Raw materials: live shrimp (1 catty 2 two or so)

Applications: potatoes, asparagus, celery, scallions

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken broth, sugar, dried chili peppers.

Making process:

First step: peel and cut potatoes, asparagus cut into pieces, celery cut into strips, scallions cut into pieces, a little of each can be, put aside.

The second step: the live shrimp should be cleaned, and then in the back of each shrimp to open a knife, in order to later production into the flavor.

The third step: support the frying pan, under the appropriate amount of crab oil, and then add a little dry chili pepper, stir fry two, shrimp and potato pieces, asparagus pieces, celery strips, scallions into the pan together, stir fry back and forth.

Step 4: After stir-frying for a few times, the ingredients are almost cooked, put down the crab sauce, and then put down a little monosodium glutamate (MSG), chicken essence and sugar, and continue to stir-fry.

Step 5: Stir-fry until the shrimp body curls, the color becomes orange-red, that is, the shrimp has broken raw, you can put out of the pot.

The taste of the dish: this dish sauce flavor, fresh and spicy, shrimp soft and delicious.

Course features: this dish is authentic Sichuan cuisine practices, prawns contain high protein, can meet the body's needs, but also contains a lot of calcium, can supplement the body's calcium, fall and winter consumption can enhance the ability to resist the cold.

Note: First of all, the crab sauce can not be fried paste, and the crab sauce is the store's secret, so if individuals want to do, you can use a mixture of sweet noodle sauce and seafood sauce instead, try to make a spicy shrimp it!

Two, oil smothered spicy shrimp

Ingredients:

Fresh shrimp 500g

Dried chili peppers 5

Crushed garlic 1 tablespoon (15g)

Shredded ginger 2 tablespoons (30g)

Shredded green onion 1 tablespoon (15g)

Oil 2 tablespoons (30ml)

Cooking wine 2 tablespoons (30ml)

These are the most popular ingredients. 2 tablespoons (30ml)

Soy sauce 1 tablespoon (15ml)

Sugar 2 tablespoons (30g)

Salt 1 teaspoon (5g)

Preparation:

1. Cut shrimp from the back, remove the threads and rinse.

2. Heat the oil in the pan on medium heat, to be burned into seven when the dried chili pepper, garlic, ginger and green onion shredded into the incense, and then into the marinated shrimp stir-fry for a few moments, and then adjusted sugar, salt and soy sauce stir-fry to even, and then cover to a small fire mulled 5 minutes.

-- Aromatic oil smothered prawns

Steamed prawns

Materials:

Prawns 10. Seasonings 25 grams of cooking wine, salt, 30 grams of sugar, 5 grams of monosodium glutamate, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of spices, 75 grams of green onion, 50 grams of ginger, broth.

Practice:

1, will be rinsed shrimp, cut off the shrimp whiskers, shrimp legs, by the head of the shrimp gun to cut a small mouth, take out the sandbags, and then cut the back of the shrimp, draw out the sand gland.

2, frying spoon on the fire, put peanut oil, hot, into the seasonings, scallions, ginger stir-fry, into the prawns stir-fry shrimp oil, cooking wine, add salt, sugar, broth to boil, cover the lid, simmering through the fire, and then move the spoon to the fire, the collection of juice is slightly thick when put monosodium glutamate, dripping sesame oil that is completed.

Bi Bo shrimp

Practice: Wash fresh shrimp and control the water, and then divided into two parts of the shrimp, respectively, marinated. One part is marinated with freshly squeezed bobo juice, and the other part is marinated with salt, monosodium glutamate (MSG) and starch.

Process: first of all, respectively, marinated shrimp were "flying water" and then "oil", golden bamboo shoots "flying water" and then "oil". ". Characteristics: light and refreshing. The key is to marinate the shrimp with cabbage juice, otherwise it will affect the effect of the sensation.

Shrimp in Soy Sauce Bureau

Practice: live shrimp head, whiskers cut off, shrimp back cut. "Go oil" after adding soup, side dishes, slow fire collect juice bureau dry, so that the soup flavor sucked into the shrimp.

Features: aroma, crispy skin and sweet meat. Production key: oil temperature seventy percent, can not be fried dry, the Bureau of the process of personal experience to achieve the effect of burnt outside and tender inside.

Dry roasted anchovy shrimp

Production: shrimp peeled seasonings marinated in good sizing, seventy percent of the hot oil, frying, frying to light yellow fish out of the pot, the pot under the ketchup, chili paste, green onions, ginger, garlic, sugar, vinegar and other seasonings, dripping cornstarch sauce, put in the deep-fried shrimp stir-fried out of the pot. Characteristics: bright red color, burnt outside and tender inside, sweet and sour and slightly spicy.

