Question 2: the method of burning prawns to boil prawns.
Wash prawns for later use.
Put water in the pot. When the water boils, pour in the shrimp.
Add some cooking wine and cook for a while.
Out of the pot, eat rice vinegar.
Sauté ed prawns with scallion
Prepare ingredients
Wash the fresh shrimp, remove the whiskers and spikes, and then remove the intestinal mud. Chop onion, ginger and garlic for later use.
Put some oil in the pan, add onion, ginger and garlic and saute until fragrant.
Add the processed shrimp.
Stir-fry the shrimp quickly until the color changes, and add 1 spoon cooking wine to remove the fishy smell.
Finally, put a small amount of salt, pour a proper amount of delicious fresh soy sauce and stir well. Sprinkle some chopped green onion before taking out the pot.
Question 3: How to make prawns delicious? Fried prawns.
Materials: 300g of shrimp, 2 shallots, 3 cloves of garlic, ginger 1 piece, and pepper 1 piece.
Seasoning: wine 1 tbsp, soy sauce, sugar, vinegar and water.
way of doing things
1. Wash the shrimps after cutting them clean, stir-fry them quickly with 5 tablespoons of oil, and then serve them out.
2. Chop the onion, ginger, garlic and pepper.
3. Stir-fry shallots, ginger, garlic and peppers in 2 tablespoons of oil, return the shrimp to the pot, add all seasonings and cook until it tastes good. Drain the soup and serve.
A clever trick for lazy people
1. This is the seafood that should be served with food and wine. It is simple, quick and delicious.
2. Make more at a time and eat slowly in the refrigerator, without heating every other meal.
Braised Prawns
Ingredients: 750g prawn.
Seasoning: 2g monosodium glutamate, 5g salt, 20g vinegar10g cooking wine, 5g shredded onion and ginger, 50g broth150g peanut oil.
Practice: 1, cut off the whiskers and claws of prawns, remove the sandbags on the head, remove the sand intestines on the back, and wash them; 2, heat the wok, add oil and heat it to 50%, add prawns to fry, and add shredded ginger, shredded onion, cooking wine, salt, white sugar, vinegar, monosodium glutamate and broth when it turns golden red, and stew for about 5 minutes.
Features: bright color, fresh and tender shrimp meat, sweet and salty.
Precautions: the heat of fried shrimp should be well controlled, not too fast, not too long, and not fried.
Braised prawns
Ingredients: shrimp
Seasoning: onion, light soy sauce, cooking wine, sesame oil, sugar and monosodium glutamate.
Steps:
1。 Heat the oil to 80%, add the shrimp, fry it and take it out immediately;
2。 Leave a little oil, add onion, saute until fragrant, then add fried shrimp, stir-fry for a few times, mix well, then quickly pour in soy sauce and cooking wine (more, according to personal taste) to saute until fragrant, and choose whether to add a little water according to the situation, then add sugar and sesame oil, then add a little monosodium glutamate, turn down the heat and collect the juice.
3。 Wait until the juice is dry and the onions are stewed, with the onions on the bottom and the shrimps on the top.
note:
1。 Don't fry the shrimp too well.
2。 Light soy sauce, cooking wine and sugar can be put in more, according to personal taste.
3。 I usually eat live shrimp, and when I cook this dish, I usually buy fresh dead shrimp. Sauce purple can save the oil splashed by shrimp jumping, and it is also convenient to taste, hehe.
Baked prawns with butter
Eight prawns, garlic10g, 5g of green and red peppers, 20g of butter and 2g of refined rice are needed.
First, slice the prawns from head to tail along the back, remove the shrimp line and cross the knife. Cut the garlic into rice, green and red peppers into pieces, add butter and salt and mix well, then smear them on the shrimp meat. Then put the shrimps on a plate and put them in the oven. Bake them at the temperature of 180-200℃ for 6 minutes, take them out, put them on a plate and garnish them into dishes.
Fried prawns with qi zi
Need to clean prawns 500g, Lycium barbarum 30g, green garlic 50g, sugar 50g, cooking wine15g, soy sauce15g, onion10g, ginger10g, garlic cloves 6g and wet starch/kloc-0g.
First, clean Lycium barbarum L., in which15g is extracted with water and concentrated juice15g, and the rest15g is put into a small bowl and steamed for later use. Wash prawns, cut them into three sections evenly, marinate them slightly with refined salt 1 g and cooking wine15g, then hang them with wet starch and paste them. Shredding onion and ginger, slicing garlic, putting into a bowl, adding sugar, refined salt/kloc-0.5g, soy sauce/kloc-0.0g, cooking wine/kloc-0.0g, and Fructus Lycii concentrated juice to make juice. Put the pot on the fire, add vegetable oil to heat it, put the shrimp and onion into the pot, fry until the skin is golden yellow, and pour it into a colander to filter off the oil. Heat the oil at the bottom of the original pot, pour in the fried shrimp section, cook the mixed juice and cooked wolfberry, stir-fry for a few times, and pour in sesame oil and rice vinegar.
