Braised Prawns
For a shrimp enthusiast, braised prawns in oil is my favorite. It's simple and easy to learn. The method is as follows: the shrimp cavity, feet and whiskers are cut off with scissors, and then the shrimp back is cut off, so that it can not only taste better, but also easily remove shrimp lines, cut garlic seedlings into sections, shred ginger and put it aside, prepare a small bowl, add one spoonful of soy sauce, two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of white sugar and one spoonful of tomato sauce, and stir evenly for later use. Add shredded ginger in a hot oil pan to saute. Pour the prepared sauce into the pot, stir-fry evenly, cover it and stew for 3-5 minutes. When the soup is thick, add the chopped garlic, stir well on high fire and serve. The shrimp meat is tight and not greasy, and there is not enough food for a big plate.
Salt and Pepper Shrimp
There is no one who doesn't like salt and pepper shrimp. The crispy shell and tender shrimp meat can't stop one bite at a time. The way to do it is as follows: first cut off the shrimp cavity, shrimp feet and shrimp whiskers with scissors, then directly open the back to pick out the shrimp line, rinse it with clear water and drain the water, then add a spoonful of salt to marinate it for 20 minutes, prepare garlic and chives to be cut into foam for later use, and then prepare a few dried peppers to be cut into small pieces for later use. Hot oil pan is 70% hot. Deep-fry until it is slightly yellow, take it out, naturally cool it, raise the oil temperature, re-fry it for a second time until it is golden yellow, then take it out and control the oil for later use, leave the oil at the bottom of the pot, add minced garlic and dried Chili until fragrant, pour in prawns, then pour in a proper amount of salt and pepper and spare chopped green onion, stir-fry twice, and then you can take it out of the pot and put it on the plate. Bite it in and it will be crisp and won't stop at all.
Shrimp with garlic vermicelli
If you want to ask me what steamed shrimp tastes best, I will definitely say that it is garlic vermicelli shrimp, the best partner of fans, garlic, and fresh shrimp meat. I can't stop eating it with one bite. The practice is as follows: cut off the shrimp cavity, shrimp feet and shrimp whiskers, and then separate them directly from the middle of the shrimp belly with a knife, but don't cut them off, leaving the tail joint. Soak the prepared vermicelli in cold water for 20 minutes, put the minced garlic and red pepper into a bowl, add a spoonful of soy sauce, oyster sauce and white sugar, and then pour in the hot oil and garlic directly. Drain the water after soaking the vermicelli, spread it flat on the plate, then put the prawns' tails up in turn, put the garlic on the prawns with a spoon, spread it evenly, steam it in boiling water for ten minutes, take out the plate after turning off the fire, sprinkle with chopped green onion, and finally pour it with hot oil, and you can eat it directly.