One: Stewed prawn with tomato Ingredients: 750g prawn, 0/25g onion/kloc, 50g celery, 75g green pepper and 750g tomato. 75g of edible oil, 5g of garlic cloves15g, 5g of dried peppers, proper amount of refined salt and 6 peppers. Gourmet practice 1, prawns are washed and cooked, shelled and cut into sections; Wash onion, celery, green pepper, tomato and garlic cloves and cut into powder; Pepper powder; Wash dried chili and cut into sections; Spare. 2. Heat the pan and pour in cooking oil. When the oil temperature is 60% hot, add onion and minced garlic and stir-fry until slightly yellow. Add celery, green pepper and tomato and stir-fry until half cooked. Add chopped pepper and dried pepper and stir-fry thoroughly. Pour in a proper amount of broth and bring to a boil. Add refined salt to adjust the taste. Add prawns and stew for a few minutes. This kind of food is characterized by its freshness and spiciness. Two: money prawns: main ingredients: prawns (4), lean ham (1 25g), rose wine (20g), sesame oil (a little), refined salt (4g), egg white (1), oyster sauce (4g) and white fat (4g). Features: golden color, sweet and crisp taste, suitable for oiling and eating in all seasons. Production method: 1. Shell prawns, cut ham and white oil. Mix well with rose wine, sugar, refined salt, monosodium glutamate and oyster sauce, and marinate the white fat for 10 minutes and take it out. 2. Put the shrimp in the bittern mixed with pepper, sesame oil, chestnut powder, monosodium glutamate and protein for a while, then stack 1 block of white fat, shrimp and ham into three layers, with white fat as the bottom, ham as the surface and shrimp in the middle, and fry it in a wok for five minutes with high heat. Three: crystal shrimp balls: main ingredients: prawns (10), monosodium glutamate (12.5g), refined salt (a little), chestnut powder (a little), sesame oil (a little) and pepper (a little). Features: white and transparent, crisp to eat, most suitable for summer consumption. (Cantonese cuisine) Making method: 1. Peel the prawns, remove the head and tail, and then remove the black skin on the surface with a blade. Cut each prawn into 3 pieces, marinate it with alkaline water (50 grams of alkaline water is used for every 500 grams of prawns), take it out two hours later and rinse it with cold water for one hour. 2. Put prawns in a wok with warm fire, fry them slightly, then take them out, then boil them with clear water and put them into the river to take them out. Put the prawns in another wok, push them and pour them out. 3. Stir-fry shredded ginger and shredded onion in a coarse oil pan, then pour prawns, cut them quickly, add sesame oil, monosodium glutamate, pepper, salt and oil thickener, immediately pour them into a colander, filter out ground chestnut powder and put them on a plate. Eat with a small plate of oyster sauce and shrimp sauce. The color is white and transparent, and it tastes crisp, which is most suitable for summer consumption. Four: Baked prawns in Thousand Islands: raw materials: eight prawns, fragrant pear 1 50g, onion100g, salt 3g, egg white1piece, white wine 5g, raw flour 5g, tomato sauce 50g, Kraft Miao sauce 20g and sugar1piece. Method: Take off the shrimp head, wash it, and boil the shrimp brain oil with refined oil for later use. Peel the back of prawns, remove the sausage and leave the tail, then rinse and drain the water, mix the egg white, salt, wine, monosodium glutamate and corn starch evenly according to the size, take a glass plate (10 inch plate) and put shredded onion and raw pear slices on it, then pour the starch prawns into Thousand Island Sauce, Kafumiao Sauce, lemon juice and raw pear slices. Comments: This dish combines Chinese and western styles, making foreign things serve China, using Thousand Island Sauce, adding fruit ingredients and onion fragrance to the flavor, achieving the effect of pleasant aroma, unique taste and beautiful shape. When cooking this dish, you should pay attention to the fact that the sugar should not be too heavy and the heat should be moderate, otherwise the dark yellow sugar juice will overflow on the surface of the sauce, which is easy to produce paste. It is ugly and juicy. Five: prawn with egg juice Ingredients: 2 prawns, 65,438+0 eggs, a little coriander powder seasoning (65,438+0), 65,438+0 tablespoons of wine, 65,438+0 teaspoons of salt, a little pepper (2), half a cup of broth and half a teaspoon of salt. Cut the shrimp from the back and remove the mud intestines and salt. 2. Break up the eggs, add seasoning (2) and mix well, pour into a steaming pan, then spread prawns, and steam in a pan over medium heat for 10 minute. 3. Take it out and sprinkle with coriander powder. Six: Tangming Shrimp Slices: Ingredients: 3 prawns, fried dough sticks 1 root, 4 lettuce slices, onion 1 root. Seasoning: 1. A little flour; 2. 1 tablespoon cooking wine, 5 cups of stock, 1 teaspoon salt and a little pepper. Practice: 1. Shell prawns, drain mud intestines, wash mucus with flour, rinse with clear water, air dry, and slice; 2. Chop the fritters, fry them again, take them out, drain the oil and spread them in a bowl. In addition, shred lettuce, add chopped green onion, and then spread thin shrimp slices on it; 3. Boil the seasoning (2), pour it in, cook the shrimp slices with boiling soup, and then eat them while they are hot. Key tip: 1. The shrimp that makes this soup must be fresh, otherwise it will taste very heavy. The head of prawn is very big, but it's a pity to lose it. You can fry it in oil, then pour in cooking wine to make soup for other purposes, but it is not suitable to add it to this soup unless it is mixed with chicken bone soup and filtered. Besides prawns, fresh fish fillets can also be eaten in the same way. Seven: Delicious prawn with tomato sauce: Ingredients: * prawn or grass shrimp 1 kg * 1 tablespoon chopped onion, Jiang Mo and garlic respectively. Seasoning: * 1 teaspoon wine * 4 teaspoons tomato sauce * 3/2 teaspoons sugar * a little salt * 4 teaspoons water * 1 teaspoon spicy bean paste. Oil foaming powder 1 teaspoon * 2 teaspoons: 1. Cut off the whiskers and eyeballs of shrimp, cut off the intestinal mud from the back, wash and drain, add a little wine and salt and cook for 10 minute. 2. Heat the oil pan to seven minutes, fry the shrimps for a while (the color turns red and the shrimps bend), remove and drain the oil stains. 3. Take an oil pan, stir-fry shallots, ginger and minced garlic with 2 tablespoons of oil, stir-fry wine along the edge of the pan, then add spicy bean paste and seasoning to boil, add shrimp and stir well, and sprinkle with some sesame oil. Cooking guide: Shrimp is easy to taste when cut from the back.