Ingredients: 500 grams of fresh shrimp, fresh and tender pepper 10 gram.

Accessories: 30g of onion, 20g of coriander, 0g of ginger 1 0g, 0g of soy sauce10g, 5g of sugar, and 0g of monosodium glutamate1g.

Method:

(1) Cut the pepper and15g onion into filaments and put them in a bowl. Add white sugar and a little soy sauce to make a sauce. Slice the remaining onion and ginger; Cut the coriander into sections.

(2) Put the soy sauce, monosodium glutamate and 2 cups of boiling water into the pot, add the coriander section to boil, add the onion slices, ginger slices and prawns, after boiling, take out the prawns and dip them in the flavor juice.

Deep-Fried Shrimps with Spiced Salt

Ingredients: metapenaeus ensis 250g.

Seasoning: 20g of refined salt, monosodium glutamate 1 g, 5g of pepper noodles, 50g of dry fine starch, 20g of cooking wine and 50g of refined oil1000g (consumption).

Production method:

1. Put the pan on a small fire, add salt and stir-fry until fragrant, and add monosodium glutamate and pepper to make a salt and pepper dish.

2. Wash metapenaeus ensis, marinate with a little salt and cooking wine for a while, add dry fine starch and wrap it evenly for later use.

3. Put the pan on a strong fire, burn the refined oil to 80% oil temperature, and put it into metapenaeus ensis to fry until the color is golden. When the outside is crisp and the inside is tender, take it out and put it in a plate, and sprinkle with salt and pepper.

Meiji metapenaeus ensis

Materials:

Metapenaeus ensis 500g, 3/2 tbsp of fresh soy sauce, soup 1 tbsp, shredded onion and coriander, a little sugar, Shaoxing wine and sesame oil.

Practice:

1, cut off the whiskers, claws, etc. of the shrimp, remove the intestines of the shrimp, cut a knife along the belly of the shrimp (the back cannot be cut), add salt and mix well.

2. Mix fresh soy sauce, soup, monosodium glutamate, sugar and sesame oil into juice for later use.

3. Heat the pan, add oil, and boil it to 60%. Put the shrimp in the oil pan and soak it in oil until it is 80% mature. Pour it and drain it. Immediately put the shrimp back into the pot, add Shao wine, pour in the juice and stir-fry until the shrimp is cooked and has a dry flavor. Remove from the pot and serve on the plate, and surround the coriander.

Colorful metapenaeus ensis

Ingredients: metapenaeus ensis

Accessories: green pepper, carrot, mushrooms, ginger slices.

Seasoning: salt, tiantian fresh, white sugar, white pepper, egg white, cornstarch, water starch and olive oil.

Operation:

1, dried shrimps with oil-absorbing cloth;

2. Marinate shrimps with cooking wine, salt, Tian Tian Xian, egg white and raw powder;

3. Add oil to the pot, heat it, pour in the shrimps, pick it up for use when it is 80% mature, and suck up the oil;

4. Sprinkle the mushroom slices and carrot slices with hot oil;

5. Add oil to the pan, add ginger slices, carrots and mushrooms, stir fry, and add water, shrimps and green peppers;

6. Add salt, Tian Tian Xian, white pepper, sugar, water starch, and drizzle with olive oil.

Baked metapenaeus ensis with salt.

Materials:

250g of shrimp with base tail.

Ingredients: salt

Production method:

1, soak metapenaeus ensis in water for later use.

2. Take a pot 1 pot, spread fine salt on the bottom of the pot, pour metapenaeus ensis in the middle, spread fine salt on it, and bake in the microwave oven for 5-6 minutes.

Chaxiang metapenaeus ensis

Raw materials:

Fresh metapenaeus ensis, Longjing tea, green and red pepper.

Method:

1, clean the fresh metapenaeus ensis, add ginger, onion, tea juice, etc. and marinate it to taste. Soak the Longjing tea in boiling water and squeeze out the water for later use.

2, fry that marinate metapenaeus ensis in 50-60% oil temperature until golden yellow and drained for use, fry the tea leaves until crisp, and then stir-fry the metapenaeus ensis, the tea leaves, the green and red peppers and the salt and pepper evenly, and serve.

