Crispy Apple Shrimp

Ingredients:

1 apple, 300 grams of shrimp, 2 green onions

Seasonings:

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(1) 1/2 teaspoon salt, 1 teaspoon lemon juice.

(2) 1/4 teaspoon of salt, 1 egg white, 1 teaspoon of starch.

(3) 1/3 teaspoon of Taibai powder

Method:

1. Cut the green onion into small sections; remove the head, tail and core of the apple and cut into small diamond-shaped cubes Soak in seasoning (1) for 10 minutes.

2. Devein and puree the shrimps, wash and drain them with a cloth, and marinate in seasoning (2) for 30 minutes.

3. Heat the wok, put 3 cups of oil into the pan twice, and heat it for 4 minutes over medium heat. Add the shrimps and slide them in, then add the diced apples. When the shrimps change color, take them out and drain the oil.

4. Leave 1 tablespoon of oil in the pot, sauté the green onions, add shrimp, diced apples and seasonings (3), stir-fry evenly, and then thicken the sauce.

The first type: spicy shrimp

Ingredients:

A few white sea shrimps, with the back and sides cut open. Dried chili peppers, some Sichuan peppercorns, sliced ??ginger and garlic, shredded green onions, soaked some chili peppers, and sliced ??a piece of soaked ginger.

1. Pour oil into the pot, remember to use more oil, twice as much oil as usual for frying the same amount of meat and vegetables. Heat the oil over high heat until spicy, and pour in the shrimp.

2. Stir-fry for a while, add dried chili peppers and Sichuan peppercorns, stir-fry, and let the hot oil "squeeze" out the spiciness and numbness.

3. After the spicy and numbing smell comes out, add ginger and garlic slices, pickled peppers, and soaked ginger (do not add the green onion first)

4. After the ginger and garlic aroma is released, Add an appropriate amount of soy sauce, an appropriate amount of white sugar, and a little cooking wine. When the pot is about to start, add shredded green onions, stir-fry and add appropriate amount of salt. Then heat up the pot.

Second type: prawns in tomato sauce

Ingredients:

Half a catty of prawns, two spoons of green beans, a little shredded bamboo shoots, ginger, green onions, candied tomatoes Sauce, appropriate amount of cornstarch, salt, and MSG.

Method:

1. Cut off the heads and long legs of the large prawns, wash and drain, wash the bamboo shoots and green beans and set aside.

2. Heat a red pot, add oil, sauté ginger and green onion, add prawns and fry on both sides until golden brown and five layers cooked. Add cooking wine, salt, a little water, cover and simmer for three minutes, add tomato paste and cook. When the juice is thick, it is ready to serve

3. Heat oil in a red pan, stir-fry shredded bamboo shoots and green beans, add salt, MSG, and wet cornstarch to thicken. Bring to a boil and pour on the side of the prawns before eating. .

The third type: fried prawns

Ingredients: Live large river prawns: 350g, soy sauce: 20g, green onions: 2g, vinegar: 15g, sugar: 25 grams, cooked vegetable oil: 500 grams, Shaoxing wine: 15 grams (consumes about 50 grams, don’t be afraid of wasting oil!)

Preparation method:

1. Cut off the shrimp and remove the pliers. Feet, wash and drain. (Be sure to wash it thoroughly, otherwise it will not affect your appetite)

2. Heat the vegetable oil in the wok until it is 90% hot (blue-black smoke will appear). Put the shrimps into the pot and push them with a spoon. Take it out with a slotted spoon in about 5 seconds. When the oil temperature returns to 80% hot, add the shrimps and fry again for 10 seconds to separate the meat from the shell. Take them out with a slotted spoon. (Pay attention to the danger, don’t burn it)

3. Pour out the oil in the pot, add the green onion and stir-fry briefly, pour in the shrimp, cook with Shaoxing wine, and add soy sauce (not too much, too much will affect the shrimp) color, not beautiful), sugar and a little water, stir the wok to cook the vinegar, remove from the pan and serve on a plate

Note:

Fresh prawns should be even in size. Quick-fry twice in oil (pay attention to the key point), cook to adjust the sauce, and make the shrimp shells burst and protrude. (Principle of heat expansion and contraction)

Flavour characteristics:

"Oil-fried prawns" shrimp shells explode and protrude, bright red and crisp, the shell is bright red and crispy, as if it is separated. , it falls off as soon as you lick it in your mouth. The shrimp meat is fresh and tender, with a sweet and sour taste and a unique flavor.

