The smell of fresh shrimp, mixed with the smell of carrot tongs, lingers in the throat and is irresistible.

Even if you keep your mouth shut, the bugs in your heart will always be ready to move, making people itch. This is the charm of good food.

Ingredients: shrimp 400g, diced carrots 25g, green beans 50g, water wave powder 10g, sesame oil 15g, vegetable oil, salt and cooking wine. Practice: 1? Wash shrimps, remove mud intestines, add water, starch, cooking wine and salt, and mix well.

2. Heat the oil with a pickaxe, stir-fry the shrimps and drain the oil. 3. Heat the bottom oil in the pot, add carrots and green beans, stir fry slightly, add the remaining salt, stir fry evenly, pour in shrimps, thicken with water starch, pour in sesame oil, and take off the pot.

How to cook fried shrimp at home?

The method of fried shrimps in home cooking is as follows: 1. Cut the back of the shrimp, remove the intestinal mud and wash it.

2. Wash and slice onions, ginger and garlic. 3. Marinate the shrimp evenly for 10 minute.

4. Add 3 tablespoons of oil to the pot, heat it to 60%, turn to low heat, add shrimps, fry until it changes color, and take it out immediately. 5. Wash the cucumber and cut it into shrimps. Peel carrots and cut them into shrimps. Blanch them in boiling water for later use.

6. Add 2 tablespoons of oil to the wok, add onion, ginger and garlic slices and stir-fry, then add cucumber and carrot and stir-fry over high heat. 7. Then add the shrimps, fry them until they change color, and take them out immediately.

8. Stir-fry and add the sauce. 9. Finally, pour in sesame oil and serve.

How to fry shrimps is delicious and simple.

Ingredients: shrimp 175g, cucumber 100g, vegetable oil 30g, cooking wine 4ml, monosodium glutamate 1g, salt 2g, pepper 0. 1g, starch 5g, egg white 6g and soup 100g.

1, appropriate amount of shrimp, remove the shrimp line (to avoid sand). Cut the back of the shrimp to make it easier to taste.

Then put the shrimp in a bowl, add appropriate amount of salt and marinate for 10 minute. After pickling, add half an egg white and proper amount of raw flour, so that the fried shrimps are smoother and tender.

Finally, add a little oil and grab it evenly, so that the shrimp will not stick when it is in the pot. 2, asparagus right amount, peel off the skin of the older part of the root, then cut into sections, wash and remove for later use.

Cut the red pepper into Chili slices for later use, and prepare appropriate amount of ginger slices and black fungus. 3. Remove the oil from the pot, burn it into low-temperature oil, and insert chopsticks. When chopsticks bubble slowly, it means that the oil temperature is appropriate.

Stir in the shrimps, slowly slide until cooked, and then take out the shrimps. 4. Degrease the oil in the pot, pour in ginger slices, asparagus, fungus and pepper slices, and stir well.

Stir-fry evenly, add proper amount of salt and chicken essence, then pour in shrimp and stir-fry over high heat. When frying, pour a proper amount of corn starch water and stir well, then pour a small amount of oil and stir well, and take out the pot.

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How to stir-fry fresh shrimp-how to make home-cooked shrimp with fresh shrimp.

Raw materials: live river shrimp 1000g, Longjing fresh tea 1.5g, eggs 1 piece, Shaoxing wine 1.5g and refined salt 3g.

Monosodium glutamate 2.5g, starch 40g, cooked lard 1000g (about 75g). Practice: first shell the shrimp, squeeze it out, change the water and then wash it.

Wash the shrimp three times repeatedly, take it out white, drain the water (or absorb the water with a clean dry towel), put it in a bowl, add salt, monosodium glutamate and egg white, stir it with chopsticks until it becomes thick, and add dry starch to adjust the pulp. 2. Take a teacup, put tea leaves on it, soak it in 50 grams of boiling water (don't cover it), leave it for 1 minute, filter out 40 grams of tea juice, and leave the remaining tea leaves and juice for later use.

Third, the wok is on fire. After oiling the wok, add the cooked lard, heat it to 40% to 50%, add the shrimps, find them quickly with chopsticks, take them out after about 15 seconds, and pour them into a colander to drain the oil. Fourth, leave a little oil in the wok and set it on fire. Pour shrimps into a wok, quickly pour tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir-fry for a few times, and then take it out of the pan and put it on a plate.

Main features: white and green in color, fragrant in tea, fresh and tender in shrimp and unique in taste. Kung Pao Shrimp Ingredients: 300g fresh shrimp, 75g crispy peanuts, 5g dried peppers, 2g ginger slices, 5g garlic slices, 5g chopped green onion, 4g refined salt 15g, 4g egg white slurry, 40g monosodium glutamate, 0g soy sauce, vinegar 10g cooking wine 10g and fresh soup/kloc.

Mix shrimp, salt, cooking wine and egg white slurry. ② Mix refined salt, monosodium glutamate, soy sauce, vinegar, sugar, cooking wine, sesame oil, fresh soup and water starch into litchi flavor juice.

(3) Put the wok on the fire, burn the oil until it is half cooked, add the shrimps and push it away. When the surface turns white, remove the remaining oil, add dried chili and stir-fry until the oil turns pale red, add ginger slices, garlic slices and chopped green onion, stir-fry until fragrant, pour in sauce and collect it until it becomes thick, and put it into a flower kernel pot as a dish. Note: 1. Shrimp is oily before frying. If you are not sure, you can take it out and fry the peppers and peppers until the heat is over. 2. The flower kernel should not be put in the pot for a long time, but should be put in before the pot, pushed evenly and put on the plate.

