1. Fish fillets with garlic seedlings are made of marine fish, and the meat is prickly and less. Scrape the scales and cheeks, clean the internal organs and remove the big thorns in the middle. Slice the fish, size it according to the one-way sizing method (please use Google search) and cook it in oil. Put less oil in the pot, stir-fry the onion, ginger and minced garlic bean paste until fragrant, then add minced garlic, pour some cooking wine, add broth or boiled water, add fish fillets, salt, monosodium glutamate, pepper and sugar, cook for a while, thicken and pour some sesame oil. Slicing fish fillets is a kung fu job. Be careful for those who are not skilled in knife work. If you can't eat it, you can go to a restaurant. It will be difficult to pick it up if your finger falls off. Second, the skin burns fish. Last week, my wife went to the fish market and bought a lot of yellow croaker. So this yellow croaker is the main force of Fish Week. Clean the yellow flowers, cut them twice, marinate them with cooking wine, soy sauce and pepper for a while, and put oil in the pot. After the oil is very hot, fry the yellow flowers. If the oil is not hot, the fish skin will fall off easily. Before frying, you can also put less dry starch on the fish. After frying into golden brown, fry the onion, ginger, garlic slices and dried Chili slices, pour some cooking wine and soy sauce, pour boiling water and cut off the minced meat skin. My minced meat skin is prepared in advance, which saves time. If the skin is released, the skin is not stewed and the fish is cooked, it is better to cook it first. Add salt, monosodium glutamate, sugar, less vinegar, cover and simmer for a while. When the soup is almost dry, it can be cooked. Skin smells like fish, and fish smells like pigs. Close your eyes and have a bite. Is it a pig or a fish? Third, braised yellow croaker just said that yellow croaker is the main force. This dish is the same as above, except for the skin. Fourth, braised hairtail This is the same as above, except that the yellow croaker is replaced with hairtail. 5. Dry fry hairtail, chop off head and tail, remove internal organs and cut into large pieces. Take a small pot, add some cooking wine, soy sauce, pepper, refined salt, sugar and monosodium glutamate, and stir by hand to melt the sugar and salt. Then put the hairtail into it, stir it evenly and let it stand for more than 30 minutes. You can also add some Chili noodles. Put oil in the pan. When it is about 40% to 50% hot, take a plate, put dry starch in it, take the fish with you, and fry it in the oil pan until golden brown. Six, grilled flat fish Last week, my wife was not at home for a few days, and it was very easy to deal with it alone. I found a flat fish like this in the refrigerator and scratched several holes in it (see what I scratched? Just put it in the oven and bake it, then take a small bowl and put some soy sauce, vinegar, sugar, salt, laodopted mother and lemon juice, stir well and pour it on the grilled fish. Seven, crispy fish, you must miss the old canned fish in glass bottles, right? Actually, it is very simple to do. I still use yellow croaker, anchovy, herring and grass carp. I can remove the head, viscera and scales and cut the fish into pieces. If it's too small, I don't need it. I fried it in a frying pan. At first, I used fire. When the fish is almost cooked, I turn it to the minimum fire. Let the fish fry slowly in the pot and fry all the water in the fish. So I fried it for 30 minutes. Then take it out to control the clean oil. Put some water in the pot, add cooking wine, pepper, salt, sugar, monosodium glutamate and pepper, bring to a boil, pour the fish in, cover it, and simmer for about an hour. Finally, the soup is almost gone. Please don't worry about being stabbed. Both bones and meat will melt in your mouth, leaving only the fishy smell. The first method of shrimp: chilli shrimp

material

There are several sea white shrimps, and the back is open. Dried pepper, pepper, sliced ginger and garlic, shredded onion, pickled pepper, sliced ginger.

How to do it

1. Pour the oil into the pot and remember to add more oil, which is twice as much as the same amount of meat and vegetable oil on weekdays. Heat the oil to spicy taste, and pour in the shrimps.

2. Stir-fry for a while, add dried peppers and prickly ash, stir-fry, and let the hot oil "squeeze" out the spicy taste.

3. After spicy taste, add ginger and garlic slices, pickled peppers and pickled ginger (no onions first).

4. After ginger and garlic are fragrant, add appropriate amount of soy sauce, appropriate amount of sugar and a little cooking wine. When out of the pan, add shredded onion, stir fry and add some salt. Then take the pot.

The second kind: prawns with tomato sauce.

raw material

Half a catty of prawns, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar ketchup, salt and monosodium glutamate.