Dry-roasted prawns
The main ingredients and accessories are prawn l000, ginger 20g, onion 20g, cooking wine15g, monosodium glutamate 2g, salt10g, pepper noodles 3g, sesame oil15g and sugar 30g.
Cooking method
1. Remove the head and paddle the prawns, and remove the sand intestines. Scallion and ginger are cut into filaments respectively.
2. Take a partial pan and heat it, inject a little sesame oil, fry the prawns on both sides of the pan, add half of shredded onion and ginger, add cooking wine, salt, pepper noodles, monosodium glutamate, a little sugar and water, bake them on low fire for 7-8 minutes after boiling, and put the prawns on the plate. When the juice is on fire, add a little self-sugar, add the other half of onion and shredded ginger, pour a little sesame oil when the juice is concentrated, and pour it on the prawns.
Process key
When frying shrimps, if prawns have no shrimp oil and the color is not red, you can put a little tomato sauce to adjust the color.
Flavor characteristics
1. Prawn is also called prawn. Hao Yixing's "Remembering the mistakes in the sea" reads: "There are shrimps in the sea ... > >
Question 4: How to cook the ingredients of braised prawns?
500 grams of shrimp
Proper amount of cooking wine
Proper amount of salt
Appropriate amount of sugar
Proper amount of vinegar
Appropriate amount of ginger slices
Appropriate amount of dried pepper
Scallion right amount
Light taste
Sintering process
It takes ten minutes.
Simple difficulty
Steps of braising prawns in soy sauce
1
The shrimp is clean and the materials are ready.
2
Heat the oil in the pan until it is half cooked, stir fry the pan with ginger slices and dried peppers, and add prawns.
three
Pour cooking wine
four
Add rice vinegar
five
Add sugar
six
Add chopped green onion and stir-fry until cooked.
seven
The dish is edible.
Question 5: How to cook dried prawns? (1). Cooking: 1. Shrimp is cooked in the same way as salted shrimp in peacetime. But add a little more salt, because this dried shrimp tastes a little salty. 2. Drop the water, then add Morton's fragrant salt and weigh it for a few times to make it taste even. (I personally prefer this taste) put it in a microwave oven and heat it for 5 minutes, take it out and turn it over, evaporate some water, and then ...
Question 6: How to prepare the main ingredients for extra-large prawns?
Shrimp (4)
seasoning
Green onion (appropriate amount) ginger (appropriate amount)
Yellow rice wine (moderate amount)
Light soy sauce (moderate amount)
White sugar (moderate amount)
Salt (appropriate amount)
White pepper (appropriate amount)
Vinegar (a little)
cookware
deep fryer
Wash prawns with water several times;
Remove the whiskers and shrimp lines from prawns, cut a small mouth from the head shrimp gun and take out the sandbag;
Shred onion and ginger for later use;
Add oil to the pot, heat it to about 70% heat, turn to medium heat, stir-fry ginger first, and make it fragrant;
Add prawns and don't turn them;
Stir-fry until one side turns red;
Stir-fry until the other side turns red;
Open a big fire, add shredded onion and stir-fry together;
Put yellow rice wine and stir-fry until fragrant;
Add sugar, salt and white pepper, and add a few drops of vinegar to freshen up and remove fishy smell; Cover and simmer for two minutes on medium heat, and then collect the juice on high heat.
The delicious food is finished ~
Question 7: How to cook prawns? How long does it take to cook prawns? How long does it take to cook boiled prawns? First of all, it depends on what prawns are.
If it is the kind of river shrimp that you often eat, add water to the pot first, and the amount of water should be just a little more than the shrimp. Slice the ginger into the pot, drop some oil, cover it and bring it to a boil. Put the shrimps in, do not cover them, and simmer for 3 minutes until the shrimps float. (If you want to look better or smell better, put some shallots when you get out of the pot.)
Dip: Put the soy sauce into the bowl, and chop the garlic into the soy sauce bowl. You can also put a few drops of cooked oil.
This method can make a variety of shrimps. Shrimp can also be used. Crayfish is not delicious to do this.
I hope you will be satisfied with the above answers.
Question 8: How to cook shrimp in the simplest and delicious way?
Wash the shrimp and prepare the onion and ginger (cut the onion and slice the ginger).
Practice:
1, put oil, the amount is more than ordinary cooking, if you like to fry the shrimp skin crispy, you can put more oil.
