Two ways to eat prawns:

Raw materials/seasonings

10 prawn, 200g bread crumbs, 1 00g stock, 4 eggs,1tbsp cooking wine and sugar, proper amount of cornflour, sesame oil and pepper.

[Production process]

(1) Cut off the whiskers of shrimps with scissors, remove the head shrimp package and shrimp line, and cut off a section of shrimp meat from the head. The tail of the shrimp is split from the back with a knife and the chest is connected. Put a flower knife, add salt, pepper and cooking wine and mix well. Grasp the shrimp tail by hand, pat a layer of flour first, then dip it in egg liquid and hang bread crumbs for later use.

(2) Heat the pan, add oil, add the shrimp head when it is three-ripe, stir-fry with low fire until the red oil is produced, then cook the wine, add the broth, salt and sugar, stir-fry with low fire until the cooked shrimp juice is thick, and pour in a proper amount of sesame oil to serve.

(3) Heat the oil pan again, fry the plate shrimp with bread crumbs until golden brown, and take it out and put it around the shrimp head.

The practice of braised prawns in oil:

Raw materials of braised prawns

5 fresh shrimps (about 420g), 7 grams of salt, 40g of sugar, 0/5ml of cooking wine, 2g of monosodium glutamate, 5g of shredded ginger, 60g of scallion oil, and 0/50g of broth.

working methods

1. Wash prawns with shells, cut off whiskers and calves, and remove sandbags and shrimp lines with bamboo sticks;

2. Put the spoon on the fire, add the onion oil to heat it, stir-fry the shredded ginger a few times, then add the prawns, and gently press the shrimp head with the spoon, so that the shrimp brain will flow out with red oil and turn over constantly. When prawns turn golden yellow, cook cooking wine, add broth, salt, monosodium glutamate and sugar to adjust the taste, cover the soup when it boils, and simmer slowly 10.

3, the prawns are stewed thoroughly, the soup in the control spoon is poured into the bowl, the spoon is evenly mixed, and the scallion oil is poured for a few times. After the shrimp juice is dried, put the spoon on the plate, and the spoon will catch fire again. Skim the floating oil of the shrimp soup in the bowl into the spoon, collect the liver water and pour it on the prawns.

Braised prawns:

Raw materials:

Four pairs of prawns (weighing about 1 000g): 75g of white sugar, 50g of chicken soup 1 50g, 5g of vinegar, 5g of soy sauce, 0g of refined salt, 0g of monosodium glutamate1g, 5g of Shaoxing wine15g, 2g of onion and 2g of ginger/kloc.

Exercise:

1. Remove sandbags from shrimp heads, remove shrimp intestines, leave shrimp skins, and wash them with clean water. Slice onion and ginger.

2. Put the lard in the pot, and when the fire reaches 80% heat, fry the shrimp in the oil until 50% heat and take it out. Leave 50g of oil in the wok, add onion and ginger, stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, stew for five minutes, take out prawns (take out onion and ginger), put them neatly on the plate, and then pour the original juice on prawns.

Dry fried prawns:

7 g of refined salt, 20 g of cooking wine, 8 g of soy sauce, 0/0 g of oil/kloc, 200 g of prawns,

Cut the shrimp into two pieces and marinate with salt 10 minute; Heat oil in a wok, add shrimps, fry repeatedly until cooked, add cooking wine, sugar and soy sauce, mix well and take out.

Practice of fish-flavored prawns:

Materials:

350g of clean prawn, 40g of pickled red pepper, 3g of soy sauce10g, 3g of refined salt, 30g of sugar, 30g of vinegar, 5g of cooking wine/kloc-0, 5g of Jiang Mo/kloc-0, 5g of minced garlic15g, 20g of chopped green onion and 2g of monosodium glutamate.

Method:

1. Remove the head and shell of the shrimp, remove impurities, sew a knife from the back of the shrimp, cut it into two pieces, take out the black sand gland, cut each piece into two pieces, put it in a bowl, add cooking wine and salt to taste, add dried bean powder into the egg liquid to make a paste, and mix the shrimp evenly.

2. Take a bowl and mix soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup stock and water bean powder into fish-flavored juice.

3. Heat the oil in the pot to 60% heat, put the shrimp in section by section, fry it a little, and take it out. After the oil temperature rises, put it in a pot and fry it until the surface is crisp.

4. Pour the remaining oil into the pot, soak the pepper, stir-fry until red, add the onion, ginger and garlic, stir-fry until fragrant, cook the fish sauce, stir-fry, then add the shrimps, stir-fry evenly, and serve. You can also stir-fry the fish-flavored sauce evenly and eat it as a dip.

Braised prawns in raw oil;

raw material

500g of prawn, 30g of tomato sauce, 25g of sugar, 2g of onion ginger10g, 2g of refined salt, 20g of Shaoxing wine, 50g of lard, 75g of fresh soup and 0g of wet starch10g.

manufacture

1. Cut shrimp feet and whiskers, remove sandbags and sand lines, and wash. Slice ginger. Cut the onion into pieces.

2. Add 40 grams of lard to the wok, add onion and ginger slices, add prawns and stir-fry until the color changes, and cook Shao wine slightly.

3. Add fresh soup, salt, tomato sauce and sugar to cook.

4. thicken with wet starch, pour lard and put it in the pot.

Operation prompt

When frying shrimp, use high fire and moderate sauce.

Italian method for stewing prawns;

Ingredients: prawn meat1000g, pasta 750g, cream sauce100g, butter150g, oil100g, lemon 50g, salt15g, and green pepper/kloc-.

Exercise:

1. Cooked spaghetti, soaked in cold water and dried,

2. Cut the shrimp into pieces and fry them in oil. Dice the onion and fry it in yellow oil. Add tomato sauce and stir-fry until the oil turns red. Add salt and lemon juice to adjust the taste. Add the shrimp pieces to the stew.

3. Stir-fry the spaghetti with butter, put it into a concave shape in the middle of the plate, put the stewed shrimp in it, pour the cream sauce on it (thicker), and then stick the green leaves and green and red pepper slices cut into flowers on the cream sauce.

Practice of egg yolk shrimp:

Ingredients: pork tenderloin120g, prawn180g, 3 egg whites, 60g croutons, 25g winter bamboo shoots, 0/5g sea cucumber15g water-soaked mushrooms15g lard, cooking wine, bean powder, tomato sauce and cooked lean ham.

Method:

1. Remove the shell and head of the shrimp, and remove the sand line on the back of the shrimp. Cut a hole in the back of the shrimp, pat it into large pieces with a knife, add a little salt, cooking wine, pepper and monosodium glutamate and marinate for a while.

2. Chop the pork into fine mud, add seasoning and stir it into mud, then put the meat mud between shrimp slices to make a semi-circular shrimp box, and pat a layer of powder on the surface of the shrimp box. Beat the egg white into foam, add a little bean flour and flour and mix well to make a paste.

3. Put a tablespoon on the fire, add 250 grams of lard, cook until it is medium-cooked, hold the shrimp tail by hand and hang it with paste, then fry it slowly. On the oil-free side, press a small coriander leaf, then decorate a little cooked and thin ham around the coriander leaf, turn it over gently, fry it thoroughly, take it out, code it around the plate, then fry the croutons into golden brown, and take it out and pile it in the middle of the shrimp box. Leave the base oil in the spoon, stir-fry the ingredients slightly, add tomato sauce and seasoning, add a little broth, thicken with a spoon and pour it on the croutons.

Efficacy: tonify qi and blood and strengthen the body.