My own way, I feel good, for your reference: 1. Wash prawns, remove sand, stir-fry in oil pan until the shell turns red; 2. Put cooking wine, soy sauce, salt, shallots, ginger and water (basically it is advisable not to have all the prawns), cover the pot, bring to a boil, turn to low heat, simmer slowly, and turn several prawns in the middle until the soup is almost dry (if there is too much water, just boil for a while and the soup will soon dry). The most important thing before cooking: put a spoonful of sugar and a little vinegar. Note that these two are the keys to freshness, but you can't put too much, especially a few drops of vinegar. 4. Serve, remove the minced onion and ginger, put the prawns on the plate and pour the soup. Features: salty with fresh, sweet with fresh, slightly sour with sweet. The children will love it. This dish is delicious without monosodium glutamate and chicken essence. Beijing-style braised prawns (illustration) /ztlm3.asp? LB = graphic exercises of various prawns; The practice of braised prawns in oil; 10 prawn. 25g of flavoring wine, proper amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and proper amount of clear soup. Practice: 1. Wash the shrimp, cut off the whiskers and legs, cut a small hole in the head shrimp gun, take out the sandbag, and then cut off the back of the shrimp to extract the sand glands. 2. Heat a wok spoon, add peanut oil, heat it, add aniseed, onion and ginger slices to stir fry, add prawns to stir fry shrimp oil, cook wine, add refined salt, sugar and clear soup, bring to a boil, cover the pot, simmer thoroughly with low fire, then adjust the spoon, add monosodium glutamate when the juice is slightly thick, and pour sesame oil. Braised prawns: Shandong cuisine ingredients: 4-6 prawns; Accessories: onion, ginger, cooking wine, salt, monosodium glutamate, sugar and vinegar; Appropriate amount: the pot is heated with base oil; Stir-fry the processed prawns, and then cook them with chopped green onion, ginger and cooking wine; Add chicken soup, salt, monosodium glutamate, sugar and vinegar (one drop). When the juice is exhausted, take out the prawns, add sesame oil to the remaining juice, stir well and pour it on the prawns. Tips: shrimp treatment-remove the whiskers and legs of 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. Bian Xiao Wine Matching: This kind of shrimp is light in taste, and the original flavor of shrimp meat is well maintained. If it is paired with liquor, it is best to use Fen-flavor liquor, because the fragrance of liquor is too strong to cover the taste of shrimp, and high-flavor liquor is better, because shrimp can better explain the fragrance of liquor and has a strong sense of hierarchy. Don't think Erguotou is cheap, but it actually goes well with this shrimp. In addition, Tsingtao beer brewed by Laoshan mineral spring is also very suitable, refreshing and delicate, which can well reflect the delicacy and tenderness of shrimp meat. Ingredients: prawn 500g seasoning: onion, shredded ginger, cooking wine, monosodium glutamate, eggs, sesame oil, water starch, salt, soy sauce, vinegar and cooked lard. Appropriate amount of seasoning: (1) remove the head, shell and legs of prawns, remove the back sand line, wash and cut into sections, then add salt to pickle, and then size with water-starch mixed paste. (2) Mix the soy sauce, salt, monosodium glutamate, cooking wine, vinegar and fresh soup into a marinade. (3) Heat the pan and drain the oil. When the open flame oil smokes, put the shrimp in the pot, fry until golden brown, and take out the oil control. (4) Put a little cooked lard into the pot, first put the onion and ginger into the wok, stir-fry until fragrant, then add the shrimp section, pour the marinade, stir-fry evenly, turn it over a few times, and then pour the sesame oil out of the pot. Features: The shrimp meat is bright. Braised prawns, usually called prawns, are tender, delicious and nutritious. Braised prawns are Shandong-style dishes with gorgeous and beautiful appearance. Ingredients: 750g prawn. Seasoning: monosodium glutamate 2g, salt 5g, vinegar 10g, cooking wine 20g, shredded onion and ginger 5g, broth 150g and peanut oil 50g. Practice: 1. Cut off the whiskers and claws of prawns, turn around the sandbags, and