The first kind: chilli shrimp
Ingredients: several sea white shrimps, with open back. Dried pepper, pepper, sliced ginger and garlic, shredded onion, pickled peppers, and sliced ginger.
1. Pour oil into the pan, remember to add more oil, which is twice as much as frying the same amount of meat and vegetables on weekdays. Heat the oil until it is spicy, and pour in the shrimp.
2. Stir-fry for a while, add dried Chili and pepper, stir fry, and let the hot oil "squeeze" the spicy and hemp flavors.
3. After the spicy and hemp taste, add ginger and garlic slices, pickled peppers and soaked ginger (don't put onions yet).
4. After the fragrant ginger and garlic are fried, add appropriate amount of soy sauce, appropriate amount of white sugar and a little cooking wine. When the pan is about to take off, add shredded onion, stir fry and add some salt. Then take the pot.
The second kind: prawns in tomato sauce
Raw materials:
Half a catty of prawns, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar ketchup, salt and monosodium glutamate.
Practice:
1, cut off the head and long feet of prawn, wash and drain, and wash bamboo shoots and green beans for later use.
2. Heat a red pot, add oil, saute ginger and onion, add prawns and fry them on both sides until golden five layers are cooked, add cooking wine, salt and a little water, cover and stew for three minutes, add tomato sauce and cook until the juice is thick, then serve.
3, burn the red pot with oil, stir-fry shredded bamboo shoots and green beans, add salt, monosodium glutamate, and wet raw powder. After rolling, pour it on the side of prawns and serve.
The third kind: Fried prawns.
Ingredients: 350g of live prawn, 20g of soy sauce, 2g of onion, 5g of vinegar15g, 20g of sugar, 500mg of cooked vegetable oil, 5g of Shaoxing wine15g.
Production method:
1、
Cut off the pincers and whiskers of shrimp, wash and drain. (Be sure to wash it clean, or it will affect your appetite.)
2. Add the vegetable oil to the wok, stir-fry until the fire is 90% hot (bluish black smoke is emitted), push the shrimp into the wok continuously with a hand spoon, and scoop it up with a colander in about 5 seconds. When the oil temperature rises to 80% hot, pour the shrimp into deep frying 10 second, so that the meat is separated from the shell and fished out with a colander. Pay attention to the danger, don't burn it.
3. Pour out the oil in the pan, stir-fry the onion slightly, pour in the shrimp and cook Shao wine, add soy sauce (not too much, too much will affect the color of the shrimp, which is not beautiful), white sugar and a little water, stir the wok and cook the vinegar, and serve.
note:
Fresh prawns should be uniform in size. Deep-fry the shrimp shells twice with strong oil, and cook to adjust the juice, so that the shrimp shells burst and protrude.
Flavor characteristics:
The shell of the fried prawn is bursting and protruding, bright red and crisp, and the shell is red and crisp. If you leave it, you can take it off at the entrance, and the shrimp meat is fresh and tender, with a sweet and sour flavor.