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One: Jade Fried Shrimp:

Ingredients: 175g shrimp, 100g cucumber, 30g vegetable oil, 4ml cooking wine, 1g MSG, 2g salt, 0.1g pepper , 5 grams of starch, 6 grams of egg white, 100 grams of soup.

Preparation:

1. Wash the shrimps, remove the mud and intestines, drain off the water, add salt, monosodium glutamate, egg white, pepper, and starch for sizing.

2. Cut the cucumber into quarters lengthwise, remove the seeds and cut into diamond-shaped dices.

3. Combine salt, monosodium glutamate, cooking wine, water starch and soup into juice.

4. Heat the pot and add oil. When it is 60% hot, add the shrimps and stir-fry them. When cooked, add diced cucumbers, pour in the juice, stir well and serve.

Features:

White clouds and emerald green, with a smooth, tender and salty taste.

Two: Cashew Nut Shrimp:

Ingredients: Shrimp, diced cucumber, water chestnut slices, baby corn, cashew nuts.

Method:

1) Pour water into the wok. After the water boils, add shrimps, water chestnut slices, and corn and cook until all the shrimps turn

red. Remove when eight is ripe. Don't cook the cucumber for a long time. Put it in when the shrimp is almost ready and cook it briefly.

2) Find a small bowl, put about two tablespoons of hot water in it, add salt, MSG, sugar and mix thoroughly. Add a little cornstarch and mix well. It depends on how much cornstarch and hot water you put. How much do you cook? This ratio is difficult to adjust. For example, if you put too much cornstarch, when you pour the seasoning into the pot, the most likely problem is that the water in the dish will turn into a paste, but the taste of the dish will still be there. Not enough. The purpose of the cornstarch is to coat the outside of the dish with a thin layer of batter, because the shrimp itself doesn't have much flavor, and it depends on the outer layer of batter to have the flavor.

3) Put oil in the wok, add sour paste and stir-fry until fragrant. Pour the cooked vegetables into the pot and stir-fry twice. Because the vegetables are already cooked, don’t fry them for too long. , pour the prepared flavor into the pot and stir-fry. After the vegetables are mixed with flavor, sprinkle with cashew nuts and it is ready to serve.

Three: Scrambled eggs with shrimps:

Ingredients: 100 grams of fresh shrimps, 4 eggs, 10 grams of chopped green onion, 3 grams of salt, 15 grams of minced leeks

Method:

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1. Wash the shrimps, remove the mud and intestines, drain off the water, add salt, egg white, and starch for sizing.

2. Heat the pot and add oil. When it is 60% hot, add the shrimp and cook until cooked.

3. Beat the eggs, add salt and mix well. Heat the oil in the pan, sauté the chopped green onion and add the egg liquid.

Stir-fry until cooked, add the shrimp and chives, stir-fry evenly and serve. Plate

Four: Crystal Shrimp:

Ingredients: Large shrimp.

Ingredients: salt, MSG, cornstarch

Preparation:

Wash the shrimps, drain them, absorb the water with a cloth, add salt and MSG , egg white and starch are mixed thoroughly, add oil and mix well, put it in the refrigerator, let it rise, and set aside. Add oil in the pot and heat it until it is 30% hot. Add the shrimps and cook them quickly. Pour into a colander to drain the oil. Put a little water in the pot. Season, add shrimps to thicken the sauce, and serve in a bowl.

Features: The shrimps are smooth and crystal clear, the meat is crisp and tender, salty and delicious.

Five: Fried tofu with shrimps:

Ingredients: 100 grams of green shrimps, 150 grams of tofu, 5 grams of starch, 1 gram each of chopped green onion and minced ginger, 5 grams of salt, 2.5 grams of cooking wine, 1g MSG, 10g soy sauce, 10g vegetable oil.

Preparation:

1. Wash the shrimps, soak them in cooking wine, chopped green onion, minced ginger, soy sauce and starch; wash the tofu and cut into small cubes.

2. Put the pot on the fire, heat the oil, pour in the shrimps, stir-fry for a few times over high heat, then add the tofu, continue to stir-fry, and pour in the remaining ingredients, and then Stir fry for a few times and serve.

Features: Fragrant and delicious, tender tofu.

Six: Shrimp and winter melon soup:

Ingredients: 5 grams of shrimp, 300 grams of winter melon, appropriate amounts of sesame oil and refined salt

Method:

1. Peel the shrimps, squeeze out the shrimps, wash them, drain them and put them into a bowl;

2. Wash the winter melon, peel it and cut it into small domino pieces.

3. Put the shrimps into the pot with cold water and cook until crispy. Add the winter melon and cook until the winter melon is cooked. Season with salt and put it into a bowl. Drizzle with sesame oil.

Seven: Soft Fried Shrimp:

Ingredients: 200g shrimps

Ingredients: 3 egg greens, 50g flour, 100g cornstarch, 20g pepper salt

Seasoning: 2 grams of salt, 2 grams of MSG, 0.2 grams of cooking wine, 100 grams of peanut oil, pepper, a little water

Production process:

(1) Wash the shrimps and put them in Add salt, MSG, pepper and cooking wine to the bowl and marinate for 2 minutes.

