What is your favorite thing about seafood? Is it a fish or a shrimp? For me, shrimp is an irresistible ingredient. Either way it has its own characteristics, and some people like to be water-seared because it's particularly sweet. Some netizens like oil stewing because the taste q taste is fragrant, in fact, there are many ways to eat prawns. And each one has a different taste and texture, maybe find a time when you should try it all.
Shovel the blanched nodes
Ingredients: 800 g of shrimp, 5 slices of ginger, 1 tsp salt
1, the use of any shrimp to make this recipe can be, but a prerequisite is that the shrimp must be fresh, that is, live shrimp.
2, ginger with de-fishy adjustment collocation
3: Pour a little water into the pot, note that it is a little water and add ginger slices and a little salt to boil
4: Add shrimp to high heat and sauté
5, after collecting the water, turn the shovel a few times to get out of the pot
6, this old traditional practice is different from boiling, the taste and freshness of shrimp have been greatly improved.
Braised prawns in oil
Ingredients: 700g shrimp, 3 shallots, 4 slices of ginger, 4 cloves of garlic
Sauce: 1 tbsp tomato paste, 1 tbsp oyster sauce, 1 tbsp caster sugar, 1 tsp chicken essence, 2 tbsp light soy sauce, a pinch of ground white pepper
1: Take a pair of scissors to cut off the shrimp's eye area, and then trim the shrimp feet and tail tips slightly. Then take a toothpick and pick out the shrimp line from the third section of the shrimp, then wash it and drain it for later.
2, the need for accessories is relatively small, four slices of ginger and three shallots. After cleaning, the green onion is divided into white onion and green onion leaves, and the garlic is flattened and peeled and chopped into minced garlic and set aside.
3. Prepare the sauce before preparing it, so that it is convenient for cooking. Spoon the chicken essence, caster sugar and tomato sauce into a bowl and add a little water. Then add soy sauce, oyster sauce and pepper and stir well and set aside.
4: Add an appropriate amount of oil according to the amount to be done, and when the oil temperature rises slightly, put in ginger slices and green onion white and stir-fry until fragrant. Slowly simmer until the old ginger and shallots turn brown, then use chopsticks to pinch out these things and discard them.
5: Then raise the oil temperature and pour in the prepared shrimp, and spread out the shrimp after pouring. Then let the oil simmer for a while and then turn the other side over, and sauté the two sides of the shrimp until it is slightly scorched dry, which is the desired state.
6, after the shrimp is sautéed, there will be shrimp oil out of the very fragrant, this time take the sauce with chopsticks stirring and stirring. Then pour the circle into the pot, and finally pour in the minced garlic and cook well until the juice is collected.
Water searing prawns
Ingredients: 700g fresh prawns, 3 shallots, 4 slices of ginger, 1 tsp of fine salt, 1 tsp of cooking oil
1, the first requirement is that the shrimp should be "fresh" so as to ensure the delicious taste!
2, the accessories need to be green onion, ginger, salt, oil, the onion and ginger in advance to facilitate water burning.
3, some friends will ask, why do you have to make water-seared shrimp to oil. Will you do it? And listen to the uncle! Adding a little cooked oil when making water burning can make the water-seared shrimp more beautiful and appetizing. Bring the shallots, ginger, salt and a spoonful of cooked oil to a boil.
4: Then pour in the shrimp prepared earlier
5. When the water is burning, turn over a few times so that the heated surface can be balanced.
6, a little blanch for a while can be fished out of the plate to eat
Garlic prawns
Ingredients: 500 grams of black spot knot, 1 handful of dragon mouth vermicelli, 5 slices of ginger, 1 red pepper, 2 heads of garlic, 2 shallots
Seasoning: 1 tsp oyster sauce, 2 tbsp steamed fish tempeh juice, a pinch of ground white pepper
1. Take a pair of scissors to cut off the shrimp whiskers and shrimp sword, then bend the shrimp body and cut it with a knife and then take out the shrimp line for later.
2: After the prawns are ready, start preparing the accessories, first cut the vermicelli into small pieces and soak them in cold water. Then separate the white onion and green onion leaves, and prepare a few slices of ginger for fishing. Peppers are only used as an embellishment, and you can put less or no more spicy. As for the minced garlic, it must be more, because it is the main flavor of this dish.
3, all ready to start making, first take half of the minced garlic with water to wash twice and wring out. Then heat the pot with the right amount of oil, and when the oil temperature rises to 50% heat, add the white onion and the washed garlic.