Pepper salt shrimp

Main ingredients: 500 grams of fresh shrimp, Huai salt 15 grams, 25 grams of chili, 1000 grams of peanut oil, 25 grams of net cilantro

Special features: the outside of the caramelized spices, meat soft and tender fresh

Production Methods:

1. in the shrimp washed with water, the first to cut shrimp whiskers, shrimp gun, picking out debris from under the gun, cutting clear of the shrimp claw and radial foot, drying. . Chili pepper cut into rice grains.

2. frying pan with high heat, put peanut oil, burned to 50 percent hot, under the sea foam oil to eight mature, even oil together with a strainer to drain the oil.

3. frying pan back to the fire, into the oil has been soaked in the shrimp frying for a few moments, the State Huai salt and pepper particles, stir-fried until cooked, plate, piled up into a mountain shape, surrounded by parsley that is completed.

Note: Huai salt: frying pan with medium heat, put 500 grams of refined salt, fried until hot and ringing sound, end away from the fire mouth, pour in 20 grams of five-spice powder, mixing that is to become.

Raw cooking lobster

Main ingredients: live lobster 750 grams, Chaozhou orange oil 2 dishes, 2.5 grams of refined salt, 75 grams of white lard, 3 grams of ginger, 15 grams of white wine, 25 grams of coriander, 25 grams of green onions

Features: meat is crisp and tender, delicious flavor, dipped in orange oil, appetizing and sobering.

Method of production:

1. First of all, the original lobster washed, chopped shrimp feet, and then chopped section, with a knife light after the next down, the first pendulum down the plate. Head open edge, shell and shrimp ribs to clean, after chopping pieces of shrimp feet above the pendulum. Tail open edge, pick up the shrimp poop, even shell chopped pieces set in the foot above.

2. with a small bowl of white wine, add salt to open uniformly sprinkled with shrimp, shrimp on top of the put, green onions, into the steamer into the steamer for 8 minutes that is cooked. Take out and pick up the ginger, green onions, dripping white lard, dish side accompanied by cilantro, with orange oil on a plate.

Note: 1. slaughter shrimp, must remove the net gills and shrimp droppings, so that the steamed shrimp fresh and odorless.

2. put into the steamer must be fierce fire steam (steam straight up, the breeze does not sway, that is, fierce fire gas enough), to master the time, not more than 10 minutes to the degree. This steamed lobster meat is crisp and tender and not face

Lohan prawns

Main ingredients: 1250 grams of shrimp, tomato sauce 25 grams of net shrimp meat 150 grams of wet starch 50 grams of pork fat 75 grams of chicken broth 150 grams of canned water chestnuts 75 grams of scallion white section 150 grams of black sesame 25 grams of ginger 50 grams of ginger slices, 2 egg whites, sesame oil 75 grams of refined salt 7 grams of. Peanut oil 1000 grams, 20 grams of white bran (about 75 grams), 25 grams of wine

Method of production:

1. Wash the shrimp, cut off the feet, whiskers, and then cut from the spine, remove the head of the sandbags and the back of the sand line, from the mid-waist cut into two sections. The first half of the spare, the second half of the peeled shell, retaining the shrimp tail, with a knife from the back of the spine across the slice (but not slice), so that the abdomen connected to the fan-shaped. In the slice of shrimp meat gently graved on the inside of the cross flower knife, put on the plate, with salt (3 grams), wine (5 grams), white section of green onion (25 grams), ginger (25 grams) to stop marinating into the flavor.

2. half clean shrimp meat sliced to the surface of the red membrane, with pork fat meat together, with the back of the knife smashed into shrimp puree. Water chestnuts with a knife to beat and chopped into pieces. White section of green onion (125 grams), ginger (25 grams), cut into thin julienne strips. Wash black sesame seeds and drain. Egg white beaten, add shrimp puree, water chestnut, salt (2 grams), wine (5 grams), stir in one direction.

3. will marinate the second half of the section is one by one flat on the cutting board, first with a clean cloth to sop up the water on the surface of the shrimp section, and then the shrimp puree evenly apportioned on the top of the smear, the center should be raised a little, into the pang maw-like. Then sprinkle black sesame seeds, gently pressed with your hands solid.

4. frying pan on the fire, pour peanut oil (100 grams), the first half of the shrimp segments into the frying pan, frying both sides over medium heat, then into the shredded green onions, language record shredded, salt (2 grams), sugar, wine (15 grams), tomatoes, chicken broth, change to micro-fire fire leaning one by one to take out the neatly yards in the oval plate at the end of the pan, the pot to leave the broth, with the thinned out of the thickening of wet starch, and pour sesame oil on the top. Drizzled with sesame oil, poured on the shrimp.

