Boil in white water, not too much water, just drown the shrimp; Put two onion knots, three slices of ginger, a spoonful of salt, add yellow wine and cook for a while; Pour the shrimp into the pot and cook until it turns red and curved. When serving in a bowl, introduce a little shrimp pond, add onion and ginger slices.

Pour soy sauce and vinegar into a small bowl and dip it. It's delicious. 1 "Fish-flavored prawns (Figure)

Materials:

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.

Method:

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.

2 "Shandong cuisine, flowers and shrimps"

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

1. Remove the sediment from the shrimp ridge, remove the shrimp, peel it, remove the legs and leave the tail, wash it with clear water, cut it from the abdomen, divide it into 2/3 depths with a knife, and connect it with the back.

2. Cut the meat noodles with a cross knife and marinate them with refined salt and Shaoxing wine.

3, ham, yellow cake, red pepper skin cut into small 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.

4. Beat the egg white into egg bubbles in a bowl, add dry starch to make an egg bubble paste, then spread the egg bubble paste on the surface of prawn meat stuffing, decorate it 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.