material

There are several sea white shrimps, and the back is open. Dried pepper, pepper, sliced ginger and garlic, shredded onion, pickled pepper, sliced ginger.

How to do it

1. Pour the oil into the pot and remember to add more oil, which is twice as much as the same amount of meat and vegetable oil on weekdays. Heat the oil to spicy taste, and pour in the shrimps.

2. Stir-fry for a while, add dried peppers and prickly ash, stir-fry, and let the hot oil "squeeze" out the spicy taste.

3. After spicy taste, add ginger and garlic slices, pickled peppers and pickled ginger (no onions first).

4. After ginger and garlic are fragrant, add appropriate amount of soy sauce, appropriate amount of sugar and a little cooking wine. When out of the pan, add shredded onion, stir fry and add some salt. Then take the pot.

The second kind: prawns with tomato sauce.

raw material

Half a catty of prawns, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar ketchup, salt and monosodium glutamate.

How to do it

1. Cut off the hair and long feet of prawns, wash and drain, and wash bamboo shoots and green beans for later use.

2. Heat a red pot, add oil, saute ginger and onion, add prawns and fry them on both sides until golden and five layers are cooked, add cooking wine, salt and a little water, cover and stew for three minutes, add tomato sauce and cook until the juice is thick.

3. Heat oil in a red pot, add shredded bamboo shoots and green beans, stir fry, add salt, monosodium glutamate and wet raw flour. After rolling, pour it on the side of prawns and serve.

The third type: fried prawns.

material

Live shrimp: 350g, soy sauce: 20g, scallion: 2g, vinegar: 15g, sugar: 25g, cooked vegetable oil: 500g, Shaoxing wine: 15g (about 50g). Don't be afraid of wasting oil! )

Square method

1. Cut off the claws and whiskers, wash the shrimps and drain. Be sure to wash it, or it will affect your appetite. )

2. Put vegetable oil in the wok, stir-fry until the fire is 90% hot (blue-black smoke comes out), push the shrimp into the wok continuously with a spoon, and scoop it up with a colander for about 5 seconds. When the oil temperature rises to 80% heat, pour the shrimp into frying 10 second to separate the meat from the shell and take it out with a colander. Pay attention to the danger and don't burn yourself.

3. Pour the oil in the pot, stir-fry the onion slightly, pour in the shrimp and cook Shao wine, add soy sauce (not too much, too much will affect the color of the shrimp, which is not beautiful), white sugar and a little water, and cook vinegar in a wok, and serve.

Pay attention to meaning

Fresh prawns should be the same size. Deep-fry the shrimp shell twice (the key place is the place to pay attention to), cook and adjust the juice to make the shrimp shell burst open and protrude. (principle of thermal expansion and cold contraction)

Flavor characteristics

"Fried prawn" is a dish with bursting and protruding shell. It is bright red and crisp, red and crisp. If you keep it, you can take it off at the entrance. The shrimp meat is tender, sweet and sour.

The fourth kind: golden butterfly shrimp

raw material

Original South American prawns, flour, bread crumbs, eggs.

How to do it

1. Wash and peel the shrimp, and cut the last section to leave the shrimp tail.

2. Prepare flour, bread crumbs and eggs, and mix them evenly for later use.

3. In the order of egg-flour-bread crumbs

4. Wrap the shrimps in turn, put the oil in the pot, heat it to 60%, and fry it in the pot.

Fifth: Fried shrimps with pickles.

main material

river prawn

supplementary materials

Sichuan pickles, green peppers, radishes

Material adjustment

Salt, chicken essence, soy sauce, sugar, cooking wine, dried pepper.

Cooking method

1. Dice green pepper and red pepper, radish and pickle respectively, light them in a pot, and pour in oil. When the oil is hot, fry it in shrimp.

2. Leave the bottom oil in the pot, stir-fry dried peppers, pickles, peppers and radishes, add cooking wine, sugar, soy sauce, chicken essence and salt to taste, add shrimps and stir-fry them out of the pot.

Special point

Pickles are rich in flavor and appetizing.