2, pepper, dried pepper, onion ginger, etc., except onion ginger, the rest are placed according to their own preferences, no problem.
3. Stir-fry shrimp (or fried shrimp) until it is cooked, and the length of time is determined according to your own requirements for crispness. I like fried shrimps crispy.
4. After frying, put the sauce and continue to fry until it tastes delicious. The length of time can be determined by your own taste. No salt, monosodium glutamate and chicken essence are needed. The key is to keep stirring. You can add water or not. If you want to add water, you can only add a little at a time, because this method highlights the dry fragrance.
5. Sauce refers to all kinds of Chili sauce or spicy sauce available in the market. I like to use pickled pepper sauce best, and one to two spoonfuls can be used for one catty of shrimp.
This method is simple, and everyone who cooks for the first time can do well. Anyway, it's all the flavor of sauce, and it sells better.
Boiling is to boil a pot of water, then pour in the shrimp. As long as the water boils again, immediately pick it up, prepare a small bowl of soy sauce, put two chopped dried onions in it, and then peel the shrimp and eat it with soy sauce. The shrimp should be fresh.
The method of King Shrimp with Soy Sauce is more complicated. Cut the front of the head (whiskers and crusts) and shrimp feet with scissors, then cut the shrimp back with a knife, burn a small pot of oil, fry the shrimp first, until it is golden yellow, take out the pan with dried ginger onion, pour in the fried shrimp after smelling the fragrance, stir-fry quickly and pour in light soy sauce, light soy sauce can also be put in, and splash a little cooking wine before taking out the pan, to form ...
First, the practice of chilli shrimp
Raw materials: live shrimp (1 kg 2 or so)
Ingredients: potatoes, winter bamboo shoots, celery and green onions.
Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.
Production process:
Step 1: Peel and cut the potatoes, cut the winter bamboo shoots, cut the celery into strips, and cut the green onions into pieces, just a little each, and set aside.
Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for later production.
Step 3: Put a proper amount of crab oil into a wok, then add a little dried Chili and stir-fry twice. Put the shrimp, potato, winter bamboo shoots, celery sticks and green onions into the wok and stir-fry back and forth.
Step 4: After frying for several times, the ingredients are almost cooked, add crab sauce, then add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.
Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off, and then it can be cooked.
Taste of the dish: The sauce is fragrant, fresh and slightly spicy, and the shrimp meat is tender and delicious.
Features: This dish is an authentic Sichuan cuisine. Prawn contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by human body. Eating it in autumn and winter can enhance the cold resistance.
Precautions: First of all, crab sauce can't be fried, and crab sauce is a secret recipe of the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood ridge instead, and try to make a spicy shrimp!
Second, oily and spicy shrimp
Materials:
Fresh shrimp 500g
5 dried peppers
Chopped garlic 1 tablespoon (15g)
2 tbsp shredded ginger (30g)
Shredded green onion 1 tablespoon (15g)
2 tbsp oil (30ml)
2 tablespoons of cooking wine (30ml)
Light soy sauce 1 tablespoon (15ml)
2 tablespoons of white sugar (30g)
Salt 1 teaspoon (5g)
Production method:
1. Cut the shrimp from the back, remove the shrimp line, wash it, and marinate it with cooking wine 10 minute.
2. Heat the oil in the pan over medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded green onion to saute until fragrant, then add marinated shrimp and stir-fry for a while, then add white sugar, salt and soy sauce, stir-fry until even, then cover and simmer for 5 minutes.
-fragrant oily prawns
The practice of braised prawns in oil
Materials:
Shrimp 10. 25g of seasoning cooking wine, proper amount of refined salt, 30g of white sugar, 5g of monosodium glutamate, 20g of peanut oil100g, 20g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and proper amount of clear soup.
Practice:
1, wash the prawns, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut off the back of the prawns and extract the sand glands.
