Cuisine: Shandong cuisine

Ingredients: main ingredients: 4-6 prawns.

Accessories: onion, ginger, cooking wine, salt, monosodium glutamate, sugar and vinegar.

Operation: Heat the bottom oil in the pan, stir-fry the processed prawns, add chopped green onion, ginger and cooking wine for cooking, add chicken soup, and add salt, monosodium glutamate, sugar and vinegar (one drop). When the juice is almost exhausted, take out the prawns, add sesame oil to the remaining juice, stir well and pour it on the prawns.

Tips for eating: shrimp treatment-remove the whiskers and legs, remove the sandbags at the top of the shrimp head, cut along the shrimp ridge to the tail, and take out the sand line. (HaoChi 123.com)

Nutritional value: prawn-prawn has a high nutritional value. Every100g of prawn meat contains 77g of water, 20.6g of protein, 0.7g of fat, 0.2g of carbohydrate and 35mg of calcium. ...

2. Boiled prawn section

Menu category: Henan famous dishes

Ingredients: 400g prawn. Ingredients: 5g of onion and shredded ginger, 5g of gouache and 25g of flour.

Accessories: salt water 1 0g, monosodium glutamate10g, cooking wine15g, 50g of head soup, and peanut oil100g.

Method:

1, clean the prawns, cut off the front section and legs, open the shrimp ridge, take out the sand strips, dig out the sandbags, cut them into sections about 3 cm long, and spread the flour evenly on the shrimp sections. Put the onion, shredded ginger, salt water, monosodium glutamate, cooking wine, head soup and starch in a bowl and make juice.

2. Set the pot on fire. When the oil is burned to 60% heat, put the shrimp section in, fry it thoroughly on both sides, put the seasoning into the cooking juice, turn it over several times, thicken the juice and serve.

Features: The shrimp section is bright, crisp, tender and delicious.

3. Geely shrimp

Cuisine: Fujian cuisine

Ingredients: 500g of fresh prawn, 0/5g of clean carrot/kloc-0, 5g of water-soaked mushroom/kloc-0, 0g of scallion/kloc-0, 0g of clean winter bamboo shoots/kloc-0, 0g of fresh pepper/kloc-0, 0g of clean onion/kloc-0. Kloc-0/0g, 5 g of black vinegar, 5 g of orange juice 1 0g, 5 g of white vinegar, 5 g of Shaoxing wine10g, 5 g of soy sauce, 2 g of monosodium glutamate, 0/piece of duck egg/kloc-0, 75g of pig bone soup, 25g of flour, 0.5g of sesame oil, and 0.5g of garlic cloves.

Features: Fried seafood is fresh and delicious.

Operation:

1. Wash the prawns, remove the shell and leave the tail. Each prawn meat is cut through 1 knife from the back, and the sand line is removed. Lift the prawn tail through the cut gap, pull it into a green shrimp ball, and marinate it with refined salt, monosodium glutamate 0.5g and Shaoxing wine slurry.

2. Remove the pedicels and seeds of pepper, wash them, and shred them with mushrooms, winter bamboo shoots, onions, carrots and scallions. Show the petals and chop them up. Bone soup, soy sauce, orange juice, monosodium glutamate1.5g, black vinegar, white vinegar, white sugar, sesame oil, wet starch, and mix them into a marinade. Put the duck eggs in a bowl and break them up.

3. Set the wok on high fire, add cooked lard and heat it to 50%. Dip the green shrimp balls into flour first, then into egg liquid, then roll the bread powder evenly. When the pan is fried to golden color, pour it into a colander to drain the oil and put it into a plate.

4. While frying shrimp balls, put another 1 pot on the fire, add 50g of cooked lard, heat it, add minced garlic and all shredded materials, stir-fry for a few times, then add marinade to boil and thicken, add 0/5g of cooked lard, push it evenly, put it into a bowl, and serve it with the oiled shrimp balls.

Step 4 steam prawns

Ingredients: 500g prawn, sesame oil10g, cooking wine and soy sauce15g, vinegar 25g, soup 50g, monosodium glutamate1.5g, onion, ginger and pepper with appropriate amounts.

Features: Prawn is rich in high-quality protein, vitamin A, vitamin B 1, vitamin B2, niacin and many other minerals. It is nutritious, can tonify kidney and stomach, and is beneficial to the formation of embryonic organs.

