The various practices of shrimp are called braised prawns, which are light in taste. Fresh and salty raw materials 10 prawns. 25g of seasoning wine, appropriate 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 appropriate amount of clear soup. Production process: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick. The name of this dish is golden phoenix, which is unique and beautiful in shape, soft and tender in texture, salty and slightly spicy. Ingredients: crocodile meat100g, shrimp meat, sea cucumber and abalone 50g each, tofu1000mg. In the process of making milk, sugar, salt, monosodium glutamate, white pepper and coffee oil, peeled prawns are selected, slightly fried in oil, and then boiled in milk, sugar, salt, monosodium glutamate, white pepper and coffee oil for a while. The shrimp meat in this dish is crisp and refreshing, with a unique taste, which is quite characteristic of Southeast Asian cuisine. Taiji shrimp is characterized by beautiful appearance, freshness and fragrance. Ingredients: 300 grams of shrimp meat, 75 grams of white meat, 75 grams of horseshoe meat, 2 egg whites, monosodium glutamate, refined salt, ham powder and starch water. The production process is 1. Take the shrimps out of the shrimp intestines, wash them, hammer them into shrimp paste, and chop the white meat and horseshoes into fine mud with a knife. Put them together in a bowl and mix with monosodium glutamate and refined salt. 2. Put 40 shrimps into a plate, put two shrimps together and flatten them into a circle. Among them, 1 shrimp is stuffed with minced ham to make Tai Chi shape, coated with egg white, and then steamed in a steamer for about 8 minutes. Take out, remove the original soup, add monosodium glutamate, add monosodium glutamate, and pour the thin paste on Taiji shrimp with starch water. The name of the dish is sesame shrimp balls, which is characterized by oily fragrance, loose outside and tender inside, and fresh and refreshing taste. The raw materials are shrimp 200g, sesame (roasted) 10g, starch 25g, cooking wine 5g, egg 1, refined salt 2g, Chili sauce 3g, monosodium glutamate 2g and peanut oil 50g (the actual dosage is 50g). The production process is 65438. When the heat reaches 40%, after turning off the fire, add shrimp balls one by one. When all the shrimp balls are put into the pot, light the fire and turn the shrimp balls with a colander. When fried to golden brown, remove with a colander and control the oil. 3. When eating, put sesame shrimp balls on a plate, bring a small dish of pickles and dip them in, and you can get the name of glazed shrimp, which is beautiful in appearance, light and delicious. Ingredients: 6-8 prawns, millet flour 1 spoon, several slices of cucumber, and a little shredded lettuce. Sauce (1): sugar, vinegar, onion 1 tablespoon, sesame 1/2 tsp, a little pepper and sesame oil. Sauce (2): 1/2 tablespoons of mayonnaise, oyster sauce, vinegar and tomato sauce, 1/8 teaspoons of salt and a little pepper. Production technology (1) Remove the shell and soup from the shrimps, and cut them into flying shapes from the back. (2) Sprinkle corn flour on the stick and gently grind the shrimps one by one. (3) Blanch the shrimp in boiling water, that is, take out the supercooled boiling water and drain it to eat. (4) Cucumber slices and shredded lettuce are served as side dishes, and the two sauces are evenly mixed and dipped. The name of this dish is gourd, shrimp and crab. It is lifelike in shape and golden in color. Raw shrimp, cooked crab meat, lard, fresh shrimp, bread crumbs, eggs, lobster slices, coriander, shredded green bamboo shoots. In the production process, prawns are shelled and peeled to make "anchovies", which are sized with refined salt, dry starch and egg white. Put the pot on fire, scoop in a little cooked lard, heat it, fry the ginger slightly, stew the crab meat with Shaoxing wine, chicken soup and refined salt, thicken the water starch, cool it in the pot, put the crab roe in a bowl for later use, and sprinkle it. Pat dry starch on both sides of pig net oil one by one, spread it on a chopping board, put anchovies in one corner of each net oil, divide the stuffing into ten equal parts, wrap it in a cone shape, wrap the whole egg oil on the outside, dip it in bread crumbs, and tie it into gourd, shrimp and crab blanks with shredded green bamboo shoots in the middle; Put peanut oil in the pot. When it is 60% hot, add cucumber, shrimp and crab, stir-fry thoroughly, and then take it out. When the oil temperature rises to 70% heat, add gourd, shrimp and crab to fry until golden brown, take it out, put it around the big plate, sprinkle with sesame oil, sprinkle with salt and pepper, put lobster slices into a 60% heat oil pan, fry until fluffy and mature, pile it in the middle of the plate, put crab roe on it, and decorate it with coriander.