Main ingredients: basil shrimp 250 grams

Seasoning: 20 grams of refined salt, monosodium glutamate (MSG) 1 grams of pepper 5 grams of dry starch 50 grams of cooking wine 20 grams of refined oil 1,000 grams (consumed 50 grams).

Method of production:

1. pot on a small fire, put the refined salt fried incense, add monosodium glutamate, pepper face evenly into the pepper and salt flavor plate.

2. base shrimp clean, put a little salt, cooking wine marinade for a few moments, add dry fine cornstarch wrapped well for use.

3. pot on a high flame, burn refined oil to eighty percent oil temperature, into the Kiwi shrimp fried until the color golden. Crispy outside and tender inside, fish out into the plate, sprinkle with salt can be.

Two: white burnt kipper shrimp:

Raw materials: live kipper shrimp 1000 grams

Seasoning: soy sauce king 100 grams, monosodium glutamate (MSG) 2.5 grams, green onion rice 10 grams, ginger 5 grams of rice, 25 grams of broth, 10 grams of wine, and the other preparation of the white chrysanthemums of cold boiled water in half a face basin.

Making:

1. live kiwi shrimp wash, boil the pot of water, add wine, kiwi shrimp, cook until just cooked that is fished out, pots on the stage.

2. Burning hot pan add oil, burned to ninety percent hot, poured into the onion, ginger rice, and soy sauce, monosodium glutamate, broth and Sheng small dish together on the stage, when eating, peeling off the shells of the shrimp, shrimp dipped in seasoned food.

3. After eating, wash your hands with white chrysanthemum cold boiled water

Three: the United States of America, the Kiwi shrimp:

Ingredients:

Kiwi shrimp 500 grams, 3/2 tablespoons of soy sauce, 1 tablespoon of broth, shredded onion, coriander, sugar, shaoxing wine, sesame oil, each a little.

Practice:

1, cut off the shrimp whiskers, claws, etc., pick the shrimp intestines, and in the shrimp abdomen cut a knife (not cut through the spine), under the salt and mix well.

2, the fresh soy sauce, soup, monosodium glutamate, sugar, sesame oil into a sauce for spare.

3, hot pan, oil, boil to 60% of the rolling, shrimp into the frying pan soak oil to eight mature, pour up the oil. Immediately put the shrimp back into the pot, under the wine, pour the juice and stir-fry until the shrimp cooked, and dry flavor, start the pot on the plate, coriander around the edge can be.

Four: colorful basil shrimp:

Main ingredient: basil shrimp

Accessories: green peppers, carrots, mushrooms, ginger

Seasoning: salt, daytime freshness, sugar, white pepper, egg whites, cornstarch, starch, olive oil

Operation:

1, shrimp with an absorbent cloth to absorb the water;

2, shrimp add cooking wine, salt, tian tian fresh, egg white, cornstarch marinade;

3, the pan into the oil, hot, pour into the shrimp, to eight ripe when the fish to be used, absorb the oil;

4, with the hot oil drizzled with slices of shiitake mushrooms, slices of carrots;

5, the pan into the oil, add the ginger, carrots, shiitake mushrooms stir-fry, add the water, shrimp, green peppercorns;

6, the pan add salt, day Tim fresh, white pepper, sugar, water starch thickening, drizzled with olive oil can be.

Five: salt baked basil shrimp:

Materials: basil shrimp 250 grams

Accounts: salt

Production:

1, the basil shrimp blanch water to be used.

2, take the basin 1, the bottom of the basin paved with fine salt, the center of the pouring Kibai shrimp, the top and then paved with fine salt, on the microwave oven on high for 5-6 minutes that is completed.

Six: Tea kippers:

Raw materials:

live kippers, Longjing tea, green and red pepper

Methods:

1, will be cleaned live kippers, add ginger and green onion, tea and other marinade to taste, Longjing tea with boiling water, squeeze the water to be used.

2, will be marinated in 5-6 oil temperature into the Kee Wai shrimp deep-fried to golden brown drain the oil and wait for use, the tea leaves fried until crispy, and then the Kee Wai shrimp, tea, green and red pepper grains, salt and pepper fried evenly to taste into the plate is complete.

Features: golden yellow color, crispy outside and tender inside, tea flavor, unique flavor.

Seven: sauna kippers:

Materials: fresh kippers 1 catty, a pile of pebbles, gauze, barbecue grill

Seasoning: Huadiao wine, soya sauce, vinegar, garlic, ginger puree, sesame oil

Practice:

1, with the soya sauce, vinegar, garlic puree, ginger puree and sesame oil mixing juice spare.

2, put the pebbles on the grill on high temperature heating (need to achieve the temperature at least 40-60 minutes), heated pebbles along with the grill carefully removed.

3, the fresh shrimp all poured onto the pebbles, a drenching of Huadiao wine, and then covered with gauze for about a minute can be eaten.

4, kiwi shrimp body mixed with the flavor of Huadiao wine and pebbles, to eat while hot, dipped in front of the seasoning, lest the kiwi shrimp placed on the cobblestone for too long, the meat will become old.