First, the practice of chilled shrimp with ginger and onion
Ingredients: 500g of chilled shrimps, 2g of refined salt 1 g, 2g of monosodium glutamate, 20g of pepper 1 g, 20g of ginger slices, 50g of scallion, 50g of stock, appropriate amount of water bean powder, and 0g of salad oil1000g.
Practice: break the back of the chilled shrimp with a knife to remove the sand intestines and wash it. Mix refined salt, monosodium glutamate, pepper, soup stock and water bean powder into a flavored juice in a bowl. Put the wok on a high fire, add salad oil and heat it to 40%, add chilled shrimp and fry until cooked. Wash the pan, add 50g of salad oil, ginger slices and scallion knots, stir-fry over medium heat until fragrant, pour in chilled shrimps and stir-fry, cook the flavored juice until bright, and serve.
Second, the practice of chilled shrimp with salt and pepper
Ingredients: 250g of chilled shrimp, 20g of refined salt, 5g of monosodium glutamate 1 g, 5g of pepper noodles, 50g of dry fine starch, 20g of cooking wine and 50g of refined oil1000g (consumption).
Practice: put the pot on a small fire, add refined salt and stir-fry, add monosodium glutamate and pepper, and mix evenly into a salt and pepper dish. Wash the chilled shrimp, add a little salt and cooking wine for a while, add dry fine starch and wrap it evenly for later use. Put the pan on a high fire, burn the refined oil to 80% oil temperature, and add the chilled shrimp to fry until the color is golden. When the outside is crisp and the inside is tender, take it out and put it into a plate.
Third, the practice of fresh lemon juice peach kernel Kung Pao Hao shrimp balls
Ingredients: 1 catty of chilled shrimp, 5 walnuts, 20g of fresh lemon juice, 20g of yellow wine10g, chili oil10g, 20 small bell peppers, 25 pieces of pepper, 25 pieces of pepper, 30g of soy sauce10g of sugar, 5g of salt and a little raw onion, ginger and garlic powder.
Practice: Try to get two halves of walnuts intact, so that they look good. Soak them in boiling water twice, so that the skin can be wrapped. If you are in a hurry, blanch them. Take the stem of Chinese kale, cut a cross knife at both ends with a knife, just connect the middle ones, and then soak them in cold water, and flowers will bloom. Remove the head, peel and leave a small tail on the shrimp, and then cut the shrimp glands from the back to make the slices deeper, otherwise the rolled egg white and raw flour will be mixed together and caught evenly, and then the shrimp will be dried with a cloth, seasoned with a little salt, then poured into the prepared egg powder paste and mixed well, and refrigerated in the refrigerator for at least one hour, or it is cold now and left outside for half a day. The walnut kernel is almost soaked, peeled, chopped with onion, diced ginger and garlic, and small pieces of bell pepper and pepper are ready. Cut half a lemon, squeeze the juice into a small bowl, pick out the seeds, then add soy sauce, yellow wine, sugar, salt and cornstarch and mix well. Sit in some water, put salt and oil in it, blanch the soaked mustard orchid, and the pot will come out as soon as it is boiled. Blanch the shrimp balls with water for half-cooked, and then soak them in 60% oil. Stir-fry pepper and pepper in Chili oil, then add bell pepper, and it is the best time to add other ingredients. Stir-fry shrimp balls and onion, ginger and garlic for a few times, then pour in the prepared juice and fried walnut kernels, stir-fry for two times and get out of the pot quickly. All right.