Dish name Stewed prawns
Features Taste light, fresh and salty
Raw materials
Main ingredients
The main ingredients of the shrimp 10. Seasonings 25 grams of wine, salt, 30 grams of sugar, 5 grams of monosodium glutamate, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of spices, 75 grams of green onion, 50 grams of ginger, broth.
production process
1, will be rinsed shrimp, cut off the shrimp whiskers, shrimp legs, by the head of the shrimp gun to cut a small mouth, take out the sandbags, and then cut open the back of the shrimp, pumping out the sand gland. 2, frying spoon on the fire, into the peanut oil, hot, into the seasonings, scallions, ginger stir-fry, into the prawns stir-fry shrimp oil, cooking wine, add salt, sugar, broth boil, cover the lid, simmering through the micro-fire, and then move the spoon to a positive fire, the collection of juice is slightly thick when put monosodium glutamate, dripping sesame oil that is completed.
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Dish Name Marigold Phoenix Tail Shrimp
Features Chic and beautiful modeling, soft and tender texture, taste salty and slightly spicy.
Raw materials
: 100 grams of crocodile meat, shrimp, sea cucumber, abalone 50 grams each, tofu 1000 grams, milk, sugar, salt, monosodium glutamate (MSG), white pepper, coffee oil
Making process
Selected peeled prawns, frying in oil, milk, sugar, salt, MSG, white pepper, coffee oil, cook for a few moments, and then thickened with cornstarch, topped with seaweed, garlic, cilantro deep-fried. The dish shrimp meat crisp, unique flavor, quite a Southeast Asian cuisine.
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The name of the dish is Cooked Taiji Shrimp
Features The shape is beautiful, tender and fresh.
Raw materials
300 grams of shrimp, 75 grams of white meat, 75 grams of hoof meat, egg white 2, monosodium glutamate, refined salt, ham, starch water, each appropriate
Production
1, the shrimp meat, shrimp intestines cleaned, mallet shrimp gelatin, white meat, hoof meat, chopped with a knife into a fine mud, together with the bowl plus the Section of monosodium glutamate, salt, each egg white and mixing to hold it well. 2, the Shrimp gelatin into shrimp 40 into the plate, the two put together and smoothed into a round, one of the shrimp flesh on the end of the ham to make a Taiji shape, smeared with egg white, and then put on the steamer cook about 8 minutes to cook, take out, will be the original soup under the tripod, add monosodium glutamate, add monosodium glutamate, use starch to hook a thin paste drenched in starch shrimp on top of the that became.
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Dish Name Sesame Shrimp Balls
Features Oily and fragrant, fluffy and tender, fresh and refreshing taste
Ingredients
200 grams of shrimp, 10 grams of sesame (roasted), 25 grams of starch, 5 grams of cooking wine, 1 egg, 2 grams of salt, 3 grams of chili sauce, 2 grams of monosodium glutamate (MSG), 500 grams of peanut oil (50 grams consumed)
Making of the process
1, the shrimp will be soaked, rinsed,, chopped into a puree, put into a ceramic bowl, add cooking wine, MSG, sesame, starch, Egg white, salt, stir evenly into shrimp paste, squeeze into shrimp balls with your hands 2, frying pan hot, add peanut oil. Burned to 40% hot, break the fire, one only into the shrimp ball, to shrimp ball all part of the pot, point high fire, with a funnel constantly turning shrimp ball, deep-fried to golden brown, with a funnel out, oil control 3, when serving, sesame shrimp ball production into the plate, with a small dish of quotes pickles, dipping, you can
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Dish name Glass shrimp
Features Beautiful shape, light and delicious, fresh taste and color.
Ingredients
Ingredients: 6-8 prawns, 1 tablespoon of cornstarch, several slices of cucumber, a little shredded lettuce. Sauce Ingredients (I): 1 tablespoon each of granulated sugar, vinegar, diced green onion, 1/2 teaspoon of sesame seeds, a pinch of pepper and sesame oil. Sauce Ingredients (2): 1/2 tablespoon each mayonnaise, oyster sauce, vinegar, ketchup, 1/8 teaspoon salt, a pinch of pepper.
Preparation
(1) Devein the shrimp and remove the broth, and slit them from the back to make a double fly. (2) Dust a wooden stick with cornstarch and gently grind the shrimp one by one. (3) the shrimp into the boiling water blanch, that is, removed from the cold water, drained on a plate. (4) cucumber slices, shredded lettuce accompanied by a plate, the two sauces were mixed for dipping.
