In addition to blanching, how do you make prawns delicious?

One type: spicy shrimp

Materials

A few sea white shrimps, with the back and sides cut open. Dried chili peppers, some Sichuan peppercorns, sliced ??ginger and garlic, shredded green onions, soaked a few chili peppers, and sliced ??a piece of soaked ginger.

Method

1. Pour oil into the pot, remember to use more oil, twice as much oil as usual for frying the same amount of meat and vegetables. Heat the oil over high heat until spicy, and pour in the shrimp. .

2. Stir-fry for a while, add dried chili peppers and Sichuan peppercorns, stir-fry, and let the hot oil "squeeze" out the spiciness and numbness.

3. After the spicy and numbing smell comes out, add ginger and garlic slices, pickled peppers, and soaked ginger (do not add the green onion first)

4. After the ginger and garlic aroma is released, Add an appropriate amount of soy sauce, an appropriate amount of white sugar, and a little cooking wine. When the pot is about to start, add shredded green onions, stir-fry and add appropriate amount of salt. Then heat up the pot.

Second type: prawns in tomato sauce

Ingredients

Half a catty of prawns, two spoons of green beans, a little shredded bamboo shoots, ginger, green onions, sugar and tomato sauce , appropriate amount of cornstarch, salt, and MSG.

Method

1. Cut off the heads and long legs of the large prawns, wash and drain, wash the bamboo shoots and green beans and set aside.

2. Heat a red pot, add oil, sauté ginger and green onion, add prawns and fry on both sides until golden brown and five layers cooked. Add cooking wine, salt, a little water, cover and simmer for three minutes, add tomato paste and cook. When the sauce is thick, serve.

3. Heat oil in a red pot, stir-fry shredded bamboo shoots and green beans, add salt, MSG, and wet cornstarch to thicken. Bring to a boil and pour on the side of the prawns before eating.

Third option: Fried prawns

Materials

Live large river prawns: 350g, soy sauce: 20g, scallions: 2g, vinegar: 15 grams, white sugar: 25 grams, cooked vegetable oil: 500 grams, Shaoxing wine: 15 grams (consumes about 50 grams, don’t be afraid of wasting oil!)

Method

1. Cook the shrimps Cut off the tongs, whiskers and feet, wash and drain. (Be sure to wash it thoroughly, otherwise it will not affect your appetite)

2. Heat the vegetable oil in the wok until it is 90% hot (blue-black smoke will appear). Put the shrimps into the pot and push them with a spoon. Take it out with a slotted spoon in about 5 seconds. When the oil temperature returns to 80% hot, add the shrimps and fry again for 10 seconds to separate the meat from the shell. Take them out with a slotted spoon. (Pay attention to the danger, don’t burn it)

3. Pour out the oil in the pot, add the green onion and stir-fry briefly, pour in the shrimp, cook with Shaoxing wine, and add soy sauce (not too much, too much will affect the shrimp) color, not beautiful), sugar and a little water, stir the wok to cook in the vinegar, take it out of the pan and put it on a plate.

Note

Fresh prawns should be uniform in size. Quickly fry the shrimp twice in oil (pay attention to the key point), cook to adjust the sauce, and make the shrimp shells burst and protrude. (Still based on the principle of sulfur cold shrinkage)

Flavour characteristics

"Oil-fried prawns" is a dish in which the shrimp shells burst and protrude, bright red and crisp, and the shells are bright red and crisp, as if they are separated. It falls right off the tongue as soon as you lick it. The shrimp meat is fresh and tender, with a sweet and sour taste and a unique flavor.

The fourth type: Golden Butterfly Shrimp

Ingredients

Whole South American prawns, flour, bread crumbs, eggs

Method

1. Wash and peel the shrimps, split them and leave the last section of the shrimp tails open

2. Prepare flour, breadcrumbs, and eggs and beat them well

3. Follow the order of eggs - flour - bread crumbs

4. Wrap the shrimps in sequence, put oil in the pot, heat until 60% hot, deep-fry {fried shrimps} until done

The fifth type: Stir-fried river shrimp with kimchi

Main ingredients

River shrimp

Accessories

Sichuan kimchi , green and red pepper, radish

Seasoning

Salt, chicken essence, soy sauce, sugar, cooking wine, dried chili

Cooking method

1. Cut the green and red peppers, radishes and kimchi into cubes respectively, put the pot on the fire and pour in the oil. When the oil is hot, add the river shrimps and fry them until crispy.

