Material
There are several sea white shrimps, and the back is open. Dried pepper, pepper, sliced ginger and garlic, shredded onion, pickled peppers, and sliced ginger.
Doing method
1. Pour the oil into the pan, and remember to add more oil, which is twice as much as that of frying the same amount of meat and vegetables in Pingyue. 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 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 material
Half a catty of prawns, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar ketchup, salt and monosodium glutamate.
Doing method
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.
Material
Live river shrimp: 350g, soy sauce: 20g, green onion: 2g, vinegar:15g, sugar: 25g, cooked vegetable oil: 50g, Shaoxing wine:15g (about 50g) Don't be afraid to waste oil! )
Square method
1, cut off the pincers and whiskers, wash and drain the shrimp. (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 to separate the meat from the shell and scoop it out with a colander. Pay attention to the danger, don't burn yourself.
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 meaning
Fresh prawns should be uniform in size. Deep-fry the shrimp shell twice with strong oil (the key place is the place to pay attention to), and cook it to adjust the juice, so that the shrimp shell will burst and protrude. (the principle of still-sulfur cold shrinkage)
Flavor characteristics
"Oil-fried prawn" is a dish with a burst and protruding shell, which is bright red and crisp, and it 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.
The fourth kind: golden butterfly shrimp
Raw material
Original South American prawns, flour, bread crumbs and eggs.
Doing method
1. Wash and peel the shrimp, and split the last section leaving the shrimp tail.
2. Prepare flour, bread crumbs and eggs and beat them evenly for later use.
3. According to the order of egg-flour-bread crumbs
4. Wrap the shrimps in turn, put oil in the pan, heat them to 60%, and fry them in the pan.
The fifth kind: Sauté ed Shrimp with Pickles.
Main material
River shrimp
Auxiliary material
Sichuan pickles, green and red peppers, radishes
Material adjustment
Salt, chicken essence, soy sauce, sugar, cooking wine, dried pepper.
Cooking method
1. Dice the green red pepper, radish and pickle respectively, put it in a pan and pour in the oil. When the oil is hot, put it in the shrimp and fry it.
2. Leave the bottom oil in the pot, stir-fry the dried peppers, pickles, peppers and radishes, add cooking wine, white sugar, soy sauce, chicken essence and salt to taste, and add the shrimp to stir-fry and take it out of the pot.
Special point
Kimchi has a strong flavor, which is appetizing for the next meal.
Sixth: colorful tofu shrimp balls
Material
3 boxes of egg tofu, 6 pieces of shrimps, 6 pieces of fish paste, yellow and green peas, a little pickled shrimps: 3 tablespoons of white powder, a little salt, 2 tablespoons of onion and Jiang Shui, seasoning: 3 tablespoons of white powder 1 tablespoon, a little pepper.
Doing method
Wash, dry and chop shrimps, and mix well with fish paste and marinated shrimps to make stuffing.
Tofu slices are dipped in white powder, and the stuffing is sandwiched between the two slices in a cylindrical shape, and all of them are ready for use.
Add oil in a frying pan, add tofu to medium heat, fry and set, transfer to a plate and steam over medium heat for 8 minutes.
Boil the yellow and green peas with boiling water, then pick them up. Add pepper and white powder to the pot and boil them and pour them on the plate.
Seventh species: anchovies with edamame
Raw material
Soybean, metapenaeus ensis, red pepper, yellow pepper, ginger, egg.
Material adjustment
Salt, chicken essence, starch, salad oil.
Doing method
1, metapenaeus ensis shelled, left the shrimp tail, and broke the shrimp back. Sizing shrimp with salt, Taitai chicken essence, starch and egg white, then blanching in warm oil for later use.
2. Blanch the edamame, red pepper and yellow pepper together and pick them up.
3, leave the bottom oil in the pot, add ginger slices and stir fry, add all the raw materials and stir fry, thicken after seasoning, and serve.
Eighth species: salad lobster
Material
Frozen lobster 1 piece (about 500g), half a grain of lettuce, a comprehensive fruit jar 1 jar, a little white salad dressing, and a little shrimp eggs.
Doing method
1. First, naturally thaw the lobster, then shell it and cut it into oblique slices.
2. Cut the lettuce into shreds, soak it in cold water, drain the water and put it in the center of the plate.
3. After the canned fruit is opened, drain the water and put it above the lettuce.
4. Place the chopped lobster meat on the top of the fruit and then squeeze the salad sauce. Finally, sprinkle the shrimp eggs.