Recipe for prawns

Part 1: Spicy shrimps

Ingredients: Some white sea shrimps, cut off the back. Dried chili peppers, some Sichuan peppercorns, sliced ??ginger and garlic, shredded green onions, soaked a few chili peppers, and sliced ??a piece of soaked ginger.

Method:

1. Pour oil into the pot. Remember to use more oil. It is twice as much oil as when frying the same amount of meat and vegetables. Heat the oil over high heat until spicy, pour in shrimp.

2. Stir-fry for a while, add dried chili peppers and Sichuan peppercorns, stir-fry, and let the hot oil "squeeze" out the spiciness and numbness.

3. After the spicy and numbing smell comes out, add slices of ginger and garlic, pickled peppers, and soaked ginger (do not add the green onion first)

4. After the ginger and garlic aroma is released, Add an appropriate amount of soy sauce, an appropriate amount of white sugar, and a little cooking wine. When the pot is about to start, add shredded green onions, stir-fry and add appropriate amount of salt. Then heat up the pot.

Two: Prawns with Tomato Sauce

Ingredients: Half a catty of prawns, two tablespoons of green beans, a little shredded bamboo shoots, ginger, green onions, sugar and tomato paste, appropriate amount of cornstarch, salt, and MSG.

Method:

1. Cut off the heads and long legs of the large prawns, wash and drain, wash the bamboo shoots and green beans and set aside.

2. Heat a red pot, add oil, sauté ginger and green onion, add prawns and fry on both sides until golden brown and five layers cooked, add cooking wine, salt, a little water, cover and simmer for three minutes, add tomato paste and cook When the sauce is thick, serve.

3. Heat oil in a red pot, stir-fry shredded bamboo shoots and green beans, add salt, MSG, and wet corn starch to thicken. Bring to a boil and pour on the side of the prawns before eating.

Three: Fried prawns in oil

Ingredients: Live large river prawns: 350g, soy sauce: 20g, scallions: 2g, vinegar: 15g, sugar: 25g, Cooked vegetable oil: 500 grams, Shaoxing wine: 15 grams

Method:

1. Cut off the claws, whiskers and feet of the shrimp, wash and drain the water.

2. Heat the vegetable oil in the wok until it is 90% hot. Put the shrimp into the pot and push it with a spoon continuously. Remove it with a slotted spoon for about 5 seconds. Wait until the oil temperature returns to 80% hot. Pour in the shrimp and fry for 10 seconds to separate the meat from the shell, then remove with a slotted spoon.

3. Pour out the oil from the pot, add the green onions and stir-fry briefly, pour in the shrimps and cook in the Shaoxing wine, add soy sauce, sugar and a little water, stir the pot and cook in the vinegar, remove from the pot and serve on a plate Serve.

Note:

Fresh prawns should be uniform in size. Quickly fry the prawns twice in hot oil and cook to adjust the sauce so that the shrimp shells burst and protrude. (Still the principle of sulfur cold shrinkage)

Four: Golden Butterfly Shrimp

Materials: Whole South American prawns, flour, bread crumbs, eggs

Method:

1. Wash and peel the shrimps, split them and leave the last section of the shrimp tails open

2. Prepare flour, bread crumbs, and eggs and beat well and set aside

< p> 3. Follow the order of eggs - flour - bread crumbs

4. Wrap the shrimps in sequence, put oil in the pot, heat until 60% hot, deep-fry until cooked

< p>Five: Stir-fried river shrimp with kimchi

Ingredients: river shrimp, kimchi, green and red peppers, radish, salt, chicken essence, soy sauce, sugar, cooking wine, dried chili

Method :

1. Cut the green and red peppers, radishes and kimchi into cubes respectively, put the pot on the fire and pour in the oil. When the oil is hot, add the river shrimps and fry them until crispy;

< p> 2. Leave the base oil in the pot, add dried chili peppers, pickles, hot peppers, and radish and stir-fry over high heat. Add cooking wine, sugar, soy sauce, chicken essence, and salt to taste. Add river prawns, stir-fry until fragrant, and serve.

Six: Colorful tofu and shrimp balls

Ingredients: 3 boxes of egg tofu, 6 taels of shrimp, 6 taels of fish paste, a little yellow and green peas Pickled shrimp Ingredients: 3 tablespoons of Taibai powder , a little salt, 2 tablespoons of green onion and ginger water Seasoning: 1 tablespoon of cornstarch, a little pepper.

Method:

1. Wash the shrimps, wipe them dry and chop them into small pieces. Mix them with the fish paste and pickled shrimp ingredients to make a filling.

2. Cut the tofu into round slices and dip them in starch powder. Sandwich the filling between the two slices to form a tube shape. Prepare everything and set aside.

3. Pour oil into a frying pan, raise it to medium heat, add tofu and fry until it is set. Move to a plate and steam over medium heat for 8 minutes.

4. Boil the yellow and green pea kernels with boiling water until cooked, remove from the pot, add pepper and cornstarch in another pot, bring to a boil and pour on the plate.

Seven: Edamame and Anchovy Shrimp

Ingredients: Edamame, prawns, red pepper, yellow pepper, ginger, eggs, salt, Totole chicken essence, starch, salad oil

Method:

1. Peel the shells of the prawns, leave the tails, and break the backs of the shrimps. Use salt, Totole chicken essence, starch, and egg white to sizing the shrimp, then blanch them in warm oil and set aside.

2. Blanch the edamame, red pepper cubes and yellow pepper cubes with oil and remove.

3. Leave the base oil in the pot, add ginger slices and stir-fry until fragrant. Add all the ingredients and stir-fry. Season and thicken. Serve.

Eight: Salad Lobster

Ingredients: 1 cooked frozen lobster, half a lettuce, 1 can of mixed fruit, a little white salad dressing, a little shrimp eggs

< p> Method:

1. First, defrost the lobster naturally, remove the shell and then cut it into diagonal slices.

2. Cut the lettuce into shreds, soak in cold water, drain, and place in the center of the plate.

3. After opening the canned mixed fruit, drain the water and place it on top of the lettuce.

4. Place the cut lobster meat on top of the fruit, squeeze the salad dressing on top, and sprinkle with shrimp eggs.

9: Fresh lily and tamagoyaki shrimp balls

Ingredients: 1 fresh lily, 2 taels of snow peas, 80 grams of shrimp, 1 tamagoyaki tofu

Gorgon sauce: 1 spoon of oyster sauce, half a spoon each of light soy sauce and sugar, 2 tsp cornstarch, and appropriate amount of water. Method:

1. Spread a little cornstarch on both sides of Tamago Tofu, fry in a pan over low heat until golden brown on both sides, and set aside.

2. Spread a little cornstarch on both sides of the Tamago Tofu, fry in a pan over low heat until both sides are golden brown, and set aside.

3. Fry the shrimps until cooked and season with appropriate amount of salt. Sauté garlic and snow peas until fragrant.

4. Add other ingredients together and mix well, then add gravy to thicken the sauce.

Ten: Shrimp and Winter Melon Soup

Ingredients: half a piece of winter melon, four shrimps, some scallops, and a small rub of coriander.

Method:

1. Slice the winter melon.

2. Stir-fry onion and ginger.

3. Add winter melon slices and stir-fry.

4. Add water, then shrimp and scallops.

5. After the fire is boiling, add minced coriander and add salt to taste.