Prawn is delicious and nutritious, among which the calcium content is the highest among animal and plant foods, especially suitable for the elderly and children. The simple home-cooked method of prawn has been shared with you before, and now I will share with you a "salt and pepper prawn" which is also relatively simple. The skin is crisp and crisp, and the shrimp meat is soft and tender, very fragrant and very fresh, which is very popular.

(1) 500g of sea white shrimp (or metapenaeus ensis will do), clean, remove the shrimp whiskers, stick them in the second joint below the back and head with a toothpick, take out the shrimp line, then put the prawns in a basin, add 5g of salt, cooking wine10g, a little onion, mix well with three slices of ginger, and marinate for 10 minutes.

(2) 3 pieces of garlic, onion10g, green pepper10g.

5 grams of salt, 5 grams of pepper, 5 grams of pepper powder in a bowl, stir evenly into salt and pepper for later use.

(3) Remove the onion and ginger from the marinated prawns, control the water to dry (or soak the water), put them in a basin, add 50g of starch and stir evenly for later use.

(4) Boil the pan with wide oil, and the oil temperature is 60% hot. Add prawns to a certain shape, and slowly push them with a spoon to make them heated evenly. When the bubbles are reduced, you can clearly see prawns. When the prawns are shaken with a spoon, they feel crispy and can be fished out when the color becomes golden. It takes about two minutes to fry, and then the oil temperature is increased to 70% to 80% hot again. Pour prawns into deep frying for about fifteen seconds.

(5) Leave a little oil in the pan, the oil is hot, add minced garlic, minced onion and minced green and red pepper to stir-fry until fragrant, add prawns, stir-fry evenly, slowly pour the homemade salt and pepper in the process of stir-frying, stir them evenly, and then take them out of the pan and put them on a plate, and the delicious "salt and pepper prawns" will be ready.

Fried shrimp

Choose fresh river shrimp, fried and cooked by vigorous heat.

Cooking method: 350 grams of river shrimp, cut off pliers, whiskers and feet, wash and drain. Put the wok on a high fire, add cooking oil, and heat it to 80% heat. Put the river shrimp in the wok, fry it for about 5 seconds, and then take it out. When the oil temperature rises to 80% heat, put the river shrimp in the wok and fry it again until it is just cooked, so that the shrimp shell bursts and bulges, and it is at arm's length from the shrimp meat, and take it out with a colander. Leave the bottom oil in the wok, stir-fry the onion and garlic slices, pour in the shrimp, add the white sugar, cooking wine and soy sauce, rotate the wok, slightly fry it with high heat, so that the marinade will be collected in the shrimp shell, and then cook it with vinegar.

Features: fresh, sweet and sour, with bright red color.