Sixth: colorful tofu shrimp balls

material

3 boxes of egg tofu, 6 pieces of shrimp, 6 pieces of fish paste, a little pickled shrimp with soy bean: 3 tablespoons of white powder, a little salt, 2 tablespoons of onion and Jiang Shui. Seasoning: 1 tablespoon white powder, a little pepper.

How to do it

Wash, dry and chop shrimps, and mix well with fish paste and marinated shrimps to make stuffing.

Tofu slices are dipped in white powder, and the filling is sandwiched between the two slices and cylindrical, all of which are ready for use.

Add oil to a frying pan, add tofu to medium heat, fry until solidified, transfer to a plate, and steam over medium heat for 8 minutes.

Blanch yellow peas and green peas in boiling water, and then pick them up. Add pepper and white powder to the pot, boil it and pour it on the plate.

The seventh kind: anchovies with edamame

raw material

Soybean, prawn, red pepper, yellow pepper, ginger, egg.

Material adjustment

Salt, chicken essence, starch, salad oil.

How to do it

1, the new prawn is shelled, the shrimp tail is left and the shrimp back is broken. Sizing shrimp with salt, chicken essence, starch and egg white, and then blanching in warm oil for later use.

2. Blanch edamame, red pepper and yellow pepper together and pick them up.

3, leave the bottom oil in the pot, add the ginger slices and stir fry, add all the raw materials and stir fry, thicken after seasoning, and serve.

Eighth species: salad lobster

material

1 cooked frozen lobster (about 500g), half a grain of lettuce, comprehensive fruit 1 can, a little white salad dressing, and a little shrimp eggs.

How to do it

1. First, naturally thaw the lobster, shell it, and then slice it obliquely.

2. Cut the lettuce into shreds, soak it in cold water, drain the water and put it in the center of the plate.

3. After the canned fruit is opened, drain the water and put it on the lettuce.

4. put the chopped lobster meat on the fruit, and then squeeze the salad sauce. Finally sprinkle with shrimp eggs.

Ninth: Fresh Lily and Yu Zi Shrimp Ball.

material

1 fresh lily (chopped), 2 peas (or honey beans), 80g shrimp, 1 Yu Zi tofu (cut into pieces).

How to do it

1. First, smear a little raw flour on both sides of Yu Zi tofu (it can absorb surface moisture and is not easy to rot when frying), then put it in a pot and fry it on low fire until both sides are golden.

2. First, put a little raw flour on both sides of Yu Zi tofu (it can absorb surface moisture and is not easy to rot when frying), put it in a pot and fry it with low fire until both sides are golden, and set aside.

3. Stir-fry (or cook) the shrimp first and season with salt. Stir-fry minced garlic and peas until soft.

Add the other ingredients together and stir well. Add the sauce and thicken.

Stuffed fruit juice

1 tablespoon oyster sauce, half a tablespoon of soy sauce, half a tablespoon of sugar, 2 tablespoons of corn starch and appropriate amount of water.

The tenth kind: winter melon and shrimp soup

Add a soup, which is simple, light and delicious. )

material

Half a melon, four shrimps, some scallops and a little parsley.

How to do it

1. Wax gourd slices.

2. Stir-fry onions and ginger.

3. Add wax gourd slices and stir fry.

4. Add water, then add shrimp and scallops.

5. After the fire boils, add coriander powder and add salt to taste.

Eleventh species: dried tangerine peel and shrimp

raw material

Shrimp 250g, dried tangerine peel 15g.

Material adjustment

Sugar 35g, salt and monosodium glutamate 5g, yellow wine 5g, chopped green onion 3g, ginger 2g, sesame oil 2g, essential oil 50g (actual consumption 15g) and soup 50g.

Operation sequence/sequence

1. Shrimp must be cut, washed and drained; Cut tangerine peel into powder.

2. Heat the oil pan, add the shrimps, fry them in hot oil and take them out immediately.

3. Leave the bottom oil in the pot, stir-fry the onion and ginger, add wine, soup, salt, sugar, monosodium glutamate, dried tangerine peel and shrimps, slowly collect the juice over medium heat, and finally drop sesame oil, then take it out of the pot and plate it.

