1, slippery egg shrimp; fresh river shrimp peeled out shrimp, pick off the shrimp line, placed in lightly salted water soaked for 20 minutes, fished out and controlled the water. Marinate the shrimp with cornstarch, cooking wine, egg white, sugar and salt for 10 minutes, then blanch in boiling water for 30 seconds. Beat the egg, add salt and white pepper to taste, then put the blanched shrimp into the egg mixture, add chopped green onion and water starch and stir well. Water starch is the key to "slippery eggs", if you do not put the water starch, you can not make this soft and tender texture. Frying pan to fifty percent heat, reduce the heat, pour the egg mixture into the pan, until the bottom of the egg mixture began to solidify, then turn off the fire, the use of the residual heat in the pan to scramble the eggs. Be sure to pay attention to the heat, if fried too much, the eggs completely condensed, it will be fried old, no tender feeling!

2, Q bullet shrimp slip; fresh live shrimp peeled shrimp, pick off the shrimp line; two-thirds of the shrimp minced into a fine shrimp paste, the rest of the shrimp cut into small pieces, so that a good shrimp slip in the shrimp meat can also eat the texture of the rich layers. Shrimp paste and shrimp meat mixed together, add half a spoon of salt, a spoon of cooking wine, an egg white, two spoons of starch, using chopsticks in one direction to mix vigorously. This process is quite tiring, so we recommend you to be patient, the more vigorously you mix, the better the final product will taste. Stir the shrimp paste in a container, and then put it into the refrigerator for 2 hours. This shrimp slip is ready, eat, use a small spoon to scoop it out, put in soup or hot pot can be.

3, Kung Pao shrimp; fresh river shrimp peeled out shrimp, pick off the shrimp line, put in lightly salted water to soak for 20 minutes, control the water. Marinate shrimp with cornstarch and egg white for 10 minutes. Heat oil in a frying pan, place the shrimp in the oil for 15 seconds, then remove from the pan. Stir in the peppercorns, remove from the frying pan, add the dried chili peppers and ginger, add a small amount of hot water, dark soy sauce, Sriracha and sugar, and bring to a boil over high heat. Then pour in the tomato sauce, vinegar, sesame oil, stir fry, after the oil shrimp into the stir fry. Finally add fried peanut rice, scallion, garlic and moderate salt, a few drops of sesame oil into it.