Ingredients: metapenaeus ensis 250g.

Seasoning: 20g of refined salt, monosodium glutamate 1 g, 5g of pepper noodles, 50g of dry fine starch, 20g of cooking wine and 50g of refined oil1000g (consumption).

Production method:

1. Put the pan on a small fire, add salt and stir-fry until fragrant, and add monosodium glutamate and pepper to make a salt and pepper dish.

2. Wash metapenaeus ensis, marinate with a little salt and cooking wine for a while, add dry fine starch and wrap it evenly for later use.

3. Put the pan on a strong fire, burn the refined oil to 80% oil temperature, and put it into metapenaeus ensis to fry until the color is golden. When the outside is crisp and the inside is tender, take it out and put it in a plate, and sprinkle with salt and pepper.

Two: Bai Zhuo metapenaeus ensis:

Raw material: live metapenaeus ensis1000g.

Seasoning: soy sauce king100g, monosodium glutamate 2.5g, onion rice10g, ginger rice 5g, clear soup 20g, yellow rice wine10g, and white chrysanthemum cold boiled water semi-washbasin.

Making:

1. Wash the live metapenaeus ensis, bring it to a boil, add wine and metapenaeus ensis, cook until it is just cooked, then take it out, and put it in a pot and put it on the stage.

2. Add oil to a hot pot, heat it to 90% heat, pour in chopped green onion and ginger rice, and serve with soy sauce, monosodium glutamate and clear soup. When eating, peel off the shrimp shells and dip the shrimp meat in seasoning.

3. After eating, wash your hands with white chrysanthemum cold boiled water.

Three: beautiful metapenaeus ensis:

Materials:

Metapenaeus ensis 500g, 3/2 tbsp of fresh soy sauce, soup 1 tbsp, shredded onion and coriander, a little sugar, Shaoxing wine and sesame oil.

Practice:

1, cut off the whiskers, claws, etc. of the shrimp, remove the intestines of the shrimp, cut a knife along the belly of the shrimp (the back cannot be cut), add salt and mix well.

2. Mix fresh soy sauce, soup, monosodium glutamate, sugar and sesame oil into juice for later use.

3. Heat the pan, add oil, and boil it to 60%. Put the shrimp in the oil pan and soak it in oil until it is 80% mature. Pour it and drain it. Immediately put the shrimp back into the pot, add Shao wine, pour in the juice and stir-fry until the shrimp is cooked and has a dry flavor. Remove from the pot and serve on the plate, and surround the coriander.

Four: Colorful metapenaeus ensis:

Ingredients: metapenaeus ensis

Accessories: green pepper, carrot, mushrooms, ginger slices.

Seasoning: salt, tiantian fresh, white sugar, white pepper, egg white, cornstarch, water starch and olive oil.

Operation:

1, dried shrimps with oil-absorbing cloth;

2. Marinate shrimps with cooking wine, salt, Tian Tian Xian, egg white and raw powder;

3. Add oil to the pot, heat it, pour in the shrimps, pick it up for use when it is 80% mature, and suck up the oil;

4. Sprinkle the mushroom slices and carrot slices with hot oil;

5. Add oil to the pan, add ginger slices, carrots and mushrooms, stir fry, and add water, shrimps and green peppers;

6. Add salt, Tian Tian Xian, white pepper, sugar, water starch, and drizzle with olive oil.

Five: Baked metapenaeus ensis with salt:

Ingredients: 250g of prawn.

Ingredients: salt

Production method:

1, soak metapenaeus ensis in water for later use.

2. Take a pot 1 pot, spread fine salt on the bottom of the pot, pour metapenaeus ensis in the middle, spread fine salt on it, and bake in the microwave oven for 5-6 minutes.

Six: Tea fragrance metapenaeus ensis:

Raw materials:

Fresh metapenaeus ensis, Longjing tea, green and red pepper.

Method:

1, clean the fresh metapenaeus ensis, add ginger, onion, tea juice, etc. and marinate it to taste. Soak the Longjing tea in boiling water and squeeze out the water for later use.

2, fry that marinate metapenaeus ensis in 50-60% oil temperature until golden yellow and drained for use, fry the tea leaves until crisp, and then stir-fry the metapenaeus ensis, the tea leaves, the green and red peppers and the salt and pepper evenly, and serve.

Features: golden color, crisp outside and tender inside, strong tea fragrance and unique flavor.

Seven: Sauna metapenaeus ensis:

Materials: fresh metapenaeus ensis 1 kg, a pile of pebbles, gauze, barbecue grill.

Seasoning: Carved wine, light soy sauce, aged vinegar, garlic paste, ginger paste and sesame oil.

Practice:

1 Mix the juice with soy sauce, aged vinegar, garlic paste, ginger paste and sesame oil for later use.

2. Put the pebbles on the barbecue grill and heat them at high temperature (the temperature to be reached should be at least 40-60 minutes), and carefully take out the heated pebbles together with the barbecue grill.

3. Pour all the fresh metapenaeus ensis onto the pebbles, pour it with carved wine, and then cover it with gauze for about one minute.

4. metapenaeus ensis's body is mixed with the fragrance of carved wine and pebbles. Eat it while it is hot, and dip it in the seasoning prepared in front, so as not to let metapenaeus ensis put it on the pebbles for too long, and the meat will get old.