Raw materials: live shrimp (1 kg 2 or so)

Ingredients: potatoes, winter bamboo shoots, celery and green onions.

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.

Production process:

Step 1: Peel and cut the potatoes, cut the winter bamboo shoots, cut the celery into strips, and cut the green onions into pieces, just a little each, and set aside.

Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for later production.

Step 3: Put a proper amount of crab oil into a wok, then add a little dried Chili and stir-fry twice. Put the shrimp, potato, winter bamboo shoots, celery sticks and green onions into the wok and stir-fry back and forth.

Step 4: After frying for several times, the ingredients are almost cooked, add crab sauce, then add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off, and then it can be cooked.

Taste of the dish: The sauce is fragrant, fresh and slightly spicy, and the shrimp meat is tender and delicious.

Features: This dish is an authentic Sichuan cuisine. Prawn contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by human body. Eating it in autumn and winter can enhance the cold resistance.

Note: First of all, the crab sauce can't be fried, and the crab sauce is made in secret by the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead, and try to make a spicy shrimp!

Second, oily and spicy shrimp

Materials:

Shrimp 500g

5 dried peppers

Chopped garlic 1 tablespoon (15g)

2 tbsp shredded ginger (30g)

Shredded green onion 1 tablespoon (15g)

2 tbsp oil (30ml)

2 tablespoons of cooking wine (30ml)

Light soy sauce 1 tablespoon (15ml)

2 tablespoons of white sugar (30g)

Salt 1 teaspoon (5g)

Production method:

1. Cut the shrimp from the back, remove the shrimp line, wash it, and marinate it with cooking wine 10 minute.

2. Heat the oil in the pan over medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded green onion to saute until fragrant, then add marinated shrimp and stir-fry for a while, then add white sugar, salt and soy sauce, stir-fry until even, then cover it and simmer for 5 minutes. Suggestions on how to eat sea shrimp:

Shrimp is rich in nutrition and can be eaten in a variety of ways. There are two methods that are more suitable for you to cook-boiled in salt water and steamed.

If the shrimps are big, I suggest you marinate them with salt for half an hour, sprinkle with chopped green onion and shredded ginger and steam them.

If it is medium-sized, I suggest you cook it with salt water, put a little chopped green onion and shredded ginger in the water. When you are out of the pot, put the shrimp and soup into a soup bowl, drink shrimp soup and eat shrimp meat, which is a classic way to eat in Dalian.

If the shrimp is small, I suggest you make shredded radish shrimp soup. Put shredded radish, shrimp and a small amount of vermicelli into a casserole, add appropriate amount of water and cook it. If it is in winter, it can also be made into a pot.

Two: specific practices:

1. Boiled sea shrimp:

1, shrimp selection method: There are three kinds of sea shrimp, one is dead frozen shrimp, the other is shelled shrimp, and the third is live shrimp. Buy live shrimp for freshness. Timing: It should be big, hard and shiny, and the head should not be black. Let the supermarket waiter fill the shrimp bag with some oxygen, so that the shrimp will still be alive when you take it home.

2, the method of cooking shrimp Wash the shrimp, boil the water, put a little salt, a few pieces of ginger, put the shrimp into the pot after the water boils, and put the shrimp in the pot with a colander after the water boils again for dozens of seconds. (Note 1: Shrimp is not easy to cook for too long, and the meat is not delicious when it is old)

3, eat shrimp: just put a little vinegar, peel the shrimp, dip the shrimp meat in vinegar, you can eat.

The characteristics are: the shrimp tastes delicious and the meat is tender.

2. Shrimp tofu soup:

Practice: Wash the shrimp, remove the head and hard shell; Cut the tofu into small pieces, put it in a pot and cook for half an hour, then add onion, Jiang Mo, salt and monosodium glutamate to taste.

3. Shrimp with salt and pepper:

Ingredients: 500 grams of sea shrimp and appropriate amount of pepper.

Practice: First remove the oil from the pot with strong fire, and after the oil is boiled, pull the cut shrimp until it is 70% mature, and remove the dripping oil. Add a small amount of oil to another oil pan, saute pepper and salt, add shrimp, add wine and monosodium glutamate, and serve when cooked.