pull out the sand sausage at the back to wash it; 2. Heat the wok, add oil to 50% heat, add prawns and stir-fry until golden brown, add ginger, onion, cooking wine, salt, sugar, vinegar, monosodium glutamate and broth, and stew for about 5 minutes. First, take the shrimp out of the pot and put it on the plate. Features: bright color, fresh and tender shrimp, sweet and salty. Note: the temperature of fried shrimp should be controlled well, the fire should not be too urgent, the time should not be too long, and the fried shrimp should not be burnt. Braised prawns in oil. Buy prawns. Step two. Wash the shrimp and cut off the whiskers and feet. Step.3 Cut off the back of the prawn and remove the sand lines (if the prawn is small, this step can be omitted). Step.4 Shred shallots and marinate prawns 10 minutes. Step.5 Add oil to the wok and stir-fry until the onion is fragrant. Put them in. Cooking oil 100g, onion ginger 25g, sugar 75g, salt 2g, cooking wine 15g. Features: ruddy color, sweet and salty taste and delicious meat. Cooking: Other operations: (1) First, cut off the whiskers and heads of shrimps, remove sandbags and sausage, and chop each shrimp into 2 pieces. (2) Heat the cooked oil on the wok spoon, and put the onion, ginger and shrimp slices into the spoon and stir fry a little. When the shrimp has red meat for a long time, cook cooking wine, add chicken soup (appropriate amount), sugar, monosodium glutamate and salt, buckle it on the shrimp with a small plate, simmer for 5 minutes, turn the shrimp over for 5 minutes, and the juice will thicken. Ingredients for braised prawns: 250g fresh prawns, 50g cooked lard, 10ml cooking wine, sugar, monosodium glutamate, salt, onion, ginger and green garlic. Methods: 1. Wash prawns with shells, cut off the prawn gun and calf, cut a hole 1.5 cm long on the prawn back with scissors, pick out the sand intestines on the prawn back, pick out sandbags, and cut each prawn into two parts. Shred onion, ginger and green garlic. 2. Pour the oil in the wok, stir-fry the onion and ginger to 50% heat, stir-fry the shrimp head lightly, press the shrimp head with a spoon to make the shrimp brain oil overflow into red oil juice, then put it in the shrimp section, stir-fry until the shrimp is completely red, cook wine, add sugar, monosodium glutamate, salt and a little water, simmer for 3 minutes with low fire, and turn the shrimp over. Braised prawn dish: Braised prawn dish is a Beijing dish with bright color, tender shrimp meat and sweet and salty taste. Ingredients: 750g prawn, oil 100g, 25g shredded onion and ginger, 75g sugar, 2g cooking wine 15g salt, 5g rice vinegar, appropriate amount of broth and monosodium glutamate. During the production process (1), the shrimp must be removed and the glands of sandbags must be cleaned. (2) Heat the wok to 50% heat, add shrimps, fry until both sides are hard, and take out. Stir-fry a spoonful of onion and ginger until fragrant. Add the fried shrimps and stir-fry until the color turns red. Add cooking wine, vinegar, broth, salt, sugar, monosodium glutamate and big oil and bring to a boil. Stir-fry for about 3 minutes on low heat. Collect the juice on medium heat. Take out the spoon and pour the remaining juice on the shrimps. Braised prawn menu category: Zhejiang cuisine menu production: raw material: 10 prawn as the main material. 25g of flavoring wine, proper amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and proper amount of clear soup. Manufacturing technology 1. Rinse prawns, cut off the whiskers and legs of prawns, cut a small hole in the head with a prawn gun, take out the sandbag, then cut off the back of prawns and extract the sand glands. 