2. In the pot Leave the base oil, stir-fry dried chili peppers, pickles, hot peppers, and radish over high heat. Add cooking wine, sugar, soy sauce, chicken essence, and salt to taste. Add river prawns, stir-fry until fragrant, and serve.

Features

Kimchi has a strong flavor and is appetizing with rice.

The sixth type: colorful tofu and shrimp balls

Ingredients

3 boxes of egg tofu, 6 taels of shrimp, 6 taels of fish paste, a little pickled yellow and green peas Shrimp ingredients: 3 tablespoons of cornstarch, a little salt, 2 tablespoons of green onion and ginger water. Seasoning: 1 tablespoon of cornstarch, a little pepper.

Method

Wash the shrimps, wipe them dry, chop them into pieces, mix them with the fish paste and marinated shrimp ingredients and make a filling.

Cut the tofu into round slices and dip them in starch powder. Sandwich the filling between the two slices to form a tube shape. Prepare everything and set aside.

Put oil in a frying pan, raise it to medium heat, add tofu and fry until it is set. Move to a plate and steam over medium heat for 8 minutes.

Blank the yellow and green pea kernels in boiling water until cooked, remove from the pot, add pepper and starch in another pot, bring to a boil and pour on the plate.

Category 7: Edamame, anchovies and shrimp

Ingredients

Edamame, shrimp, red pepper, yellow pepper, ginger, egg

Seasonings

Salt, Totole chicken essence, starch, salad oil

Method

1. Peel the prawns, leave the tails, and break the backs of the shrimps. Use salt, Totole chicken essence, starch, and egg white to sizing the shrimp, then blanch them in warm oil and set aside.

2. Blanch the edamame, red pepper cubes and yellow pepper cubes with oil and remove.

3. Leave the base oil in the pot, add ginger slices and stir-fry until fragrant. Add all the ingredients and stir-fry. Season and thicken. Serve.

The eighth type: salad lobster

Ingredients

1 cooked frozen lobster (about 500 grams), half a lettuce, 1 can of mixed fruit, A little white salad dressing and a little shrimp eggs

Method

1. First, defrost the lobster naturally, remove the shell and cut it into diagonal slices.

2. Cut the lettuce into shreds, soak in cold water, drain, and place in the center of the plate.

3. After opening the canned mixed fruit, drain the water and place it on top of the lettuce.

4. Place the cut lobster meat on top of the fruit, squeeze the salad dressing on top, and sprinkle with shrimp eggs.

The ninth type: fresh lily and tamagoyaki shrimp balls

Ingredients

1 fresh lily (break open), 2 taels of snow peas (or honey beans), shrimp 80 grams, 1 piece of Tamago Tofu (cut into pieces)

Method

1. Coat the Tamago Tofu with a little cornstarch on both sides (it can absorb the surface moisture and prevent it from rotting when fried) , fry in a pan over low heat until both sides are golden brown, set aside.

2. Spread a little cornstarch on both sides of the tamagoyaki tofu (it can absorb the moisture on the surface and prevent it from rotting when frying), fry in a pan over low heat until both sides are golden brown, and set aside.

3. Fry (or sear) the shrimps first, then season with appropriate amount of salt.

Sauté garlic and snow peas until fragrant.

Add other ingredients together and mix well, then add gravy to thicken the sauce.

Gragon juice

1 spoon of oyster sauce, half a spoon each of light soy sauce and sugar, 2 tsp cornstarch, and appropriate amount of water.

Type 10: Winter Melon and Shrimp Soup

(Add soup, the method is simple, light and delicious)

Ingredients

Half a piece of winter melon, four shrimps, some scallops, and a small pinch of coriander.

Method

1. Slice the winter melon.

2. Stir onion and ginger into the pot.