Simmer slowly over low heat until the minced garlic is golden brown, then pour into a large, heat-resistant bowl. Then pour in the other half of the minced garlic, crushed red pepper, chopped green onion leaves, and then pour a little boiling oil on top. Finally, add the desired seasoning, stir well and set aside.
4: Place the foamed vermicelli at the bottom of the steaming plate and use your hands to organize it to prevent the thickness from varying. Bubble fan has a point to pay attention to, must be cold water bubble hair do not rush to use hot water.
5: Then put the prawn yard that you have previously processed, then add the ginger slices and a green onion. The shape of the stack is determined according to my preferences, such as placing it in a circle or the same as mine.
6: Then bring water to a boil over high heat, put the dish into the steamer and steam for about 10 minutes. The time is mainly determined according to its own boiler and heat, simply put, the shrimp can be steamed until it is just cooked.
7, finally take off the old ginger slices, shallots and discard them, and then spread the sauce prepared before on the back of the shrimp, then this perfect garlic prawn will be ready.
Stir-fried shrimp in typhoon shelter
Ingredients: 700 g prawns, 1 small bowl of yellow bran, 5 cloves of garlic, 1 tbsp corn starch, a pinch of pepper, 1 tsp salt, 1 tbsp cooking wine
1, prawns must be slightly processed after buying, such as shrimp swords, shrimp whiskers and shrimp lines must be removed so that it is convenient to eat. To remove the shrimp sword and shrimp whiskers, you only need to cut it with scissors, and the shrimp line can be removed by taking a toothpick and picking it out at the third section of the shrimp. After processing, pour the prawns into a pot and marinate with a little salt and cooking wine for 10 minutes.
2, breadcrumbs, there are currently two kinds on the market. One is the more common white breadcrumb, commonly used for fried chicken thighs and chicken steaks. Today I chose another "yellow bran" yellow breadcrumb that I personally feel is more suitable for this dish, because the yellow color makes people more appetizing. As for which breadcrumbs to use, it is decided according to your preferences.
3. In addition to the breadcrumbs, you also need to prepare some minced garlic. Pat the garlic flattened and peeled, cut and chop into small pieces, then rinse slightly with clean water and drain and set aside.
4, after a period of salting can start to make this dish, some of the pickled shrimp soup water poured out and then add a little corn starch to grasp evenly so that the surface can be stained with starch.
5: Heat the pot with the right amount of oil, and fry the prawns when the oil temperature rises to 70% hot. Do not turn it over when you first put it in, and turn it over when it feels small. After frying the shrimp thoroughly, fish it out, raise the oil temperature and fry it again.
6: Leave a little oil in the pan and add the minced garlic prepared before sautéing. When sautéing, pay attention to the heat to avoid burning, and sauté the minced garlic until golden brown.
7: Then pour in the bran for stir-frying, stir-fry for a while, then pour in the previously fried prawns and turn them over to serve.
Golden silk salad anchovy shrimp
Ingredients: 10 fresh shrimp, shrimp slices to taste, 1 egg, 80 grams of fried flour, 1 potato
Seasoning: 60 g salad dressing, 2 teaspoons of plain condensed milk, 3 drops of fresh lemon juice
1, potatoes according to the size of the choice of large ones and small two. The fried powder chooses the brand you are used to, and then there are shrimp slices to make the plate look good. We chose a few of the more colorful ones as embellishments, and finally the shrimp selection. Shrimp is best to choose new live shrimp, as for any species can be. The choice of shrimp requires that the medium-sized shrimp should not be too large or too small
2: First, pour the fried powder into the bowl and add a little water to stir. Place it aside to allow it to absorb the moisture, and it should be noted here that we need to be relatively thick. Be careful when going into the water
3, cut the potatoes into thin slices and change them into strips, cut them well and put them into the water to avoid oxidation and redness. Shredding doesn't need to be too long, we're not making shredded sour potatoes. Then wash several times to remove starch, continue to soak in water and set aside [if you are troublesome, you can replace it with rice noodles]
4, now the shrimp to do the treatment, remove the shrimp head, shrimp shell. Lightly stroke a shallow knife on the back of the shrimp to remove the shrimp line, wash and dry or use blotting paper to absorb moisture and set aside
5: Fry the shrimp slices in hot oil and fry them until golden brown.
6: Beat the egg and put the shrimp over the egg liquid first to lock the moisture of the shrimp. Then wrap it in fried powder paste, and be sure to hang the paste slowly
7: Heat the oil for six minutes and slowly fry until cooked golden brown, then fish out, put the shrimp slices on the plate, use salad dressing to add lemon juice and condensed milk to stir well. Wrap the golden shrimp in a sauce mixture, then wrap it in shredded potatoes and plate as needed.
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