5. Another frying pan placed on high heat, pour peanut oil (900 grams), burned to 70% hot, into the flesh of the second half of the shrimp section deep-fried through, when the outside was golden brown when the fish out, drained off the oil, yards in the plate at the other end that is.

Note: 1. choose every 500 grams of 4 to 5 head of prawns, fresh head and body closely linked, shell and shrimp flesh tightly into one, head and feet intact, shrimp body hard, have a certain degree of curvature, shell shiny, greenish-white, firm and tender meat. Female shrimp slightly greenish-blue (fishermen called green shrimp), generally female shrimp than male shrimp slightly larger, into the food is female good male second.

2. fire by the first half of the shrimp, with a hand spoon to lightly press the head of the shrimp, squeeze out the shrimp brain, into the dish color red and oily; fried shrimp in the second half, the exterior was tender yellow fish out, do not heavy oil, to avoid frying old.

Garlic shrimp

Main ingredients: about 500 grams of fresh shrimp, 2 tablespoons of garlic, half a red pepper, 1 tablespoon of green onion, a little parsley, 1/2 tablespoon of dark soy sauce and soy sauce. <BR> Seasoning: 1/2 tablespoon shaoxing wine, a pinch of pepper.

Method of preparation:

1. Cut the shrimp from the back on both sides, rinse and do not drain, add seasoning and mix well.

2. Place shrimp on a plate, top with garlic, wrap in microwaveable plastic wrap, place in oven, cook on high for 3 minutes, remove.

3: Heat 2 tablespoons oil in a small bowl over high heat about 1 minute; add diced green onion and red pepper.

4: Place cilantro on top of shrimp and drizzle with cooked oil.

5. Mix 1/2 tablespoon each of dark soy sauce and light soy sauce, pour over the shrimp noodles and serve

Jasmine Shrimp

Main Ingredients: 1 kilogram of green shrimp, about 30 fresh jasmine flowers. <BR> Seasonings 700 grams of sesame oil (consumed about 50 grams), 18 grams of wet starch, 6 grams of cooking wine, 2 grams of vinegar, 1 gram of sugar, 3 grams of salt, 2 grams of ginger juice, 1 gram of green onion.

Features: shrimp oil red flowers white, two-color sandwich elegant, tender and fresh texture, jasmine aroma pleasant.

Method of production:

(1) Wash the green shrimp, peel off the hard shell skin, take out the shrimp, with a clean gauze to dry the water. Batter the shrimp with salt and wet starch and place in the refrigerator for 50 to 60 minutes.

(2) Remove the fresh jasmine flowers and rinse them in clean water.

(3) frying spoon on a high flame, put a little bit of oil shaking, and then pour out, and then pour into the sesame oil, burned to 4 ~ 5 into the heat, put the shrimp in, and immediately scattered, fried for 10 seconds or so, and poured into the leakage spoon to drain the oil.

(4) put the frying spoon back on the high fire, pour sesame oil (6 grams) hot, put the minced green onions into the slightly fried, immediately pour into the shrimp, and then add cooking wine, vinegar, sugar, ginger, stir fry a few times, add the jasmine, sprinkle a few drops of hot water, a little drop of sesame oil, and continuously turn over a few times that is completed.

Gilly Prawns

Main ingredient: Main ingredient 600 grams of prawns, 60 grams of bread crumbs, 1 egg. <BR> Seasoning Vegetable oil 800 grams (consumed about 80 grams), 30 grams of flour, 3 grams of salt, 3 grams of pepper. <BR>

Features: crispy meat tender golden, with a Western flavor, chili soy sauce to accompany food, the taste is more delicious.

Methods:

(1) remove the head, skin, legs and tail of the prawns, take out the black line of the spine, wash it clean, use a knife to cut through the spine to the tail, lay it flat on the chopping board, graze the oblique elephant's-eye flower knife.

(2) Put the prawn meat into a bowl, add salt, pepper and mix well, dip both sides in a layer of flour. Eggs into a bowl, add a little water, beaten into egg juice, will be well dipped in flour shrimp, into the egg sauce, and then dipped in bread crumbs. Frying spoon on a high flame, pour vegetable oil, burned to 5 6 mature, into the prawn meat fried to golden brown, out slightly drained oil, and then change the knife into a plate that is.

Stewed prawns

Main ingredients: Main ingredients 750 grams of shrimp, a little green garlic. <BR> Seasoning Cooked oil 100 grams, green onions, ginger 25 grams each, 75 grams of sugar, salt 2 grams, 15 grams of cooking wine.

