01
Dry fried river prawns
ingredient:
River prawns, ginger slices, corn starch, salad oil, pepper, salt, cooking wine, South German seasoning
method:
1. Rinse the river prawns 3 times with running water (it is better to touch the sand without sand).
2: Put 1 in a small basin, add ginger slices, cooking wine, pepper, salt (slightly larger amount) and stir well and marinate for 20 minutes.
3: Drain the water with a towel and set aside.
4: Add 3 to the appropriate amount of corn starch and mix well.
5: Heat the pan, pour in an appropriate amount of salad oil, wait for the oil temperature to reach 80% heat (the oil in the pan is rolled around the middle, smoke), start frying (about 1.5 minutes) and fish out for later.
6: When the oil temperature rises to 60% heat again (the middle of the oil in the pan is rolled around), pour 5 into the oil pan and fry again (about 1.5 minutes), drain the oil, add the appropriate amount of Nande spices and stir evenly into the plate.
02
Fried river prawns with chili peppers
300 grams of river prawns, salt to taste, 5 red peppers, 5 grams of minced garlic, 5 grams of ginger rice, 2 coriander, red wine, cooking oil, chili oil
1: Cut off the shrimp feet and wash and drain the shrimp.
2: Cut the red pepper obliquely into small rings; the coriander is only taken from the hard stem and cut into small pieces.
3: Sit in a pot of hot oil, sauté red pepper, minced garlic and ginger rice, increase the heat, and stir-fry the river shrimp.
5: Pour the red wine and continue to stir-fry for a while, add a little salt to taste, and finally put the chili oil to increase the spiciness (those who are afraid of spicy do not put it) and stir-fry well, then put it on the plate.
03
Fish sauce soy sauce river shrimp
Seasoned with Thai fish sauce and soy sauce, this river prawn is salty and flavorful, doubling the freshness of the river prawns.
Production Process:
1: Heat the oil to 60% heat, add 250 grams of river prawns, pour out the oil and set aside.
2: Leave the bottom oil in the pot, add 15 grams of minced garlic and sauté until golden brown, then add 100 grams of chives and sauté, pour in 100 grams of homemade soy sauce, add the river prawns that have been pulled over the oil, and bring to a boil before serving.
Homemade soy sauce:
120 grams of Thai fish sauce, 75 grams of Meiji fresh soy sauce, 75 grams of light soy sauce, 20 grams of rice wine, 7 grams of sugar, 7 grams of Swastika soy sauce, 5 grams of dark soy sauce, 3 grams of chicken powder, 3 grams of monosodium glutamate, mix the above ingredients well.
04
Fried river prawns with leeks
Fees:
Half a pound of fresh river prawns, a handful of leeks, three fresh red peppers, salt to taste, and a little soy sauce
1. First cut off the river shrimp spout, soak it in light salt water and rinse it repeatedly to drain the water, cut the leeks into small pieces, and cut the red pepper into oblique circles;
2. Sit in a pot and heat it, simmer the shrimp on low heat until it turns red, and then put it for later;
3. Sit in the pot of hot oil, put the shrimp and stir-fry until fragrant, stir-fry evenly with red pepper and leeks, and pour a little soy sauce with salt.
05
Fried river prawns
River prawns, ginger slices, rice wine, sugar, soy sauce, green onion
1: After washing the shrimp, pick off the shrimp line and set aside.
2: After the oil in the pot emits green smoke, first add ginger slices to burst the aroma.
3: Then pour in the shrimp, stir-fry two or three times quickly, immediately pour in the rice wine, and cover the wine to evaporate in the pot for a few seconds.
4: After opening the lid, add sugar, soy sauce and green onion, stir-fry for two or three minutes, until the shrimp is completely red and curled, then turn off the heat.