Tese

The meat is tender and delicious, slightly sweet and sour, with dried tangerine peel. Fried shrimp with dried tangerine peel is an extension of fried shrimp taste.

Key points

Stir-fried shrimps need hot oil, just stir-fry them once.

Twelfth: asparagus mixed with shrimp

material

300g asparagus, 8 shrimps, 2 garlic, red pepper 1 piece.

condiment

Salt, sugar, sesame oil 1/2 tsp, salad oil 1 tsp.

Zuofa

1, peeled garlic, pedicled red pepper, washed and chopped; Rooting asparagus, peeling off old skin, washing and cutting into small pieces; Remove intestinal mud from shrimps, wash them, and cut them in half for later use;

2. Pour half a pot of water into the pot and bring it to a boil. Add asparagus, blanch it, take it out, take a bath with cold boiled water, and drain the water for later use.

3. Boil the water in the pot, blanch the shrimps until the color changes, remove and drain the water, put them in a plate, add the rest materials and material A and mix well, then serve.

Thirteenth type: golden shrimp plate

main material

4 pieces of white flour, 4 tablespoons of shrimp glue, eggs 1 piece, and proper amount of white sesame seeds.

quantify

Salt, corn starch and pepper are appropriate.

How to do it

1. Cut the bread into round pieces with a diameter of two inches, and mix the shrimp sauce with the seasoning.

2. Spread the shrimp glue on the surface of the bread, stick the egg liquid and sesame seeds, fry in an exothermic oil pan until both sides are golden, drain the oil and eat it while it is hot.

Reserve bill

Spread the shrimp glue thinly, otherwise the bread will be fried and the shrimp will still be immature.

Fourteenth species: Penaeus vannamei

Shandong cuisine

Elegant appearance, delicious taste and rich nutrition.

raw material

250g of fresh shrimp, 25g of chicken breast, 20g of egg white, 5g of ham/kloc-0, 5g of yellow cake/kloc-0, 5g of Nostoc flagelliforme/kloc-0, 5g of red pepper peel/kloc-0, 5g of coriander leaves/kloc-0, 5g of refined salt.

manufacturing process

Remove the sediment from the shrimp ridge, peel off the shrimp skin, peel it into shrimp skin, remove the legs and leave the tail, wash it with clear water, cut it from the abdomen, split it into two-thirds depth with a knife and connect it with the back. Cut the meat noodles with a cross knife and marinate them with refined salt and Shaoxing wine. Ham, yellow cake and red pepper skin are all cut into elephant eyelids. Remove fascia from chicken breast, chop into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and spread it evenly on shrimp. Beat the egg white into egg bubbles in a bowl, then add dry starch to make an egg bubble paste, and apply the egg bubble paste on the surface of prawn meat, and then decorate with ham, red pepper, cake, coriander leaves and Nostoc flagelliforme. Put it in a plate, put it in a cage, steam it over high fire, take it out, drain it and put it in a plate. Add clear soup, salt and strong fire to the wok, skim off the floating foam, hook with wet starch to make a smooth sauce, and pour sesame oil on the shrimps to serve.

Fifteenth: Shrimp with Lemon and Sesame

raw material

Headless prawn 125g, bread 25g, sesame 6g, monosodium glutamate 0.5g, salt 0.5g, cornmeal 8.5g, lemon juice 18g, egg 18.5g and oil 105g.

manufacturing process

1. Peel the headless shrimp and leave the tail, remove the shrimp line, wash it, cut it into pieces in the middle with a knife, add monosodium glutamate to the bowl and season with salt.

2. Mix the egg paste with the raw flour and cut the bread into 10 pieces.

3. Dip the shrimp in the egg paste, stick sesame seeds on one side, then put it on the slice of bread and gently press it with your hand.

4. Heat the wok on high fire, bring the oil to a boil, remove it from the fire, put the prawns in the oil, soak them in slow fire until golden brown, and pick them up and put them on the plate. Serve with lemon juice as above.

