Fresh prawns 10 (750 grams or so), fresh heart beauty radish 1, 100 grams of cilantro, cooking oil, sesame oil, yellow wine, sugar, salt, onion and ginger, each appropriate amount.

Methods:

1. prawns washed, cut off the shrimp gun, whiskers, go to the head of the net sand package, from the back piece of a shallow mouth, take (pick) out of the shrimp line (sand intestines) after the code into the plate, radish washed, peeled and carved into flowers, coriander, choose and wash clean into the clean water to soak, to be used;

2. frying ladle on the fire, add the bottom of the oil, into the end of the onion and ginger, stir frying and then into the prawns, stir-frying while using the Yellow wine hand spoon press squeeze the shrimp head (so that its shrimp oil overflow), cooking yellow wine, down into the broth, seasoning, simmering with medium heat to taste after the collection of juice, dripping into the sesame oil out of the spoon, yards into the plate around the center of the plate placed cilantro, radish flowers into a complete pattern, cassoulet prawns that is into. [Eat Zone]

Cooking features:

The prawns are bright red oil, neat and beautiful pattern, the texture is tender and crispy, taste sweet and fresh slightly salty, aftertaste.

Recipe effect:

To replenish the kidney and yang, benefit the qi to open the stomach, replenish the spleen and qi, moisten the lungs Pu dry, and thirst.

Cooking skills:

1. Prawns selection must be fresh, processing should be fine, processing should be cleaned first after processing;

2. frying and stewing to strictly control the fire, seasoning to sweet and fresh mainly into the dish oil to be less, the dish should be beautiful.

Steamed prawns practice two

Recipe Ingredients:

250 grams of prawns, salad oil, soy sauce, vinegar, sugar 1 tablespoon each, salt, cooking wine, sesame oil, cornstarch 1 tablespoon each, half a tablespoon of chicken essence, a little white pepper, green onions, ginger, moderate amount of minced.

Methods:

1. Packed shrimp with salt and white pepper marinated for 20 minutes to taste, pay attention to the middle to turn over;

2. The marinated shrimp dry water control, natural air-drying or with kitchen paper to absorb the water;

3. Pan heated into the salad oil, when the oil burned to 40% of the oil when the prawns into a careful and slow fire frying, shrimp seen on one side color, immediately use chopsticks to clip the flip side of the frying;

4. shrimp fried to eight minutes cooked can be all clip out, the pan to stay in the bottom oil, put onion and ginger stir-fried flavor;

5. modulation of the sauce: soy sauce, vinegar, sugar, chicken essence, cornstarch into a sauce, poured into the prawns on the cover to simmer for a minute;

6. open the cover drizzle into the sesame oil, start the pan on a plate, stewed shrimp that is complete.

Stewed prawns practice three

Recipe Ingredients:

750 grams of prawns, 2 grams of monosodium glutamate (MSG), 5 grams of salt, 50 grams of sugar, 10 grams of vinegar, 20 grams of cooking wine, shredded green onion, ginger, 5 grams of each, 150 grams of broth, 50 grams of peanut oil.

Methods:

1. Prawns cut whiskers, claws, remove the head of sandbags and crests of the back of the sand line, wash;

2. pot on the fire add oil and heat to five hot, down into the shrimp, fry until both sides were golden brown, sheng out;

3. pot to stay in the bottom of the oil, put onion and ginger, cooking wine, salt, sugar, vinegar, broth, into the pan-fried shrimp boiled and simmered over a low flame for about 5 minutes. minutes, add monosodium glutamate stir-fry, and then shrimp out of the pot plate, the remaining juice collected thick after pouring on the prawns, cassoulet prawns is complete.

Cooking features:

Color and shine, fresh and tender taste.

Nutritional value:

Shrimp meat is rich in protein, calcium, appetizing and tonic kidney.

Oil stewed prawns practice four

Recipe Ingredients:

500 grams of shrimp, 10 grams of green garlic, 2 grams of salt, 2 grams of monosodium glutamate (MSG), 20 grams of sugar, 8 grams of green onions, 50 grams of lard (refined), 8 grams of ginger, 30 grams of sesame oil, 15 grams of yellow wine.

Method of production:

1. fresh shrimp washed with cool water, cut off the shrimp legs, shrimp whiskers and shrimp tail, by the head of a small opening to remove the sandbags, and then the back of the shrimp open, pull out the sand line, cut into 3 sections, small shrimp can be cut into 2 sections;

2. green garlic to the root of the wash and disinfected, cut into 3,4-centimetre-long section;

3. cooked lard into the frying pan. Place on a high flame to five or six percent hot, down into the ginger, onion and shrimp segments, stir-fry a few times, add wine, salt, sugar, chicken broth 100 ml, sesame oil, monosodium glutamate, firing;

4. To soup boiling, cover the lid, move to the micro-fire simmering for about 5 minutes, and then switch to a high-flame simmering when the broth has been thick, sprinkle with green garlic segments, stewed shrimp that is complete.