How to do it

1. Cut off the hair and long feet of prawns, wash and drain, and wash bamboo shoots and green beans for later use.

2. Heat a red pot, add oil, saute ginger and onion, add prawns and fry them on both sides until golden and five layers are cooked, add cooking wine, salt and a little water, cover and stew for three minutes, add tomato sauce and cook until the juice is thick.

3. Heat oil in a red pot, add shredded bamboo shoots and green beans, stir fry, add salt, monosodium glutamate and wet raw flour. After rolling, pour it on the side of prawns and serve.

The third type: fried prawns.

material

Live shrimp: 350g, soy sauce: 20g, onion: 2g, vinegar: 15g, sugar: 25g, cooked vegetable oil: 500g, Shaoxing wine: 15g (about 50g). Don't be afraid of wasting oil! )

Square method

1. Cut off the claws and whiskers, wash the shrimps and drain. Be sure to wash it, or it will affect your appetite. )

2. Put vegetable oil in the wok, stir-fry until the fire is 90% hot (blue-black smoke comes out), push the shrimp into the wok continuously with a spoon, and scoop it up with a colander for about 5 seconds. When the oil temperature rises to 80% heat, pour the shrimp into frying 10 second to separate the meat from the shell and take it out with a colander. Pay attention to the danger and don't burn yourself.

3. Pour the oil in the pot, stir-fry the onion slightly, pour in the shrimp and cook Shao wine, add soy sauce (not too much, too much will affect the color of the shrimp, which is not beautiful), white sugar and a little water, and cook vinegar in a wok, and serve.

Pay attention to meaning

Fresh prawns should be the same size. Deep-fry the shrimp shell twice (the key place is the place to pay attention to), cook and adjust the juice to make the shrimp shell burst open and protrude. (principle of thermal expansion and cold contraction)

Flavor characteristics

"Fried prawn" is a dish with bursting and protruding shell. It is bright red and crisp, red and crisp. If you keep it, you can take it off at the entrance. The shrimp meat is tender, sweet and sour.

The fourth kind: golden butterfly shrimp

raw material

Original South American prawns, flour, bread crumbs, eggs.

How to do it

1. Wash and peel the shrimp, and cut the last section to leave the shrimp tail.

2. Prepare flour, bread crumbs and eggs, and mix them evenly for later use.

3. In the order of egg-flour-bread crumbs

4. Wrap the shrimps in turn, put the oil in the pot, heat it to 60%, and fry it in the pot.

Fifth: Fried shrimps with pickles.

main material

river prawn

supplementary materials

Sichuan pickles, green peppers, radishes

Material adjustment

Salt, chicken essence, soy sauce, sugar, cooking wine, dried pepper.

Cooking method

1. Dice green pepper and red pepper, radish and pickle respectively, light them in a pot, and pour in oil. When the oil is hot, fry it in shrimp.

2. Leave the bottom oil in the pot, stir-fry dried peppers, pickles, peppers and radishes, add cooking wine, sugar, soy sauce, chicken essence and salt to taste, add shrimps and stir-fry them out of the pot.

Special point

Pickles are rich in flavor and appetizing.

Sixth: colorful tofu shrimp balls

material

3 boxes of egg tofu, 6 pieces of shrimp, 6 pieces of fish paste, a little pickled shrimp with soy bean: 3 tablespoons of white powder, a little salt, 2 tablespoons of onion and Jiang Shui. Seasoning: 1 tablespoon white powder, a little pepper.

How to do it

Wash, dry and chop shrimps, and mix well with fish paste and marinated shrimps to make stuffing.

Tofu slices are dipped in white powder, and the filling is sandwiched between the two slices and cylindrical, all of which are ready for use.

Add oil to a frying pan, add tofu to medium heat, fry until solidified, transfer to a plate, and steam over medium heat for 8 minutes.

Blanch yellow peas and green peas in boiling water, and then pick them up. Add pepper and white powder to the pot, boil it and pour it on the plate.

The seventh kind: anchovies with edamame

raw material

Soybean, prawn, red pepper, yellow pepper, ginger, egg.

Material adjustment

Salt, chicken essence, starch, salad oil.

How to do it

1, the new prawn is shelled, the shrimp tail is left and the shrimp back is broken. Sizing shrimp with salt, chicken essence, starch and egg white, and then blanching in warm oil for later use.

2. Blanch edamame, red pepper and yellow pepper together and pick them up.

3, leave the bottom oil in the pot, add the ginger slices and stir fry, add all the raw materials and stir fry, thicken after seasoning, and serve.