06
Drunken river shrimp
【Ingredients】River shrimp 250 g
【Seasoning】2 tablespoons of soy sauce, 5 grams of green onion, 10 grams of white wine, 10 grams of flower carving wine, 1/2 teaspoon of sugar, 5 grams of coriander
steps:
1. Live river shrimp, pick out the dead, rinse the river shrimp with water, and rinse several times;
2. Put the shrimp into the pot, pour in the white wine and flower carving wine, add two slices of ginger to prevent the shrimp from jumping out, cover it with gauze, about 30 minutes;
3. Prepare the dipping ingredients, sugar, green onion, coriander, soy sauce; chop the shallots and coriander, add soy sauce, a little sugar, or put some mustard;
07
Brine river shrimp
material:
River shrimp, shallot knots, ginger slices, fine salt.
1. Cut off the shrimp whiskers, wash with clean water and drain the water.
2. Wash the wok, pour in water, bring it to a boil over high heat, and then add the shallot knot, ginger slices, fine salt, wait for the aroma to overflow, the salt grains melt, that is, put in the river shrimp, cook into the rice wine, add a little peppercorns, cook it over high heat, see the shrimp shell red, the body shape is curled, the meat is contracted, when the shrimp brain is clearly visible, it is ripe, immediately fished out with a colander, put on the plate to cool and eat, you can also pour the soup with shrimp into a large bowl, and eat as you like after cooling.
08
Spicy river prawns
material:
500 grams of fresh river prawns, dried chili peppers, peppercorns, cooking wine, coriander, green onions, ginger, starch, salt, cooking oil.
1: Crush the dried chili peppers, cut the parsley into sections, and slice the green onion and ginger.
2: Heat the oil in the pot until it is 60% hot, add the river shrimp mixed with starch and fry it crisply, and fish it out.
3: Leave a little oil in the pot, first add the onion ginger, peppercorns, dried peppers and stir-fry until fragrant, then add the fried river prawns, add salt, cooking wine and coriander while frying, and stir-fry well.
09
Tangerine river shrimp
This dish is made by frying river prawns in oil and then cooking them with nine tangerine peels, dried chili peppers, garlic slices and other spices. After the dish is cooked, the color is bright, the shrimp meat is tender, spicy and sweet, and has the aroma of tangerine peel.
raw material:
250 grams of live river shrimp, 10 grams of nine-made tangerine peel.
seasoning:
5 grams of chives, 2 grams of ginger, 5 grams of garlic, 5 grams of dried chili peppers, 1 tsp of refined salt, 2 tsp of sake brew, 1 tsp of sugar, 3 tsp of flower carving wine, 1 tsp of balsamic vinegar, a little monosodium glutamate and peppercorn powder, 5 g of sesame oil, 500 g of vegetable oil (consumption of 40 g).
Procedure:
1． Cut off the feet of the river prawns, rinse them with water, drain them, put them in a bowl, add 2 grams of salt and 10 grams of carved wine, mix well, pour into a colander and set aside.
2． Nine-made tangerine peel shredded into sections, soaked in warm water to soften; dried peppers rinsed with water, then cut into segments; chives removed from the roots, washed, cut into minces; ginger peeled and washed, cut into minces; garlic peeled, cut into slices with a knife.
3． Wash the pot and put it on a high heat, scoop in vegetable oil and burn it to 80% heat, sprinkle the river prawns into the oil pan and fry, and use a colander to drain the oil.
4． Leave 5 grams of vegetable oil in the original pot, heat it on medium heat, sauté the dried chili peppers in a coffee color, then add garlic slices, minced ginger and green onion and stir-fry well, then pour in the river shrimp and cook in the flower carving wine.
5． Then, add refined salt, peppercorns, sugar, monosodium glutamate and tangerine peel (juice to soak tangerine peel).
6． Bring to a boil, turn to high heat to collect the juice, pour in the sake sauce and balsamic vinegar, drizzle with sesame oil, sprinkle with green onions, stir-fry and plate.
Production key:
1． Be sure to use live river shrimp, and it is best to use large river shrimp with seeds. The male shrimp should cut off their whiskers and feet.
2． When the river prawns are fried, they should be hot and explode quickly.
3． Avoid animal fats and soy sauces.