First, materials: basal tail shrimp, peanut oil, garlic, ginger, perilla, salt, soy sauce

Second, practice:

1, basal tail shrimp head, shrimp thread. (I'm now lazy with a toothpick to pick the shrimp line, too tired to think of the head originally do not eat, it is simple and rough to go to the head of the shrimp, and then pull out the shrimp line by the way, time to save a lot of time, do not have to stand in the penalty) 2, perilla washed and sliced, ginger and garlic cut into pieces. 3, hot pot of oil, sautéed ginger and garlic. 4, pour shrimp go down to stir-fry. 5, put the perilla stir-fry. 6, put salt, soy sauce. 6, put salt, soy sauce, a little water to simmer. 7, plate

Hello, glad to answer your question. The specific method is as follows

1

Fresh shrimp processed and washed, shiso shredded, ginger and garlic crushed

2

The pot of oil is hot, add ginger and garlic stir fry flavor

3

Pour in the fresh shrimp stir-fry evenly browned

4

Under a teaspoon of granulated sugar

5

Add two tablespoons of soy sauce and stir-fry evenly

6

Finally, pour in the perilla and stir-fry evenly dry water can be enjoyed, finished!

Hello! I'm glad to answer your question perilla fried shrimp practice is as follows

First to tell you about the use of perilla: can be eaten with fish and crab, cooking dishes including perilla dry roasted fish, perilla duck, perilla fried snails, perilla lily fried lamb and so on. In addition, in the southern region, put perilla leaves or rods in the kimchi altar, can prevent the kimchi liquid from producing white germs.

Preparation of ingredients: leeks , small river shrimp , red millet pepper, perilla leaves

The first step, the small river shrimp boiled in water, drain the water.

The second step, the iron skillet is hot, pour cooking oil, oil temperature 40% hot fried to golden crisp.

The third step, frying pan hot, a little bit of oil, under the millet pepper grains, slightly fried incense, pour into the river shrimp, leek section, seasoning: chicken MSG half a spoon, spicy fresh dew a spoon, a little bit of salt, half a spoon of fresh flavor, stir fry evenly and quickly, do not fry for a long time, so as not to fry the leek to the pole pole, out of the pan sprinkled with perilla leaves and stir fry evenly.

This dish must be fiercely stir-fried to ensure that the ingredients are crisp.

Hello, I'm glad to be able to answer your question, perilla summer and fall are the most common, with a unique aroma, with the relief of the table disperses the cold, coughing and asthma, solve the role of all the poison. Shiso is especially suitable for cooking seafood or fish, put some shiso leaves, you can go to the fishy fresh

Shiso fried shrimp practice:

1. fresh shrimp processed and washed, shiso shredded, ginger and garlic patted

2. pot of boiling oil, add ginger and garlic stir-fried flavor

3. pour into the fresh shrimp stir-fry evenly browned

4. put a teaspoon of Sugar

5. Add two tablespoons of soy sauce and stir-fry evenly

6. Finally, pour in the perilla and stir-fry evenly and dry the water can be

1. Prepared materials

2. Fresh shrimp processed and cleaned, perilla cut into julienne strips, sliced ginger and garlic patted

3. Pan of oil to heat, add the ginger and garlic stir-fry aroma

4. Shrimp stir-fry evenly browned

5. color under a tablespoon of Huadiao wine

6. under a teaspoon of sugar

7. add two tablespoons of soy sauce stir-fry evenly

8. finally pour in the perilla stir-fry evenly stir-fry water can be

Shrimp washed, remove shrimp line open back, rinse again, drain (or with kitchen paper to absorb the water).

Shiso leaves, washed and drained, chopped. Dice the onion and green pepper.

pan into the oil, oil is hot, during the shrimp first sprinkle some cornstarch slightly wrapped, and then poured into the shrimp frying on low heat, you can use chopsticks to manually clip the shrimp to make the shrimp more curved haha.

Shrimp thoroughly fried, become golden, fishing, medium heat to raise the temperature of the oil, shrimp poured into the medium heat deep frying, deep frying to the picture look like it can be. The plate can be lined with kitchen paper to absorb excess oil.

Oil on low heat, the temperature down a little bit after the pouring of perilla, chopsticks from time to time to stir a little. At first, the perilla is still greenish purple and soft, continue to fry, until the perilla water completely evaporated, become black and crispy (not burnt), then turn off the fire immediately removed and reserve.

