Raw materials: live shrimp (about 1 kg 2 Liang)

Ingredients: potatoes, winter bamboo shoots, celery and green onions.

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.

Production process:

Step 1: Peel and dice potatoes, dice winter bamboo shoots, cut celery into strips, and cut green onions into sections, a little for later use.

Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.

Step 3: Add a proper amount of crab oil into the wok, and then add a little dried pepper and stir-fry twice. Put shrimps, potatoes, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.

Step 4: Stir-fry a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.

Taste of dishes: the sauce is fresh and slightly spicy, and the shrimp meat is tender and delicious.

Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance the cold resistance.

Note: First of all, you can't fry crab sauce. Crab sauce is a secret recipe of the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead. Try to make a spicy shrimp!

Second, spicy shrimp

Materials:

500 grams of fresh shrimp

5 dried peppers

Chopped garlic 1 tbsp (15g)

2 tbsp shredded ginger (30g)

Shredded onion 1 tbsp (15g)

2 tbsp oil (30ml)

2 tablespoons cooking wine (30 ml)

Soy sauce 1 tablespoon (15ml)

2 tablespoons sugar (30g)

Salt 1 teaspoon (5g)

Production method:

1. Cut the shrimp from the back, remove the shrimp line, wash and marinate with cooking wine 10 minute.

2. Heat the oil in the pot with medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded onion, stir fry for a while, then add white sugar, salt and soy sauce, stir fry evenly, then cover and stew for 5 minutes.

-Delicious oil shrimp

The practice of braised prawns in oil

Materials:

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.

Exercise:

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.

Biboxia

Practice: Wash the fresh shrimp, control the water, and then marinate the shrimp in two parts. One part is pickled with freshly squeezed spinach juice, and the other part is pickled with salt, monosodium glutamate and starch.

Technology: First, the pickled shrimps are "watered" and then "oiled", and the golden bamboo shoots are "watered" and then "oiled". Features: light and refreshing. Production key: marinate the shrimp thoroughly with spinach juice, otherwise it will affect the sensory effect.

Braised shrimp

Practice: cut off the head and beard of the live shrimp, and cut off the back of the shrimp. After "draining oil", add the soup and auxiliary materials, and slowly collect the juice until it is dry, so that the fragrance of the soup can be absorbed into the shrimp meat.

Features: fragrant, crisp and sweet. Production key: the oil temperature is 70%, and it can't be fried. The process of the bureau depends entirely on personal experience to achieve the effect of external focus and internal tenderness.

Dry roasted anchovies

Production: marinate and size shrimp skin with seasoning, add 70% hot oil, fry in the pan until light yellow, and take out. Add ketchup, Chili sauce, onion, ginger, garlic, sugar, vinegar and other condiments into the pot, pour starch juice, add fried shrimp, and stir fry. Features: bright red color, tender inside, sweet and sour.

Salt and Pepper Shrimp

Ingredients: 500g fresh shrimp, salt 15g, 25g pepper, peanut oil 1000g, and 25g clean coriander.

Features: the outside is hot and spicy, and the meat is tender and delicious.

Production method:

1. Wash shrimps with clear water, first cut off whiskers and guns, remove sundries under guns, cut off claws and radial feet of shrimps, and dry them. Pepper is cut into rice grains.

2. Heat a wok with high fire, add peanut oil, heat it to 50%, soak the oil in seawater until it is 80% mature, and drain the oil together with the oil.

3. Temper the wok, add the shrimps soaked in oil and fry for a while. Stir-fry yam and auxiliary pepper until cooked, plate, pile into a mountain shape, and sprinkle coriander around.

Note: Huai Salt: Heat the wok with medium fire, add 500g of refined salt, stir-fry until it is hot and noisy, then leave the wok, pour in 20g of spiced powder and mix well.