Features: golden color, crisp outside and tender inside, strong tea fragrance and unique flavor.

Sauna metapenaeus ensis

Materials:

Fresh metapenaeus ensis 1 kg, a pile of pebbles, gauze, barbecue grill.

Seasoning:

Carved wine, soy sauce, aged vinegar, garlic paste, ginger paste, sesame oil

Practice:

1 Mix the juice with soy sauce, aged vinegar, garlic paste, ginger paste and sesame oil for later use.

2. Put the pebbles on the barbecue grill and heat them at high temperature (the required temperature should be at least 40-60 minutes), and carefully take out the heated pebbles together with the barbecue grill.

3. Pour all the fresh metapenaeus ensis onto the pebbles, pour it with carved wine, and then cover it with gauze for about one minute.

4. metapenaeus ensis's body is mixed with the fragrance of carved wine and pebbles. Eat it while it is hot, and dip it in the seasoning prepared in front, so as not to let metapenaeus ensis put it on the pebbles for too long, and the meat will get old.

Crispy golden garlic metapenaeus ensis

Ingredients: metapenaeus ensis, garlic, egg yolk, butter, cooking oil.

Method:

1, metapenaeus ensis, wash, cut off the back and remove the intestinal mud. Garlic minced.

2. Fry the shrimp with hot oil until the shell is crisp and the color is golden.

3. Put a small amount of oil in the pot to stir-fry the garlic, then add a piece of butter. After the butter melts, continue to stir-fry the garlic. After the garlic and butter are both fragrant, add the shrimp and add salt to stir-fry. Stir-fry until the soup is slightly dried, and serve out.

4. If you want the food to look good, you can also fry some egg yolks in the middle. The method is to add egg yolks when the oil temperature is not very hot, and then stir them in one direction with chopsticks. When cooked, remove it and put it in the center of the plate.

Jiang cong metapenaeus ensis

Ingredients: 500g of metapenaeus ensis, salt 1 g, 2g of monosodium glutamate, 20g of pepper 1 g, 20g of ginger slices, 50g of scallion, 50g of stock, appropriate amount of water starch, and 0g of salad oil1000g.

Production method:

1, metapenaeus ensis will break his back with a knife to remove the sand intestines and wash it. Mix refined salt, monosodium glutamate, pepper, soup stock and water starch into flavor juice in a bowl.

2. Place the wok on a strong fire, add salad oil and heat it to 40%, then fry it in metapenaeus ensis and scoop it up. Wash the pan, add 50g of salad oil, ginger slices and scallion knots, stir-fry with medium heat, pour in metapenaeus ensis and stir-fry, cook the flavored juice and stir-fry until the oil is bright, and serve.

Features: bright color, strong ginger and onion flavor, light and salty.

Steamed shrimp

Ingredients: a catty of fresh metapenaeus ensis or grass shrimp.

Ingredients: soy sauce, sesame oil,

Practice:

1.Cut off the pincers' feet (without cutting), wash them, put them in a plate, put them in the pot after the water is boiled,

2. Steam for half an hour and take it out.

3. Cook soy sauce and add a little sesame oil.

4. You can put it away and taste it! !

5. Note: When dipped in soy sauce, the shrimp is fragrant, original and cool! ! !

Metapenaeus ensis's practice of serving soup

Raw materials:

Metapenaeus ensis 500g, fresh soy sauce 1.5 tbsp, soup 1 tbsp, shredded onion, coriander (that is, coriander), a little sugar, Shaoxing wine and sesame oil.

Production method:

① Cut the whiskers, claws, etc. of the shrimp, remove the intestines of the shrimp, and cut a knife along the belly of the shrimp (you can't cut the back), add salt and mix well.

② Mix fresh soy sauce, soup, monosodium glutamate, sugar and sesame oil into juice for later use.

(3) Heat the pan, put the oil in, and boil it to 60%. Soak the shrimp in the oil pan until it is 80% cooked, and pour the oil. Immediately put the shrimp back into the pot, add Shao wine, pour in the juice and stir-fry until the shrimp is cooked and has a dry flavor. Remove from the pot and serve with coriander around the edge.