various methods of shrimp

name of the dish: braised prawns in oil

characteristics: light taste, fresh and salty

raw materials

1 main prawns. 25g of seasoning cooking wine, proper amount of refined salt, 3g of sugar, 5g of monosodium glutamate, 1g of peanut oil, 25g of sesame oil, 2g of aniseed, 75g of onion, 5g of ginger slices and proper amount of clear soup.

Production process

1. Wash the prawns, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut off the back of the prawns and extract the sand glands. 2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew it thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil.

-----------.

raw materials

: 1g of crocodile meat, 5g of prawn meat, 5g of sea cucumber and 5g of abalone, 1g of tofu, milk, sugar, salt, monosodium glutamate, white pepper and coffee oil

Production process

Peeled prawn is selected, slightly fried in oil, and added with milk, sugar, salt, monosodium glutamate, white pepper and coffee oil. The shrimp meat of this dish is crisp and refreshing, with unique taste, which is quite characteristic of Southeast Asian dishes.

-----------.

raw materials

3 grams of shrimp meat, 75 grams of white meat, 75 grams of horseshoe meat, 2 egg whites, and appropriate amounts of monosodium glutamate, refined salt, minced ham and starch water

Production process

1. Remove shrimp sausage from shrimp meat and wash it, hammer it into shrimp glue, chop the white meat and horseshoe into fine mud with a knife, and put it in a bowl together with monosodium glutamate. 2. Put 4 shrimps in the shape of shrimp glue into a plate, put two shrimps together and flatten them into a circle. One of the shrimps is made into a Taiji shape with minced ham, smeared with egg white, and then cooked in a steamer for about 8 minutes. Take it out, put the original soup into a tripod, add monosodium glutamate, add monosodium glutamate, and pour it on Taiji shrimp with starch water.

-----------. 5g of cooking wine, 1 egg, 2g of refined salt, 3g of Chili sauce, 2g of monosodium glutamate and 5g of peanut oil

Production process

1. Soak shrimps, rinse them, chop them into paste, put them into a porcelain bowl, add cooking wine, monosodium glutamate, sesame seeds, starch, egg white and salt, and stir them evenly. When the heat is 4%, after the fire is turned off, put the shrimp balls one by one. When all the shrimp balls are put into the pot, light the fire and turn the shrimp balls with a colander. When they are fried to golden brown, take them out with a colander, and control the oil. 3. When eating, put the sesame shrimp balls into a plate, and dip them with a small dish of pickles. Just

------------------.

raw materials

materials: 6-8 prawns, 1 tbsp of millet powder, several slices of cucumber and a little shredded lettuce. Sauce ingredients (1): 1 tbsp of sugar, vinegar and onion, 1/2 teaspoon of sesame, a little pepper and sesame oil. Sauce material (2): 1/2 tbsp of mayonnaise, oyster sauce, vinegar and tomato sauce, 1/8 teaspoon of salt and a little pepper.

Production process

(1) Shrimp is shelled and soup is removed, and it is split from the back into a flying shape. (2) Spread corn flour on the wooden stick and gently grind the shrimps one by one. (3) Blanch the shrimps in boiling water, that is, take out supercooled boiled water, drain and serve. (4) Sliced cucumber and shredded lettuce are served with dishes, and the two sauces are mixed evenly for dipping.

-----------.

raw materials

shrimp, cooked crab meat, net pig oil, fresh prawns, bread crumbs, eggs, lobster slices, coriander and shredded green bamboo shoots.

production process

shell prawns and peel them into "anchovies" and paste them with refined salt, dried starch and egg white. Set the pan on fire, scoop in a little cooked lard, heat it, put it in Jiang Mo and fry it slightly, add crab meat, add Shao wine, chicken broth and stir-fried salt to taste, thicken it with water starch, let it cool, and take it out. Pat dry starch on both sides of pig net oil one by one, spread it on the chopping board, put anchovies in one corner of each net oil, divide the stuffing into ten equal parts, wrap it on the net oil into a cone shape, coat the whole egg oil on the outside, dip it in bread crumbs, and tie it into gourd, shrimp and crab blanks with shredded green bamboo shoots in the middle; Put peanut oil in the pan, when it is 6% hot, put the green gourd, shrimp and crab into it, fry it thoroughly and take it out. When the oil temperature rises to 7% hot, put it into the gourd, shrimp and crab and fry it until it is golden yellow, take it out, put it around the big disk, pour sesame oil on it, sprinkle with pepper salt, put the lobster slices into the oil pan with 6% hot, fry it until it is fluffy and mature, pile it in the middle of the plate, put crab roe on it, and garnish it with coriander.

