A, salt crispy shrimp Ingredients: 500 grams of grass shrimp, 10 grams of ginger, green onions 2, 3 cloves of garlic, red pepper 2 seasonings white pepper 2 tsp, salt 1 tsp Method: 1, grass shrimp washed, drained, pick the intestinal mud. 2, green onion, red pepper are washed, cut into small pieces; garlic peeled, ginger washed, are minced. 3, pour 2 tbsp oil in a pan and heat, add grass shrimp and stir fry until red in color, remove from the pan and set aside. 4: Heat 1 tbsp oil in a wok, add green onion, ginger, garlic and red chili pepper. 5: Add prawns and stir-fry over high heat. 6, add seasonings and stir-fry well.

Two, dry pot shrimp Ingredients: Antarctic shrimp, celery, carrots, lettuce, green onions, ginger, garlic, parsley, cilantro Seasoning: spicy sauce, soy sauce, black beans, chili oil, chicken, sugar 1, Antarctic shrimp shrimp to go to shrimp awns, from the head, the body of the connecting place under the scissors, the shell cut open to the tail, draw off the shrimp threads, and then a knife along the cut open areas of the shrimp meat half in order to taste 2, lettuce peeled. lettuce peeled, peeled carrots, celery washed, all cut inch, green onion cut inch, ginger and garlic sliced 3, will be spicy sauce, bean paste, edamame were chopped 4, pot put a small pot of oil, very hot, into the shrimp on fire until the appearance of white, with a funnel scooped up standby 5, the pot to stay a little bit of oil, small fire will be onion, ginger, garlic burst out of the flavor, into the spicy sauce, soy sauce, edamame, sesame, sautéed out of the red oil, seasoning chili oil, chicken essence, sugar 6, to practices (five) 6, to practice (5) into the carrots, lettuce, celery, change to medium heat, add shrimp, stir-fry evenly so that all the ingredients are attached to the shrimp on the 7, after the pan sprinkled with parsley

Three curry prawns Ingredients: prawns (about 30) Curry Powder 1 tbsp Salt, a little bit of cooking wine 1 tbsp Ginger, two or three slices of scallions, 1 1. prawns pumped out of the intestinal mucus washed and drained 2. pot of boiling oil onion and ginger 3. Add shrimp and stir-fry until color turns red, then add 1 tbsp wine, curry powder and a little water, and finally sprinkle some salt and stir-fry well

4. Stir-fry Shrimp Ingredients: shrimp 200g, pea pods 30g, carrots 20g, fresh mushrooms 3, minced garlic 10g, minced ginger 5g, salt 1/2 tsp, chicken broth mix 1/2 tsp, sugar 1/4 tsp, vinegar 1 tsp, rice wine 1 tbsp, oil 2 tbsp. 1 tbsp rice wine, 1 tbsp oil 1. Cut the back of the shrimp to remove the intestines. 2. Remove the head and tail of the peas, slice the mushrooms and carrots, and set aside. 3. Bring a pot of water to a boil, add the carrot slices, mushroom slices, pea pods, and shrimp from Method 1, and boil briefly. 4. Heat a pan, add oil, minced garlic, minced ginger and sauté, then add all the ingredients and quickly stir-fry with the rest of the seasonings to taste.

