Seasoning: salt (15g), pepper (red, sharp and dried) (25g), peanut oil (50g) and spiced powder (2g) (it is also ok to replace spiced powder with black pepper and white pepper, depending on the existing materials at hand);
Production process
1. Wash the fresh shrimps with water, first cut the whiskers and guns, remove the guns and dry them;
2. Heat the wok with medium heat, add salt15g, stir-fry until it is hot and noisy, take it away from the wok, pour 2g of spiced powder, and mix well to obtain Huai salt;
3. Cut the pepper into rice grains;
4. Heat the wok with a strong fire, add peanut oil, heat it to 50%, soak the shrimp in oil until it is 80% mature, and pour the oil into the ditch to drain the oil;
5. Temper the wok, add the shrimps that have been soaked in oil, fry for a while, add the salt and pepper granules, fry until cooked, put them on a plate, and pile them into a mountain shape;
6. Surrounded by coriander.
Practice 2
Make ingredients
Fresh shrimp (1 kg), coarse salt (in large quantities and large particles), pepper, scallion, red, dried and spicy (appropriate amount);
Production process
1, the shrimp is washed and deboned;
2. Pour the oil into the pot and heat it to 70%. Pour in the shrimp and fry for 2 minutes. (Pay attention to control the heat, if fried too much, the shrimp will get old and lose its fresh and tender taste.)
3. Take out the dry oil for later use; 4. Pour the crude salt into the pan, heat until the salt particles are hot, and keep shaking the pot/turning it with a shovel;
Salt and Pepper Shrimp
5. After the salt particles become hot, add pepper and continue to shake to make them mix evenly;
6. Heat until the salt particles start to turn into shallow yellow brown, and the pepper gives off a fragrance;
7. Pour the shrimps into the pepper and salt, mix and stir-fry a few times to make each shrimp evenly coated with pepper and salt particles;
8. Add scallion and chopped dried peppers and stir well;
9. Turn off the fire, cover it, and stew the shrimp with salt and pepper for 5-8 minutes.
Making tips
1) You must use salt and pepper.
2) Be sure to use fresh shrimps instead of shrimps.
3) Stir-fry garlic with low fire, otherwise it will be easy to paste.
In step (4), because the outside of the shrimp is wrapped with a thin layer of starch, it will be sticky. When it is put into the oil pan, it is best to clamp it with chopsticks and put it into the oil one by one to prevent the shrimp from sticking to each other.
This dish must be eaten while it is hot after it is cooked. The shrimp skin is crisp and crisp, so it can be eaten directly and supplemented with calcium.
If you can't eat it all at once, put it in the refrigerator and heat it in a pan before eating it again. Don't put any oil in it.
Practice 3
Make ingredients
Shrimp, salt and garlic
Jiang Mo dried Chili chicken essence
Production process
1. Wash the shrimps first, and drain the water with a colander.
2. Shrimp can be dried in the sun for a while. Make it as little water as possible. 3, sit a little more oil in the pot, burn 70% heat, pour in the shrimp and explode first, until the shrimp shell becomes transparent, take out the shrimp and filter out the oil.
Salt and Pepper Shrimp
4. Wash the pot, boil it, pour in a little shrimp oil, and pour in garlic, Jiang Mo and dried Chili until fragrant.
5. Pour in the shrimps that have been fried before, turn them over for a while, sprinkle with salt and pepper and chicken essence, turn them over a few times, and take them out immediately. In case the shrimp is too old.