Flavor characteristics

Shrimp bread is very fragrant, with the sweetness of sesame and lemon juice.

Sixteenth: soup and shrimp slices.

material

3 prawns, fried dough sticks 1 root, 4 slices of lettuce and onion 1 root.

condiment

1, a little flour;

2. 1 tablespoon cooking wine, 5 cups of stock, 1 teaspoon salt, a little pepper.

How to do it

1. Shell prawns, drain the mud intestines, wash the mucus with flour, rinse with clear water, dry the water, and then 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 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 tips

1, prawns must be fresh to make this soup, otherwise the smell will be heavy.

2. The head of prawn is very big, so it's a pity to lose it. You can fry in oil, pour wine and cook soup for other purposes, but it is not suitable for adding 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.

Seventeenth: Braised prawns in oil.

main material

4-6 prawns

supplementary materials

Onion, ginger, cooking wine, salt, monosodium glutamate, sugar, vinegar.

How to do it

Heat the base oil in the pan, stir-fry the processed prawns, add chopped green onion, Jiang Mo and cooking wine, add chicken soup, and add salt, monosodium glutamate, sugar and vinegar (one drop). When the juice is almost used up, take out the prawns, add sesame oil to the remaining juice, stir well and pour it on the prawns.

operate

Remove the whiskers and legs from the shrimp, remove the sandbags at the top of the shrimp head, cut along the shrimp ridge to the tail, and take out the sand line.

make it clear

This shrimp is very light, and the original flavor of shrimp meat is well maintained. It is best to use Fen-flavor liquor for liquor, because the strong flavor of liquor will cover up the shrimp flavor, and high liquor is better, and shrimp can better explain the fragrance of liquor and has a strong sense of hierarchy. Don't think Erguotou is cheap, but it goes well with this shrimp. In addition, Tsingtao beer brewed by Laoshan mineral spring is also very suitable, refreshing and can extract the delicate and smooth shrimp meat.

Eighteenth species: Salted Crispy Shrimp

material

Shrimp 10, chopped green onion, Jiang Mo, garlic, pepper 1 tbsp, white powder 5 tbsp.

condiment

A little salt, monosodium glutamate and pepper.

Pickling material

2 tablespoons of wine and 1/2 teaspoons of salt.

Zuofa

1. Cut off the whiskers of shrimp, pump off the intestinal mud, wash and drain, and marinate with marinade for 20 minutes.

2. Heat the oil pan to 80% heat, add the shrimp stained with too much white powder, fry until it is crisp and take it out.

3. In another oil pan, stir-fry shallots, ginger, garlic and chopped peppers with 1 tbsp oil, then pour in shrimps, sprinkle with seasonings and stir well.

Cooking guide

This dish is made of reed shrimp (thin skin and tender meat) and tastes good.

Use less oil and don't cook the salted shrimp with wine, so as to avoid the fried shrimp being against the tide but not crisp.

Nineteenth species: Emerald shrimp balls

Preparation time: 15 minutes

Cooking time: 20 minutes

Tese

They are all natural and delicious, with their own fragrance. Flavor them with appropriate condiments to make them more delicious. It is definitely a small "feast" of sight, smell and taste.

used material

500g prawn (fresh river shrimp), broccoli 1/2(200g), carrot 1, 2 tablespoons garlic (30g), 2 teaspoons white pepper 1/2 teaspoons (3g), 2 tablespoons water starch (30ml) and oil/kloc-0.

How to do it

1. Remove the head and skin of prawns, blanch them in a boiling water pot for 2 minutes, take them out and take a shower for later use; Wash broccoli and divide it into small flowers; Peel carrots and cut them into discs; Then put them in boiling water pots for 2 minutes respectively, and drain the water for later use;

2. Heat the oil in the pot with high fire. When the heat reaches 50%, add minced garlic and stir-fry until fragrant, then add prepared shrimp balls, broccoli and carrot slices in turn and stir-fry together for 2 minutes;

3. Slowly hook in water starch. When the sauce thickens, add white pepper and rich seafood, and hang fresh TM juice.

Tip: If there is no fresh river shrimp, you can use shrimp instead of cooking.

