Raw materials: 175 grams of shrimp, 100 grams of cucumber, 30 grams of vegetable oil, 4 milliliters of cooking wine, 1 gram of monosodium glutamate (MSG), 2 grams of salt, 0.1 grams of pepper, 5 grams of cornstarch, 6 grams of egg white, 100 grams of soup.

Production:

1. Shrimp washed to remove the mud intestines, drain the water, add salt, monosodium glutamate, egg white, pepper, starch sizing.

2. Cucumber longitudinal cut four open, deseeded and cut into small diamond-shaped dice.

3. Salt, monosodium glutamate, cooking wine, water starch, soup to the juice.

4. pot on the fire into the oil, 6 into the heat into the shrimp stir-fried, cooked into the cucumber diced, splashed into the good juice, turn out of the pot is complete.

Features:

White clouds of emerald green, smooth and salty taste.

Two: cashew nut shrimp:

Ingredients: shrimp, diced cucumber, slice of horseshoe, baby corn, cashew nuts.

Practice:

1) frying pan with water, water boiled into the shrimp, horseshoe slices, small corn Cook a little bit, until the shrimp all turn

red, eight mature when fish out. Cucumber can not be cooked for a long time, when the shrimp is almost ready to put, slightly cooked on it.

2) find a small bowl, put two tablespoons of hot water, under the salt MSG sugar mix, put a little cornstarch and stir, as for how much cornstarch and hot water to put how much depends entirely on how much you fry. This ratio is very difficult to adjust, for example, if your raw meal put on the side of too much, when you pour into the pot seasoning Road, it is likely that the problem is that the water in the dish into a paste, but the flavor of the dish is not enough, the purpose of the raw meal in order to let the dish outside of a thin layer of paste, because the shrimp itself is not very much into the flavor of the outside of the layer of paste to have flavor.

3) frying pan oil, put sour paste fried incense, the cooked dishes into the pan, stir fry two, because the dishes have been cooked, so do not fry too long, the ready flavor, pour into the pan and stir fry, the dishes hang evenly flavor, sprinkle cashews can be out of the pan.

Three: shrimp scrambled eggs:

Raw materials: 100 grams of fresh shrimp, 4 eggs, 10 grams of scallions, 3 grams of salt, 15 grams of leeks

Practice:

1. Shrimp cleaned to remove the mud and intestines, drained of water, add salt, egg whites, cornstarch sizing.

2. pot on the fire into the oil, 6 into the heat into the shrimp slip cooked.

3. Eggs beaten add salt and stir well, pan on the heat of the oil into the hot onion popping incense add egg mixture

Steamed add shrimp and chives stir fry evenly out of the pan on the plate

Four: Crystal Shrimp:

The main ingredient: large grain shrimp.

The main ingredients: salt, monosodium glutamate, cornstarch

Production:

Shrimp washed, drained, dried with a cloth, add salt, monosodium glutamate, egg white, starch mix through, add oil and mix well, put in the freezer, wake up, to be used, the pot with oil burned to 30% hot, put into the shrimp, quickly scratch cooked, poured into the leaky spoon to drain the oil, the pot into the little water into the seasoning, put into the shrimp thickening, pots.

Features: shrimp clean, crystal, meat is crisp and tender, salty and fresh to taste.

Five: shrimp fried tofu:

Raw materials: 100 grams of green shrimp, 150 grams of tofu, 5 grams of starch, green onion, ginger 1 gram each, 5 grams of salt, 2.5 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 10 grams of soy sauce, 10 grams of vegetable oil.

Making:

1, the shrimp washed, the wine, scallions, ginger, soy sauce and starch and other sauce soaked well; tofu washed, cut into small square dices.

2, the pot on the fire, put the oil is hot, pour into the shrimp, stir fry a few times with high heat, and then put the tofu, continue to stir fry, and will be the rest of the ingredients poured, and then stir fry a few times that is.

Features: fragrant and flavorful, tofu tender.

Six: shrimp winter melon soup:

Materials: 5 grams of shrimp, 300 grams of winter melon, sesame oil, salt each moderate

Practice:

1, shrimp shelling, extrusion shrimp washed and drained into a bowl;

2, winter melon washed and peeled and cut into small dominoes block.

3, shrimp with cold water into the pot to cook until crispy and then add the winter melon with the winter melon cooked, people salt seasoning into the field bowl, drizzled with sesame oil can be.

Seven: soft fried shrimp:

Main ingredient: 200 grams of shrimp

Accessories: 3 egg green 50 grams of flour 100 grams of cornstarch 20 grams of peppercorn salt

Seasoning: 2 grams of salt 2 grams of monosodium glutamate 2 grams of cooking wine 0.2 grams of peanut oil 100 grams of pepper, water

process:

(1) shrimp into the bowl cleaned and added salt, monosodium glutamate, pepper, cooking wine marinade for 2 minutes.

