Making Pipi shrimp is the same as making ordinary shrimp. Steamed, boiled, salted and dried prawns are mixed with wonton stuffing ...

Fish and shrimp are both aquatic products, and fish seem to have the upper hand. There are fish everywhere, and many lakes in the south are rich in shrimp. It is said that "big fish eat small fish, small fish eat shrimp rice". Shrimp is one head lower than others in the food chain of nature. The name is not flattering either. People in China eat fish for the New Year, which means they have more than enough food every year. Carp can go to yue longmen, but shrimp can only sigh at the ocean.

Shrimp is a docile animal. Except for a few sharp tentacles on its head, its armor-like shrimp shell is soft, which is more ornamental than defensive. Just like a European castle, it is built to resist the invasion of outsiders. However, it has become the cradle of fairy tales. The crystal lines that make it look like shrimp are fine and smooth, which is better than fish's. Shrimp shells are good things, and Dongyin Gongtang in Thailand is cooked with shrimp shells.

Shrimp tastes best when it is just cooked. Shrimp meat is white and full, and the shrimp shells are close to the skin, smooth rather than uneven. Live shrimps, like coral shrimps sold in Chinese supermarkets, are suitable for boiled shrimps. Boil water and put onion and ginger. Stir constantly with a funnel. Pick up the shrimp as soon as the color turns red. The shrimp meat should be white and opaque. Prepare a bowl dipped in juice: put chopped ginger paste and onion paste in the bowl, pour boiling cooked oil, and add soy sauce and vinegar. Fresh shrimp is soaked in juice, which is sweet and refreshing.

To clean the frozen shrimp, you must remove the black line on its back. Cut a slit along the shrimp back and pick up the black line. Rinse it clean, then wipe it dry with paper, and the shrimp meat will become cool and clean. An online person who claimed to be a professional chef said that the shrimp should be washed with alkaline water and washed under the tap for a few hours. That kind of shrimp is definitely tasteless.

The shrimp dumplings in Cantonese tea are made of flour, wrapped with shrimps, and then steamed over high fire. Zui Xiang House in South Bay, San Francisco is very famous for drinking tea, and it serves only four shrimps each. Bite it down and make it swell. The bean curd roll is another tea snack. The bean curd is wrapped with shrimp paste and fried into golden brown, which is very delicious. The fresh shrimp rice rolls is very smooth. The Cantonese wonton is also wrapped with the whole shrimp. The Dimao Pavilion, which is said to serve Hong Kong-style cuisine, is located in Richmond District. Its wonton consists of five shrimps, roasted ground earth fish and several leeks. It's memorable.

My uncle likes stir-fried shrimps in Shanghai: he starches them with eggs and raw flour, and sometimes adds a few peas. He likes to have meat in every bite instead of bones and vegetables. Shanghai in San Francisco is famous for cooking Shanghai food, but it's a pity that it was closed later. The best walnut shrimp in American Chinese food is fried shrimps mixed with mayonnaise sauce sauce and surrounded by a circle of walnuts. It's specially for foreigners and natives. Boil the eggs and raw flour, and then add the fried shrimps. Bubba Gump, an American chain store, serves all kinds of shrimps: grilled shrimps, fried shrimps, braised shrimps, etc. < P > When we first came to the United States, we often bought a 5-pound box of frozen shrimps. When we came back, we thawed them, packed them in small boxes and put them in the refrigerator. When we ate them, we took out a box and thawed them, which was very convenient. I ate Cantonese-style dry-cooked prawns in a restaurant. Imitate it in your own kitchen when you come back. Repair the shrimp first: cut off the front end of the shrimp head by 1/3, the foot of the shrimp by 1/2 and the tail by 1/2. Many people eat the shrimp and still lose the shrimp head. In fact, the shrimp paste inside the shrimp head is delicious. Pick off the black line on the back of the shrimp and soak it in salt water for 1 minutes. Wash the shrimp and dry it with paper. Turn on a big fire, heat the pot, oil it and drain it. Season with wine and light soy sauce. When all the shrimps turn red, stir-fry them with scallions, and take out the pan. Because it is a quick stir-fry, it is very pot-like. I especially like to put the shrimps in my mouth and suck the juice from the shrimps' shells. Shrimp meat has no taste.