Twentieth species: shrimp with fish flavor

used material

350g of clean prawn, 40g of pickled pepper, 3g of soy sauce10g, 3g of refined salt, 30g of sugar, 30g of vinegar, 0g of cooking wine15g, 5g of Jiang Mo15g, 5g of minced garlic15g, 20g of chopped green onion, 2g of monosodium glutamate.

Legislation

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 to the egg liquid to make a paste, and mix the shrimp well.

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

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

4. Pour out the remaining oil in 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 evenly, then add the shrimps and stir fry evenly before serving. You can also stir-fry the fish-flavored sauce evenly and eat it as a dip.

Twenty-first: Fried Shrimp with Red Pepper

main material

Shrimp 1 kg, 2 teaspoons of minced garlic, 2 onions, and pepper powder 1 teaspoon.

quantify

Salt 1/4 teaspoons, sesame oil and Gu Yue powder, 2 teaspoons of egg white and half a tablespoon of cornflour.

1/4 teaspoons of raw flour, 1 teaspoon of water, 1/4 teaspoons of salt.

How to do it

1. Put Zanthoxylum bungeanum into a wok, stir-fry, crush the wok, and sift out the powder, which is Zanthoxylum bungeanum powder. (Stir-fried Sichuan pepper powder does not drip oil)

2. Remove the shell and intestines of the shrimp, leaving only the shell at the tail, wash and dry the water.

3. Cut back the shrimp, remove the intestines, marinate in marinade for ten minutes, and soak in oil.

4. Add 2 tablespoons of oil, saute minced garlic and pepper powder, add shrimp, stir-fry a teaspoon of Zan wine, bury it, and put the onion in a bag to eat.

Twenty-two kinds: crispy apples and shrimps

material

1 apple, 300g shrimp, 2 onions.

condiment

(1) salt 1/2 teaspoons, lemon juice 1 teaspoon.

(2) salt 1/4 teaspoons, egg white 1 grain, white powder 1 teaspoon.

(3) 1/3 teaspoons of white powder

How to do it:

1, cut the onion into small pieces; Remove the head, tail and core of the apple, cut it into small diamonds, and soak it in seasoning (1) for 10 minutes.

2. Remove intestinal sludge from shrimps, wash and drain them, dry them with cloth, and marinate them in seasoning (2) for 30 minutes.

3. Heat the wok, put it into 3 cups of oil pan twice, and heat it to medium heat for 4 minutes. After the shrimp slides open, add the diced apples, and then remove the oil until the shrimp changes color.

Step 4 leave it in the pot

Twenty-third kind: fried noodles with shrimp

raw material

500 grams of noodles, 50 grams of cooked chicken and shrimp, 25 grams of sea cucumber, 20 grams of soybean oil, 5 grams of soy sauce and pepper water, 3 grams of refined salt, 2 grams of chopped green onion and Jiang Mo, and 0/50 grams of fresh soup.

manufacturing process

1. Cook the noodles with boiling water, take them out, cool them with cold water, and control the water to dry for later use;

2. Slice shrimp, sea cucumber and chicken, add base oil to the pot, stir-fry chicken slices and shrimp slices when the oil is cooked, add chopped green onion, Jiang Mo, soy sauce, pepper water, refined salt and monosodium glutamate to the sea cucumber when the oil is cooked, add a proper amount of fresh soup, and then pour the noodles into the pot and stir-fry until the water is dry.

Twenty-fourth species: family photos of fresh mushrooms and shrimps

main material

About 400g of taro, canned chicken soup 1 cup, 2 tbsps of crispy fried powder, 2 tbsps of custard powder 180g of fresh shrimp 1 80g, carrots, celery, fresh straw mushroom 100g, ginger wine1teaspoon, and appropriate amount of salt.

quantify

3/4 teaspoon corn starch and 3 tablespoons water.

condiment

1/2 teaspoons of salt and sugar, some pepper and sesame oil.