(2) pot with egg green, flour, cornstarch, a little water into a thin paste.

(3) spoon with peanut oil burned to 150 ° C, the shrimp mixed into the paste, with the paste of each one into the oil and fry to nine mature when the spoon out of the shake, so that the shrimp grains scattered fish out, such as the oil temperature rises to 180 ° C -200 ° C, shrimp under the promotion of the oil, quickly fished out of the plate, on the seat with pepper salt. Taste characteristics: the appearance of crispy soft, light golden yellow, shrimp tender fresh.

Eight: spicy Gongbao shrimp:

Main ingredient: about 500 grams of shelled shrimp, celery pieces and green and red pepper pieces of the right amount, 2 teaspoons of minced garlic, the right amount of wine, dried red pepper, soybean paste 1 teaspoon each.

Accessories: 2 tablespoons stock, 1 teaspoon each eggplant juice, oyster sauce, sugar and dark soy sauce, 2 teaspoons white vinegar, salt to taste.

Method:

1, shrimp blanch and drain.

2, boil a tablespoon of oil, the bean paste burst incense, then add the other ingredients (except wine) stir-fried, Zan wine, add the broth to boil and mix well that is ready.

Hints:

1, can also be used in the market ready-made Kung Pao sauce (half bottle) with a little water instead of soup ingredients.

2, when frying spicy ingredients, the kitchen should be air-conditioned, so as not to be irritated to dry throat or tears.

9: Shredded chicken and shrimp dragon and phoenix:

Raw materials: shredded chicken, shrimp. Pork fat, chicken leg bone

Accessories: eggs, sugar, spicy soy sauce, salt, Shaoxing wine, monosodium glutamate, green onions, pepper, starch, peanut oil

Production:

1) Shredded chicken, shrimp in the same bowl with eggs, sugar, spicy soy sauce, salt, Shaoxing wine, monosodium glutamate, green onions and pepper and mixing and waiting for use. Pork net oil rinsed, cut into 10 cm square block, chicken wire, shrimp were placed on the net oil, chicken leg bone placed in the net oil at the end of the package into the drumstick shape;

2) eggs with dry starch and seasoning. Frying pan on the fire, burned to seventy percent hot (about 175 ° C), the dragon and phoenix leg billet one by one dipped in dry starch, and then dragged the egg batter, rolled in breadcrumbs, into the frying pan fried until light yellow, will be removed to a small fire frying 1 minute until cooked, with a leaky spoon fished out, and neatly arranged into the plate that is completed.

Ten: stir-fried shrimp:

Main ingredient: 300 grams of shrimp, 25 grams of cooked diced carrots, 50 grams of green beans.

Accessories: 500 grams of peanut oil, 3 grams of refined salt, monosodium glutamate, l grams of dry starch 50 grams, 25 grams of bean sprouts soup, water starch l0 grams, 15 grams of sesame oil.

Production:

1) the shrimp clean, pick off the shrimp line, add wine, salt, starch and mix well;

2) frying pan on the fire, scoop into the peanut oil, burned to 50 percent hot, put the shrimp frying with a funnel drain;

3) frying pan back on the fire, scooped into the peanut oil 25 grams, put into the diced carrots, green peas and stir fry slightly;

4) and then put in the salt, monosodium glutamate, bean sprouts soup boiled, with water starch hooking into the shrimp, dripping with sesame oil upside down, up the pot to plate is complete.

Eleven: Longjing shrimp:

Raw materials: Thailand imported shrimp, Longjing tea or fresh tea, eggs, monosodium glutamate, wine, salt, cooked lard.

Methods:

①shrimp with water repeatedly rinsed, into the bowl, into the salt and egg whites, gently stir with chopsticks until viscous when added to the wet starch, add monosodium glutamate, stir, stand, so that the shrimp into the flavor.

②The Longjing tea with boiling water, 1 minute after pouring out part of the tea, tea leaves and the remaining tea to be used.

3 frying pan over medium heat, pour in lard. When the lard is 40% hot, pour the shrimp into the frying pan and quickly use chopsticks to disperse. When the shrimp is white, remove from the pan and drain off the lard. Pour the shrimp into the frying pan, pour in the remaining tea leaves and tea broth, then cook in the Shaoxing wine, stir-fry a few times, and serve in the pan.

Twelve: Peach Stir-Fry Shrimp:

Main Ingredients: 1 can of canned peaches, half a can of canned peach juice, 500 grams of shrimp

Accessories: a little minced garlic

Seasoning/Marinade: 1 tablespoon of butter, a pinch of salt, 1 tablespoon of lemon juice

Methods:

1. Shell the shrimp and pick off the black intestines, washed and wiped dry, standby;

2.

2. Boil melted butter, put the shrimp fried and put away;

3. Peach drained juice, with fried shrimp butter slightly stir-fried;

4. Add the peach lemon juice, put back to the shrimp to cook, you can serve it on the plate.