The fourth type: golden butterfly shrimp

Ingredients: whole South American prawns, flour, bread crumbs, eggs

Method:

1. Wash and peel the shrimps, split them into pieces and leave the last section of the shrimp tails open

2. Prepare flour, bread crumbs, and eggs, beat well and set aside

3. Follow the instructions for eggs ——The order of flour-breadcrumbs

4. Wrap the shrimps in sequence, put oil in the pot, heat until 60% hot, deep-fry {fried shrimps} until cooked

Main ingredient: river shrimp

Accessories: Sichuan kimchi, green and red pepper, radish

Seasoning: Salt, chicken essence, soy sauce, sugar, cooking wine, dried chili pepper

Cooking method:

1. Cut the green and red peppers, radishes and pickles into cubes respectively, put them in a pot and light the fire Pour in the oil, and when the oil is hot, add the river shrimp and fry until crispy.

2. Leave the bottom oil in the pot, add dried chili peppers, pickles, hot peppers, and radish and stir-fry over high heat. Add cooking wine and sugar. , soy sauce, chicken essence and salt to taste, add river shrimps and stir-fry until the flavors are infused and serve.

Features: The kimchi has a strong flavor and is an appetizer to go with rice.

Sixth: Colorful Tofu and Shrimp Balls

Ingredients: 3 boxes of egg tofu, 6 taels of shrimp, 6 taels of fish paste, a little yellow and green peas, marinated shrimp Ingredients: 3 taels of cornstarch tablespoon, a little salt, 2 tablespoons of green onion and ginger water Seasoning: 1 tablespoon of cornstarch, a little pepper

Method:

Wash and dry the shrimp, chop into pieces, and mix with fish Mix the slurry and pickled shrimp ingredients into the filling.

Cut the tofu into round slices and dip them in starch powder. Sandwich the filling between the two slices to form a tube shape. Prepare everything and set aside.

Put oil in a frying pan, increase the heat to medium heat, add tofu and fry until it is set. Move to a plate and steam over medium heat for 8 minutes.

Blank the yellow and green pea kernels in boiling water until cooked, remove from the pot, add pepper and starch in another pot, bring to a boil and pour on to the plate.

The seventh type: edamame and anchovies shrimp

Ingredients: edamame, shrimp, red pepper, yellow pepper, ginger, egg

Seasoning: salt, Totole Chicken essence, starch, salad oil

Method:

1. Peel the prawns, leave the tails, and break the backs of the shrimps. Use salt, Totole chicken essence, starch, and egg white to sizing the shrimp, then blanch them in warm oil and set aside.

2. Blanch the edamame, red pepper and yellow pepper cubes together in oil and remove.

3. Leave the base oil in the pot, add ginger slices and stir-fry until fragrant. Add all the ingredients and stir-fry. Season and thicken. Serve.

The eighth type: salad lobster

Ingredients: 1 cooked frozen lobster (about 500 grams), half a lettuce, 1 can of mixed fruit, a little white salad dressing, shrimp A few eggs

Method:

1. First, defrost the lobster naturally, remove the shell and then cut into diagonal slices.

2. Cut the lettuce into shreds, soak in cold water, drain, and place in the center of the plate.

3. After opening the canned mixed fruit, drain the water and place it on top of the lettuce.

4. Place the cut lobster meat on top of the fruit, squeeze the salad dressing on top, and sprinkle with shrimp eggs.

The ninth type: fresh lily and tamagoyaki shrimp balls

Ingredients: 1 fresh lily (break open), 2 taels of snow peas (or honey beans), 80 grams of shrimp, 1 tamagoyaki tofu Strips (cut into pieces)

Method:

1. Spread a little cornstarch on both sides of the tamagoyaki tofu (it can absorb the moisture on the surface and prevent it from rotting when fried). Use a small frying pan to Fry until golden brown on both sides and set aside.

2. Spread a little cornstarch on both sides of the tamagoyaki tofu (it can absorb the moisture on the surface and prevent it from rotting when frying), fry in a pan over low heat until both sides are golden brown, and set aside.

3. Fry (or sear) the shrimps first, then season with appropriate amount of salt. Sauté garlic and snow peas until fragrant.

Add other ingredients together and mix well, then add gravy to thicken the sauce.

Gorgon juice: 1 spoon of oyster sauce, half a spoon each of light soy sauce and sugar, 2 tsp cornstarch, appropriate amount of water.