How to do it

1. Peel taro, slice it first, then shred it, add a little salt and fish evenly, soften it, add crispy fried powder and custard powder and fish evenly, wash and marinate shrimp, soak it in tender oil, and shovel it out.

2. Rub four or five taro strips into bundles of arc strips, put them into a stainless steel leaky bowl to form a nest shape, lightly press another same steel bowl on it, and fry over medium heat.

3. Cut celery into diamonds, dice carrots, remove feet from fresh mushrooms, cut a knife on it, all fly into the water, and simmer with clear soup and salt.

4. Heat the wok, pour in a tablespoon of oil, stir-fry celery, etc. Add shrimp, wine and seasoning, bury the sauce and eat it in Nestle.

Twenty-fifth species: double-flowered shrimp

raw material

Cut cauliflower and broccoli into small pieces, cut carrots into diamond pieces, and blanch them together in hot water.

Appropriate amount of sea shrimp. After peeling, cut the shrimp back and remove the shrimp line, and soak it with a small amount of cooking wine, salt, chicken essence and minced onion and ginger.

manufacturing process

When the oil in the pot is heated to 8 o'clock, stir-fry the shrimp balls until fragrant, pour the blanched double flowers and carrots and stir-fry, add appropriate amount of sugar, salt and pepper, stir-fry, thicken and take out.

26th place: Delicious lobster balls.

main material

Big lobster is about 900 grams.

quantify

Ginger, onion, wine, salt, monosodium glutamate, pepper, egg white, barbecued pork, ham and coriander leaves.

How to do it

Take about 900 grams of lobster, cut the meat according to the method of raw lobster, cut the lobster meat into ten equal parts, mix well with ginger, onion, wine, refined salt, monosodium glutamate, pepper and eggs, and marinate slightly 10 minute; Cut the pig's fork net into small squares, put a small piece of ham and coriander leaves on it, put it in a pattern, then add lobster meat, wrap it in a block, put the lobster meat, lobster head and lobster tail in a lobster shape, put it in a steamer and cook for 6-7 minutes, then pour the original juice.

Twenty-seventh: Fresh Fried Shrimp Cake

main material

500g of shrimp, 60g of chives, 5g of salt, 0.2g of allspice powder, 30g of crude oil, 0/50g of white hair powder/kloc-,0/00g of clear water/kloc-,0/50g of white vinegar/kloc-,0/50g of white sugar/kloc-,25g of Chili sauce.

How to do it

1. First, cut off a small part of the head and tail of sand shrimp with scissors, add refined salt, scallion and spiced powder, marinate for 5 minutes, then add 30g of white wool powder and 30g of raw oil. Mix well with clear water and make shrimp cake slurry for later use.

2. Heat the tripod and put it in the oil. When the oil is heated to the oil temperature of 180 degrees Celsius, pour the shrimp cake slurry on the tripod shovel, put it in the tripod one by one, fry it until it is crisp and golden brown, pick it up, cut it into Japanese-shaped pieces with a knife, and put it between plates, and decorate the edges of the plates.

3. Boil white vinegar, sugar, tomato sauce and red pepper sauce in a tripod, thicken with wet powder water, and finally add sesame oil, put it in a small bowl and serve with shrimp cakes.

Twenty-eighth kind: fried shrimps with kernels and bamboo shoots.

main material

Hawaiian nuts100g, winter bamboo shoots and asparagus100g, 4 strips, fresh shrimp160g, and half a carrot.

quantify

A little pepper, salt and sugar.

How to do it

1. Remove the head and shell of the shrimp, pick out the black sausage, peel and dice the carrot.

2. fry scallops and shrimps in oil first. 3. Take an oil pan, put down the winter bamboo shoots, asparagus and carrots, stir-fry, add scallops and shrimps, stir-fry, add water, simmer on low heat, add seasonings and add nuts to stir-fry.

Reserve bill

When cooking this dish, you can also use other nuts instead of macadamia nuts and Chinese kale instead of asparagus.

