1. rinse shrimp aunt
2. wash and pot
3. and then cut the seasoning to be used
4. then put the pot of water boiling, and then put down the ginger, garlic and shrimp aunt, and then turn a few times on the lid, and wait for 4 to 6 minutes.
5. Finally, the pot, sprinkled with chopped green onions on the completion.
Question 2: authentic salt and pepper shrimp nun practice 1. prepare shrimp mushrooms.
2. Heat the pan with oil, hot oil under the shrimp mushrooms.
3. And then the garlic grains together in the pot.
4. Sauté the mushrooms until they turn brown and are slightly cooked, then add sesame seeds.
5. Add white pepper.
6. Turn the heat down and add chopped green onion, saute until fragrant.
7. Finally, turn off the heat and add an appropriate amount of fine salt, shake the pan until evenly flavored.
8. Spicy salt shrimp mushrooms finished.
Question 3: the practice of pickled shrimp aunt, pickled shrimp aunt how to do delicious, pickled shrimp aunt home practices Ingredients
Shrimp aunt
Garlic
Garlic
Salt
MSG
Soy sauce
Chili pepper
Pickled Shrimp Aunt
The practice of pickled shrimp aunt
The bought shrimp aunt cleaned and put into the pot.
Mince the garlic, chili and garlic cut into thin slices and sprinkle pots
Add a little salt and chicken in a little sugar, add a little taste
Finally pour in the soy sauce, put the pot in the bottle of seasoning shaking evenly shake well, and then leave it overnight
Tip
If you want to eat earlier, you can add a little vinegar, shake enough for a hundred times, and then put it in the refrigerator, chilled. A moment to eat, more shake will make the shrimp aunt more flavorful
Question 4: dry shrimp aunt how to do delicious to eat after frying to do pepper flavor to eat
Question 5: shrimp aunt what to eat Qing Shi Hongbao "Min Miscellany": "Chuan mayflies, shrimp eye crab foot, like centipedes, back green belly white, foot in the abdomen, the big ones are long and feet, the small ones two or three inches, like to eat shrimp. "
Problem six: how to make delicious shrimp aunt row, stir-fried shrimp aunt row of home practices Yunnan New Oriental cooking and Western point of specialization, Chinese food can learn Yunnan representative dishes, famous dishes, the eight classic dishes and local flavors, as well as hot pots, dry pots, teppanyaki, palace dishes, government dishes, medicinal cuisine, marinade, barbecue, barbecue, cold dishes, Chinese pasta these. Pastry can learn to make shortening, shortbread, cookies, puffs, frozen desserts, pudding, sponge cake, chiffon cake, fat cake, cheesecake, mousse cake, decorative cake, staple bread, meal packs, sweet breads, shortening bread, deep-fried bread, bread, quick bread, seasoning bread, nutritional health care bread, art bread, etc.
Question 7: shrimp soup, shrimp soup how to > 2
The shrimp aunt next to the upper and lower reduction, cut can also be removed after the top layer of the shell together, I feel that if you do not remove the meat is more delicious
3
Put a small amount of oil, two slices of garlic, two slices of ginger, add cold water, the clams should be cold water into the small fire simmering open after ten seconds or so into the shrimp aunt, mesclerotic vegetables, large fire to cook without a lid, boil add a small amount of salt on it! Start the pot
Question 8: how to do shrimp nun dry delicious pepper salt shrimp nun practice: 1, shrimp mushrooms clean, garlic, chili peppers, scallions cut into granules to be used; 2, shrimp mushrooms into the pot to fry through the fished out and drained of oil. 3, another frying pan, put a little oil, pour into the cut garlic, chili peppers, scallions, sautéed flavor, and then pour into the shrimp mushrooms, add chicken essence, salt powder, five spice powder stir fry evenly. Fish Scent Shredded Pork Ingredients: 200g lean shredded pork, 50g fungus, 40g asparagus, carrot, green onion Seasoning: 1 tsp salt, 1 tsp monosodium glutamate, 1 tsp sugar, 1 tsp vinegar, ginger, 2 cloves garlic, pickled chili pepper, 1 tbsp water starch Directions: 1, marinate shredded pork with a pinch of salt and yellow wine; soak the fungus in water and cut into julienne strips, asparagus, carrot, clean and shredded; ginger, garlic, pickled chili pepper. Minced. 