Shrimp cup
Ingredients: 10 Luzon mangoes, 200g grass shrimp, 100g pine nuts, 100g almonds, 100g green beans.
Seasoning: vegetable oil, refined salt, monosodium glutamate, chicken essence powder, sugar, water starch.
Method:
1 Cut the grass shrimp from the back; Wash the mango, cut it in two, remove the core, dig out the meat and cut it into cubes.
2 Put the pot on the heat, put vegetable oil, when it is 40% hot, add the shrimp oil, pour it into a colander and drain the oil.
3 Leave the base oil in the pot, add diced mango, pine nuts, almonds, green beans, fine salt, monosodium glutamate, chicken essence powder, white sugar and stir-fry evenly, add shrimp, thicken with water starch, drizzle with oil, put into the hollowed-out mango, and then neatly put it on the plate.
Hunan flavor golden sand shrimp
Ingredients: 500 g of grass shrimp, 200 g of breadcrumbs, 200 g of broccoli.
Seasoning: vegetable oil, red oil, refined salt, monosodium glutamate, dried pepper, evaporated milk, pepper, pepper powder.
Method:
1 Cut off the head and feet of the grass shrimp, cut it from the back, and marinate with fine salt and MSG for 20 minutes; Pick the broccoli into flowers, put them in a pot of boiling water, add fine salt and MSG, blanch them, remove and drain.
2 Put vegetable oil in a pot on a hot fire, when it is 60% hot, add grass shrimp to oil, pour into a colander and drain the oil.
3 Add red oil to a pot, stir-fry breadcrumbs until golden brown, then add grass shrimp, dried pepper, pepper, salt and pepper, evaporated milk and stir-fry until fragrant, put on a plate, and arrange broccoli around it.
Hot shrimp balls
Ingredients: 350 grams of kiwei shrimp, 25 grams of red pepper.
Seasoning: vegetable oil, refined salt, monosodium glutamate, cooking wine, sugar, green onion, ginger, sesame oil, dry starch.
Method:
1 Remove the head, shell and tail of the shrimp and cut the tail, and syrup with fine salt, cooking wine and dry starch.
2 Dice the red pepper, chop the green onion and mince the ginger.
3 Put the pot on the heat, put vegetable oil, pour in the jiwei shrimp when it is 50% hot, fry until the shrimp meat is rolled into a ball and golden red, take it out, and drain the oil.
4 Leave the base oil in the pot, heat it up, add minced ginger and stir-fry until fragrant, then add diced red pepper, fine salt, monosodium glutamate, white sugar and stir-fry to taste, stir-fry shrimp balls well, thicken, drizzle sesame oil, sprinkle with chopped green onion, and put on a plate.
Grilled kiwei shrimp
Ingredients: 400 grams of kiwei shrimp.
Seasoning: vegetable oil, tempeh, fine salt, monosodium glutamate, cooking wine, oyster sauce, white vinegar, cumin, whole dried pepper, garlic, ginger, green onion, red oil, sesame oil.
Method:
1 Remove the head of the shrimp, insert a toothpick from the tail and marinate with green onion, ginger, cooking wine and fine salt for 10 minutes; Finely chop the ginger and garlic, and cut the whole dried pepper into sections.
2 Put the pot on a hot fire, add vegetable oil, cook until 60% hot, add shrimp skewers, fry until golden red, then pour into a colander and drain the oil.
3 Leave the base oil in the pot, heat it up, add dried pepper segments, minced ginger, minced garlic until fragrant, add tempeh, shrimp skewers, fine salt, monosodium glutamate, oyster sauce, cumin, white vinegar and stir-fry evenly, pour in red oil and sesame oil, and put on a plate.
Spicy base shrimp
Ingredients: 500 grams of kiwei shrimp.
Seasoning: oil, salt, monosodium glutamate, chicken essence, garlic spicy sauce, custard powder, cooking wine, sugar, rice vinegar, dry starch, water starch, red oil, sesame oil, dried pepper segments, garlic, ginger rice, chopped green onion, egg yolk, cooked sesame seeds, coriander.
