Longjing shrimp

Materials: fresh shrimp, Longjing new tea or fresh tea, eggs, monosodium glutamate, shaoxing wine, refined salt, cooked lard.

Practice: 1, shrimp with water rinse repeatedly, into the bowl, into the salt and egg white, gently stir with chopsticks until viscous when added to the wet starch, add monosodium glutamate mixing, stand, so that the shrimp taste.

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

3, the frying pan over medium heat, pour lard. When the lard is 40% hot, pour the shrimp into the frying pan, and quickly use chopsticks to disperse. When the shrimp is jade white color, remove from the pan, drain 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.

Dry-roasted Spicy Shrimp

Ingredients: fresh shrimp, chopped green onion, ginger and garlic.

Seasoning: Pixian bean paste, tomato sauce, cooking wine, sugar, salt.

Practice: 1, fresh shrimp cut off shrimp feet, shrimp whiskers, remove the mud intestines, wash, and then wipe dry with kitchen paper towels;

2, pour oil in the pot, seven or eight percent of the heat will be poured into the shrimp, deep-fried to red that is, fished out;

3, the pot to stay a little bottom oil, stirring incense onion, ginger and garlic over a small fire;

4, pour Pixian bean paste and deep-fried shrimp, turn the heat to medium, cooked in the cooking wine and tomato sauce quickly stir-fry; finally add the right amount of sugar and salt, stir-fry evenly.

Tips:

1, the shrimp will be fried first taste will be crunchy, you can even eat the skin;

2, clean up the shrimp must be fully wiped dry moisture, or into the frying pan when the oil will splash out;

3, shrimp cooking time is not too long, long time shrimp meat will be old.