Dry-roasted prawns
Ingredients: net prawns 350g, pork plate oil 75g, 1 egg, pea tip 100g, Pixian bean paste 50g, soy sauce 5g, vinegar 5g, salt 2g, monosodium glutamate 1g, cooking wine 15g, ginger 10g, garlic 10g, green onion 20g, peanut oil 750g, dried bean powder 40g, clear soup 200g
practice:
1: Cut the shrimp into a knife, put it in a bowl, add cooking wine, salt yard flavor, egg liquid and dried bean flour to make egg paste, mix the shrimp well. Dice the plate oil.
2: Heat the oil in the pan to 60%, fry the shrimp slightly, and then fry the oil temperature after the pan is fried, and the skin will be crispy
3, pour off the remaining oil in the pot, under the bean paste, fry out the red, and then under the plate of diced oil, ginger, garlic diced, stir-fry after adding soup, put shrimp, soy sauce, cooking wine, monosodium glutamate, burn through the flavor, under the green onion, vinegar, the juice is dried and bright oil plate, pea tip washed and fried, placed on the prawn noodles.
Note: The key to making this dish is to use fire, which is a representative dish for mastering the heat. When frying shrimp, remove the pan one by one, do not stick. Stir-fried Pixian watercress, to use the fire evenly, in order to be crispy, red. Mix the soup moderately, master the natural juice, so that the juice is dry and shiny before cooking.
Features: beautiful color, shrimp meat tender, salty and spicy flavor, is a popular flavor dish.
Salt and pepper shrimp
Ingredients: 500 g of fresh shrimp Huai salt 15 g of chili pepper 25 g of peanut oil 1000 g of net coriander 25 g
Method: 1. Wash the shrimp with water, first cut the shrimp whiskers and shrimp gun, remove the debris under the gun, cut the shrimp claws and radius feet, and dry. Cut the pepper into grains of rice.
2. Heat the wok over high heat, add peanut oil, cook until it is 50% hot, soak the medium shrimp in the oil pan until it is eight ripe, and then drain the oil with a fence.
3. Put the wok back on the heat, put in the medium shrimp that has been soaked in oil and fry for a while, the Salt and the peppercorns, fry until cooked, plated, piled into a mountain shape, surrounded by coriander.
Note: Huai salt: Heat the wok over medium heat, add 500 grams of refined salt, fry until it is hot and there is a noise, end away from the fire, pour in 20 grams of five-spice powder, mix well and serve.
Features: This product selects fresh shrimp and does not have to be shelled. After being soaked in oil, it is then fried with pepper, salt, pepper, salt and other flavors attached to the outside of the shell without entering the meat, and the characteristics of the outer caramelized and spicy, soft and tender and delicious meat are obtained.