Method:
1 Wash the jiwei shrimp with light salt water, remove the head and tail, mix well with cooking wine, salt, monosodium glutamate, custard powder, dry starch and egg yolk, fry in a hot oil pot until browned, pour into a colander and drain the oil.
2 Leave a little base oil in the pot, add ginger rice, minced garlic, garlic spicy sauce, dried pepper segments, sugar, chicken essence and stir-fry, stir-fry the jiwei shrimp, cooking wine, rice vinegar, water starch, drizzle red oil and sesame oil, put on a plate, sprinkle cooked sesame seeds, green onion, and put coriander.
Monkey King tea fragrant base shrimp
Ingredients: 500 grams of kiwei shrimp, 20 grams of monkey ace jasmine tea.
Seasoning: salt, monosodium glutamate, chicken essence, sugar, cooking wine.
Method:
1 Wash the jiwei shrimp with light salt water, remove the head and tail, open from the back slice of the shrimp, marinate with cooking wine, salt and monosodium glutamate, put it into a hot oil pot after 5 minutes, oil until cooked, pour into a colander, drain the oil.
2 Brew the tea, stir-fry the soaked tea leaves in a hot oil pot until fragrant, add salt, monosodium glutamate, chicken essence, sugar, add the base wei shrimp, stir-fry together, cook the tea juice, simmer slightly, add the flavor and then take out of the pot and put on the plate.
Lantern base shrimp
Ingredients: 20 large base wei shrimp, 40 grams each of green pepper and red pepper, 3 grams of coriander leaves.
Seasoning: vegetable oil, fine salt, monosodium glutamate, cooking wine, green onion and ginger juice, sesame oil.
Method:
1 Remove the head and tail of the jiwei shrimp, wash it with light salt water, marinate it with cooking wine, fine salt, monosodium glutamate, green onion and ginger juice for 5 minutes, put it into a hot oil pot until cooked, pour it into a colander and drain the oil.
2 Cut 20g of red pepper into strips and marinate with fine salt, MSG and sesame oil for 1 minute to taste; Cut the green pepper and remaining red pepper into semi-rounds and marinate with fine salt, MSG and sesame oil for 1 minute to taste.
3 Arrange the kiwei shrimp, green pepper and red pepper into a lantern shape on a plate, drizzle a little sesame oil and garnish with coriander leaves.
Pepper-based shrimp
Ingredients: 20 large base wei shrimp, 30 grams each of green pepper and red pepper, 3 grams of coriander leaves.
Seasoning: vegetable oil, fine salt, monosodium glutamate, tempeh, cooking wine, chopped green onion, green onion and ginger juice, sesame oil, water starch.
Method:
1 Remove the head and tail of the kiwei shrimp, peel the shell, wash it with light salt water, and marinate with cooking wine, fine salt, monosodium glutamate, green onion and ginger juice for 5 minutes.
2 Cut half of the green pepper and red pepper into rings, half dice, put the shrimp into the green pepper rings and red pepper rings, put them into a hot oil pan until cooked, remove the oil, drain the oil, and put it on a plate.
3 Leave a little base oil in the pot, add the shrimp, add a little fine salt and MSG and stir-fry to taste, thicken, drizzle sesame oil, and put on a plate.
4 Leave a little base oil in the pot, heat it up, add tempeh, diced green pepper, diced red pepper, add refined salt, monosodium glutamate, sprinkle with chopped green onion, stir-fry to taste, put out, cover with shrimp, and garnish with coriander leaves.
Paper pan spicy shrimp
Ingredients: 300 grams of kiwei shrimp, 30 grams each of green chili pepper and red pepper.
Seasoning: vegetable oil, fine salt, monosodium glutamate, chicken essence, spicy sauce, water starch, red oil, sesame oil.
Method:
1 Remove the head and tail of the base wei shrimp, wash it with light salt water after cutting, drain the water after taking it out, sizing it with fine salt, monosodium glutamate and water starch to taste, and then put it into a hot oil pot until cooked.
2 Cut the green and red peppers into bevels.
3 Put the base oil in the pot, heat it up, add green pepper, red pepper, shrimp, put spicy sauce, fine salt, monosodium glutamate, chicken essence, stir-fry and mix to taste, thicken, drizzle sesame oil, red oil, out of the pot and put into a paper pot.