2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew it thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil. ...> >
Question 9: How to do the wild prawn depends on adding a fire word to the left. I can't type it out. Please forgive me! This dish is the representative dish of Shandong cuisine and Jiaodong flavor, and Yantai Mountain Hotel is the most authentic. The dishes are ruddy, sweet, salty and delicious. Ingredients: 8 fresh prawns with minced onion and ginger 1 0g of rock sugar100g of salt1.5g of monosodium glutamate10g of cooking wine, 5g of minced coriander, 2g of cooking wine. Practice: cut off the prawns' whiskers and spears, pick out the shrimp line, wash and add peanut oil to the stir-fry spoon for heating, and stir-fry the minced onion and ginger, and add rock sugar beyond the tender sugar color. 25g of seasoning cooking wine, proper amount of refined salt, 30g of white sugar, 5g of monosodium glutamate, 20g of peanut oil100g, 20g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and proper amount of clear soup. Practice: 1, rinse the prawns, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut off the back of the prawns and extract the sand glands. 2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew it thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil. The practice of three-color prawns is 250 grams of fresh prawns. 25g of flounder meat, 20g of pork fat, 20g of salty bread, 0g of ham15g, 20g of coriander15g, and 20g of water-soaked mushrooms. 5g of refined salt, monosodium glutamate 1 g, Shaoxing wine15g, onion10g, ginger15g. 50g of starch, 0g of peanut oil100g, 3g of Chinese prickly ash and 20g of chili oil. Method: Remove the shell of prawn and leave the tail of prawn, pump the mud intestine from the back, open it from the back with a knife, connect the abdomen, cut it with a cross knife, and add salt, monosodium glutamate and Shaoxing wine for pickling. The bread was cut into pieces * * * 10 with a width of 5 cm at the top and 3.5 cm at the bottom, a length of10 cm and a thickness of 0.6 cm. Chop flounder meat and pig fat into fine mud respectively, put them in a bowl together with onion, Jiang Mo, egg white, Shaoxing wine, refined salt and wet starch, and mix well to make stuffing. Mushrooms, ham and coriander stalks are cut into powder respectively. Spread a layer of egg yolk on the bread slice, dip a layer of thin flour on the shrimp slice, and then hang the egg white (the shrimp tail does not stick). Stick the skin of the shrimp on the bread tray, then smooth the fish stuffing on the shrimp slices, then put a row of chopped coriander, chopped ham in the middle and chopped mushrooms in the third row on the fish stuffing, and press it slightly to make the "three-colored prawn". Add peanut oil to the wok, and heat it to 60% (about 150℃). The prepared "three-colored prawns" are fried until both sides are golden yellow, then taken out, drained of oil and cut into strips. Put it in the plate as it is, and take pepper and salt and spicy soy sauce with you when eating. Features bright colors, crisp skin and tender shrimp meat. = = = = = = = = = = = = = = = Name of dish: Shandong cuisine, which belongs to Baihua Prawn, features elegant appearance, delicious taste and rich nutrition. Raw material: 250g fresh prawns. 25g of chicken breast, 20g of egg white, 5g of ham15g, yellow cake15g, Nostoc flagelliforme15g, red pepper peel15g, coriander leaves15g, 5g of refined salt and Shaoxing wine/kloc. In the production process, the prawns are stripped of the sediment in the spine, the shrimps are removed, peeled into shrimp skins, the legs are removed and the tail is left, washed with clear water, cut from the abdomen, and split into 2/3 depths with a knife to connect the backs. Cut the meat noodles with a cross knife and pickle them with refined salt and Shaoxing wine. Ham, yellow cake and red pepper skin are all cut into elephant eyelids. Remove fascia from chicken breast, chop into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and evenly spread it on shrimp meat. Egg whites are put into a bowl and beaten into egg bubbles, then dried starch is added and blended into egg bubble paste, and the egg bubble paste is respectively smeared on the surface of prawn meat stuffing, and then decorated with ham, red pepper, cake, coriander leaves, Nostoc flagelliforme, etc., put into a plate, put it in a cage, steam it with fire, take it out, drain the water and put it on a plate. Add clear soup, salt and strong fire to the wok, skim off the floating foam, hook it with wet starch to make a smooth sauce, pour sesame oil on the shrimp and serve. Emerald prawn main ingredient: grass shrimp (cultured shrimp) auxiliary material: cucumber seasoning: cooking wine, salt, chicken essence, sugar, sesame oil, starch Practice: 1. Peel cucumber, remove seeds, wash and cut into 3CM strips; The grass shrimp is shelled and decapitated, and the mud intestines are removed, and a line is drawn on the back with a knife. After blanching, it is married to 2. Add a small amount of water, cooking wine, salt, chicken essence and white sugar into the pot, and add ...... > >
Question 10: How to do a good job of eating video-baked prawns?
material
Ingredients: 6 prawns (0.5 Jin),
Seasoning: refined oil, American soy sauce, tomato sauce, wine, salt, sugar, onion, ginger, garlic kitchenware: flat bottom non-stick pan.
method of work
1. Wash prawns, cut off whiskers and feet, and drain;
2. Cut garlic, ginger and onion into powder for later use;
3. Put on the pan, double row of small fires, a little oil, until it is 50% hot, add prawns, fry on both sides, add minced garlic and Jiang Mo after 5 minutes (be careful not to fry), and continue to fry until it is 90% cooked;
4. (At this time, double row of small fires) Pour in wine, soy sauce, tomato sauce, sugar and a little salt, and fry both sides;
After 5 minutes, you can take the pot and put it on the plate, and sprinkle with chopped green onion.