With the improvement of economic life, the delicacy of shrimp has gradually entered the homes of ordinary people. But many people will only be scallion oil in addition to braising. Now Xiaobian introduces you to several different firing methods!
One: Blanched shrimp
raw material:
Live base shrimp 1000 g
seasoning:
100 grams of soy sauce king, 2.5 grams of monosodium glutamate, 10 grams of green onion rice, 5 grams of ginger rice, 25 grams of clear soup, 10 grams of rice wine, and half a basin of cold boiled water for white chrysanthemum flowers
method:
1: Wash the live base shrimp, boil the water pot, add wine and base shrimp, cook until just cooked, fish out, and put the pot on the table.
2: Heat the pot with oil, heat it to 90% heat, pour in the green onion, ginger rice, mix it with soy sauce, monosodium glutamate, clear soup and a small dish on the stage, when eating, peel off the shrimp shell, shrimp meat dipped in seasoning and eaten.
3. After eating, wash your hands with white chrysanthemum flowers in cold boiling water.
Two: Salt and pepper shrimp
ingredient:
Fresh shrimp 500 g Huai salt 15 g chili pepper 25 g peanut oil 1000 g net coriander 25 g
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:
The production of 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 20 grams of five-spice powder, mix well and serve.
Three: Fried pearl shrimp
Ingredients:
370 g prawns, 70 g lettuce leaves, 2 eggs, 25 g flour, 50 g bread.
seasoning:
500 grams of vegetable oil (about 50 grams of actual consumption), 8 grams of green onions, 5 grams of ginger, 3 grams of salt, 1 gram of pepper, 13 grams of cooking wine, 4 grams of monosodium glutamate
1: Slice the green onion and ginger. Cut the bread into mung bean-sized lettuce leaves and wash them. After washing the prawns, remove the head, shell, ridged and sewn feces line, cut into a fan by the knife under the back of the seam, and lightly shave the cross knife on one side, mix the cut shrimp with spices and marinate for half an hour.
2: Paste the shrimp on both sides of the flour and then roll on the beaten egg paste, then paste the bread cubes on both sides of the shrimp, and press it by hand to prevent it from falling off.
3: After the stir-fry spoon burns the vegetable oil to 60% heat, put the above-mentioned treated shrimp in, fry it until the surface is yellow and crisp, and fish it out when it is cooked inside. Then, cut each shrimp into three pieces and set it around the green leaves.
Four: Sweet and sour shrimp in eggplant sauce
Ingredients: shrimp, tomatoes
Accessories: salt, sugar, vinegar, salad oil, soy sauce, sesame oil, water starch, lye water, peppercorns, green onions
1, the shrimp washed, add cooking wine and water soaking, you can go fishy, the time is about 15 minutes on the line, anyway, soaked thoroughly, at this time the tomatoes are cut well, the more broken the better
2, from the pan, put the salad oil, after heating, fry the cinnamon / after frying out the aroma. Fish out, then sauté the chives, stir-fry the tomatoes into juice, order a little soy sauce, put in the sugar, then add salt, sesame oil, and sauté well.
3, put the prepared shrimp into it, keep stir-frying, let each shrimp on the pot eggplant juice, watch the shrimp are red, pour vinegar, and then still keep frying, and then hook. To the extent that the juice is received to the point where you want, you can get out of the pot, and the time is not too long, or the shrimp meat is too old to eat.