Features: red color, sweet and salty taste, meat is delicious.

Method of production:

(1) first shrimp whiskers, shrimp head cut off, remove the sand sausage sandbag, each shrimp chopped into 2 sections.

(2) frying spoon on the fire to cook the oil hot, will be onion, ginger (pat loose) and shrimp segments into the spoon slightly fried, to be shrimp color red, meat hair quite, cooking wine, add chicken broth (appropriate amount), sugar, monosodium glutamate, salt, with a small plate buckle in the shrimp, baked on a small fire for 5 minutes will be up out of the plate, the shrimp turned over to bake for 5 minutes, the juice thickened and then turn over the next two Sheng into the plate, will be sprinkled with green garlic segments can be on the shrimp.

Scorched shrimp

Main ingredients: 500 grams of fresh shrimp, 1 tablespoon of oil.

Working ingredients: 3 teaspoons of soy sauce, 1 tablespoon of shredded red pepper.

How to do:

1, rinse the shrimp with water. 2, boil half a pot of water, add 1 tablespoon of oil, add the shrimp to the boiling water and stir well, see the shrimp turn red and the shrimp body bends, you can use a perforated ladle to pick up on the plate. 3, with the addition of shredded red pepper in the soy sauce to eat it.

Brine shrimp

Ingredients: Ingredients: Fresh river shrimp 500 grams.

Seasoning Salt 15 grams, 4 peppercorns, 2 slices of ginger, 3 pieces of green onion, 50 grams of cooking wine, 5 grams of monosodium glutamate.

Features: bright red beautiful, tender and fresh mouth.

Practice: remove the whiskers and feet of the shrimp, wash them and put them into a pot of boiling water. Before boiling, the pot first add green onions,

Ginger MSG, cooking wine, salt, pepper and other seasonings, after boiling the foam skimmed off, about 3 minutes or so shrimp can be cooked. And then even the soup together off the fire into a bowl, cooled into the basin can be.

Braised prawns

Today, I went to the Asian store purchasing, saw the long-lost prawns, so the corruption and luxury a ;)

Braised prawns practice is relatively simple, the required materials:

Shrimp, green onions, ginger, sugar, salt, monosodium glutamate (MSG), wine

Practice: 1 first shrimp clean, and then cut off the whiskers. Dry and set aside.

2 pan pour oil, oil hot after the shrimp began to fry, shrimp color, add green onions and ginger, out

After the aroma, add a little wine and sugar (sugar must be more than the usual cooking, otherwise

not delicious) stir fry evenly after adding water!

Cover the pot, turn the heat down to low, and start to boil slowly!

About 30 minutes or so, when the domestic water turns into juice, it's ready.

I burned a little too much heat this time, so the juice was too little :(

Add MSG and a pinch of salt before removing from the pot!

The flavor is really good, serve and share!

2, red pepper popping fresh shrimp

Raw materials: shrimp, garlic, green onions, Sichuan pepper powder practice: 1. Sichuan pepper in a wok, slow in the stir fry incense, pounded, sieve out the powder, is the Sichuan pepper powder.

2. Remove the shells and intestines of the shrimp, leaving only the shells of the tail, wash and dry.

3. Shrimp back cut, take away the intestine, add marinade ten minutes, soak oil.

4. two tablespoons of oil, burst the garlic, Sichuan pepper, shrimp, pour a teaspoon of wine and stir fry, sprinkle the chopped green onions can be on the plate.

3, salt and pepper shrimp

Fresh shrimp: half a catty Coarse sea salt: a lot of (particles of the larger kind)

Pepper: a handful of white onion, crushed chili pepper: moderate

Practice:

1. shrimp washed and cut off the whiskers and thoracic feet;

2. pot of oil burned to 7% heat, poured into the shrimp fast frying for 2 minutes; (pay attention to control) (Be careful to control the heat, if the fried shrimp will become too old to lose the tender taste)

3. Fish out the oil control and standby;

1. Pour the coarse salt into the pan, heating until the salt grains hot, constantly shaking the pan;

2. salt grains become hot and then add peppercorns and continue to shake, so that it is mixed evenly;

3. heating until the salt grains begin to turn light yellow-brown, peppercorns emit fragrance;

4. pour the shrimp into the pepper salt, mix, and stir-fry a few times so that each shrimp is evenly coated with the pepper salt grains;

5. add the white onion and crushed dried chili peppers and stir-fry;

6. turn off the heat, put the lid on, and simmer the shrimp in the temperature of the pepper salt for 5 to 8 minutes