4. Phoenix-tailed prawns:

Main ingredients: sea shrimp (or prawn, grass shrimp) 10. Salt, monosodium glutamate, Shaoxing wine, sesame oil, ginger and onion, flour, bentonite powder and soda powder, peanut oil 250.

How to do it:

Seasoning treatment: wash the shrimp, peel the head and intestines, leaving the shell of the tail, split it from the back (but don't cut it off), add refined salt, monosodium glutamate, Shaoxing wine, sesame oil, onion and ginger (chopped ginger and onion), mix well and marinate for about 20 minutes. Flour, baking soda, bentonite powder and appropriate amount of water are stirred into batter.

Cooking method: Heat wok with medium fire and add peanut oil. Dip the shrimps in the batter one by one, then put them in the oil pan, fry them until golden brown, and take them out. Spread the bottom of the dish with white shredded vegetables, put the shrimp on it, and then decorate it with green cucumber slices and cherries, which is pleasing to the eye and edible.

5. Prawn with Hundred Flowers:

Ingredients: 250g fresh prawn. 25g of chicken breast, 20g of egg white, 5g of ham/kloc-0, 5g of yellow cake/kloc-0, 5g of Nostoc flagelliforme/kloc-0, 5g of red pepper peel/kloc-0, 5g of coriander leaves/kloc-0, 5g of monosodium glutamate.

Practice:

Remove the sediment from the spine of prawns, remove the shrimps, peel them into skin, remove the legs and leave the tail, wash them with clear water, cut them from the abdomen, and split them into 2/3 depths with a knife to connect the backs. Cut the meat noodles with a cross knife and pickle them with refined salt and Shaoxing wine. Ham, yellow cake and red pepper skin are all cut into elephant eyelids. Remove fascia from chicken breast, chop into fine mud, add onion, Jiang Mo, refined salt, Shaoxing wine, clear soup and sesame oil, stir well to make stuffing, and evenly spread it on shrimp meat. Egg whites are put into a bowl and beaten into egg bubbles, then dried starch is added and blended into egg bubble paste, and the egg bubble paste is respectively smeared on the surface of prawn meat stuffing, and then decorated with ham, red pepper, cake, coriander leaves, Nostoc flagelliforme, etc., put into a plate, put it in a cage, steam it with fire, take it out, drain the water and put it on a plate. Add clear soup, salt and strong fire to the wok, skim off the floating foam, hook it with wet starch to make a smooth sauce, pour sesame oil on the shrimp and serve.

6. oily and spicy shrimp:

Ingredients: 500g fresh shrimp, 5 dried peppers, minced garlic 1 tbsp (15g), 2 tbsps shredded ginger (30g), shredded green onion 1 tbsp (15g), 2 tbsps oil (30ml) and 2 tbsps cooking wine (30g).

Soy sauce 1 spoon (15ml), 2 tablespoons of white sugar (30g), salt 1 teaspoon (5g).

Practice:

1. Cut the shrimp from the back, remove the shrimp line, wash it, and marinate it with cooking wine 10 minute.

2. Heat the oil in the pan over medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded green onion to saute until fragrant, then add marinated shrimp and stir-fry for a while, then add white sugar, salt and soy sauce, stir-fry until even, then cover and simmer for 5 minutes.

7. Fried sea shrimp:

Raw materials: 300 grams of shrimp meat, 75 grams of white meat, 75 grams of horseshoe meat, 2 egg whites, monosodium glutamate, refined salt, minced ham and starch water.

Practice:

1, remove the shrimp intestines from the shrimp meat, wash them, hammer them into shrimp glue, chop the white meat and horseshoe into fine mud with a knife, put them together in a bowl, add monosodium glutamate and salt, and mix well with each egg white for use. 2. Put 40 pieces of shrimp paste into a plate, put the two pieces together and flatten them into a circle, where 1 piece of shrimp pulp is made into a Tai Chi shape with minced ham, smeared with egg white, and then cooked in a steamer for about 8 minutes. Take out, put the original soup into a tripod, add monosodium glutamate, add monosodium glutamate, and pour the thin paste on Tai Chi shrimp with starch water.