(2) Add egg white, flour, cornstarch and a little water to the basin to make a thin paste.

(3) Add peanut oil to a spoon and heat it to 150°C. Stir the shrimps into the paste. Put each one into the oil with the paste and fry until it is nine times cooked. Take it out with a colander and shake it off to make the shrimps flakes. Scatter the shrimps and take them out. When the oil temperature rises to 180℃-200℃, add the shrimps to the oil, quickly take them out and put them on a plate. Serve them with salt and pepper. Taste characteristics: crispy and soft appearance, light golden yellow, tender and fresh shrimps.

Eight: Spicy Kung Pao Shrimp:

Ingredients: About 500 grams of shelled shrimp, appropriate amounts of celery cubes and green and red pepper cubes, 2 teaspoons of minced garlic, Shao Appropriate amount of wine, 1 teaspoon each of crushed dried red pepper and bean paste.

Ingredients: Soup ingredients: 2 tablespoons of soup, 1 teaspoon each of tomato juice, oyster sauce, sugar, and dark soy sauce, 2 teaspoons of white vinegar, and appropriate amount of salt.

Method:

1. Boil the shrimps with water and drain.

2. Heat a tablespoon of oil, sauté the bean paste until fragrant, then add other ingredients (except wine) and stir-fry until fragrant, add the wine, add the soup, bring to a boil and mix well.

Tips:

1. You can also use ready-made Kung Pao Sauce (half a bottle) on the market and add a little water to replace the soup.

2. When frying spicy ingredients, the kitchen should be ventilated to avoid irritation, dry throat or tears.

Nine: Shredded chicken and shrimps:

Ingredients: shredded chicken and shrimps. Pork fat, chicken leg bones

Accessories: eggs, sugar, Worcestershire sauce, salt, Shaoxing wine, MSG, green onions, pepper, starch, peanut oil

Production:

< p>1) Put shredded chicken and shrimp in a bowl, add eggs, sugar, Worcestershire sauce, refined salt, Shaoxing wine, MSG, minced green onions and pepper, mix and set aside. Rinse the pork net oil and cut it into 10 cm square pieces. Place the chicken shreds and shrimps on the net oil respectively. Place the chicken leg bones on one end of the net oil and wrap them into a chicken leg shape;

2) Eggs Add dry starch and mix. Heat the oil pan until it is 70% hot (about 175°C). Cover the dragon and phoenix leg pieces with dry starch one by one, then add egg batter, roll in bread crumbs, put it in the oil pan and fry until light yellow. Move the oil pan. Fry over low heat for 1 minute until cooked, take out with a slotted spoon and place neatly on a plate. Serve.

Ten: Stir-fried shrimps:

Ingredients: 300 grams of shrimps, 25 grams of cooked diced carrots, and 50 grams of green beans.

Accessories: 500g peanut oil, 3g refined salt, MSG, 1g dry starch 50g, 25g bean sprout soup, 10g water starch, 15g sesame oil.

Preparation:

1) Wash the shrimps, remove the shrimp threads, add cooking wine, salt and starch and mix well;

2) Heat the wok , ladle in the peanut oil, heat until it is 50% hot, add the shrimps and fry briefly, use a slotted spoon to remove the oil;

3) Return the wok to the heat, ladle in 25 grams of peanut oil, add in diced carrots and green beans. Stir-fry;

4) Add refined salt, monosodium glutamate and bean sprout soup and bring to a boil. Add water starch to the shrimps, pour in sesame oil and toss evenly, remove from the pot and serve.

Eleven: Longjing Shrimp:

Materials: Shrimp imported from Thailand, new Longjing tea or fresh tea leaves, eggs, monosodium glutamate, Shaoxing wine, refined salt, cooked lard.

Preparation method:

① Rinse the shrimps repeatedly with water, put them into a bowl, add salt and egg white, stir gently with chopsticks until sticky, add wet starch, Add MSG, stir, and let sit to allow the shrimps to absorb the flavor.

② Brew Longjing tea with boiling water, pour out part of the tea soup after 1 minute, and set aside the tea leaves and remaining tea soup for later use.

③ Heat the wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimp into the oil pan and quickly break them up with chopsticks. When the shrimps turn jade-white, remove from the pan and drain off the lard. Pour the shrimp into the oil pan, pour in the remaining tea leaves and tea soup, then add Shaoxing wine, stir-fry several times, remove from the pan and serve on a plate.

Twelve: Peach fried shrimps:

Ingredients: 1 can of canned peaches, half a can of canned peach juice, 500 grams of shrimps

Accessories : A little minced garlic

Seasoning/Marinage: 1 tablespoon butter, a little salt, 1 tablespoon lemon juice

Method:

1. Peel and peel the shrimps Remove the black intestines, wash and pat dry, and set aside;

2. Heat the butter, add the shrimps and fry them before serving;

3. Drain the peach juice , lightly fry the shrimps in butter;

4. Add the prepared peach lemon juice, return the shrimps and bring to a boil, then serve.