The practice of flavored shrimp, the common practice of flavored shrimp

1. Overview of shrimp flavors.

According to the test, the taste of shrimp appeared at the south gate of Changsha since 90 years, the first recommendation for the family surnamed Kong, after many schools, and the emergence of the education street school and the south gate school, the practice is also divided into several kinds, developed to today, and now the spicy taste is the mainstream.

2. Shrimp. Shrimp, Changsha people like to call it lobster, in fact, no, **There are so many lobsters to eat, not to mention, lobsters are only available in the ocean, and this shrimp grows in the lake area; The shrimp are about five inches long, have double pincers, and have a hard shell; Legend is that it was introduced from Australia, and later, there were no natural enemies, and it was everywhere, and even liked to make holes under the embankment, endangering one side, and growing very fast.

3. Practice: (There are many methods, only the following three are introduced).

1. Blanching. Bring the stock to a boil, put the shrimp in the pot and cook for 15 minutes. Make a spicy, numb, or light seasoning bowl with your own taste, peel off the hard shell and eat it.

Characteristics: The meat is delicate and easy to adjust.

2. Marinade. Add the prepared marinade medicine to the broth (you can consider buying ready-made marinade powder at home), look at the size of the pot and other conditions, consider how many shrimp should be put in, boil for five minutes with a fire, and then simmer for 20 minutes.

Characteristics: fragrant, tender and delicious.

3. Taste shrimp.

This is the most popular practice.

First put the shrimp in a pot of + boiling water, and when the shrimp are all red, remove from the pot. Heat the oil in the wok until it is eight ripe, fry the shrimp in the pan, and pour all the prepared ingredients except for the chopped green onions

Spicy chili, ginger, Sichuan pepper, refined salt, soy sauce, bean curd is essential, after frying more than a dozen fried, put a little cooking wine, add water to half of the main ingredient, cover the pot, simmer for ten minutes, add chopped green onion to the bowl after the pot.

Features: Unique taste, appetizing cuisine.

Precautions: 1. When you come back from buying shrimp, you must remove the head and break the back, and wash it carefully with a small brush! Dead shrimp are not allowed.

Main raw materials: 2 kg of crayfish, 100 grams of garlic, 20 grams of coriander, 100 grams of Chaotian pepper, 20 grams of star anise, 100 grams of ginger.

1. Buy it from the market, peel off the head, brush it clean one by one with a toothbrush, and dry the water.

2. Chop and set aside.

3. Put oil, first put star anise and then put the shrimp in and stir-fry. Remember that the heat must be high at this time, and the oil should also be put in more.

4. When the shrimp are red after a few minutes of stir-frying, add the prepared accessories and add a little salt.

5. Mix and fry for a while, then add an appropriate amount of water, cover the pot and simmer for a while. No less than fifteen minutes. Taste it some.

6. OK, a delicious shrimp dish is complete!

Nowadays, even in areas with a light diet, there are many Hunan restaurants, and shrimp is one of the signature dishes. The method of cooking flavored shrimp is not difficult, and friends who love to eat flavored shrimp may wish to learn a trick as a specialty dish for family gatherings or gatherings of friends. Let's take a look at the common recipes for flavored shrimp!

Ingredients: appropriate amount of crayfish, dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, minced coriander.

Method:

1. Put the crayfish in clean water for at least one to two days, let the shrimp spit out the mud in the body, and wash the lobster with a discarded toothbrush, especially the connection between the head and the body, which is very dirty; If necessary, consider removing the lobster's head and making a cut on the back of the shrimp's tail to tear off the black line.

2. Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, and quickly pick up the shrimp when the surface of the shrimp is red, and remove from the pot.

3. Put an appropriate amount of vegetable oil in the pot, put the garlic and ginger in the oil pan and fry the fragrance over medium heat, then put the shrimp, star anise, and cinnamon into the pot and add an appropriate amount of water to cook over high heat.

4. After the water boils for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, and let it sit for a while.

5. Turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer over medium heat for ten minutes, wait for the water to boil into a thick juice, add chopped green onions out of the pot and serve the bowl.

The recipe and ingredients of the flavor shrimp are as follows:

Tools Ingredients: 5 kg of crayfish, 1 lettuce, 1 onion, 1 garlic, 1 beer, 1 pepper, 5 dried chilies, 20 grams of bean paste, 100 grams of hot pot base, 1 green onion, 1 piece of ginger, 5 grams of dark soy sauce, 10 grams of light soy sauce, 3 grams of salt, 3 grams of pepper, 5 grams of sugar, oil, brush, water, pot, scissors.

1. After buying the crayfish back, put it in the basin and put the water, take an old toothbrush to brush the whole body of the crayfish, especially the abdomen should be brushed twice, and the water in the basin should be changed several times until the water is no longer muddy.

2. After the lobster is brushed, use scissors one by one to cut off at about 45 degrees of the crayfish head, remove the internal organs of the lobster, that is, the black thing, and then pinch the tail in the middle of the crayfish, turn around and pull out the shrimp line.

3. After the crayfish is processed, we rinse it several times, wash the lobster thoroughly, drain the water and dry the silver hole for later use.

4. Peel the lettuce, cut it into finger-thick strips, cut the onion into pieces and put it on a plate; Cut the green onion into sections, cut the ginger into small pieces, crush the garlic and chop it into minced garlic, and cut the dried chili pepper into sections and put it on a plate for later use.

5. Heat the oil in the pot, put a little more oil, pour the crayfish into the pot on high heat until it is 70% hot, fry the crayfish on high heat until the shrimp tail is bent, and then remove it for later use.

6. Leave the bottom oil in the pot and boil it until it is 60% hot, pour the chopped onion, ginger, half of the minced garlic and green onions into the pot and fry until fragrant, then add the dried chili pepper and a handful of peppercorns and 20 grams of bean paste and 100 grams of hot pot base into the pot to stir-fry and stir-fry the fragrance.

7. Pour the fried crayfish into it and stir-fry evenly, pour in a bottle of beer and an appropriate amount of water to watch, start seasoning, put in 5 grams of dark soy sauce, 10 grams of light soy sauce, 3 grams of salt, 5 grams of sugar, 3 grams of pepper and stir-fry, boil over medium heat and simmer for about 10 minutes.

8. After 10 minutes, pour in the lettuce and onion, and cook for another 2 minutes.

9. After about 2 minutes, pour in the remaining minced garlic, stir-fry a few times over high heat to reduce the juice, put it on a plate, sprinkle with some chives and eat.

10. A dish of spicy and fresh shrimp is ready.