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Dish Name Gourd Shrimp and Crab
Features Realistic shape and golden color.
Ingredients
Shrimp, cooked crab meat, net lard, fresh prawns, breadcrumbs, egg, lobster slices, parsley, shredded seaweed green bamboo shoots.
Production process
Prawns shelled and stay tail peeled into "anchovy shrimp" along with shrimp with refined salt, dry starch, egg white sizing, the pan on the fire, scooped into the small amount of cooked lard hot, into the ginger slightly deep-fried, into the crab meat with wine, chicken broth, salt stirring braised flavor, thickening with water starch to the pot to cool, take the crab roe! into a bowl for another use, sprinkle pepper, minced scallions, plus shrimp mix well into the filling, with scallion pepper salt, egg mixed into scallion pepper salt paste, and then egg, dry starch into a whole egg paste; will be pig net oil on both sides of the sheet one by one patted on the dry starch, laid on the board smeared with scallion pepper salt egg paste, in the corner of each sheet of net oil on the anchovy shrimp, and will be divided into ten equal portions of the stuffing heart, placed in the network of oil wrapped in a cone shape, outside of the whole egg paste, stained with bread crumbs in the middle of the with green bamboo shoots tied into gourd shrimp and crab billet; will be placed on the pan on the fire and scooped into the peanut oil, burned to 60% hot, into the gourd shrimp and crab billet deep-fried through the fish out, to be the oil temperature back to 70% hot, and then into the gourd shrimp and crab deep-fried to a golden brown fish out, placed in a large round plate of the four sides, drizzled with sesame oil, sprinkled with pepper salt, will be put into the lobster pieces of the sixty percent of the heat of the oil in the pot, deep-fried until puffed up to maturity, piled up in the middle of the plate, on the top of the crab roe, with parsley to occupy the garnish That is to become.
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Dish name Fried pipa shrimp
Features Shaped like a pipa, crunchy and tender, beautiful
Ingredients
4 fresh prawns (weighing about 250 grams), 75 grams of shrimp meat, 25 grams of pork fat, 200 grams of white bread, 15 grams of ham, 50 grams of egg white, 25 grams of egg skin, 1 onion leaf, 2 mushrooms, 15 grams of fine dry starch, 15 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate (MSG), 750 grams of soybean oil (consumed 60 grams), 2 slices of ginger, 1 gram of pepper, 25 grams of hot sauce. 25 grams of sauce, 5 grams of green onion, green onion and ginger water 10 grams
production process
1, will be the head of 4 shrimp, peeled body shells, the tail is retained, with scissors from the back to cut, picking off the sand tendons, wash 2, and then the pork fat peeled, chopped fine and shrimp together on the cutting block, chopped with a double knife into a fine puree 3, fine white bread to go around the outer skin, cut into thick slices of about 3 millimeters each piece,; and then the ham and egg skin, net green onion leaves, mushrooms cut into and head of the shrimp body as long as 4 each, to be used 4, and then the shrimp meat from the back with a knife to cut, deep to the shrimp belly times, but not dissected, dissected and then spread out, in the dissected side of the cross-cutting knife method gently cut a little bit, put in a bowl, add 10 grams of wine, 1.5 grams of salt, 0.5 grams of flavor, green onion segments, ginger, pepper, marinade taste 5, will be 30 grams of egg white Put 30 grams of egg white into a bowl, slightly beaten with chopsticks, add fine dry powder, mix into a thin egg white paste, and then shrimp paste in a bowl, add 20 grams of egg white and onion and ginger water, 5 grams of wine, 1 gram of salt, 0.5 grams of monosodium glutamate, use chopsticks to stir evenly on the strength 6, the bread carving the shape of a shrimp, and then mixed shrimp paste smeared on the 4 slices of bread, and then the marinated shrimp on the egg lake, dragged on both sides, the tail is not dragged, dragged, and then pressed on the shrimp paste Then the ham, egg skin, mushrooms, green onion leaves were pressed on the shrimp, as the pipa string 7, the frying pan on the heat, add soybean oil, burned fifty percent hot, one by one into the pipa shrimp, fried to tender yellow, fish out, drain the oil, placed on the cutting block, each piece of cut two knives, on the knife seam on the plate 8, when serving, with a small dish of spicy soy sauce for dipping, that can be
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Dish name phoenix tail prawns
Features Shaped like a phoenix tail, golden color, shrimp tail bright red, tender and crispy.
