The practice of shrimp:
1, boiled shrimp: it is best to choose live shrimp. Boil water in the pot, add onion and ginger slices, add salt, add wine, boil the water, put the shrimp in and cook for two minutes after the water is boiled, and put the cooked shrimp on the plate. A delicious boiled shrimp is ready. Dip: 1, garlic sauce with soy sauce, 2, garlic with soy sauce, 3, mustard with soy sauce, etc. You can make dip according to your own taste.
2, salt and pepper shrimp: the selected shrimp is the best of small and medium-sized types, too big to taste. Cut shrimp whiskers and spines, remove shrimp lines and wash them for later use. Cut the pepper into small bubbles, wash the onion and cut it into powder for later use. Boil clear water in the pot, blanch the sea white shrimp, take it out and drain the water. High fire until the oil temperature is 70% hot, mix the cooked sea white shrimp with starch, put it in oil, fry it and take it out. Add oil to the pan and heat it to 70% heat, add salt and pepper, heat it with low heat and make it into salt and pepper. At this time, add onion foam and pepper foam. Stir-fry the white shrimp in the sea, stir-fry it for a few times with high fire, and finally take the shrimp out of the pot and put it on a plate.
3. Baked shrimp with salt: It is best to use a big shrimp. Tail shrimp is a good choice. Prepare coarse salt (sea salt). Bamboo stick, tin foil. Cut off the whiskers of shrimps, clean them, add cooking wine, soy sauce, pepper, garlic powder, onion and ginger and salt for half an hour. Put the shrimp on a bamboo stick and wrap it in tin foil. Support a pan, heat it until the water is dry, then add coarse salt and stir fry. A lot of salt is needed. Heat until the salt grains are hot, and keep shaking the pot. If necessary, you can also put a little pepper in the process and continue to shake it to make it mix evenly. When the salt particles start to turn light yellow brown and the pepper gives off a fragrance (I didn't put pepper last time), put the shrimp in the salt and bake it. Stew for about 8 minutes. Eating shrimp in this way keeps the shrimp fresh and tender, and has a fragrance, which is delicious.
4, barbecue shrimp: choose live shrimp. It's best to use big shrimp. Tail shrimp is a good choice. Clean the shrimp, cut off the whiskers, remove the shrimp lines, remove and drain, sprinkle with a spoonful of salt, a proper amount of soy sauce, Chili noodles, salt and pepper and cumin powder, and marinate evenly for 20 minutes. Pickled shrimps are all strung together with bamboo sticks. Roast it on charcoal. Plus a bottle of ice is a perfect match, it is the soul of midnight snack.
5. Shrimp with garlic and tomato sauce: It is best to choose small and medium-sized shrimp, because this dish is the favorite of children. Shrimp cut off the whiskers, feet and lines, and open the back. Add white wine, pepper and salt, and grab well for later use. Add 1 tbsp of soy sauce, 1 tbsp of vinegar, 2 tbsp of tomato sauce, 3 tbsp of sugar, 1 tbsp of water starch, 2g of salt and minced garlic into the bowl, and mix well for later use. Put oil in the wok, add Jiang Mo and fry until fragrant. Add shrimp and cook a little white wine. Stir-fry the shrimps until they turn red and pour in the bowl of juice. Cook it a little. Cook until the soup is thick, then turn off the heat. A delicious shrimp with garlic and tomato sauce will be fine.
6. Fried river shrimp with leek: choose river shrimp and prepare ingredients such as salt, vinegar, peanut oil, onion, garlic, ginger, dried pepper, leek and river shrimp. After cleaning the river shrimp, add a proper amount of Jiang Mo for pickling; Wash leek, onion, ginger, garlic, etc. and cut them for later use. After firing, pour in cooking oil, and then put peppers into the pot to stir fry; Stir-fry the shrimps in a pot, add leeks to stir-fry when they are golden yellow, and then add a proper amount of seasoning. This dish is very calcium-supplementing, and it is very suitable for frying children.