-----------. 25 grams of pig fat, 2 grams of white bread, 15 grams of ham, 5 grams of egg white, 25 grams of egg skin, 1 green onion leaf, 2 water-soaked mushrooms, 15 grams of fine dry starch, 15 grams of cooking wine, 3 grams of refined salt, 1 gram of monosodium glutamate, 75 grams of soybean oil (6 grams of actual consumption), 2 slices of ginger, 1 gram of pepper, 25 grams of spicy sauce and 1 gram of monosodium glutamate. Cut it off from the back with scissors, remove the sand tendons, and wash it. 2. Peel the pig fat, cut it up and put it on the anvil with shrimp, and cut it into fine mud with double knives. 3. Remove the surrounding skin of the white bread and cut it into thick slices of about 3 mm each. Cut the ham, egg skin, green onion leaves and water-soaked mushrooms into 4 pieces, each of which is as long as the decapitated prawn, for later use. 4. Cut the prawn meat from the back with a knife, with the knife edge as deep as the belly of the prawn meat, but don't cut it. After cutting, spread it out, lightly cut the section with a cross knife, put it in a bowl, and add 1 grams of cooking wine, 1.5 grams of refined salt, .5 grams of flavor, onion segments and ginger slices. Add fine dry powder to make a thin egg white paste, then put the shrimp paste in a bowl, add 2g of egg white and onion Jiang Shui, 5g of cooking wine, 1g of refined salt and .5g of monosodium glutamate, and stir evenly with chopsticks. 6. Carve the bread into the shape of shrimp, then put the mixed shrimp paste on a 4-sided bag, then put the marinated shrimp meat in the egg lake and drag it on both sides without dragging the tail. After dragging, press it on. As a pipa string, 7. Heat a frying pan, add soybean oil, and when it is heated to 5%, add the prawns one by one, fry them until they are tender yellow, take them out, control the oil to dry, put them on the anvil, cut two knives for each piece, and put them on the plate. 8. When eating, dip a small dish of spicy sauce with it. That is,

-----------------.

raw materials

main ingredients: 13 prawns, ingredients: 1g of bread crumbs, seasoning: 1g of cooking wine, 3g of refined salt, 5g of monosodium glutamate, 5g of onion and Jiang Mo, 5g of egg white, 5g of flour and 15g of lard.

production process

remove the head, peel and leave the tail of the prawn, take out the sand thread, cut it into a fan shape from the back of the prawn with a blade, and marinate it with cooking wine, refined salt, monosodium glutamate and minced onion and ginger for 15 minutes. Paste flour and egg white,

paste bread crumbs on both sides of the shrimp body, put it in a 7% hot lard pot and fry it until golden brown, then turn it to low heat and stir-fry it slightly, then take it out, change the knife and put it in a plate.

-----------. 15g of green onion, 1ml of chicken soup, 3g of cooking wine, 1g of refined salt, 2.5g of monosodium glutamate, 25g of wet starch, 1g of sesame oil and 25g of peanut oil (consumption is 3g)

Production process

1. Wash scallops, soak them, remove the hard dices, put them into a bowl, and add 15g of cooking wine and 15ml of clear water. 2. Heat the wok again, slide the wok with oil, pour in peanut oil, heat it to 3%, cool it a little, add shrimp, disperse it with chopsticks, fry it until it turns white, immediately pour it into a colander and control the oil. 3. Leave 1 grams of base oil in the wok, put the scallion pieces into it, and when the sugar is fried, cook 15 grams of cooking wine, salt, chicken soup and steamed scallop juice. When the soup is boiled, take out the scallion pieces, add scallops and monosodium glutamate, thicken them with wet starch, pour in shrimps, and when the sauce is boiled, add shredded lettuce and shredded carrot, and pour in. Just

------------------.

raw materials

5g of fresh shrimps (preferably 3-5cm long each). 1g of scallion. 5g of bean curd milk, 1g of soy sauce, .5g of monosodium glutamate and 1g of sesame oil.

production process

fresh shrimps are washed with clear water, and the guns, whiskers and feet of the shrimps are cut off, and placed in a plate, and topped with koji wine. Cut the scallion into sections about 3.5 cm, put it evenly on the shrimp, and buckle the bowl to get the drunken shrimp.

Mix the bean curd milk, tooth oil, monosodium glutamate and sesame oil evenly, and it will be made into Nanlu. When the drunken shrimp goes to the table for a snack, open the buckle bowl. Dip the drunken shrimp in the marinade and it will be eaten together.

-----------.

raw materials

raw materials: prawn 75g, onion 125g, celery 5g, green pepper 75g and tomato 75g. Seasoning: 75g of cooking oil, 15g of garlic cloves, 5g of dried peppers, proper amount of refined salt, and 6 pieces of pepper.

production process

1. Wash and cook prawns, peel and remove intestines, cut into pieces of onion, celery, green pepper, tomato and garlic, wash and cut into pieces. 2. Heat the pan, pour in cooking oil, when the oil temperature is 6%, add onion, garlic and stir-fry until it is slightly yellow, add celery, green pepper and tomato and stir-fry until it is 5% mature. Add prawns and simmer for several minutes.

-------------------------------------------------------------------------------- Slice the leaves of crab fillet, cucumber and purple cabbage, and mix with mayonnaise; Peel the cooked shrimp from the middle and put it on the mixed salad.

-----------.

raw materials

1 bighorn shrimps (each weighing 6g), 25g of shrimps, 8g of pepper, 5g of onion, 2,5g of crude oil (15g in actual consumption), chopped green onion, tomato juice, emergency juice, ok juice, plate sugar (borneol sugar), white vinegar, raw flour, monosodium glutamate and refined salt.

Production process

1. Wash the bighorn shrimp, cut off the head and tail, and drain after flying; Heat the wok to 7% heat, fry the head, tail and body of shrimp together until dry, pour them into the strainer, and sort out the head, tail and body of shrimp for later use. 2. Heat hot oil around the pan with strong fire, add salt and pepper (mixed with minced garlic, diced pepper, diced onion, spiced powder, monosodium glutamate, salt, rice wine, sesame oil and chopped green onion), quickly stir-fry until fragrant, add shrimp head and tail, stir-fry until dry, and take out the pan. 3. Shell the shrimp, cut it from the back of the shrimp and divide it into two pieces. Bring the pan to medium heat, add sweet and sour (with tomato juice, quick juice, O.