Materials Several shrimp, backbone open edge. Dry chili, pepper a number of ginger, garlic sliced, green onion shredded Pickled chili a few, pickled ginger a piece also sliced.

Method

1. pan into the oil, remember to more than the usual fried the same amount of meat oil more than double it Large fire oil to spicy, pour into the shrimp.

2. Stir fry for a while, put the dried chili peppers and peppercorns, stir fry, so that the hot oil to the spicy flavor and numbness are "squeezed" out.

3. out of the spicy and numb flavor, into the ginger and garlic pieces, pickled pepper, pickled ginger (green onions do not put first)

4. ginger and garlic flavor stir fry, add soy sauce moderate amount of sugar moderate amount of cooking wine a little. Almost up to the pot, put the shredded green onions, stir-fry Add a moderate amount of salt. Then start the pot

The second: tomato sauce shrimp

Raw materials shrimp half a catty, two spoons of green beans, bamboo shoots a little, ginger, green onions, sugar ketchup, cornstarch salt, monosodium glutamate moderate.

Method

1, prawns cut off the head beard and long feet washed and drained, bamboo shoots, green beans washed and spare.

2, burn a red pan, oil, sautéed ginger and green onions, into the prawns on both sides of the frying until golden five layers of cooked, add cooking wine, salt, a little water, cover and simmer for three minutes plus tomato sauce burned until the juice thick, you can plate.

3, burning red pan oil, bamboo shoots and green beans stir-fried with salt, monosodium glutamate, wet cornstarch thickening to be rolled and poured on the side of the prawns, can be served.

Third: oil burst prawns

Materials live prawns: 350 grams, soy sauce: 20 grams, green onion: 2 grams, vinegar: 15 grams, sugar: 25 grams, cooked vegetable oil: 500 grams, Shaoxing wine: 15 grams (about 50 grams of consumption Don't be afraid of the cost of oil Oh!)

Method

1, the shrimp cut off the pincers, whiskers feet, washed and drained.

2, frying pan under the vegetable oil, high fire to ninety hot (greenish-black smoke), shrimp into the pot with a hand spoon to push, about 5 seconds that is fished out with a sliding spoon, to be the oil temperature back to eighty hot, and then shrimp poured into the repeat frying for 10 seconds so that the meat and shells off, with a sliding spoon fished out. (pay attention to the danger, do not burn)

3, the pot of oil out, put onion slightly stir-fried, poured into the shrimp cooking Shaoxing wine, add soy sauce (not too much, more than the impact of the shrimp's color, unattractive), sugar and a little water, upside down frying pan cooking vinegar, out of the pan into the plate that is complete.

Note fresh prawns should be of uniform size. With Wang oil twice quickly fried (attention to the place, that is, the key place), cooking to the sauce, so that the shrimp shell burst protruding. (The principle of hot and cold shrinkage)

Flavor special "oil explosion prawns" into the dish shrimp shell bursting up, bright red quite included, is the shell red and crispy, if that is, the entrance to the entrance of a lick that is, shrimp meat tender, plus sweet and sour, the flavor is unique.

The fourth: golden butterfly shrimp

Raw materials South American prawns, flour, breadcrumbs, eggs

Do

1. shrimp washed and peeled, split to stay the last section of the tail of the shrimp do not go

2. prepare flour, breadcrumbs, eggs beat well and standby

3. in accordance with the egg - - flour - breadcrumbs - in the order of the last section of the tail of the shrimp not go

3. -flour - breadcrumbs in the order

4. In turn, the shrimp wrapped, the pot of oil, burned to 6% of the heat, the pan fried {fried shrimp} that is ready

Fifth: kimchi pop river shrimp

Main Ingredients River shrimp

Supplementary Ingredients Szechuan kimchi, green and red bell peppers, small radish

Seasoning salt, chicken essence, soy sauce, sugar, cooking wine, dried chili peppers

Cooking method

1, green and red bell peppers, small radish, kimchi were diced, sit in a pot and ignite the fire into the oil, when the oil is hot into the river shrimp fried crispy fish out;

2, the pot to stay the bottom of the oil, under the dry chili peppers, kimchi, bell peppers, radish stir-frying over high heat, add cooking wine, white sugar, Soy sauce, chicken broth, salt seasoning, put the river shrimp stir-fry flavor out of the pot can be.

Features Kimchi flavor, appetizing rice.

Sixth type: colorful tofu and shrimp balls

Information: 3 boxes of tofu, 6 taels of shrimp, 6 taels of fish paste, a little yellow and green peas Marinade for shrimp: 3 tbsp cornstarch, a pinch of salt, 2 tbsp green onion and ginger water Seasoning: 1 tbsp cornstarch, a pinch of pepper.

How to make it

Wash and dry the tofu, chop it up, and mix it with the fish paste and shrimp marinade.

Cut round slices of tofu and dip them in cornstarch, then insert the filling into the center of the two slices and shape them into tubes.

In a deep fryer, add oil over medium heat and deep fry the tofu to set the temperature, then transfer to a plate and steam over medium-high heat for 8 minutes.

Boil the yellow and green peas in boiling water and remove from the pan. Add pepper and cornstarch and bring to a boil.

Steam the yellow and green peas in boiling water.