Pour out the extra oil and reserve some for sautéing the onions.

Pour in the bell peppers and continue to sauté.

Pour in the fried perilla.

Pour in the fried shrimp mixture.

Add salt, soy sauce, oyster sauce, chicken powder, stir fry evenly, you can serve.

Shiso fried shrimp tips

① oil temperature in the pot I do not quite see, see the oil a little hot I first put a small shrimp, shrimp began to fry and then poured all. ② perilla a little start to blacken after to pay attention to good, because the other will be immediately blackened. ③ can add red pepper to enrich the color of the whole dish.

It is an honor to answer the question.

Shrimp choose basal shrimp, there is an old saying that perilla and shrimp can collide with a different flavor. Here's how I did it.

Preparation of ingredients:

Kibai shrimp 1 catty

Shiso a handful

onion half

green pepper moderate

Salt moderate

Soy sauce moderate

oyster sauce moderate

Chicken essence moderate

oil moderate

The first step: to Kibai shrimp washed clean. Remove the shrimp line open back, wash again, drain water standby.

Step 2: wash the leaves of the perilla and chopped, onion and small green pepper diced.

Step 3: Heat the pan and put the oil (shrimp coated with cornstarch during the oil burning), the oil burned to fifty percent of the oil temperature and poured into the shrimp.

Step 4: shrimp thoroughly fried, turned golden brown fish up, open the fire to raise the oil temperature to seventy percent, shrimp poured into the medium heat to re-fry, deep-fried to the picture look like it can be.

Step 5: Use the remaining oil in the pot to open a small fire temperature of about fifty percent pour in perilla, chopsticks from time to time to stir. At first the perilla is greenish purple and soft, continue to deep fry, deep frying until the perilla water completely evaporated, become black and crisp (not burnt), turn off the fire and immediately remove the spare.

Step 6: Pour out the excess oil, save a little, and sauté the onions. Pour in the green peppers and continue to stir-fry.

Step 7: Pour in the fried perilla

Step 8: Pour in the fried shrimp with salt, chicken essence, soy sauce, oyster sauce and stir fry evenly on the pan.

The above is only personal opinion, welcome to explore more cooking knowledge!

Wash the shrimp

2

Cut the back diagonally to remove the shrimp line

3

Boil the water under the shrimp and cook for 1 minute Shrimp can be colored, fish out and spare

4

Onion, ginger and garlic cut into cubes and spare

5

Cilantro cut into pieces and spare

6

Shiso washed pinch dry moisture and cut into small pieces and spare

5

Cilantro cut into sections and spare

6

Shiso wash pinch Wash and pinch the water and cut the shiso into small pieces and set aside

7

Heat the oil in a pan, add the onion, ginger and garlic and fry

8

You can fry some of the shiso before the shrimp is put into the pan, which will make it more flavorful

9

Add the shiso and fry

10

Add the cooking wine, salt and soy sauce, and white sugar to taste and season the shrimp evenly

11

Add the shiso, and then add the water to the pan. p> 11

Mix a bowl of cornstarch thickening water into the pot

12

Add cilantro cover the pot and simmer for 2 minutes you can get out of the pot

Prawns open the back of the shrimp line, the pan with oil, boil 30% oil temperature, 10% oil temperature of 30 degrees, put the prawns fried to golden standby, shiso leaves cut into julienne strips, over the oil and standby, and now modulation of the sauce, cooking oil, Aldemey, Kellogg's Hot & Fresh Dew, pepper powder, sugar, add a small amount of wine, salt, soy sauce and white sugar to season

Fried shrimp I generally choose chilled shrimp, because chilled shrimp is cheap, shrimp cleaned and removed shrimp line on the back of the shrimp to cut a knife so that more flavorful, with ginger, scallions, cooking wine to fishy at the same time you can put a little bit of salt to taste, start the pot of oil under the shrimp frying discoloration fish out, can not be fried too dry, too dry taste is not good, the start of the pot of boiling oil under the garlic sauce stir fry under the shrimp frying a few under the hair of the onion segments, green and red chili peppers, soy sauce, soy sauce, salt, chicken powder, stir fry a few under the purple sage leaves to make sure that the shrimp is not too dry, and then the shrimp will be fried. Stir fry a few under the perilla out of the pot, this flavor is suitable for people who eat spicy, if you do not eat chili people do not put spicy chicken on the line Oh!