Steamed shrimp with garlic vermicelli
Let's cook this dish. Prawn is the most suitable. Prawn has thick meat, thin shell and red color, which is not only delicious but also beautiful. Secondly, garlic is a bright spot, but it should be noted that garlic is spicy if it is not ripe; It is ripe, fragrant, sweet and waxy, so if it is steamed directly, it will take a little more time. Worried that the shrimp meat is not tough after being steamed for a long time, you can fry the garlic in advance.
Ingredients prawns, vermicelli
Ingredients: onion, ginger, garlic, soy sauce, oyster sauce, vinegar, sugar, broth.
method of work
① Wash the shrimps, and then open the back to remove the shrimp line; Soak the vermicelli in boiling water until soft, and remove it for later use.
② Put the vermicelli on the plate, put a proper amount of ginger slices, and put the processed shrimp on the vermicelli; Garlic is sprinkled on the shrimp. Mix a bowl of sauce: soy sauce, oyster sauce, vinegar, sugar and stock, mix well, then pour it on the shrimp evenly.
(Tip: Shrimp is more tasty and thicker when it is opened. Oyster sauce and light soy sauce are salty, so you don't need to add salt. )
(3) steam on the drawer 12 minutes or so, and sprinkle with chopped green onion. Another oil pan, after the oil is heated, is poured on the shrimp, and the hot oil stimulates the fragrance of onion and garlic, and the sound of "zi zi" instantly makes people's appetite open.
(Tip: It's best to eat this dish immediately after it's cooked. At this time, the taste of the vermicelli is the best, and the taste and flavor are much worse when the vermicelli is swollen. )
Baked shrimp with cheese and garlic
The expensive grilled shrimp with cheese in the western restaurant is actually very simple to make by yourself! Shrimp is big, which is convenient to open the back. Garlic with one foot can resist cancer and virus and has higher nutritional value than ordinary garlic! As for the production, 20 minutes is enough!
Shrimp with ingredients
Ingredients: garlic, shredded cheese, butter, onion, salt and olive oil.
method of work
① Wash the shrimp, remove the feet of the shrimp, open the back to remove the shrimp line, and spread the shrimp evenly on the baking tray after handling.
2 Chop garlic into garlic, put it in a small bowl with shredded cheese, add melted butter into the small bowl, and mix the cheese and garlic evenly.
(Tip: The ratio of garlic to cheese crumbs is usually 1: 1. You can also add garlic or cheese crumbs according to your personal preference; If the cheese pieces are too long, you can cut them in a bowl with scissors. )
③ Sprinkle a little salt on the spread shrimp, pour a little olive oil to enhance the fragrance, and spread the mixed garlic cheese evenly on the shrimp meat.
(4) put the baking tray into a preheated oven at 180℃ and bake for 8 minutes; Take out the cheese shrimp, sprinkle with chopped green onion and bake in the oven for 2 minutes.
Kung pao shrimp balls
As we all know, Kung Pao is a very famous type of Sichuan cuisine. Apart from kung pao chicken, which has the highest appearance rate, Kung Pao Shrimp Ball is the most popular one, and it really never tires of eating it. Gongbao juice is made of sugar, vinegar, salt, starch and light soy sauce. The taste of Gongbao juice is "small sweet and sour" in Sichuan cuisine, and it is not very strong. Compared with the "big sweet and sour" of sweet and sour, the sugar and vinegar used in Gongbao juice are very limited.
Shrimp with ingredients
Ingredients: peanuts, onion ginger, pepper granules, dried peppers, rum, cornmeal, salt, white pepper, soy sauce, vinegar, sugar, cooking wine and Chili powder.
method of work
① Wash prawns, remove the shrimp line, remove the head and shell and leave the shrimp tail.
② Use a small amount of rum to deodorize the shrimp, add a small amount of white pepper to enhance the flavor, sprinkle some raw flour, grab it evenly, cover it with plastic wrap and refrigerate for about 20 minutes.
(3) Heat the oil in the pot, pour in the shrimps, stir-fry them with high fire, and take them out for later use after the shrimps become discolored and bent.
(4) Take another oil pan, stir-fry the peppercorns, stir-fry the ginger slices and onion segments, pour in the evenly mixed Kung Pao juice, pour in the shrimp balls and stir-fry them after the fire is boiled, then pour in the peeled and fried peanuts, add the dried peppers, and stir-fry them evenly to serve.