Braised shrimp

Ingredients: 25~5g shrimp.

practice: wash the shrimp clean, and you can wash it several times to prevent it from being dirty. Then cut the shrimp with a knife, so that the shrimp is more tasty. Dice garlic, onion and pepper. Garlic can remove the fishy smell, and pepper can increase the taste. Pour in oil, add garlic, pepper and salt, and stir fry. Pour in the shrimp, which will change color as soon as it touches the oil. Add cooking wine and soy sauce after the shrimp changes color. Add the onion, stir fry, fresh out of the pot, and plate.

A Complete Collection of Home-cooked Practices of Xiaohe Shrimp

1. Hunan-flavored Xiaohe Shrimp

Materials: Xiaohe Shrimp 3 Liang, ginger, soy sauce, white sugar, rice vinegar, salt, a handful of leeks and pepper.

Practice:

1. Wash and dry fresh shrimps. Add wide oil to the net pot, and the oil temperature is 8%. Fry the shrimps in Xiaohe until the skin is red and crisp. Remove and drain the oil

2. Leave the bottom oil in the pot, add shredded ginger and saute until fragrant, add chopped beauty pepper and fried shrimp and stir well, add two tablespoons of light soy sauce and one spoonful of rice vinegar and stir quickly until fragrant. Turn to low heat, add two teaspoons of white sugar, cut into 3cm chives and salt, and stir-fry evenly (for 3 or 5 seconds).

Second, oil-fried river shrimp

Material: 5g fresh river shrimp, 8g soft sugar, 1 tbsp soy sauce (15ml), 2 tbsps Shaoxing wine (3ml), 1 tsp salt (5g), 1 section of green onion (5g), 1 ginger (5g), 1 chive, and 8ml oil (3 oyster).

Practice:

1. Rinse the fresh shrimps with clean water, then drain the water and cut off the whiskers. Wash the green onions and cut them into chopped green onions, peel off the ginger and mince them, and wash and chop the chives. Heat the oil in the pan over medium heat. When it is 6% hot, put the shrimp in, fry the shrimp until the shell turns red, and then take out and drain the oil for later use.

2. Leave the bottom oil in the pot, heat it, add Jiang Mo and chopped green onion and saute until fragrant, then add soft sugar, Shaoxing wine, soy sauce and salt, and turn to low heat to stir the seasoning in the pot until it is thick. Then put the shrimp in the pot and stir-fry it for several times, so that the surface of the shrimp can be evenly coated with sauce. Finally, put the fried shrimps into a dish and sprinkle with chopped chives.

Third, river shrimp with pickled peppers

Material: half a catty of river shrimp, 6 leeks, 5 pickled peppers, a little onion, a little ginger, a little garlic foam, a little peanut oil, a little salt, a little chicken essence and a little high-alcohol liquor.

Practice: Wash and dry the shrimps in advance, pour them into a clean pot, fry until dry, and take them out for later use; After the pan is brushed clean, dry the water, pour oil into the pan and heat it, add ginger, onion foam and pickled pepper, stir fry the pan, and pour the fried river shrimp; Add high-alcohol liquor, garlic foam and salt and stir-fry for two minutes; Add chicken essence, stir well, turn off the heat, add leek and mix well.

four, tea-scented river shrimp

materials: river shrimp, onion ginger, tea, salt, chicken essence, cooking wine.

practice: wash and drain the shrimp. Heat the pan, put the oil in, saute the ginger slices, add the tea leaves and stir fry. Then pour in the shrimp, add cooking wine, stir-fry and season with salted chicken essence. Finally, sprinkle chopped green onion out of the pot.

5. Crispy river shrimp

Materials: shrimp, eggs, flour, onion, ginger, white pepper and salt.

Practice: After cleaning the shrimp, add an egg, a tablespoon of flour, onion, ginger, garlic powder, white pepper and salt, stir well and marinate for half an hour; Pick up a few stuck shrimps with chopsticks and try to make them stick together as tightly as possible; Put it in a warm oil pan and fry it slowly with a small fire; Fry until yellow, then turn over and fry until yellow again.

six, spicy fried shrimp

materials: fresh shrimp, green pepper, Chili sauce, onion, ginger, sugar, chicken essence.

Practice:

1. Remove the shell from the head of the big river shrimp. If it is too small, directly cut off the top 1/3 of the shrimp head and the shrimp whiskers with scissors, then rinse it repeatedly with clear water to ensure that there is no sediment, and then drain it for later use; Slice green pepper, onion and ginger; Do not put oil in the wok. After heating, put green peppers to bake out the fragrance, and take them out when you smell the spicy taste or feel that the peppers have softened.

2. Add base oil to the oil pan, heat it, add the washed river shrimp, stir fry quickly, and when the shrimp starts to turn red, pour the previously fried green pepper, onion ginger and Chili sauce into the pan and mix well; According to personal taste, add appropriate amount of sugar (1 teaspoon is enough) and chicken essence, and you can get out of the pot.