Ingredients:
Shanghai green amount, fresh shrimp amount.
Practice:
Wash the fresh shrimp with clear water, remove the head of the shrimp, then remove the shrimp paste, carefully peel off the shrimp shell, take out the whole shrimp meat, and steam it on the pot for 15 minutes.
Wash Shanghai green with clear water, take tender leaves and blanch them until they are ripe.
Use a cooking machine to crush the green vegetables and shrimp meat into mud.
2. Granular shrimp
Ingredients:
66g of prawn, 5g of Chinese cabbage15g, 6g of starch and 25g of egg white.
Practice:
Blanch the cabbage in water for about 30 seconds, then take it out and chop it.
Remove the head, peel and line of shrimp, and put them into a blender to be mashed into mud.
Put all the ingredients in a bowl, add starch and egg white and stir (if the baby is allergic to egg white, water can be used instead).
Boil the water, filter the stirred shrimp paste into the pot with a strainer and cook until it is cooked.
3. Shrimp scallop porridge
Ingredients: scallop, broccoli, shrimp.
Practice:
Put scallop in cold water, take out scallop meat, remove internal organs, and mash.
Wash and blanch broccoli and chop it.
Remove the shrimp line and shell, remove the fishy smell with lemon slices, then cut into pieces and put them into a blender to stir into shrimp paste.
Then pour it into a bowl, add water and stir it into a paste.
Wash the rice, add water and boil it into porridge.
Add shrimp paste and stir, add scallops, stir and cook for a while.
Add the broccoli and cook thoroughly.
4, pea tofu shrimp paste porridge
Ingredients:
Fresh peas, tender tofu and bone soup 1 box, three live prawns.
Practice:
Wash peas, press them in a pressure cooker for 20 minutes, and then peel them with a sieve.
Wash tofu and crush it with a spoon.
Peel the shrimp, remove the shrimp line and cut into cubes.
Pour in bone soup, boil it, add shrimps to boil it, then take it out and mash it with a cooking machine, and then pour it back into the pot.
Finally, add the bean curd paste, boil it, then add the porridge and pea paste, and boil it again.
5. Shrimp soup noodles
Ingredients:
Longxu Noodles, shrimp, green vegetable heart, clear soup, cooked vegetable oil.
Practice:
Fold Longxu Noodles into small pieces, boil in boiling water until soft, and take it out.
Cook the shrimps and chop them. Boil the vegetables and chop them.
Put the shredded noodles, cooked shrimps and a proper amount of clear soup into a pot, boil over high heat and cook over low heat for 3-5 minutes.
Then add the minced Chinese cabbage, stir well and cook for 2-3 minutes. Finally, add the cooked vegetable oil and cook slightly.
6, shrimp slippery noodles
Ingredients:
Purple potato 15g, green vegetables 15g, 8 shrimps, proper amount of flour, starch 1/0 of flour, lemon1tablet.
Practice:
Remove the head, shell and line of shrimp, wash and put a slice of lemon to remove the fishy smell.
Peel purple potato 15g, slice and steam. Add a little water and mash it.
Blanch vegetables and mash them.
Chop four shrimps into paste, add them into purple potato paste, and stir well.
Slowly add flour, stir well, then add starch, stir well, and put it in a paper bag.
Similarly, the other four shrimps are chopped into mud and added to the green vegetable paste, and then refer to the fourth step.
Cut a very small opening in both paper bags. Boil a pot of water, boil it with high fire, squeeze noodles with low fire, and cook.
7. Shrimp and cauliflower cake
Ingredients:
5 shrimps, 30g cauliflower, flour 1 0g, eggs1piece.
Practice:
Wash broccoli, blanch and chop.
Remove the shrimp line, shell and chop the shrimp.
In the broccoli and shrimp paste, pour in flour, beat in eggs and stir well.
Put a little oil in the pan, when the oil is hot, add a spoonful of shrimp and cauliflower paste, and fry on low heat until both sides are golden.
8. Fresh shrimp sausage
Ingredients:
Fresh shrimp (shelled) 100g, egg white 25g, corn starch 12g, and lemon juice.
Practice:
Shell the fresh shrimp, pick out the shrimp line, clean it, cut it into small pieces, squeeze in a proper amount of lemon juice and marinate it for about 10 minutes.
Marinated shrimps are mashed with a cooking machine, and corn starch is added. After a little stirring, egg white is slowly added, and chopsticks are used to continuously stir in one direction until the glue is strong.
Prepare a piece of tin foil, put the shrimp paste into a paper bag and squeeze it onto the tin foil.
Roll up the shrimp paste with tin foil, tighten the two ends and wrap it to make it into the shape of candy.
Put in a steaming oven, steam for 1 10℃ in steam mode for 15 minutes.
Wait until the steamed shrimp sausage is completely aired before peeling off the tin foil.