Raw materials
Main ingredient: 13 prawns, ingredients: bread crumbs 100 grams, seasoning: wine l0 grams, 3 grams of salt, 5 grams of monosodium glutamate, 5 grams of green onion, ginger, 50 grams of egg white, 50 grams of flour, 150 grams of lard.
Process
The prawns head, peel, stay tail wash, take out the sand line, with a razor blade from the back of the shrimp into a fan-like, with cooking wine, salt, monosodium glutamate, green onions and ginger marinated for 15 minutes after the taste. Stick the flour, egg white,
With in the shrimp body on both sides of the sticky bread crumbs, down into the 70% hot lard pan when fried to golden brown, turn to a light fire to fry through and then turn to a high fire slightly fried and then fish, after changing the knife into the plate can be.
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Dish Name Shrimp and Dried Scallop
Features Bright and beautiful, shrimp is tender, dried scallop is refreshing
Ingredients
100 grams of shrimp, 50 grams of dried scallops, 2 grams of lettuce, 3 grams of carrots, 15 grams of green onions, 100 milliliters of chicken broth, 30 grams of cooking wine, 1 gram of salt, 2.5 grams of monosodium glutamate (MSG), 25 grams of wet starch, 10 grams of sesame oil, 250 grams of peanut oil (30 grams of actual consumption)
Making of the process
1, dry scallops, washed, soaked up, removed the hard dices, put into the bowl Inside, add 15 grams of cooking wine and 150 milliliters of water, to the extent that it does not exceed the dried scallops, put into the steamer, with a high flame steam rotten to be used. 2, and then the frying pan is hot, oil sliding pan, pour peanut oil, burned to 30% hot, slightly cooled, into the shrimp, with chopsticks scattered, deep-fried until white, immediately poured into the funnel, oil control. 3, 10 grams of oil left in the frying pan, put the shallot segments, sugar fried flavor, cook 15 grams of cooking wine, salt, chicken broth and steamed dried scallops original juice, to be soup boiled, fish out the shallot segments, put the dried scallops, monosodium glutamate, thickening with wet cornstarch, pour the shrimp, to be thickened when the gravy boiled, put the shredded lettuce and shredded carrots, drizzled with sesame oil, out of the pot, plate, you can
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Dish Name Drunken Shrimp in Southern Brine
Features Drunken shrimp, fresh and mellow in the mouth.
Raw materials
500 grams of fresh shrimp (each 3-5 centimeters long is preferred). 100 grams of white onion. Bean curd milk juice 50 grams, 10 grams of soy sauce, 0.5 grams of monosodium glutamate, 1 gram of sesame oil.
Procedure
Fresh shrimp with water to wash sediment, cut off the shrimp gun, whiskers, feet, put on the plate, dripping with wine. The white onion is cut into sections of about 3.5 centimeters, evenly arranged on top of the shrimp, buckle the bowl is drunken shrimp.
Bean curd milk juice, tooth oil, monosodium glutamate, sesame oil, that is, into the South Halo, with the drunken shrimp on the table with the snacks when the buckle bowl is uncovered, will be drunken shrimp dipped in marinade on the scallion white with food.
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Dish name Tomato stewed shrimp
Features Fresh and spicy flavor.
Ingredients
Raw materials: 750 grams of prawns, 125 grams of green onions, 50 grams of celery, 75 grams of green peppers, 750 grams of tomatoes. Seasonings: 75 grams of cooking oil, 15 grams of garlic cloves, 5 grams of dried chili, salt to taste, pepper 6.
Process
1. will be cleaned and boiled shrimp, peeled shells to the intestines and cut sections of green onions, celery, green peppers, tomatoes, garlic cloves cleaned and finely chopped pepper end of the dry chili washed and cut into sections for spare parts. 2. Heat the pan and pour cooking oil, when the oil temperature of 6 into, put the onion, garlic fried until slightly yellow, put celery, green pepper, tomatoes fried to 5 mature, put the end of pepper, dry chili pepper fried through, pour the right amount of broth to boil, add salt to taste, put the shrimp section with a few minutes of simmering to be eaten.
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The name of the dish Fresh Shrimp and Crab Stick Salad
Features Shrimp and crab meat is white, tender and soft.
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Dish Name Three Flavors Lantern Shrimp
Features Shrimp is bright red in color, shrimp balls are golden, and each shrimp is served in a lantern shape. Each shrimp is arranged in the shape of a lantern, beautiful and chic, sweet and sour, salty and fresh, pepper and three flavors to match, fascinating.