Shrimp with garlic
Ingredients: 500 grams of kiwei shrimp.
Seasoning: oil, salt, monosodium glutamate, oyster sauce, cooking wine, pepper, water starch, minced garlic, minced ginger, fresh soup.
Method:
1 Handling the kiwei shrimp: peel off the head of the kiwei shrimp, cut the back of the shrimp to the belly (but the tails must be connected), and then neatly arrange the shrimp on the plate, the cut shrimp meat is facing up, and the shrimp tail is erect.
2 Homemade garlic paste: put oil in a pot, add garlic, add salt, monosodium glutamate, oyster sauce, fresh soup, pepper, cooking wine, stir-fry on the fire until slightly open, put it in a bowl, add water starch, mix well.
3 Pour the homemade garlic paste over the shrimp with a tablespoon, steam for 3 minutes, then remove from the pan and serve with oil.
Pickled pepper-based shrimp
Ingredients: 300g kiwei shrimp, 60g pickled pepper, 20g garlic seedlings, 20g lettuce.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken essence powder, sugar, cooking wine, oyster sauce, white vinegar, pepper, sesame oil, water starch.
Method:
1 Cut the head of the shrimp and shell it and marinate in salt and cooking wine for 20 minutes, cut the pepper into sections, slice the lettuce heads, and cut the garlic seedlings into small pieces.
2 Put a small amount of oil in a pot on a hot fire, heat it up, add lettuce slices, add salt and MSG and fry until broken, and put it in the bottom of the soup plate.
3 Put the pot on a hot fire, put oil and cook until it is 50% hot, put the base shrimp into the oil, and pour it into a colander to drain the oil after it is broken.
4 Leave the base oil in the pot, add pickled pepper and garlic seedlings when it is 50% hot, then add the base shrimp, salt, monosodium glutamate, chicken essence powder, sugar, oyster sauce and white vinegar, stir-fry and mix to taste, thicken, sprinkle pepper, drizzle sesame oil, and put on a plate.
Braised pork grilled abalone
Ingredients: 1000 grams of pork belly, 500 grams of abalone, 100 grams of green pepper, 30 grams of garlic leaves.
Seasoning: salad oil, salt, monosodium glutamate, soy sauce, water starch, garlic, ginger, cinnamon, star anise, whole dried pepper, fresh soup.
Method:
1 Scald and wash the pork belly, put it in a pot of clean water and cook until it is five years old, drain and cut into 2.5cm cubes for later use.
2 Take the clean meat of the abalone, blanch the water, put it in the fresh soup and simmer until it is six or seven years old, set aside.
3 pots on a hot fire, put salad oil, add ginger cubes, cinnamon, star anise, whole dried pepper and fragrant, add meat cubes until the meat will be oiled, put soy sauce, salt, MSG to color and taste, pour in fresh soup and simmer until seven ripe, then add abalone and garlic and simmer for 10 minutes.
4 Buckle the simmered braised pork into a bowl, pad the copper pan with green peppers, buckle the braised pork, and put the abalone cubs; Hang the soup in the pot with water starch on the glass sauce, pour it into a copper pot, put garlic leaves, and serve on the fire.
Pearl abalone
Ingredients: 9 abalones, 9 eggs, 20 broccoli, 9 oyster mushrooms.
Seasoning: vegetable oil, salt, chicken powder, cooking wine, water starch, green onion, ginger, chicken fat, chicken broth, stock (boiled with earth hen, pork knuckle, ham, Yaozhu).
Method:
1 Unwound the abalone from the water; Knock a small hole in one end of the egg, pour out the egg whites one by one, separate the yolks, wash the shells and drain the water; Broccoli and oyster mushrooms are cooked with salt and chicken powder in chicken broth.
1 Add an appropriate amount of chicken broth to the egg white, add salt and chicken powder to taste, stir well, evenly pour into the eggshell, steam in the cage, peel the shell and take it out, put it in the chicken broth to keep warm.
