Materials:
450g of Pipi shrimp, 2 peppers, 50g of ginger, 50g of garlic, 25g of onion, 2 teaspoons of salt1/,4 teaspoons of black pepper1/,8 teaspoons of spiced powder1/,6,543,300 teaspoons of cooking wine.
Exercise:
1. Put the shrimp in clean water for 30 minutes, then gently brush the shell with a toothbrush and rinse it off.
2. Chop garlic, ginger and red pepper into paste, and cut onion into chopped green onion for later use.
3. Heat half a pot of oil in the pot, fry the shrimp until the skin turns red and take it out for later use.
4. Heat the oil in the pan, add the shrimps again, fry for about 1 min, and drain the oil.
5. Leave the bottom oil in the pot, add ginger, garlic, red pepper and garlic, and stir-fry for fragrance.
6. Add salt, pepper, spiced powder and Chili powder, and stir-fry the cooking wine until it is dry.
2. Stir-fried crayfish in sauce
Composition:
Pipi shrimp 1 plate, sweet noodle sauce, onion, ginger, garlic, dried pepper, salt, liquor and salad oil.
Exercise:
1. Put the crayfish into the pot, wash it with clear water, mince the onion, ginger and garlic, and chop the pepper for later use.
2. Put 2 tablespoons of oil in the pot. When the oil is hot, stir-fry the pepper, onion, ginger and garlic in the pot. Then pour the crayfish and stir fry. Add a teaspoon of cooking wine and a teaspoon of salt.
3. Stir fry until the shrimp turns red. Add a tablespoon of sweet sauce and continue to stir-fry until the shrimp is completely cooked.
3. Steamed Pippi? shrimp
Composition:
750g of Pipi shrimp, 20g of vinegar, and 0g of ginger10g.
Exercise:
1, Pippi shrimp bought home, washed twice and soaked for a while.
2. Chop ginger and put it in Jiang Mo.
3. Put it in a small bowl and pour in vinegar.
4. Pour Pipi shrimp on the opened steamer and steam for 10 minute.
5. Open the lid immediately in 10 minutes.
6. Pick it out and dip it in vinegar.
4. Carved Zui Xiang Shrimp
Composition:
600g of Pipi Shrimp, 0g of Lycium barbarum10g, 2g of Astragalus membranaceus, 2g of Angelica sinensis, half a lemon, 2g of Zanthoxylum bungeanum, proper amount of coriander, 2g of salt, 50g of carved wine150ml, 5g of vinegar, 2g of soy sauce10g, 2g of sugar, 3g of Zanthoxylum bungeanum and 2g of star anise.
Exercise:
1, blanch the shrimps with boiling water, and remove the water.
2. Leave a little water in the pot, add pepper, aniseed, medlar, astragalus, angelica and carved wine, and cook for 2 minutes.
3. Add shrimps, pour boiling water, boil again, turn off the fire and cover for 10 minute.
4, coriander powder, pepper powder, Jiang Mo, lemon juice, soy sauce, vinegar juice, dip in the juice when eating.
5. Shrimp with ginger sauce
Composition:
500g of Pipi shrimp, appropriate amount of pepper oil, appropriate amount of white vinegar, appropriate amount of white wine, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of vegetable oil and appropriate amount of ginger.
Exercise:
1, scrub the shrimp and Parthenocissus tricuspidata.
2, put it in light salt water and let it stand 1 hour to spit out the impurities in the abdomen.
3. Heat the oil pan on a large fire, add pepper and stir fry until fragrant, and take pepper oil.
4, Jiang Mo, salt, white vinegar, sesame oil and mix well, pour in pepper oil and mix well.
5. Add enough water to the pot, add ginger and 1 teaspoon of white wine to boil.
6. Add shrimp and crayfish and cook them, then take them out.
7. Immediately put it in ice water to cool, and put it in a dish dipped in ginger juice.
6. Stir-fry Pipi Shrimp
Composition:
250g of Pipi Shrimp, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of red pepper, appropriate amount of pepper, appropriate amount of thirteen spices, appropriate amount of soy sauce, appropriate amount of seafood sauce, appropriate amount of salt and appropriate amount of salad oil.
Exercise:
1. Wash shrimps, onions, peppers, ginger and garlic.
2. Cut the washed onion into sections, chop the onion leaves, slice the ginger, cut the garlic into chunks, and slice the pepper for later use.
3. Put the oil in the wok and add the pepper to stir fry.
4. Add onion, ginger, garlic and pepper to stir fry, and add a little salt and thirteen spices.
5. Pour Pippi shrimp into the pot and stir fry, add a little delicious food, and add seafood sauce.
6, stir fry evenly, turn off the fire when you taste it, and serve it.
7. Spicy Pipi Shrimp
Composition:
500g of Pipi Shrimp, appropriate amount of garlic, appropriate amount of onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of dried pepper, appropriate amount of fragrant leaves, appropriate amount of Pixian bean paste, appropriate amount of Chili sauce, appropriate amount of salt, a little sugar, appropriate amount of yellow wine and appropriate amount of salad oil.
Exercise:
1. Wash Pipi shrimp, control the moisture, and prepare onion, ginger slices, garlic cloves, dried peppers, fragrant leaves and pepper.
2. Heat the wok, pour in twice the amount of cooking oil, and add dried peppers, peppers and fragrant leaves to stir fry.
3. Stir-fry the aroma and spicy taste, then add the onion, ginger slices and garlic cloves.
4. Add dried Pipi shrimp, pour in a little yellow wine and stir fry over high heat.
5. Add a spoonful of Pixian bean paste and a spoonful of Chili sauce and continue to stir well.
6. Add a little salt and sugar to taste and stir well.