First, the practice of chilli shrimp

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.

Shrimp is a very rich food, and protein has a high nutritional value, among which the contents of vitamin A, carotene and inorganic salts are relatively high, while the fat content is not only low, but also mostly unsaturated fatty acids, which can prevent and treat atherosclerosis and coronary heart disease. In addition, shrimp has fine muscle fibers, soft tissue protein structure and high water content, so the meat is tender and easy to digest and absorb, which is suitable for patients, the elderly and children.

Different shrimps have almost the same nutritional value except for their different tastes. Sea shrimp is more delicious than river shrimp, because it is tough and chewy. There are more than 500 kinds of common sea shrimp in China, and different kinds have different names in different places, such as lobster, prawn, Pipi shrimp, white shrimp, prawn with a knife, dried shrimp and so on.

Among all the sea shrimps, prawns taste delicious. Because China shrimp was infected by a viral infectious disease a few years ago, it was almost wiped out. At present, most of the artificially cultured prawns on the market are Penaeus vannamei imported from abroad. Neo-Penaeus monodon was originally a new kind of shrimp cultured in shrimp farms in Guangdong and other places. Because its body length is usually seven or eight centimeters, people later called this length of prawn Neopenaeus monodon. The nutritional value and taste of lobster are similar to those of crab, and the muscle fiber is rough, which is not as fresh as other shrimps. At present, lobsters are more expensive in the market, mainly because most of them are imported from Australia. Pipi shrimp, also known as squid shrimp, is produced in the waters north of the Yangtze River estuary. Its gonad is the most delicious when it matures in spring, even surpassing any other shrimp. However, after laying eggs, the taste of Pipi shrimp will become worse and the body will become very thin.

In addition, Chinese medicine believes that sea shrimp is sweet, salty and warm in nature, and has the effects of appetizing, resolving phlegm, invigorating qi and strengthening yang, invigorating qi and promoting lactation, and has certain curative effects on impotence due to kidney deficiency, soreness of waist and knees, pain of bones and muscles, stroke and hemiplegia. However, shrimp is hair, and people who suffer from sores due to yin deficiency or get angry should not eat shrimp.

1, how to eat without hands:

When eating delicious shrimp, most people peel it with their hands, but some people just don't know whether to pretend to be polite or to be afraid of getting their hands dirty. They always use chopsticks to deal with shrimp covered with hard shells. It is conceivable that you can't really appreciate the fun of eating shrimp like this. A friend of mine is a typical example of this method. Every time he finished eating shrimp, he was left with a mixture of shrimp meat and shrimp shells. I don't know if he is eating shrimp or practicing chewing kung fu. He has to pretend to eat it from beginning to end. It is really admirable!

2, pay attention to hygiene, wear gloves to eat:

I don't know when it began to be popular for Changsha people to wear gloves to eat delicious shrimp. The biggest advantage of eating like this is to save the money on the boss's book. But look at the diners who are ready to start eating. They all raised their hands and put on plastic gloves. They feel like doctors who are going to operate on patients, which is somewhat scary and uncomfortable. Moreover, wearing gloves to peel shrimp greatly reduces the flexibility and convenience, and it doesn't feel very good. It should also be noted that those gloves are said to be mostly three-no products, and it may be even more unsanitary to eat shrimp with them.

3, bared his teeth, left and right attack to eat:

In my opinion, this should be the most standard and attractive way to eat shrimp. First, divide the shrimp body and pliers into two parts, one holding the shrimp body and the other holding the shrimp pliers. First, peel off the meat that is easy to reach the mouth, and destroy it. Then, four pliers are peeled off in turn from small to large, and the delicate shrimp meat inside is taken into the mouth one by one. The rest of the shrimp can also suck the tasteless soup that permeates it. Finally, put ten fingers in your mouth and lick it, and a shrimp will be completely eaten. Only in this way can we really understand the delicious essence of delicious shrimp.

4. How to eat shrimp tails instead of shrimp tongs:

This is the way I regret eating most. For people like me who can already be called "delicious shrimp essence", although the meat in the shrimp tongs is small and difficult to get, it is the most delicate place on the shrimp. If you don't eat it, you will simply give up one of the great delicacies on earth. Every time I look at people who give up shrimp tongs and only eat shrimp tails, I really feel sad and want to drive them out of the shrimp table.

Diners, how to eat delicious shrimp?

Spices are the main ingredients for seasoning fresh shrimps. Scientifically, lobster is not only a delicious food, but also has a certain beauty and health care function, among which the role of seasoning can not be ignored. Each delicious shrimp shop has its own secret seasoning formula, which determines the uniqueness of its delicious shrimp flavor. For example, Thirteen Fragrances is a well-established name. In fact, it consists of more than 20 ingredients. Take 13 sweet lobster seasoning as an example to see which dried medicinal materials are hidden in the seasoning.

13 sweet lobster seasoning ingredients

1, star anise: pungent and warm, regulating qi and relieving pain, warming the middle and dispelling cold, it is an essential condiment in dishes.

2, cloves: pungent and warm, rich in aroma, warming the kidney and helping the yang, and stopping vomiting.