Cuisine flavor: sweet, sour, spicy, slightly hemp, shrimp tender, peanut crisp. Scope of application: suitable for dining tables, banquet hot dishes and home cooking. Green bean shrimp ingredients: shrimp green bean practice: 1.

Pick fresh shrimps and wash them with mud sausage; 2。 Marinate the shrimp with cooking wine for a while, and you can drop a few drops of oil into it; 3。

Heat the oil pan, add ginger slices and stir-fry until fragrant, then add shrimps and stir-fry quickly; Then pour in green beans, add salt and sugar, cover and stew for a while; Finally, the water starch is thin and can be taken out of the pot. Note: Stir-fry shrimps quickly, and shrimps will get old easily after a long time.

Ingredients of steamed dumplings with shrimps: 500g of Fuqiang powder, 250g of shrimps, 300g of pork and 250g of clean winter bamboo shoots. Accessories: Shaoxing wine 10g, sugar 8g, refined salt 6g, monosodium glutamate 4g, chopped green onion and a little Jiang Mo.

Methods: 1. Wash and drain shrimps, and chop them into mud with pork; Cook the winter bamboo shoots, cut into powder, mix them into the meat sauce, and add Shaoxing wine, sugar, refined salt, monosodium glutamate, chopped green onion and Jiang Mo as stuffing.

2。 Put the flour into a pot, add 250g warm water to make dough, knead thoroughly, knead into strips, add 40 doses, roll it into a round skin of about 4cm with a rolling pin, put 10g stuffing in the middle, fold the skin in half, pinch it tightly, seal it into a crescent shape, put it on a boiling pot and steam it for about 6 minutes. Open the lid, Jiaozi bulges, but the skin is not smooth.

Features: white color, beautiful appearance and delicious taste. Fried shrimp with chicken legs [raw materials] 250g of shrimp, 200g of fresh chicken legs and 75g of green peppers.

[Seasoning] 2 grams of salt, monosodium glutamate 1 g, 4 grams of raw flour, 3 grams of yellow wine, 5 grams of onion and ginger juice, 25 grams of clear soup, eggs 1 piece, and 20 grams of clear oil. [Operating Procedure] 1. Rinse the shrimps with salt water, drain the water, put them in a bowl and add salt, monosodium glutamate, raw flour and egg white for sizing.

2. Cut the green pepper and red pepper into diamond-shaped pieces, wash the chicken legs and blanch them in boiling water. 3. Heat the pan, add the clear oil, pour the shrimps, chicken legs and green peppers, and pour them into the colander to drain the oil after cooking.

4. Add cooking wine, onion ginger juice, clear soup, salt, monosodium glutamate, etc. Put the shrimps into the pot, put them into the colander, thicken them with raw water after boiling, pour in the clear oil and take them out of the pot. [Featured Comment] Fresh and smooth.

Coprinus comatus is a newly cultivated edible fungus variety, which looks like a chicken leg, fresh and delicious. A new dish consisting of chicken legs and shrimp is a perfect match.

【 Essentials 】 Dry cloth should be used to absorb water before shrimp sizing, and the oil temperature is about 100℃ when lubricating oil. 500g of fried noodles with shrimps, 50g of cooked shrimps with chicken essence, 20g of water-soaked sea cucumber, 20g of soybean oil, 5g of soy sauce and pepper water, 3g of salt, 2g of chopped green onion, 2g of Jiang Mo and fresh soup150g.

The production process is 1. Blanch the noodles with boiling water, take them out, cool them with cold water, and control the water to dry for later use; 2. Slice shrimp, sea cucumber and chicken, add base oil to the pot, stir-fry chicken slices and shrimp slices when the oil is cooked, add chopped green onion, Jiang Mo, soy sauce, pepper water, refined salt and monosodium glutamate when the sea cucumber is five-cooked, add a proper amount of fresh soup, and then pour the noodles into the pot and stir-fry until the water is dry. Characteristics of tomato and shrimp: the juice is water red and tender.

Ingredients: tomato sauce100g, shrimp 200g. Ingredients: egg white 1, gouache 15g, 50g onion, 20g green beans.

Ingredients: 5g of salt water, monosodium glutamate 1 g, cooking wine10g, 2g of ginger juice, 5g of sugar15g, 50g of big oil (about100g) and 50g of head soup. Methods: 1. Wash and dry shrimps, put them in a bowl, add egg white and starch, and fold.

Peel the onion, cut it into small elephant eyes, and put it with the green beans. 2, the pot is set on fire, the hot pot is cold, put the oil into the pot, use a spoon? Boil the oil and drain it.

Leave a little oil in the pot, put it on the fire, stir-fry ginger juice, tomato sauce and white sugar first, then add green beans, seasoning, gouache and soup stock, turn it over once or twice, and serve. Shrimp with Luffa [Materials] Luffa 150g, shrimp 30g, egg white 1, yellow wine, refined salt, monosodium glutamate, starch, fresh soup and white oil.

【 Practice 】 ① Wash the loofah and cut it into thick strips. Wash and drain the shrimps, put them in a bowl, add egg white, yellow wine, refined salt and monosodium glutamate, and mix well to taste. Add dry starch for sizing.

② Set the wok on fire, add vegetable oil and heat it to 40%, add shrimps and beat until cooked, then pour in a colander and drain the oil. Leave the remaining oil in the pot, stir-fry the towel gourd strips until soft and rotten, add refined salt and monosodium glutamate to taste, pour them into a colander to drain the water, and put them into a basin.

Put the fresh soup, shrimp, salt and monosodium glutamate into the original pot and cook.