1. How to make spicy shrimp Ingredients: live shrimp (about 2 taels per pound) Ingredients: potatoes, winter bamboo shoots, celery, green onions Seasonings: crab sauce, crab oil, MSG, chicken essence, sugar, dried chili peppers.

Production process: Step 1: Peel and cut the potatoes into cubes, cut the winter bamboo shoots into cubes, cut the celery into strips, and cut the green onions into sections. Just a little of each and set aside.

Step 2: Clean the live shrimps, and then make a cut on the back of each shrimp for later production.

Step 3: Set up a frying pan, add an appropriate amount of crab oil, then add a little dried chili pepper, stir-fry twice, put the shrimp into the pot together with potato chunks, winter bamboo shoots, celery sticks, and green onion segments, 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 MSG, chicken essence, and sugar, and continue to stir-fry.

Step 5: Stir-fry until the shrimp body curls up and turns into orange-red color, that is, the shrimp is no longer raw, and it is ready to be taken out of the pan.

Taste of the dish: The sauce of this dish is rich in flavor, fresh and slightly spicy, and the shrimp meat is soft and delicious.

Features of the dish: This dish is an authentic Sichuan cuisine. The prawns contain high protein, which can meet the needs of the human body. It also contains a large amount of calcium, which can supplement the calcium needed by the human body. Eating it in autumn and winter can enhance the cold resistance.

Note: First of all, the crab sauce cannot be fried, and the crab sauce is secretly made by the store, so if you want to make it personally, you can use a mixture of sweet noodle sauce and seafood sauce instead. Try making a spicy shrimp dish!

2. Ingredients for fried spicy shrimp: 500g fresh shrimp, 5 dried chili peppers, 1 tablespoon minced garlic (15g), 2 tablespoons shredded ginger (30g), 1 tablespoon shredded green onion (15g), 2 tablespoons oil (30ml), 2 tablespoons cooking wine (30ml)

) 1 tablespoon of light soy sauce (15ml) 2 tablespoons of white sugar (30g) 1 teaspoon of salt (5g) Preparation method: 1. Cut the shrimp from the back, remove the shrimp lines and wash them, add cooking wine and marinate for 10 minutes. 2. Medium heat

Heat the oil in the pot, and when it is 70% hot, add shredded dried chili peppers, crushed garlic, shredded ginger and green onions, then add the marinated shrimps and stir-fry for a while, then add sugar, salt and

Stir-fry the light soy sauce until evenly mixed, then cover and simmer over low heat for 5 minutes. Shrimp is a food that is very rich in protein and has high nutritional value. The content of vitamin A, carotene and inorganic salts is relatively high, and

The fat content is not only low, but also mostly unsaturated fatty acids, which can prevent and treat atherosclerosis and coronary heart disease.

In addition, the muscle fibers of shrimp are relatively thin, the structure of tissue protein is soft, and the water content is high, so the meat is tender and easy to digest and absorb, making it suitable for patients, the elderly and children.

In addition to differences in taste, different shrimps have almost the same nutritional value.

Sea shrimps have a better texture than river shrimps due to their good toughness and chewy texture.

There are more than 500 kinds of common shrimps in my country, and different species have different names in different places. Common ones include lobster, prawn, Pipi shrimp, white shrimp, Jiwei shrimp, dried shrimp, etc.

Among all sea shrimps, prawns have the most delicious taste.

Since Chinese shrimps were infected by a viral infectious disease a few years ago, almost all of them were wiped out. Currently, most of the artificially cultured shrimps on the market are P. vannamei imported from abroad.

Jiwei shrimp was originally a new type of shrimp cultivated in shrimp farms in Guangdong and other places. Since its body length is generally seven or eight centimeters, people later called shrimps of this length collectively called Jiwei shrimp.

The nutritional value and taste of lobster are similar to those of crabs. The muscle fibers are rough and not as tender as other shrimps. Currently, lobsters are relatively expensive on the market, mainly because most of them are imported from Australia.

Pipi shrimp, also known as mantis shrimp, is produced in the sea north of the Yangtze River Estuary. In spring, when its gonads are mature and mature, the taste of Pipi shrimp is the most delicious, even more than any other kind of shrimp. However, after spawning, the taste of Pipi shrimp becomes worse.

, the body will also become very thin.

In addition, Chinese medicine believes that shrimps are sweet, salty and warm in nature and have the effects of appetizing and reducing phlegm, replenishing qi and strengthening yang, replenishing qi and promoting lactation.

It has certain curative effect.

However, shrimp is a hairy substance, so it is not advisable to eat shrimp when a person has sores or is suffering from yin deficiency and excessive fire.

1. The hands-free way of eating: When eating flavored shrimp, most people peel it with their hands, but some people do not know whether they are pretending to be polite or are afraid of getting their hands dirty, so they always only use chopsticks to deal with those covered with shrimps.

They are hard-shelled shrimps.

It is conceivable that if you eat flavored shrimps this way, you probably won’t be able to truly appreciate the fun of eating shrimps.