Ingredients: fresh shrimp, Longjing fresh tea or fresh tea, eggs, monosodium glutamate, Shaoxing wine, refined salt and cooked lard.

Practice:

Rinse the shrimps repeatedly with clear water, put them into a bowl, add salt and egg white, gently stir with chopsticks until they are sticky, add wet starch, add monosodium glutamate, stir and stand to make the shrimps tasty;

Brew Longjing tea in boiling water for 1 min, and then pour out some tea soup, with tea leaves and remaining tea soup for later use;

Heat a wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimps into the oil pan and quickly spread them with chopsticks. When the shrimps are jade white, take out the pot and drain the lard. Pour the shrimps into the oil pan, pour the remaining tea leaves and tea soup, then cook Shao wine, stir-fry for several times, and take the pan and put it on the plate.

Second, dry-roasted chilli shrimp

Ingredients: fresh shrimp, minced onion, ginger and garlic, Pixian bean paste, tomato sauce, cooking wine, sugar and salt.

Practice:

Cut off the feet and whiskers of fresh shrimps, remove the mud intestines, wash them, and then wipe dry the water with kitchen paper towels;

Pour the oil in the pot, pour the shrimp when it is 70% to 80% hot, fry it until it turns red, and then take it out;

Leave a little base oil in the pot, stir-fry chives, ginger and garlic on low heat;

Pour Pixian bean paste and fried shrimp, turn to medium heat, cook cooking wine and tomato sauce and stir fry quickly; Finally, add appropriate amount of sugar and salt and stir-fry evenly.

Tips:

Frying the shrimp first will make it crispy and you can eat it even with the skin;

The packed shrimp must be fully wiped dry, otherwise the oil will spill when it is fried in the oil pan;

Don't cook shrimp for too long, the shrimp meat will get old after a long time.

Third, Kung Pao shrimp balls

Ingredients: prawn, almond, onion, ginger and garlic, dried pepper, pepper, salt, sugar, cooking wine, vinegar, sesame oil, starch, water and edible oil.

Practice:

Wash the prawns, remove the head and shell, cut the middle of the back with a knife, and remove the shrimp line;

Mix the processed shrimps with cooking wine, starch and a little salt, and marinate for a while to taste;

Dried Chili peppers are seeded and cut into small pieces, garlic is sliced, and onion and ginger are cut into small pieces for later use;

Mix salt, sugar, cooking wine, vinegar, starch, water and sesame oil to make seasoning juice;

Heat the oil in the pot to 60% heat, add dried pepper and pepper and stir-fry until fragrant;

Add shrimps and stir-fry;

Stir-fry until the shrimp is cut off, add onion, ginger and garlic and stir fry quickly;

Add the sauce and stir well;

Finally, add almonds and mix well before taking out the pot.