Raw materials: live shrimp (1 catty 2 two or so)

Instructions: potatoes, asparagus, celery, scallions

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried chili.

Making process:

First step: peel the potatoes and cut into pieces, asparagus cut into pieces, celery cut into strips, onion cut into pieces, a little of each can be, put aside.

The second step: the live shrimp should be cleaned, and then in the back of each shrimp to open a knife, in order to later production into the flavor.

The third step: support the frying pan, under the appropriate amount of crab oil, and then add a little dry chili pepper, stir fry two, shrimp and potato pieces, asparagus pieces, celery strips, scallions into the pan together, stir fry back and forth.

Step 4: After stir-frying for a few times, the ingredients are almost cooked, put down the crab sauce, and then put down a little monosodium glutamate (MSG), chicken essence and sugar, and continue to stir-fry.

Step 5: Stir-fry until the shrimp body curls, the color becomes orange-red, that is, the shrimp has broken raw, you can put out of the pot.

The taste of the dish: this dish sauce flavor, fresh and spicy, shrimp soft and delicious.

Course features: this dish is authentic Sichuan cuisine practices, prawns contain high protein, can meet the body's needs, but also contains a lot of calcium, can supplement the body's calcium, fall and winter consumption can enhance the ability to resist the cold.

Note: First of all, the crab sauce can not be fried paste, and the crab sauce is the store's secret, so if individuals want to do, you can use a mixture of sweet noodle sauce and seafood sauce instead, try to make a spicy shrimp it!

Two, oil smothered spicy shrimp

Ingredients:

Fresh shrimp 500g

Dried chili peppers 5

Crushed garlic 1 tablespoon (15g)

Shredded ginger 2 tablespoons (30g)

Shredded green onion 1 tablespoon (15g)

Oil 2 tablespoons (30ml)

Cooking wine 2 tablespoons (30ml)

These are the most popular ingredients. 2 tablespoons (30ml)

Soy sauce 1 tablespoon (15ml)

Sugar 2 tablespoons (30g)

Salt 1 teaspoon (5g)

Preparation:

1. Cut shrimp from the back, remove the threads and rinse.

2. medium heat heating pot of oil, to be burned into seven percent heat when the dried chili pepper, garlic, ginger and green onion into the incense, then into the marinated shrimp stir-fry for a few moments, and then adjusted to sugar, salt and soy sauce stir-fry to even, and then cover to a small fire mulled 5 minutes.

Jade Scallop Balls

Ingredients:

250 grams of fresh scallops, 50 grams of cooked chicken fat, 300 grams of spinach, 3 egg whites, 15 grams of water starch, 3 grams of monosodium glutamate, 15 grams of ginger, 15 grams of cooking wine, 5 grams of salt, 10 grams of green onions, 1 fresh tomato, 300 milliliters of chicken broth, 10 grams of sesame oil, 5 grams of dry starch

Features:

Features:

Specialties:

These are the most important of all, but they are not the only ones. /p>

Color turquoise, fresh and smooth, easy to digest

Cuisine:

hanguo

Operation:

1, first made fresh shellfish puree: fresh shellfish, wash, control the water, put on a clean pig skin smashed into mud, add hair ginger water (ginger washed skeleton knife patted, put in warm water soak for about 2 hours) into a thick paste, mix well, and Stir well. Add salt, monosodium glutamate, cooking wine, 3 egg whites to mix well, and then the country into the cooked white chicken oil and a little in the starch mix

2, spinach leaves picked clean, chopped with a knife into a puree, put into a pot of boiling water, the chlorophyll will float up, take out, put in cool water and use

3, fresh shellfish puree into a porcelain pot, add chlorophyll, mix well, squeezed into a diameter of 1.5 cm of the small ball, blanch, served on a plate!

4, net frying spoon. Put chicken broth, add cooking wine, salt, monosodium glutamate boiling, put wet starch, hook glaze thickening, dripping sesame oil, out of the spoon, burned in the fresh scallop ball

5, fresh tomatoes washed, remove the root, cut into watermelon pieces, around the plate, can

Oil explosion fresh scallop

Color and aroma: delicious taste, tender and crispy meat; main ingredient: 200 grams of scallop

Auxiliary ingredients: 15 grams of garlic cloves 25 grams of green garlic; seasonings 500 grams of vegetable oil (consumed about 50 grams), 10 grams of cooking wine, 5 grams of ginger, 25 grams of green onion, 2 grams of salt, 3 grams of monosodium glutamate (MSG), 40 grams of wet starch, 100 grams of broth

Production:

1) First, wash off the surface of the shell slime, pry the shells open to take out the shellfish, wash off the dirt to remove the tendons, each shellfish cut into segments, put into a bowl and add broth, cooking wine, MSG, salt, wet starch, and the shellfish, the shellfish, and the shellfish, and then cut into sections, add the broth, cooking wine, MSG, and salt, and then add the shellfish.