Since I know that shrimps contain high cholesterol, I seldom buy shrimps at home. Although I often eat shrimps outside, I don't feel much. I used to eat delicious food because I was carefree. Look at the size of the waist before making a decision. Someone let go and said smartly, "I'd rather die early, happy! "(I'd rather die early and die happily! ) delicious food is also a kind of mood.

Pipi shrimp with salt and pepper

First, wash the seto shrimp and pat it with less raw powder. Boil the oil to 18 degrees (the more oil passes through the shrimp, the better). Put the shrimp in deep frying. Don't put off the fire. Fry until golden brown. Remove the oil. Stir-fry the shrimp with red pepper. Add salt and pepper while frying.

chop the red pepper and garlic into powder. Heat the oil, pour the shrimp in and fry until golden brown, and take it out. Leave the bottom oil in the pot, heat it, then pour in the minced pepper and garlic and stir-fry until fragrant. Pour in the fried shrimp, stir fry evenly, pour in proper amount of soy sauce, stir fry evenly, and then put in a pan.

Spicy Pipi shrimp

Ingredients: 5g Pipi shrimp, 1 green onion, 1 ginger, 3 cloves of garlic, 4 teaspoons of cooking wine, 5 teaspoons of soy sauce, 2 teaspoons of soy sauce, 3 teaspoons of bean paste, 3 dried red peppers, 1 teaspoon of spiced powder, 1 teaspoon of sugar, 1.

2. Wash and chop the onion, ginger and garlic.

3. Pour salad oil into the wok. When the oil is hot, add Pipi shrimp, pour cooking wine and stir fry.

4. After the shrimp changes color, add the onion, ginger and minced garlic and continue to stir fry.

5. pour all the remaining ingredients into the pot, stir fry, and then pour a little water.

6. Simmer for a while with low heat, and then serve.

drunken shrimps

raw materials: 5g of live shrimps (also known as urine shrimp).

seasoning: salt, sugar, monosodium glutamate, white wine, yellow wine, garlic head, pepper, onion and ginger.

Method of making:

1. First, wash the shrimps, remove the head and tail, change the knife, and then add yellow wine, white wine, salt, sugar, flavoring essence, garlic head, pepper and onion ginger. Adjust the marinade, and soak the live squid in the marinade for more than 4 hours < P >.

2. Take out the drunken shrimps and put them in a bowl, add some shredded ginger and follow a small dish of rice vinegar.

features: salty and sweet, fresh and tender meat.

boiled shrimp with urine

main ingredients: 5g shrimp with urine, and appropriate amount of coriander.

ingredients: dipping sauce: 1 saucer of rice vinegar, 1/4 teaspoon of salt, 1 teaspoon of garlic and appropriate amount of shredded pepper.

How to do it: 1. Trim the hard edges and a pair of tongs around the urine-dependent shrimp, wash them and drain them.

2. Boil a pot of clear water, and let the shrimps urinate.

3. Boil until the water boils again, and the shrimp turns red. Continue to cook for about 2 minutes, take it up, drain it, and serve with dipping juice.

4. Coriander is used for decoration.

salt-baked shrimp depends on urine (free wind note: that is, the tired shrimp in the north)

Raw material: shrimp that depends on urine is the best with cream. Although it is expensive, it is definitely worth the money, and it doesn't need to be too big. Personally, the bigger the seafood, the less delicious and sweet it is.

Seasoning: salt (simply don't be too big. I prefer to put it salty, so that shrimp shells will taste more delicious. Sometimes when I eat and eat, I can't wait to eat all the shrimp shells.) After that, I put the urine-dependent shrimp in, cover it and bake it. Be careful not to open the lid in the middle (although I can't help but open the lid and stir fry it twice). When the shrimp shells turn red, they can be served.