Raw materials: live shrimp (about 1 kg 2 Liang)
Ingredients: potatoes, winter bamboo shoots, celery and green onions.
Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.
Production process:
1. Peel and cut potatoes, cut winter bamboo shoots, cut celery, and cut green onions into small pieces for later use.
2. Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.
3. Support a wok, add appropriate amount of crab oil, and then add a little dried pepper and stir fry twice. Stir-fry shrimp, potato chips, winter bamboo shoots, celery sticks and green onions in a wok.
4. After frying for a few times, the ingredients are almost cooked. Add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.
5. Stir-fry until the shrimp body curls and the color turns orange-red, that is, the shrimp has been cut off, and it can be served.
Taste of dishes: the sauce is fragrant and slightly spicy, and the shrimp meat is tender and delicious.
Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance cold resistance.
Note: First of all, you can't fry crab sauce. Crab sauce is made in secret by the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead, and try to make a spicy shrimp!
Second, spicy shrimp.
Materials:
500 grams of fresh shrimp
5 dried peppers
Chopped garlic 1 tablespoon (1.5g)
2 tbsp shredded ginger (30g)
Shredded onion 1 tbsp (1.5g)
2 tbsp oil (30ml)
2 tablespoons cooking wine (30 ml)
Light soy sauce 1 tablespoon (15ml)
2 tablespoons sugar (30g)
Salt 1 teaspoon (5g)
Production method:
1. Cut the shrimp from the back, remove the shrimp line, wash and marinate with cooking wine 10 minute.
2. Heat the oil in the pot with medium heat. When the heat is 70%, add dried shredded Chili, minced garlic, shredded ginger and shredded onion and stir-fry until fragrant, then add marinated shrimp and stir-fry for a while, then add sugar, salt and soy sauce and stir-fry evenly, then cover and stew for 5 minutes.
Three: Braised prawns in oil
Materials:
10 prawn. 25g of seasoning cooking wine, proper amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 20g of peanut oil100g, 20g of sesame oil, 2g of star anise, 75g of onion, 50g of ginger slices and proper amount of clear soup.
Production method:
1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, then cut off the back of prawns and extract sand glands.
2. Stir-fry the soup spoon with high fire, add peanut oil to heat it, add star anise, onion and ginger slices to stir-fry until fragrant, stir-fry prawns into shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the soup spoon to medium fire, and add monosodium glutamate and sesame oil when the juice is slightly thick.
Four: bean sprouts and shrimps
Sichuan cuisine
Basic materials: shrimp 12 bean sprouts1/2kg * protein 1/4: * salt, monosodium glutamate, pepper and white powder.
1. Remove intestinal sludge from shrimps, wash with salt, wash and dry, and marinate with a little protein, salt, pepper and white powder.
2. Take out the oil pan, add 2 cups of oil, heat it for 7 minutes, add shrimps, quickly oil it, take it out and drain it. In addition, leave 4 tablespoons of oil, stir-fry the bean sprouts at high temperature, season with salt and monosodium glutamate, put them on a plate, and then put the shrimps on it.
Precautions:
1. The drier the shrimp is rubbed, the crisper it will be when fried.
2. Pickled protein mainly increases brittleness, but it can't be excessive, otherwise it can't be absorbed, but it will be counterproductive.
Five: Fresh mushrooms and seafood porridge
Dishes: microwave dishes
Ingredients: 2.5 tbsp glutinous rice, 1.5 tbsp glutinous rice, 1 pericarp, 1 50g mud clam (about 4 ounces), 50g fresh mushroom or straw mushroom (about1half),100g shrimp (about 2 ounces). Rice seasoning: half a teaspoon salt and half a tablespoon oil. Seasoning for shrimp: salt 1/8 teaspoons, a little pepper.
Production process:
1: Mix glutinous rice with glutinous rice, wash, soak in hot water 1 hour, drain water, and marinate with seasoning for about 15 minutes.
2: Soak the peel and wash it.
3: Wash the shrimps and marinate them with seasoning for a while.
4: Wash the mud and season with a little pepper.
