, 3 grams of salt, 30 grams of sugar, 30 grams of vinegar, 15 grams of cooking wine, 15 grams of ginger, 15 grams of garlic, 25 grams of green onions, 2 grams of monosodium glutamate (MSG), water bean flour 30 grams of dry soybean meal 50 grams of egg 2, 200 grams of broth, 500 peanut oil. Grams (consume 100 grams).

Method:

1. Shrimp head shell, remove impurities, from the shrimp back seam knife, sliced into two pieces, take out the black sand glands, each slice cut into two breaks, bowl with wine, salt flavor, egg liquid with dry bean powder into a paste, shrimp mix well.

2. Take a bowl, soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup, water soybean flour, into a fish sauce.

3. pot of oil to sixty percent heat, the shrimp section by section into the, slightly fried fish out, wait for the oil temperature to rise, and then into the pot, turn and fry until the surface of the crisp fish up.

4. Pour away the remaining oil in the pot, under the bubble chili, stir fry red, add onion, ginger, garlic, stir fry flavor, cook the fish sauce, stir fry, and then into the shrimp section, stir fry evenly, plate is complete. Can also be fish sauce stir-fried up, in order to be dipped.

Twenty-one: red pepper popping fresh shrimp

Main ingredient: 1 catty of medium shrimp, 2 teaspoons of minced garlic, 2 chopped green onions, 1 teaspoon of Sichuan pepper powder.

Accessories: 1/4 teaspoon salt, sesame oil, koji powder, 2 teaspoons egg white, ? tablespoon cornstarch.

1/4 teaspoon cornstarch, 1 tablespoon water, 1/4 teaspoon salt.

How to make it:

1. Stir fry the peppercorns in a wok, slowly, then pound them and sift out the powder.

2, in the shrimp shelling intestines, only to stay back to the tail of the shell, wash and wipe dry water.

3, the back of the shrimp cut, remove the intestine, add marinade marinade ten minutes, soak in oil.

4, two tablespoons of oil, burst the garlic, Sichuan pepper powder, the next shrimp, a teaspoon of Zanjiu stir fry, burying dedication, the next green onion pocket even on the plate.