Instructions:

350 grams of fresh river shrimp, 15 milliliters of wine, 25 grams of sugar, 15 milliliters of rice vinegar, 20 grams of soy sauce, 500 milliliters of salad oil

Production Methods:

1, the shrimp will be cut off the pincers, whiskers, feet, washed and drained water.

2, frying pan under the salad oil, high heat to 220 degrees, the shrimp into the pot, with a hand spoon to push, about 30 seconds to fry with a spoon, to be the oil temperature back up to 200 degrees or so, the shrimp will be poured into the re-frying for 10 seconds to make the meat and shells separated, with a spoon out.

3, the oil out of the pan, into the shallots slightly stir-fried, poured into the shrimp, cooking wine, add soy sauce, sugar and a little water, upside down frying pan, cooking rice vinegar, out of the pan into the plate.

Flavored shrimp

First, blanch the shrimp in a pot of boiling water, when the shrimp all turn red, start the pan. The oil in the frying pan to eight mature shrimp pan frying, will be ready for the ingredients in addition to all of the shallots poured into: which: fierce spicy chili, ginger, pepper, salt, soy sauce, curd essential, fried dozen fried, a little bit of wine, add water to half of the main ingredients, covered the lid of the pot, smothered ten minutes can be, after the pot plus green onion sheng bowl. Characteristics: unique taste, appetizing delicacies.

Pepper salt shrimp

500 grams of live shrimp, Huai salt 15 grams, 25 grams of chili pepper, 1000 grams of peanut oil, 25 grams of net parsley

1. in the shrimp washed with water, the first to cut shrimp whiskers, shrimp gun, pick out the gun under the miscellaneous, cut the shrimp claw and radial foot, drying. Chili pepper cut into rice grains.

2. frying pan with high heat, put peanut oil, burned to 50 percent hot, under the seafoam oil to eight mature, even the oil together with a strainer to drain the oil.

3. frying pan back on the fire, into the oil has been soaked in the shrimp frying for a moment, the State Huai salt and pepper particles, stir-fried until cooked, mounted on a plate, piled up into a mountain shape, surrounded by parsley that is completed. Note: Huai salt: frying pan with medium heat, put 500 grams of refined salt, fried to hot and ringing sound, end away from the fire, pour in 20 grams of five-spice powder, mix well that is.

Steamed shrimp with garlic

Raw materials; shrimp 300G

Seasoning: garlic 2 ginger a small piece of soy sauce 1 tablespoon (can also be used instead of 1 teaspoon of salt) 3 teaspoons of sesame oil, 1 teaspoon of wine, a small amount of cilantro

How to:

1, shrimp cleaned, pick the shrimp intestines, cut off the corner of the gun, in the bowl evenly arranged, garlic pat broken with ginger and chopped into paste

2, on the other hand, in another shrimp, pick the shrimp intestine, cut off the gun horn, in the bowl, garlic pat broken with ginger and chopped into paste

2, in another bowl will be all the seasonings mixed evenly, with a spoon dripping on each shrimp, steamer pot of water boiling, will be loaded with shrimp bowl into the medium heat steam 10 minutes, remove and sprinkle with coriander leaves can be!

Drunken shrimp practice:

Features: fresh shrimp drunkenness, the mouth fresh and mellow.

Raw materials: 500 grams of fresh shrimp (each 3-5 centimeters long is good). White onion 100 grams. Bean curd milk juice 50 grams, 10 grams of soy sauce, monosodium glutamate 0.5 grams, 1 gram of sesame oil.

Procedure:

Fresh shrimp with water to wash sediment, cut off the shrimp gun, whiskers, feet, placed in the plate, dripping with wine. White onion cut into sections of about 3.5 centimeters, evenly placed on top of the shrimp, buckle the bowl that is drunken shrimp. Bean curd milk juice, tooth oil, monosodium glutamate, sesame seed, sesame oil, that is, into the South Halo, with the drunken shrimp on the table with the table snacks uncovered buckle bowl, will be drunken shrimp dipped in marinade on the scallion white with food.

Drunken shrimp: as the name suggests, the live shrimp into the wine, not for a while shrimp drunk dead (should be said to be drunk). Eaters can taste the freshness of the shrimp, but also can taste the cleanliness of the wine, two birds with one stone, not happy?

Shrimp eating is the unifying hobby of the country, invite the Chinese to dinner, to order shrimp the most popular. However, eating fresh food, especially live to eat the best, drunken shrimp is exactly the same, will jump more than live shrimp marinated in wine, the Moet-like live point dipped in flavored swallowed, the sweetness, since it is self-evident. The technical importance of eating drunken shrimp lies in the degree of destruction of the shells, a pile of wolves, ungraceful, belonging to the degradation of character. The perfect way is to see almost no traces of teeth shrimp shell yards into an arc, or the Great Wall battlements, then the experience of the drunken shrimp, is the level of gourmets.

Drunken shrimp the first key, is drunk. If the shrimp drink is on the head of what duck Xi Kau and other rotten white wine, shrimp head will be black, the body of the meat will be flaccid; if the shrimp drink is Louis XIII, then the shrimp will look down on you, will be in your mouth mouth, chatter, and finally annoyed you to death.

Only the finest Shaoxing yellow wine is the only good thing to make drunken shrimp. Drunken shrimp and even the whole body is full of poetry in front of you gently moving, that feeling, is written in the west wing of the story "jade body spread out, the skin is like curdled fat".

Of course, in addition to wine, chili peppers, ginger, green onions, soy sauce and salt, are not to be sloppy. For example, chili pepper to spring the first knot, etc., these, is to ensure that to make drunken shrimp is fundamental.

Scorched shrimp, scallion shrimp. Steamed prawns. Oil smothered shrimp, brine shrimp, drunken shrimp, spicy shrimp, mouth-watering shrimp ... Still depends on your own preferences!