materials:

ingredients: 14 prawns and 3g egg white. 15g of shrimp oil, 25g of raw oil, 25g of cooking wine, onion and Jiang Mo, 7g of monosodium glutamate, 5g of salt and 1g of pepper.

Practice:

(1) Handle prawns well. Leave the head and tail of prawn, peel off the shell, cut it from the back with a knife (the two halves must be connected), remove the sausage and wash it, pat the shrimp meat lightly with the back of the knife, add onion, ginger juice, cooking wine, monosodium glutamate and salt, mix well and marinate.

(2) Put the marinated prawns into a glass basin filled with prawn oil, move them into an oven at 15℃, bake them for about 8 minutes (when the oil squeaks) and take them out.

(3) Beat the egg white until it bubbles (as long as the chopsticks don't fall down), pour it on the prawns, and then take it out in the oven for about 2 minutes. Add clear oil to the soup, and sprinkle with chopped green onion and pepper.

Braised prawns with seaweed material:

Ingredients: 12 prawns, 1 tbsp of wine, 1 tsp of salt, 1 tsp of sesame oil, 2 shallots and 3 slices of ginger, 25g of tilly, 1 egg, 1/2 tbsp of wine and 1/2 tsp of sugar, and an appropriate amount of egg juice, pepper salt or tomato sauce.

Practice:

① Wash the prawns, only peel off the shrimp shell in the middle section (the head is taken off, and the skin shell is still left at the tail), pull out the sand sausage and cut a knife on the belly of the shrimp shell.

② smash the onion and ginger, put them in a large bowl, add wine, salt and sesame oil and mix well, then put the shrimp in and marinate for about 1 minutes.

③ filter off the mud and sand from the moss, chop it with a knife, and break the eggs in a small bowl for later use.

(4) The middle of each shrimp (peeled shrimp shell) is dipped in dry flour first, then dipped in egg juice evenly, and finally covered with moss chips (head and tail, not necessary), fried in oil that has been heated to eight points, and served on a plate. The shrimp heads are also fried and arranged on a plate. Dip pepper and salt or ketchup when eating.

braised prawn materials:

5g of prawn, 2g of water-soaked mushrooms and winter bamboo shoots, 2g of tomato sauce, 2g of sugar, 1g of onion and ginger, 8g of soy sauce, 2g of refined salt, 1g of wet starch, 75g of soup, 5g of lard and 2g of Shaoxing wine.

Practice:

1. Cut shrimp whiskers and feet, remove sand lines and sandbags, wash and cut into sections. Slice the winter bamboo shoots and mushrooms. Cut the onion into sections. Slice ginger.

2. add 4g lard to the wok, heat it, stir-fry onion and ginger, stir-fry shrimp, and cook Shao wine for a while.

3. Add winter bamboo shoots, mushrooms, soup, sugar, refined salt and soy sauce and cook.

4. Stir-fry with tomato sauce, thicken with wet starch, pour in lard, and serve.

Tips:

Features

The color is ruddy, the meat is tender and delicious, crisp and fragrant.

operation tips

first stir-fry the shrimps with high fire, and then stir-fry them with low fire.

Fried vermicelli with prawns:

Appropriate amounts of prawns, vermicelli, onion, garlic, ginger, starch, chilli sauce, salt, sugar, sesame oil and peanut oil.

Practice:

1. Remove the shell, tail and gut of prawns, fry them in a hot oil pan until they are red, and take them out.

2. Soak the vermicelli in hot water until it is soft. Heat the oil in the pot, add chilli sauce, ginger and garlic, stir-fry until fragrant, add the broth, and cook the vermicelli, salt and sugar to taste. Pick up the vermicelli and put it on a plate. The soup is for later use.

3. Add the fried shrimp meat into the soup to taste, thicken it, pour it on the vermicelli and drizzle with sesame oil.

Tips:

Features

Delicious, slightly spicy and homely.