A, spicy shrimp practice

Materials: ginger, garlic, pepper, dry red pepper appropriate amount, shrimp any amount, depending on how much you want to eat :)

First of all, the shrimp to cut off the beard feet, pick off the back of the sand line (I first use scissors in the back of the parts of the openings, and then use a toothpick to pick the, which is a grinding job ah) washed in water, sprinkled with salt and pepper (would like to use pepper salt pickle, but did not go to China Town this week did not buy it) on twenty minutes, ginger and pepper, and then the shrimp to the bottom of the head, and then the shrimp to the bottom of the head. Pepper (I wanted to use pepper salt, but I didn't go to Chinatown this week, so I didn't buy any, so I had to use what I had at home.) Marinate it for 20 minutes, shred ginger, mince garlic, and add more garlic to make it more flavorful. Oil in the pot, oil more to put a little, burned to sixty percent hot, that is, smoke on the surface of the oil, the ginger, garlic, pepper, dry chili peppers and fried in the pot, out of the flavor of the shrimp poured into the shrimp to stir-fry, looking at the shrimp slowly turning red process is really cool Oh, because too fragrant, as for the shrimp to stir-fry to what extent depends entirely on your own, because some people like to eat crispy shells have people like to eat tender meat, I like the middle state, hey, ok, I like the middle state, hey, ok, I like the middle state, I like the middle state, hey, ok, ok, ok, ok, ok, ok, ok, ok. Watch the fire, out of the pan.

Two, spicy shrimp practice

Raw materials: live shrimp (1 catty 2 two or so) Ingredients: potatoes, asparagus, celery, scallions Seasoning: crab sauce, crab oil, monosodium glutamate (MSG), chicken broth, sugar, dry chili pepper Production process: The first step: Peel the potatoes and cut into cubes, asparagus cut into cubes, cut celery, scallions cut into segments, a little of each can be put aside for backup. The second step: the live shrimp to clean, and then in the back of each shrimp to open a knife, in order to later production into the flavor. Step 3: branch frying pan, the 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: to be stir-fried a few times after the ingredients are almost cooked, under the crab sauce, and then under a little MSG, chicken essence, sugar, continue to stir fry. Step 5: Stir fry until the shrimp body curls, the color becomes orange-red, that is, the shrimp has been broken raw, you can put out of the pot. Vegetable flavor: this dish is rich in sauce flavor, fresh and slightly spicy, shrimp meat is soft and delicious. Dish characteristics: 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 needs, 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!

Three, spicy shrimp

Flavor characteristics:

From the beginning of the spicy crab, now derived from the spicy shrimp, spicy snails, in the north and south of the Yangtze River have become a favorite on the table, and even by the provincial people agreed that they can not eat spicy Guangdong people, began to fanfare to eat spicy dishes. The essence of spicy shrimp lies in its meat and the seasoning when frying. Juicy, spicy flavor of spicy shrimp, the meat is firm and crisp, coupled with a variety of special spices and seasoning, so that people will recall.

Ingredients:

500 grams of shrimp, 25 grams of garlic, 25 grams of deseeded bullet-head pickled peppers.

Seasoning: 5 grams of salt, 2 grams of monosodium glutamate (MSG), 3 grams of sugar, 40 grams of spicy oil, 2500 grams of salad oil, 25 grams of crispy peanuts, 25 grams of cooked sesame seeds, 15 grams of green onions, 2 grams of chicken powder.

Methods:

(1) clean shrimp, remove the whiskers, the back of the knife to remove the sand line.

(2) the pan under the salad oil, burned to six or seven percent hot, into the shrimp, fried for about 1 minute, fried to the outside of the burnt inside tender when fishing.

(3) another pan with salad oil to 40% of the heat, under the garlic fried through, into the spicy oil, pickled peppers, stir-fry for a few seconds into the fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, peanut crumbs, sesame seeds to taste, stir-fry evenly, plate, sprinkle scallions can be.

The key to making:

(1) the production of spicy shrimp selection is the key, shrimp must be fresh, available live shrimp or shrimp, you can also choose to use ice sharp shrimp. If you choose to use ice sharp shrimp, to use thin skin (skin thick black), shrimp brain less, full of meat, because the thick skin is not crispy, shrimp brain head easy to fry off and too costly oil, and the meat is not full of fried out of the firewood.

(2) the use of ice sharp shrimp, thawing improperly will also affect the quality of the dish. Do not expose the shrimp to the air to thaw naturally, otherwise the head blackened. The correct method is to immerse the shrimp in water and run it under running water at low flow until it melts.

(3) Choose pickled peppers with thick meat and reddish color, preferably bullet-head pickled peppers, to ensure the dish tastes mellow and spicy.

(4) shrimp over deep-fried to control the oil temperature, oil volume. Oil volume control in shrimp 4-5 times, oil temperature to six to seven percent hot, slightly green smoke is good. Because the oil temperature is too high easy to fry shrimp burnt, and too low is not crisp fried shrimp skin. Fry until the shrimp just floating up to fish out, not too long.

(5) simmering spicy oil, do not use too much flavor is too strong spices (such as grass jelly, nutmeg), highlighting lemongrass, cumin flavor.