5: Put the rice in a pot or deep container, heat 1000 ml of water and peel, cover and dry, leave an opening for ventilation, cook with high fire for 10 minute, and then cook with medium fire for 20 minutes.
6: Wash and dice mushrooms or straw mushrooms.
7: Add the mushrooms, straw mushrooms, mud and shrimps into the porridge, and continue to cook for 10 minutes, then serve.
Six: the practice of garlic shrimp
Ingredients: about 500 grams of fresh shrimp, 2 tablespoons of garlic, half a red pepper, 1 tablespoon of onion, and a little parsley.
Seasoning: Jiu Shao 1/2 tbsp, a little pepper.
Production process: 1. Cut the shrimp from both sides of the back, wash and drain, add seasoning and mix well.
2. Put the shrimp on the plate, put the garlic on it, wrap it with plastic wrap in the microwave oven, put it in the oven, cook for 3 minutes on high fire, and take it out.
3. Put 2 tablespoons of oil in a small bowl and heat it for about 1 min. Then add the onion and red pepper.
4. Put coriander on the shrimp noodles and drizzle with cooked oil.
5. Mix 1/2 tablespoons soy sauce and serve with shrimp noodles.
Seven: salt and pepper shrimp
Materials:
500g of fresh shrimp, 0/5g of salt/kloc-,25g of pepper, 0/000g of peanut oil/kloc-and 25g of coriander.
Production process:
1. Wash the shrimps with water, first cut off the whiskers and guns, remove the sundries under the guns, cut off the claws and spokes of the shrimps, and dry them. Pepper is cut into rice grains.
2. Heat the wok on high fire, add peanut oil, heat it to 50%, soak it in the sea until it is 80% mature, and take it out with the oil. 3. Temper the wok, add the shrimps soaked in oil, stir-fry for a while, add salt and auxiliary pepper, stir-fry until cooked, put on a plate, pile up into a mountain shape, and sprinkle coriander around to eat.
Precautions:
Huai Salt: Heat the wok with medium fire, add 500g refined salt, stir-fry until it is hot and noisy, then leave the wok and pour 20g spiced powder and mix well.
Eight: boiled shrimp
Ingredients: onion, ginger, white wine, seafood soy sauce, shredded red pepper dipped in juice, prawn, river shrimp, shrimp with nine knots, etc.
Production process:
1. Wash shrimps, subtract shrimps, and drain for later use.
2. Boil a pot of water, put onion slices and slices into water, pour a little white wine (yellow wine or cooking wine), add two spoonfuls of salt (shrimp itself has a taste, but adding salt tastes better) and boil the water.
3. When the water begins to bubble, put the shrimp in the pot and take it out.
4. Prepare seafood soy sauce and shredded red pepper dip.
Nine: Spicy Pipi Shrimp
Ingredients: two Jin of Pipi shrimp.
Seasoning: secret spicy oil, dried red pepper (persimmon pepper), pepper, bean paste, ginger and onion.
Production process:
1. Wash shrimps with clear water and drain. Slice onion and pepper, slice ginger.
2. Heat a proper amount of secret spicy oil in the pot, add pepper, pepper, bean paste, onion and ginger and stir-fry until fragrant.
3. Then stir-fry the shrimps together. When the shrimp changes color, add a little water and stew for a while with low fire, and then you can take it out.
Features: Spicy Pipi shrimp is red and bright, spicy and delicious, and you can smell the attractive spicy taste from a distance, but you have arrived before you eat saliva.
Ten: Fried with tomato sauce
Ingredients: shrimp, tomato sauce, oil.
Production process:
1, wash shrimp. Put a proper amount of water into the pot, bring it to a boil, pour in the shrimp, and cook until the color of the shrimp turns red, then take it out.
2. Pour the oil into a clean pot. After the tomato soy sauce is heated, pour in the shrimps, stir fry for a few times and then add the appropriate amount of tomato sauce. After frying the fragrance, you can go out of the pot.
This is my own way. When frying, you don't need to add any seasoning except tomato sauce, and the taste is enough.
Note: It is strongly recommended to use an induction cooker for cooking, because there is no open flame, so you can rest assured when cooking.