Eighth species: salad lobster

material

1 cooked frozen lobster (about 500g), half a grain of lettuce, comprehensive fruit 1 can, a little white salad dressing, and a little shrimp eggs.

How to do it

1. First, naturally thaw the lobster, shell it, and then slice it obliquely.

2. Cut the lettuce into shreds, soak it in cold water, drain the water and put it in the center of the plate.

3. After the canned fruit is opened, drain the water and put it on the lettuce.

4. put the chopped lobster meat on the fruit, and then squeeze the salad sauce. Finally sprinkle with shrimp eggs.

Ninth: Fresh Lily and Yu Zi Shrimp Ball.

material

1 fresh lily (chopped), 2 peas (or honey beans), 80g shrimp, 1 Yu Zi tofu (cut into pieces).

How to do it

1. First, smear a little raw flour on both sides of Yu Zi tofu (it can absorb surface moisture and is not easy to rot when frying), then put it in a pot and fry it on low fire until both sides are golden.

2. First, put a little raw flour on both sides of Yu Zi tofu (it can absorb surface moisture and is not easy to rot when frying), put it in a pot and fry it with low fire until both sides are golden, and set aside.

3. Stir-fry (or cook) the shrimp first and season with salt. Stir-fry minced garlic and peas until soft.

Add the other ingredients together and stir well. Add the sauce and thicken.

Stuffed fruit juice

1 tablespoon oyster sauce, half a tablespoon of soy sauce, half a tablespoon of sugar, 2 tablespoons of corn starch and appropriate amount of water.

The tenth kind: winter melon and shrimp soup

Add a soup, which is simple, light and delicious. )

material

Half a melon, four shrimps, some scallops and a little parsley.

How to do it

1. Wax gourd slices.

2. Stir-fry onions and ginger.

3. Add wax gourd slices and stir fry.

4. Add water, then add shrimp and scallops.

5. After the fire boils, add coriander powder and add salt to taste.

Eleventh species: dried tangerine peel and shrimp

raw material

Shrimp 250g, dried tangerine peel 15g.

Material adjustment

Sugar 35g, salt and monosodium glutamate 5g, yellow wine 5g, chopped green onion 3g, ginger 2g, sesame oil 2g, essential oil 50g (actual consumption 15g) and soup 50g.

Operation sequence/sequence

1. Shrimp must be cut, washed and drained; Cut tangerine peel into powder.

2. Heat the oil pan, add the shrimps, fry them in hot oil and take them out immediately.

3. Leave the bottom oil in the pot, stir-fry the onion and ginger, add wine, soup, salt, sugar, monosodium glutamate, dried tangerine peel and shrimps, slowly collect the juice over medium heat, and finally drop sesame oil, then take it out of the pot and plate it.

Tese

The meat is tender and delicious, slightly sweet and sour, with dried tangerine peel. Fried shrimp with dried tangerine peel is an extension of fried shrimp taste.

Key points

Stir-fried shrimps need hot oil, just stir-fry them once.

Twelfth: asparagus mixed with shrimp

material

300g asparagus, 8 shrimps, 2 garlic, red pepper 1 piece.

condiment

Salt, sugar, sesame oil 1/2 tsp, salad oil 1 tsp.

Zuofa

1, peeled garlic, pedicled red pepper, washed and chopped; Rooting asparagus, peeling off old skin, washing and cutting into small pieces; Remove intestinal mud from shrimps, wash them, and cut them in half for later use;

2. Pour half a pot of water into the pot and bring it to a boil. Add asparagus, blanch it, take it out, take a bath with cold boiled water, and drain the water for later use.

3. Boil the water in the pot, blanch the shrimps until the color changes, remove and drain the water, put them in a plate, add the rest materials and material A and mix well, then serve.

Thirteenth type: golden shrimp plate

main material

4 pieces of white flour, 4 tablespoons of shrimp glue, eggs 1 piece, and proper amount of white sesame seeds.

quantify

Salt, corn starch and pepper are appropriate.

How to do it

1. Cut the bread into round pieces with a diameter of two inches, and mix the shrimp sauce with the seasoning.

2. Spread the shrimp glue on the surface of the bread, stick the egg liquid and sesame seeds, fry in an exothermic oil pan until both sides are golden, drain the oil and eat it while it is hot.

Reserve bill

Spread the shrimp glue thinly, otherwise the bread will be fried and the shrimp will still be immature.