1 Heat oil in a pot, stir-fry green onions and ginger, then add abalone, cook cooking wine, pour in stock, bring to a boil over high heat, add salt and chicken powder, switch to low heat and simmer for 48 hours, after flavoring, take out the abalone and put it on a plate, put the flavored broccoli, oyster mushrooms and non-yellow eggs, pour the sauce and drizzle chicken fat.
Kumian double abalone
Ingredients: 500 grams of dried abalone in Shuifa South Africa, 800 grams of pumpkin, 500 grams of Chinese cabbage, 1500 grams of old hen, 1000 grams of pork elbow, 800 grams of tubular bones, 500 grams of fresh phoenix claws, 200 grams of dried scallops, 1000 grams of Jinhua ham, 500 grams of pork tenderloin, 500 grams of pork skin, 500 grams of steak.
Seasoning: salt, monosodium glutamate, abalone flavor, Knorr chicken juice, water starch, chicken fat.
Method:
1 Boil, remove blood foam, put the old hen, pork elbow, tube bone, phoenix claw, dried scallops, Jinhua ham, pork tenderloin, pork skin and meat steak separately, remove blood foam, put them into a soup bucket together, add water, and cook over low heat for 5~6 hours to make abalone juice.
2 Add water to South African dried abalone juice, add salt and MSG to taste, put it in a bowl, steam it in a steamer for 50 minutes, take out the buckle and put it on a plate; Carve the pumpkin into a vegetarian abalone, add the abalone juice and steam for 10 minutes. Blanch the cabbage and put it on a plate with the vegetarian abalone.
3 Add abalone juice to a pot, add salt, monosodium glutamate, abalone flavor and chicken juice to taste, hook in water starch, drizzle chicken fat, and pour over the dish out of the pot.
A pint of abalone
Ingredients: 12 abalone (about 380 grams), 1500 grams of soil hen, 1000 grams of elbows, 16 cabbage hearts.
Seasoning: salt, chicken powder, cooking wine, chicken fat, sesame oil, water starch, green onion, ginger slices, mixed bone broth, chicken broth.
Method:
1 Wash the abalone, shave it into an orchid shape, put it in the bone broth, put it in a pot with a bamboo grate at the bottom, then put in the soil hen, elbow, add cooking wine, green onion knots, ginger slices, chicken broth, simmer for 2 hours, and when the soup is thick, remove from the heat, take the abalone out and set aside.
2 Put the cabbage in a pot of boiling water, add salt, cook and taste, and then remove it.
3 Place the simmered abalone neatly on a plate and surround yourself with the heart.
4 Pour the original juice of the simmered abalone into the pot, add salt, chicken powder, sesame oil, chicken fat and water starch, harvest the thick juice, and pour it into the plate out of the pan.
Small stir-fried river shrimp
Ingredients: 350 g of river shrimp, 100 g of leeks, 50 g of sharp red pepper.
Seasoning: vegetable oil, refined salt, monosodium glutamate, white vinegar, cooking wine, sugar, garlic, sesame oil, red oil.
Method:
1 Marinate the river shrimp in fine salt and cooking wine for 10 minutes, wash the leeks and cut into 1 cm long pieces, cut the sharp red pepper into oblique sections, and mince the garlic.
2 Put vegetable oil in a pot over a hot fire, and when it is hot, pour in the river shrimp and fry until golden red, pour in a colander and drain the oil.
3 Leave the bottom oil in the pot, add minced garlic to fragrant, then add sharp red pepper segments, fine salt, monosodium glutamate, white vinegar, white sugar and stir-fry and cut off, then pour in river prawns, leeks, add red oil, stir evenly, drizzle sesame oil, and put on a plate.
Spicy shrimp
Ingredients: 300 g of dried river shrimp, 100 g of coriander stalk.
Seasoning: vegetable oil, refined salt, monosodium glutamate, sugar, soy sauce, whole dried pepper, ginger, garlic, red oil, sesame oil.
Method:
1 Wash the dried river shrimp, soak in salted water at 40°C for 10 minutes, fry in a 60% hot oil pan until crispy, pour into a colander and drain the oil; Wash the coriander stalk and cut into 2 cm long pieces; Cut the whole dried pepper into sections, and mince the ginger and garlic.