Twenty-ninth: tofu and shrimp soup

main material

3 pieces of bean curd wrapped in cloth, 50g each of crab meat, scallop, fresh shrimp, spotted meat, fresh straw mushroom, tremella, Chinese cabbage and carrot, protein 1, raw flour 1 spoon, 3 cups of water (or soup), liquor 1 teaspoon, pepper, sesame oil and salt.

quantify

4 teaspoons of salt and sugar, pepper and sesame oil.

How to do it

1. Dice the bean curd wrapped in cloth and soak it in boiling water; Tremella and vegetables are cut into nail slices, carrots are diced, and fresh straw mushrooms are pedicled and sliced; Fly separately.

2. Marinate scallops, shrimps and prickly ash with a quarter of seasoning and fly; Pick out crab shells from crab meat and soak them in hot water.

3. White mushrooms, fresh straw mushrooms, carrots and vegetables are stewed with the remaining seasonings and a teaspoon of salt until they taste good.

4. Heat the wok, dip half a tablespoon of oil in wine, add tofu, seafood, mushrooms and vegetables, pour water (or soup) into the wok to boil, and bury the glutinous rice flour. Finally, add the evenly stirred egg white, drop a little pepper and sesame oil, and take out the pot.

Thirtieth species: fresh shrimp from Lianggua River.

Special point

Small fire soup is slightly boiling, keeping it fresh and tender; Soak in marinade for a long time and taste good.

material

Melon (bitter gourd) 100g, shrimp 150g, onion 1 root, 5g of ginger, 5g of pepper, 5g of refined salt, 2g of sesame oil, proper amount of monosodium glutamate and proper amount of cooking wine.

manufacturing method

1. After cleaning the wax gourd, branch the inner pulp, obliquely cut it into thick slices, put it in a boiling water pot, take out the water, add refined salt, monosodium glutamate and sesame oil to taste, and arrange it in a hollow circle on the plate.

2. Take fresh river shrimp, remove impurities, remove shrimp guns, whiskers and legs, put them into the marinade prepared with onion, ginger, pepper, cooking wine, refined salt and monosodium glutamate, simmer on low heat until the foamed shrimp at the side of the pot changes color, take them out and let them cool, and put them into a hollow ring in the plate.

Thirty-first species: delicious shrimp

I. Overview of Delicious Shrimp

According to textual research, delicious shrimp appeared in the south gate of Changsha on 1990, which was first promoted by a family named Kong. After that, there were many schools, including Education Street and Nanmen. Nowadays, spicy taste is the mainstream.

Second, shrimp

Shrimp, Changsha people like to call it lobster. Actually, no, there are so many lobsters to eat. Besides, lobsters only exist in the ocean, and this kind of shrimp grows in the lake area. Shrimp is about five inches long, with double pincers and a hard shell; The legend was introduced from Australia. Then there were no natural enemies, and they were everywhere. It even likes to dig holes under the levee, which harms one side and grows very fast. Now people in Changsha are eating with a look of killing people.

Third, how to do it?

(There are many methods, only the following three are introduced)

1, white burning

Boil the stock, and put the shrimp in the pot for 15 minutes. Make a spicy or hemp or light seasoning bowl according to your own taste, peel off the hard shell and dip it in.

Features: the meat is tender and easy to adjust.

2, marinade

Add the prepared brine to the broth (consider buying ready-made brine powder at home). Considering the size of the pot and other conditions, consider how much shrimp to eat. Boil on high fire for five minutes, then simmer on low fire for twenty minutes, and then mix with chopped green onion and garlic.

Features: Delicious and tender.

3. Delicious shrimp

This is the most popular practice.

First put the shrimp in a pot of boiling water. When the shrimp turns red, take out the pot. Heat the oil in the wok to 80%, stir fry the shrimps in the wok, and pour in all the prepared ingredients except chopped green onion: chili pepper, ginger, pepper, salt, soy sauce and fermented bean curd. Stir-fry for ten minutes, add a little cooking wine, add water to half of the main ingredients, cover the lid, simmer for ten minutes, and then add chopped green onion to the bowl.

Features: unique taste, appetizing food.

There are many here. I hope I can help you ... thank you.