Features light taste, fresh and salty.

raw material

The main ingredient is 10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.

manufacturing process

1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to extract sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.

The name of this dish is anchovies.

Features unique and beautiful shape, soft texture, salty and slightly spicy.

raw material

Crocodile meat 100g, prawn meat, sea cucumber and abalone 50g each, tofu 1000mg, milk, sugar, salt, monosodium glutamate, white pepper and coffee oil.

manufacturing process

Select peeled prawns, fry them in oil, add milk, sugar, salt, monosodium glutamate, white pepper and coffee oil for a while, thicken them with raw flour, and pour in the oil fried with dried seaweed, garlic and coriander.

Put the anchovies in a golden cup baked with flour and add the coriander. The shrimp meat in this dish is crisp and refreshing, with a unique taste, which is quite characteristic of Southeast Asian cuisine.

Dish name glass prawn

Features beautiful appearance, light and delicious, delicious.

raw material

Ingredients: 6-8 prawns, millet flour 1 spoon, several slices of cucumber, and a little shredded lettuce. Sauce (1): sugar, vinegar, onion 1 tablespoon, sesame 1/2 tsp, a little pepper and sesame oil. Sauce (2): 1/2 tablespoons of mayonnaise, oyster sauce, vinegar and tomato sauce, 1/8 teaspoons of salt and a little pepper.

manufacturing process

(1) Remove the shell and soup from the shrimps, and split them into wings from the back. (2) Sprinkle corn flour on the stick and gently grind the shrimps one by one. (3) Blanch the shrimp in boiling water, that is, take out the supercooled boiling water and drain it to eat. (4) Cucumber slices and shredded lettuce are served as side dishes, and the two sauces are evenly mixed and dipped.

Gourd, shrimp and crab

Realistic appearance, golden color.

raw material

Shrimp, cooked crab meat, pig net oil, fresh shrimp, bread crumbs, eggs, lobster slices, coriander, shredded green bamboo shoots.

manufacturing process

Peel prawns into anchovies and shrimps with refined salt, dried starch and egg white, put the pot on fire, scoop in a little cooked lard, heat it, put it in Jiang Mo, stir-fry it slightly, add crab meat, add Shaoxing wine, chicken soup and refined salt to taste, thicken the water starch, take it out of the pot, let it cool, put crab roe in a bowl for later use, and sprinkle with pepper. Pat dry starch on both sides of pig net oil one by one, spread it on a chopping board, put anchovies in one corner of each net oil, divide the stuffing into ten equal parts, wrap it in a cone shape, wrap the whole egg oil on the outside, dip it in bread crumbs, and tie it into gourd, shrimp and crab blanks with shredded green bamboo shoots in the middle; Put peanut oil in the pot. When it is 60% hot, add cucumber, shrimp and crab, stir-fry thoroughly, and then take it out. When the oil temperature rises to 70% heat, add gourd, shrimp and crab to fry until golden brown, take it out, put it around the big plate, sprinkle with sesame oil, sprinkle with salt and pepper, put lobster slices into a 60% heat oil pan, fry until fluffy and mature, pile it in the middle of the plate, put crab roe on it, and decorate it with coriander.

Fried prawns with vegetable names

Features like pipa, crisp and tender, beautiful and generous.

raw material

4 fresh prawns (weighing about 250g), 75g of shrimp meat, 25g of pork fat, 200g of refined white bread, 50g of ham 1 5g, 50g of egg white, 25g of egg skin, onion leaves1slice, 2 water-soaked mushrooms and 5g of dried starch15g.

manufacturing process

1, behead four prawns, peel off their shells, keep their tails, cut them off from their backs with scissors, remove sand tendons and wash them. 2. Peel the pork fat, cut it into pieces, put it on the anvil with shrimp, and chop it into fine mud with double knives. 3. Peel the white bread and cut it into pieces about 3 mm thick. Cut ham, egg skin, onion leaves and water-soaked mushrooms into four pieces, each piece is as long as the decapitated prawn, and set aside. 4. Cut the shrimp from the back with a knife. The knife edge is as deep as the belly of the shrimp, but don't cut it. Spread out after cutting, lightly cut into sections with a cross knife, put into a bowl, and add 10g cooking wine and 1.5g refined salt. Pickling and seasoning. Put 30 grams of egg white into a bowl, beat it slightly with chopsticks, add fine dry powder to make a thin egg white paste, then put the shrimp paste into a bowl, add 20 grams of egg white and onion Jiang Shui, 5 grams of cooking wine, 1 gram of refined salt and 0.5 grams of monosodium glutamate, and stir evenly with chopsticks. 6. Carve the bread into the shape of shrimp, and then spread the mixed shrimp sauce on four bags. Press it on the minced shrimp, and then press the shredded ham, shredded egg skin, shredded mushroom and shredded green onion on the shrimp as pipa strings. 7. Heat the wok, add the soybean oil, when it is heated to 50%, add the prawns one by one, fry them until they are tender yellow, take them out, control the oil and dry them, put them on an anvil, cut two knives for each piece and put them on a plate. 8. Take them out when eating.