2 Put the pot on a hot fire, put in the base oil, when it is 50% hot, stir-fry the minced ginger, minced garlic and dried pepper until fragrant, add river shrimp, refined salt, monosodium glutamate, sugar, soy sauce and stir-fry to taste, then put coriander stalks and stir-fry evenly, drizzle sesame oil and red oil, and put on a plate.
Stir-fried green beans with river shrimp
Ingredients: 200 g green beans, 100 g dried river shrimp.
Seasoning: vegetable oil, salt, monosodium glutamate, steamed fish soy sauce, cooking wine, sesame oil, red oil, dried pepper segments, minced ginger, minced garlic.
Method:
1 Bring water to a boil in a pot, put a little vegetable oil and salt, remove the stems and tendons of the green beans, wash them and cut them diagonally into slices, put them in a pot and blanch until cooked, remove and drain.
2 Wash the dried river shrimp in light salt water, remove and drain.
3 Put the pot on a hot fire, heat the vegetable oil, add minced ginger, dried pepper segments, minced garlic, stir-fry the aroma, then stir-fry the river shrimp, cook in cooking wine, steamed fish soy sauce, put salt, monosodium glutamate, stir-fry the green beans into the flavor, then drizzle a little sesame oil and red oil, and put it on a plate.
Stir-fried river shrimp with leeks
Ingredients: 400 grams of leeks, 150 grams of clean river shrimp.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken essence, minced dried pepper, minced ginger, minced garlic.
Method:
1 Wash the leeks and cut them into 2 cm pieces; Remove the head and feet of the river prawn and take only the body of the shrimp.
2 Put the pot on the heat, put vegetable oil and cook until 80% hot, fry the river prawns, pour into a colander and drain the oil.
3 Leave the bottom oil in the pot, add minced ginger, garlic and fragrant, then add river shrimp, add salt, monosodium glutamate, chicken essence, dried pepper and stir-fry until the seasoning is completely dissolved on the river shrimp, add leeks and stir-fry a few times, and the leeks can be left in the pot.
Spicy shrimp flavor
Ingredients: 2000 g of crayfish, 50 g of red pepper, 50 g of perilla.
Seasoning: vegetable oil, salt, soy sauce, monosodium glutamate, chicken essence, cinnamon, star anise, peppercorns, sesame oil, fragrant leaves, cumin, garlic slices, ginger slices, oil consumption, bean paste, dried chili pepper, chopped green onion.
Method:
1 Brush the shrimp clean, remove the head and drain.
2 Put soy sauce in a pot and cook until 60% hot, add ginger slices, bean paste, small red pepper, peppercorns to stir-fry red oil, add oyster sauce and pour in shrimp, stir-fry and turn red, add fresh soup, fresh soup flat shrimp. Add star anise, cumin and dried chilies. After boiling, add salt, MSG and perilla and cook for 15-20 minutes, then add sesame oil and chopped green onion.
Peas and shrimp
Ingredients: 400g net shrimp, 200g peas, 25g shiitake mushrooms, 20g red peppercorns.
Seasoning: vegetable oil, salt, monosodium glutamate, chicken essence, cooking wine, white vinegar, water starch, dry starch, sesame oil, egg white, ginger slices, fresh soup.
Method:
1 Wash the peas with water; Soak the shiitake mushrooms and cut them into rice grains; Remove the stems, seeds, wash the fresh red pepper and cut into small pieces.
2 Blanch the peas and drain; Wash the clean shrimp with light salt water, take it out, squeeze out the water, put it in a bowl, add egg white, salt, monosodium glutamate, cooking wine, dry starch and mix well to marinate, then add 10 grams of vegetable oil and mix well.
3 Put 500g of vegetable oil in a pot and cook until 60% hot, add the shrimp and oil, use chopsticks to scatter, remove and drain the oil.
4 Put the bottom oil in the pot, add ginger slices to fragrant, add peas, shiitake mushrooms, red pepper grains, put salt and stir-fry, pour in fresh soup, put MSG, chicken essence, white vinegar, the soup is boiled until it is wide open, hook the water starch, drizzle sesame oil, wait for the water starch gelatinization, oil bubble, add the shrimp quickly stir-fry, put on the plate.