Raw materials
10 large angle shrimp (each weighing 60 grams), 250 grams of shrimp, 8 grams of bell pepper, 5 grams of onion, 2500 grams of oil (150 grams of oil), chopped green onion, eggplant juice, rush juice, ok juice, plate sugar (ice sugar), white vinegar, cornstarch, monosodium glutamate, refined salt, sesame oil, five-spice powder, rice wine, pepper, egg white, breadcrumbs, each appropriate amount.
Making process
1, big horn shrimp wash, cut off the head, tail, drain after flying water; hot pan drop oil, to 70% heat, shrimp head, tail, body together with the fried to dry body, poured into a strainer, sorting out the shrimp head, tail, body to be used. 2, fierce fire around the pot of hot oil, into the salt and pepper material (with garlic, pepper, onion, five spice powder, monosodium glutamate, salt, gahanjiu, sesame oil, scallion and mix well), quickly stir-fried burst incense, put in the hot oil, put in the garlic, pepper, onion, five spice powder, five spice powder, rice wine, sesame oil, onion, mix well and become! ), stir-fry aroma, put the shrimp head, tail, stir-fry until dry, out of the pot. 3, peel the shrimp body, from the back of the shrimp open knife, divided into two slices. Medium heat pot, put sugar and vinegar (with eggplant juice, rush juice, ok juice, board sugar, white vinegar, a little salt mixed into) boil, thickening with wet cornstarch, that is, into the shrimp mix, add tail oil, pour out. 4, the shrimp intestinal sand, wash, with a clean towel to absorb the water, patted with a knife, tart into a gelatin, add fine salt, monosodium glutamate, pepper, egg whites, mix well, pinch out of the 10 shrimp pellets, uniformly stick on the breadcrumbs, into the oil frying pan until the golden brown out. 5, the shrimp body shelling, from the back of the knife, into the frying pan to 5, plate: with a clean white disk, the head of the shrimp towards the center of the disk arranged in a circle, shrimp body two pieces of symmetry into a flat circle, each docking shrimp head, and then the shrimp tail on the United States, fried shrimp pills placed in the shrimp body around the circle. The center of the plate is placed in the tomato carved flowers to set off that is completed
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Cuisine Name Stir-fried Shrimp
Cuisine Korean Characteristics Shrimp meat is tender, crisp and fresh ingredients, refreshing and delicious
Raw materials
Shrimp 400 grams, 2 egg whites, 50 grams of cucumber, 50 grams of carrots, 50 grams of canned bamboo shoots, 500 grams of peanut oil (consumed 50 grams), 25 grams of sesame oil, 1.5 grams of monosodium glutamate (MSG), 50 grams of cooking wine, 5 grams of cornstarch, 20 grams of green onions, 5 grams of ginger.
Process
1, the shrimp washed, with egg white, starch, salt mixing slurry good 2, cucumber washed and canned bamboo shoots cut into diamond-shaped pieces; carrots peeled, cleaned, cut into small slices, scalded with boiling water 3, frying pan is hot, into the peanut oil, burned to 30% of the heat, put into the shrimp, slippery, fishing, oil control, pour the remaining oil into the oil canisters 4, the net pot, pouring sesame oil burned to 50 percent hot, into the bamboo shoots, carrot slices, cucumber slices, slide through, fish out, oil control 5, the original frying pan is hot, pour sesame oil 60 percent hot, into the onion and ginger sautéed flavor, add shrimp,, ingredients, apoptosis, stir-fry, out of the plate, you can
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The name of the dish peas fried shrimp
Features shrimp white tender, peas green fragrance
Raw materials
250 grams of shrimp, 100 grams of young peas, chicken broth 25 ml, 10 grams of cooking wine, 1 gram of salt, 1.5 grams of monosodium glutamate, wet starch 5 grams of soybean oil 750 grams (real).
Making process
1, tender peas washed, put into a pot of boiling water, blanch with lightly salted water, to be used 2, frying pan on medium heat, put soybean oil, to be 30% hot, shrimp into the pot, quickly with bamboo chopsticks scattered, fried about 10 seconds, poured into the funnel, the oil control (frying to master the hot pot, cold oil, fast, then not sticky), the oil control (fried to master the hot pot, cold oil, fast, then not sticky). (when frying to grasp the hot pan, cold oil, fast, then not sticky) 3, frying pan to stay 25 grams of oil, hot, into the chili machine a little stir fry, into the peas, stir fry a few times, and then cook into the wine, chicken broth, salt, monosodium glutamate, then into the shrimp, with wet starch thickening, will be frying pan upside down for a few times, drizzled with sesame oil, out of the pan, into the dish, can