Operation:

1, wash prawns, chop off feet and whiskers, peel and remove sandbags, sand lines and shrimp brains, and cut into 4 sections; Wash onion and cut into strips; Wash half the ginger, slice it and cut it into powder.

2. Put the prawns in a plate, add cooking wine, monosodium glutamate, onion strips, ginger slices, pepper and soup, steam them in a cage for 10 minutes, take them out, remove the onion strips, ginger slices and pepper, and then put them on a plate.

3. Mix vinegar, soy sauce, Jiang Mo and sesame oil into juice for dipping.

4, prawns vary in size, so the number of cut sections should be determined according to the size of prawns.

5. Freshness prawns

Cuisine: Shandong cuisine

Ingredients: 300g of fresh prawn and 30g of chicken breast.

Accessories: egg white 30g, coriander leaves 20g, ham 20g, yellow cake 20g, Nostoc flagelliforme15g, red pepper peel, onion15g, Jiang Mo10g and starch 50g.

Seasoning: 5g of Shaoxing wine, 0/00g of clear soup/kloc-,5g of sesame oil, and proper amount of refined salt.

Features: elegant shape, delicious taste and rich nutrition.

Operation:

1. Remove the sediment from the spine of prawns, remove the dried shrimps, peel them into skin, remove the legs and leave the tail, wash them with clear water, cut them from the abdomen, and split them into 2/3 depths with a knife to connect the backs. Cut the meat noodles with a cross knife and pickle them with refined salt and Shaoxing wine.

2. Ham, yellow cake and red pepper skin are all cut into elephant eyelids.

3. Remove fascia from chicken breast, chop it into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and evenly spread it on shrimp meat.

4. Put the egg white into a bowl and beat it into egg bubbles, add dry starch and blend it into egg bubble paste, then smear the egg bubble paste on the surface of prawn meat stuffing respectively, then decorate it with ham, red pepper, cake, coriander leaves and Nostoc flagelliforme to form a pattern, put it in a plate and put it in a cage, steam it with fire, take it out, drain the water and put it in a plate.

5. Add clear soup, refined salt and strong fire to the wok, skim off the floating foam, hook it with wet starch, pour sesame oil, and pour it on the shrimp.

6.prawns with flowers

Cuisine: Shandong cuisine

Ingredients: 250g fresh prawns. 25g of chicken breast, 20g of egg white, 5g of ham15g, yellow cake15g, Nostoc flagelliforme15g, red pepper peel15g, coriander leaves15g, 5g of refined salt and Shaoxing wine/kloc.

Operation:

1, remove the sediment from the spine of prawns, remove the shrimps, peel them into skin, remove the legs and leave the tail, wash them with clear water, cut them from the abdomen, and split them into 2/3 depths with a knife to connect the backs. Cut the meat noodles with a cross knife and pickle them with refined salt and Shaoxing wine.

2, ham, yellow cake, red pepper skin are cut into small elephant eyelids.

3. Clean the fascia of the chicken breast, chop it into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and evenly spread it on the shrimp meat.

4. Put the egg white into a bowl and beat it into egg bubbles, add dry starch and blend it into egg bubble paste, then smear the egg bubble paste on the surface of prawn meat stuffing, then decorate it with ham, red pepper, cake, coriander leaves and Nostoc flagelliforme, put it in a plate, put it in a cage, steam it with fire, take it out, drain the water and put it in a plate.

5. Add clear soup, refined salt and strong fire to the wok, skim off the floating foam, hook it with wet starch, pour sesame oil and pour it on the shrimp.

7. Lohan prawns

Cuisine: Beijing cuisine

Ingredients: prawn 12, 200g shrimp paste, 250g shredded cabbage, Bai Yiner 1 flower, one coriander, 4 cherries, a little black sesame, salt, monosodium glutamate, cooking wine, egg white, sesame oil, onion, ginger and garlic.

Operation: Go to the sandbags and intestines of shrimp head first. Cut the shrimp back, cut it into three sections, adjust the taste of the shrimp paste, prepare the loose vegetables, process the water-soaked tremella, prepare the onion, shredded ginger, garlic slices, coriander and cherry, and adjust the taste of the processed shrimp. Decorate the middle with shrimp paste, fry the head, steam the middle and fry the tail. After cooking, put the cabbage floss and tremella flowers in the chassis and put the shrimp in the plate.