2, frying pan with the right amount of oil to the shredded meat fried, and then put salt, monosodium glutamate, ginger, garlic, pickled chili pepper, sugar, vinegar, scallions and a variety of vegetables stir-fried over high heat, until almost cooked with water starch thickening can be. Tips: Want to stir fry delicious fish meat, a variety of seasonings can not be one less, only a variety of materials and seasonings to deal with the material: 200 grams of lean shredded pork, 50 grams of fungus, 40 grams of asparagus, carrots, green onions, each appropriate amount of Seasoning: 1 tbsp. salt, monosodium glutamate 1 tsp. sugar 1 tbsp. vinegar 1 tsp. ginger moderate amount of garlic 2 cloves of pickled chili pepper moderate amount of water starch 1 tbsp. Method: 1, shredded pork Add a pinch of salt and yellow wine to marinate; soak the fungus in water and cut into julienne strips; wash and shred the asparagus and carrots; mince the ginger, garlic and pickled chili pepper. Grilled cuttlefish tube Ingredients: small squid (SQUID) or small cuttlefish (CUTTLEFISH) 1LB, an onion, coriander 3-4 strips, half a teaspoon of garlic according to personal taste can be added or not add the material: half a lemon or nine layers of pagoda (that is, basil, BASIL) 2 branches Seasoning: Salt, pepper, powder (that is, diamond dust, gravy powder, starch), butter Method: 1, small squid / cuttlefish get clean (a lot of work it): to remove the squid / cuttlefish outside of the black skin, the bones of the viscera drawn out and thrown away, from the squid / cuttlefish whiskers to squeeze out the teeth, eyes, ink. Keep the body part of the squid/cuttlefish intact, wash and drain it and keep it in a tube; wash the squid/cuttlefish whiskers, mince them, and mix them under salt and pepper. 2: Peel and chop the onion; chop the coriander; if you like the flavor of the limes or the taste of the limes, you can chop the limes now; squeeze the juice of the limes into a small cup, and use a sharp knife to thinly slice out the zest of the limes and chop the zest very finely. 3: Heat 1 large piece of butter in a saucepan (it is more aromatic, if you are afraid of fat, you can use 1.5 tablespoons of vegetable oil or corn oil instead), and melt the oil on a slow fire, then add the minced garlic, Stir fry the chopped onion until the onion starts to become transparent and the aroma comes out, then stir fry the chopped squid/cuttlefish whiskers over medium heat, add a little more salt (don't add too much), serve on a plate, drain well, add 2 teaspoons of corn starch (adding corn starch prevents the stuffing from becoming watery further on), chopped coriander and mix well, if you like lasagna or limes, you can now add the chopped lasagna or chopped lime zest into the stir fried squid/cuttlefish whiskers. Cuttlefish whiskers, so that the flesh into the squid / cuttlefish tube filling is ready; 4, 3 ready to fill the filling with a small spoon into the squid / cuttlefish tube, filled with bulging, and then with a pointed bamboo toothpick squid / cuttlefish tube openings pinned to seal, one by one row on a baking sheet. Oh, a well-filled squid / cuttlefish tube white fat, very cute it! 5, preheat the oven to 300F for 5 minutes, fill the stuffed squid / cuttlefish tube into the oven, 300F bake for 10 minutes, remove, flip to the other side of the bake for 10 minutes on the OK 6, the baked squid / cuttlefish tube removed, drip some lemon juice on top of it can be eaten!
Question 9: How to cook shrimp mayflies in brine, how to cook shrimp mayflies in brine delicious, brine brine shrimp mayflies
1.
Ingredients: shrimp mayflies (already cleaned), ginger slices, scallion segments
2.
Will have cleaned shrimp mayflies down into the pot.
3.
Set aside the ginger.
4.
Next, add 1 tablespoon of cooking wine.
5.
Add 1 bowl of water.
6.
Boil until cooked.
7.
Then, add 1 tsp of salt.
8.
Season and saute well.
9.
Finally, put in the scallion, that is done.