2. Heat a wok spoon, add peanut oil, heat it, add aniseed, onion and ginger slices to stir fry, add prawns to stir fry shrimp oil, cook wine, add refined salt, sugar and clear soup, bring to a boil, cover the pot, simmer thoroughly with low fire, then adjust the spoon, add monosodium glutamate when the juice is slightly thick, and pour sesame oil. Braised prawns in oil Wash prawns with shells, cut off the prawn gun and calf, cut a small mouth on the prawn back with scissors for 5 minutes, pick out the sand intestines on the prawn back, pick out sandbags and cut each prawn into two parts. Shred onion, ginger and green garlic. Heat the oil in a wok to 50% heat, add onion and ginger, stir-fry the shrimp head gently, press the shrimp head with a spoon to make the shrimp brain overflow into red oil juice, then add the shrimp section, stir-fry until the shrimp is completely red, cook wine, add sugar, monosodium glutamate, salt and a little water, simmer for 3 minutes with low fire, and turn the shrimp over. This dish is golden in color and delicious in shrimp. Three-flavor lantern shrimp materials: Bighorn shrimp 10 (each weighs 60g), medium shrimp 250g, pepper 8g, onion 5g, crude oil 2500g (actual consumption 150g), chopped green onion, tomato juice, instant juice, ok juice, plate sugar (borneol sugar), white vinegar and raw flour. Heat the pot to 70% heat, fry the head, tail and body of shrimp until dry, pour into the hedge, and arrange the head, tail and body of shrimp for later use. 2. Burn the hot oil around the hot pot, add salt and pepper ingredients (add garlic, pepper, onion, allspice powder, monosodium glutamate, salt, yellow wine, sesame oil and chopped green onion), stir-fry, add shrimp head and tail, stir-fry until dry, and take out the pot. 3. Peel the shrimp, cut it from the back and divide it into two pieces. Heat in a pot, add sweet and sour (mixed tomato juice, emergency juice, ok juice, plate sugar, white vinegar and a little salt), boil, thicken with wet corn flour, that is, add shrimp, mix well, add tail oil, and pour out. 4. Take the shrimp out of the intestinal sand, wash it, drain it with a clean towel, mash it with a knife, mash it into glue, add refined salt, monosodium glutamate, pepper and egg white, mix well, squeeze out 10 shrimp balls, stick them on bread crumbs, fry them in an oil pan until golden brown, and take them out. 5. Set the plate: put the shrimp head in a circle toward the center of the plate with a white plate, and the two pieces of shrimp are symmetrical and oblate. Butt the shrimp heads, then connect the shrimp tails, and put the fried shrimp balls into the circle of the shrimp body. Put the flowers carved from tomatoes in the center of the plate as a foil. Salt and pepper shrimp material: 500 grams of shrimp, appropriate amount of pepper. Practice: first remove the oil from the pot with a big fire. After the oil is boiled, pull the cut shrimp oil to 70% maturity and scoop up a drop of dry oil. In another oil pan, add a little oil, saute pepper and salt, add shrimp, add wine and monosodium glutamate, cook and plate. Garlic, tomato and shrimp Ingredients: prawn seasoning: garlic, tomato sauce and sugar. Manufacturing method: 1. Adding proper amount of cooking oil into the wok and heating; 2. Stir-fry the washed prawns in a pot; 3. Stir-fry the shrimp until half-cooked. 4. Wash the pot, add a small amount of cooking oil, heat over low heat, stir fry the garlic, and then add tomato sauce and sugar. Do not use fire to heat at this time; 5. When the sugar, garlic and tomato sauce are completely blended together, put the prawns into the pot, evenly spread the sauce on the prawns, and stir-fry the prawns over medium heat until cooked; 6. Put the fried prawns on a plate and decorate with coriander! Braised prawns with ginger and onion Ingredients: prawn seasoning: shredded ginger, shredded onion, soy sauce and sugar. Production method: 1. Repeat the first three steps of "garlic, tomato and shrimp" and fry prawns for later use. 2. Wash the pan, add a small amount of cooking oil, heat, add shredded ginger and shredded onion and stir-fry until fragrant; 3. Stir-fry prawns in a pot, and add soy sauce and sugar according to personal taste; 4. put the fried prawns on a plate, sweet and salty, and have a unique flavor!

I think that's it: put a little oil and lobster sauce in the pot, and then fry the shrimps with onion and ginger. Put the cooked shrimp into a slightly hot pot in the microwave oven in advance, add salt, a spoonful of water and other seasonings, stir-fry and put it into the pot. Note: Never put wine in the shrimp, or the shrimp meat will be weak.

Oil shrimp is usually eaten raw. Cooked prawns can also be fried and taken out, and the bottom oil is left in the pot to fry tomato sauce. Seasoning: appropriate amount of sugar and salt, and then put the prawns back into the pot.