Shrimp meat is rich in nutrients, fresh eating meat is delicate, taste better, more consumption of fresh shrimp can also supplement calcium, do it is also convenient. So you know how to do shrimp delicious? Do you know what are the practices of shrimp? Today I recommend to you shrimp several home cooking delicious practices, come to learn about it!

The first: spicy shrimp

Materials:

Several sea white shrimp, back open edge. Dry chili, pepper a number of ginger, garlic sliced, green onion shredded Pickled chili a few, pickled ginger a piece also sliced.

Practice:

1, pour oil in the pot, remember to more than the usual fried the same amount of meat oil more than double it. High heat oil until spicy, pour in shrimp.

2, fried for a while, into the dried chili peppers and peppercorns, stir fry, so that the hot oil to the spicy flavor and hemp flavor are "squeezed" out.

3, out of the spicy and numb flavor, put ginger and garlic tablets, pickled peppers, pickled ginger (green onions first do not put).

4, ginger and garlic flavor fried, add soy sauce, sugar, a little wine. Almost up to the pot, put the green onion, stir fry Add a moderate amount of salt. Then start the pot.

The second: tomato sauce Ming shrimp

Raw materials:

Ming shrimp half a catty, two spoons of green beans, bamboo shoots a little, ginger, green onions, sugar ketchup, cornstarch salt, monosodium glutamate moderate.

Practice:

1, prawns cut off the head beard and long legs washed and drained, bamboo shoots, green beans washed and spare.

2, burn a red pan, oil, sautéed ginger and green onions, into the prawns on both sides of the frying until golden five layers of cooked, add cooking wine, salt, a little water cover and simmer for three minutes plus tomato sauce burned until the juice thick, can be on the plate.

3, burning red pan oil, bamboo shoots and green beans stir-fried with salt, monosodium glutamate, wet cornstarch thickening to be rolled and poured on the side of the prawns, can be served.

Third: oil explosion prawns

Materials:

live river prawns 350 grams, 20 grams of soy sauce, 2 grams of green onion, 15 grams of vinegar, 25 grams of sugar, 500 grams of cooked vegetable oil, 15 grams of wine.

Method of production:

1, the shrimp cut off the pincers, whiskers feet, wash and drain. (Be sure to wash, to not affect the appetite)

2, frying pan under the vegetable oil, high-fire burned to ninety percent hot (greenish-black smoke), the shrimp into the pot with a hand spoon to constantly push, about 5 seconds that is, fished out with a sliding spoon, to be the oil temperature back to eighty percent hot, and then poured the shrimp into the re-frying for 10 seconds so that the meat and shells off, with a sliding spoon fished out. Be aware of the danger, do not burn.

3, will be poured out of the pot of oil, put onion slightly stir-fried, pour shrimp cooking wine, add soy sauce (not too much, more than the impact of the color of shrimp, unattractive), sugar and a little water, upside down frying pan cooking vinegar, out of the pan on a plate that is complete.

Note:

Fresh prawns should be of uniform size. With Wang oil twice quickly fried, cooking with sauce, so that the shrimp shell burst protruding.

Flavor characteristics:

Oil explosion prawns into the dish shrimp shell bursting protruding, bright red quite included, is the shell red and crispy, if that is, the entrance to the lick that is, shrimp meat tender, weight with sweet and sour, unique flavor.

The fourth: golden butterfly shrimp

Raw materials:

Original South American prawns, flour, bread crumbs, eggs.

Practice:

1, shrimp washed and peeled, split to leave the last section of the tail of the shrimp do not go.

2, prepare flour, bread crumbs, egg beat well and standby.

3, in accordance with the order of eggs - flour - breadcrumbs.

4, in turn, the shrimp wrapped well, the pot of oil , burned to 6 into the heat, the pan fried that is complete.