3, rhizoma kaempferiae: pungent, bitter, warm, warm, cold, regulating qi and relieving pain, use less.

4, mountain slag: acid, digestion and stagnation, has a significant reduction effect on hypertension and hyperlipidemia, generally warm cooking is better, tea also has a good effect.

5, fennel: pungent, regulating qi and stomach, dispelling cold and relieving pain, is a common seasoning for burning fish.

6. Aucklandia: There are two kinds of Aucklandia and Aucklandia lappa, which can promote qi and relieve pain and have a strong smell, but they are rarely used in ingredients.

7, Gan Song: pungent, sweet, warm, similar to vanilla pharmacology, loss of appetite, qi stagnation and chest tightness, often used as brine goose.

8, licorice: sweet, flat, tonifying the middle and replenishing qi, purging fire and detoxifying, moistening the lungs and resolving phlegm, relieving exterior drugs, essential medicine.

9. Dried ginger: divided into southern ginger and northern ginger, it is pungent and warm, sweating to relieve exterior syndrome, warming to stop vomiting, resolving phlegm, warming kidney and dispelling cold. It is an essential product for family colds and bad stomach.

10, Radix Angelicae Dahuricae: It can relieve exterior syndrome by sweating, dispel wind and relieve pain, and has antibacterial effect. It is an essential product for lobster seasoning.

1 1, cardamom: pungent, warm, mild and warm to the stomach, produced in Indonesia and Malaysia, is a good material for roasted, marinated and pickled dishes, and is necessary for lobster seasoning.

12, Angelica sinensis: Ganxinwen, nourishing blood and promoting qi circulation, relieving pain, generally cooked with hens, can play a nourishing role.

13, Cinnamomum cassia: commonly known as Cinnamomum cassia, three years old, produced in Guangxi, warming kidney to help yang, warming meridians and dredging collaterals.

14, Nutmeg: pungent, warm, fragrant, astringent, antidiarrheal, warm and moving qi, produced in Southeast Asia, is a good seasoning in spices.

15, Zanthoxylum bungeanum: Sichuan green pepper is the best, followed by Shaanxi red pepper, followed by Shandong and local real estate, warming the middle and dispelling cold, stopping diarrhea and warming the spleen, which is an essential product in family dishes.

16, Cumin: native to Xinjiang, mostly Cumin Gansu, is a commonly used seasoning for mutton kebabs in Xinjiang, with strong flavor.

17, fragrant leaves: the quality of fragrant leaves in China is poor, and the imported fragrant leaves have strong fragrance and strong antiseptic effect.

18, Geng Xin: Wenxin, copper-walled bridge, all of China. Its aliases, Mulan flower, Wang Chunhua and Tong Chunhua, are good materials for braised pork.

19, pepper: pungent, hot, warm and cold, to stimulate appetite and help digestion. White pepper is produced in Hainan Island, China, and black pepper is produced in some places in Guangdong and Guangxi. A large number of black peppers are imported from Vietnam and are essential condiments for families.

20. Amomum tsaoko: pungent, warm in nature, full and stuffy in the chest, eating less to cure diseases, is the main ingredient of braised chicken, mainly produced in Guangdong. It is very expensive now.

2 1, Cao Kou: Xinwen, medium appetizer.

22. Yangchunsha: Xinwen is a good product for pickling marinated vegetables, and the price is expensive.

13 kinds of seasonings in sweet lobster

1. Xin Wen type: star anise, cinnamon, fennel, pepper and clove are called five spices, which are generally suitable for making family snacks, melon seeds and sauces. , widely used, suitable for public taste. Generally, the five-spice powder circulating in the market is mainly fennel and broken cinnamon, and there are few fennel and clove, so it has no taste. If it is really made, it should be based on star anise and clove, supplemented by others.

2. Spicy type: add Qingchuan pepper, Litsea cubeba, Zanthoxylum bungeanum, cardamom, dried ginger, Amomum tsaoko, galangal, etc. On the basis of five kinds of spices, a proper amount of pepper was added in the firing process to achieve spicy taste. The usage is different. Pepper seeds and peppers can be fried in hot oil to achieve a fragrant feeling. Some are ground into powder and put into a pot to boil water. In other words, every chef has his own opinions and hobbies, which can play a certain role.

3. Luzhou-flavor: On the basis of general ingredients, fragrant sand, nutmeg, cardamom and Geng Xin are added, and imported fragrant leaves are made into unique flavors, such as sausages, roast chicken, braised chicken and high-grade barbecue.

4. Odd flavor: Amomum tsaoko, Amomum tsaoko, Radix Aucklandiae, Rhizoma Kaempferiae, Qingchuan pepper, Caulis Spatholobi, Cortex Acanthopanacis, Eucommiae Cortex and five spices are added to boiling water, giving people a fresh feeling.

5. Nourishing type: Rhizoma Gastrodiae, Fructus Siraitiae Grosvenorii, Radix Codonopsis, Radix Angelicae Sinensis and Cortex Cinnamomi as auxiliary materials, soft-shelled turtle, hen, dog meat, etc. Has the effects of strengthening yang, tonifying kidney, invigorating qi, and enhancing human immunity.