Five, crystal shrimp dumplings Ingredients: dumpling skin: chenggong flour (wheat starch) 200G, corn starch 60G, boiling water 280G, lard 1 bottle of teaspoon, dumpling filling: fresh shrimp 250G, bamboo shoots, 70G, pork fat 40G, salt, sesame oil, cooking wine, ginger juice (or ginger), minced green onion, steamed: a number of thinly sliced carrots (to prevent staining the plate), you want to like the other color, but also available potato slices, wild rice slices, lettuce alternative. 1, shrimp cleaned to shrimp line, drain, which 2/3 shrimp, as appropriate, slightly cut small (2 ~ 3 sections), with salt, ginger, cooking wine marinated for 10 minutes; 2, 1/3 shrimp, fat pork cut into mud, bamboo shoots cut into minced mixed, add the appropriate amount of salt, cooking wine mix; 3, shrimp bamboo shoots puree added to the marinated shrimp; 4, 200G of the chenggong and 20G starch mix, the remaining 40G standby; 5, will be boiled boiling water Pour in, add and stir until there is no dry noodles, like snowflakes, cover with plastic wrap and smother for 5 minutes; 6, carefully remove the hot noodles and knead, add the remaining 40G starch in a few times; 7, add lard and knead again until the oil is absorbed can be covered with plastic wrap and so on the dough to wake up for a while; 8, will be cut in half the dough (easy to dry, half of the package), the rest of the package is still wrapped in plastic wrap; 9, roll into long strips, cut into small segments, covered with a damp cloth, make a Dumpling skin, filling, (because the clarified surface is easy to dry, each time the process is only 5 ~ 6, and then repeat the cut small sections - do dumpling skin - filling); 10, shrimp trap to shrimp, mud with; the other because the dumpling skin does not stretch, can not be done like buns and general dumplings like pulling, the fillings should not be too much to stay in space; 11, will be sliced carrots pads in the bottom of the steamer basket or bowl, after the water boiled steam 5 ~ 6 minutes can be; 12, the remaining put in the fridge! Freeze, next time directly out, water boiled on the drawer steam 7 ~ 8 minutes can be.

Six, stewed prawns Ingredients: prawns moderate (want to eat how much to do how much), seasonings: wine, salt, sugar, pepper, peanut oil, green onion, ginger, garlic, scallions, broth moderate 1, the prawns will be rinsed, cut off the shrimp whiskers, shrimp legs, 2, by the head of the shrimp gun at the head of the cut a small mouth, take out the sandbags, and then the back of the shrimp will be cut open to draw out the sand glands. 3, prawns with salt, pepper, shaoxing wine marinade for a while can remove the fishy flavor 4, scallions cut scallion, ginger minced, garlic minced, scallions cut into small sections. 5, frying spoon on the fire, put peanut oil, hot, 6, into the onion, ginger, garlic stir-fried flavor, 7, into the prawns stir-fried shrimp oil, 8, turn over and continue to make the prawns completely into a beautiful red. 9, cooking wine, add broth to boil, cover, simmer over low heat to roast through, 10, add salt, sugar, seasoning. 11, and then turn the pot on high heat, collect the juice. 12, relying on sugar can make the soup slightly thick that is, generally do not have to deliberately thicken with water starch.

seven, garlic baked prawns Material: shrimp, garlic, salt, monosodium glutamate (MSG) 1. will be washed under the open back to the intestines. 2. Garlic chopped, put into the frying pan frying incense, add salt MSG seasoning. 3. Use a small spoon to add the garlic on the back of the shrimp. 4. Preheat oven to 180°. 5. Put the shrimp into a baking dish lined with tinfoil and brush with oil. 6. Bake the shrimp to cook. (Personal preference, longer time, shrimp shells will be discolored, not good, but the taste is still first-class.) 7. Add some chili peppers, carrots, green onions and bake for another 5 minutes.

Eight, cashew shrimp Ingredients: 150 grams of shrimp, cashews 50 grams, 40 grams of green peppers, 40 grams of yellow peppers, 10 grams of minced garlic, soy sauce 1/2 tsp, salt 1 tsp, 1 tsp of sugar, 1/2 tsp of white vinegar, 1/2 tsp of cornstarch, 1/2 tbsp of water, tai pai ding, 1 tsp of salt, 1 tsp of rice wine, 1/2 tbsp of egg white 1. Shrimp intestinal mud, Wash, drain and marinate in marinade for about 10 minutes, then remove from the pan and drain. 2. Slice green pepper and yellow pepper. 3. Mix all seasonings well and set aside. 4. heat a pot, put the oil (outside the portion), minced garlic burst incense, put into the method 2 of the green pepper slices, yellow pepper slices slightly stir-fried, add the method 1 of the shrimp, dripping into the method 3 of the seasoning mix stir-fried to taste, and then put into the cashew nuts mix stir-fry a little can be.