The practice of roasting fresh shrimp, the practice of roasting shrimp is very homely

There is no trick to the fact that the roasted shrimp is delicious and has no fishy smell, the key is to put more ingredients and no natural additives.

It takes a trick to cook prawns to make them delicious, but they are not. As a chef, I have my own set of methods for braised prawns, which are delicious and fragrant without fishy smell, but I don't need know-how. The key is to use the right ingredients for roasting prawns.

Roasted shrimp is afraid of fishy smell, and it is naturally not delicious when the fishy smell is heavy, so it is essential to remove fishy ingredients when cooking this dish. I prefer to use chives and minced garlic, which are more fragrant and delicious. Every time the prawns are cooked in this way, the child loves to eat them very much, and even the fingers that peel the soup on their hands have to suck it.

It is still very good for children to eat more fish and shrimp and other ingredients. Therefore, we should also pay attention to the practice, making food for children does not need to put too many ingredients, it is simple and delicious, and the most important thing is that there is no additives, and the natural one is healthier. Try the simple recipe and it will taste even better!

Braised prawns. 1. Preparation of ingredients: 15 large prawns, cut off the shrimp whiskers, remove the shrimp line, and then clean and drain the water; A handful of chopped chives, a handful of minced ginger, and a little shredded ginger.

2. Put oil in a frying pan, heat it, and fry the prawns until they turn red on both sides. Then add the condiments: light soy sauce, cooking wine, salt, shredded ginger, half a part of garlic paste, half part chopped green onion, and stir-fry with prawns.

Pour in the hot water from the prawns, bring to a boil over high heat, and simmer over medium-low heat for 3-5 minutes until the soup is reduced.

3. Finally, put the other half of the chopped garlic and chives into the prawns and stir-fry them to get out of the pot.

Braised shrimp delicious recipe:

Ingredients: 500 grams of Jiwei shrimp.

Excipients: 40 ml of corn oil, 10 grams of dark soy sauce, 10-15 grams of cooking wine, a spoonful of sugar, a spoonful of salt, a little chicken essence, an appropriate amount of chopped green onions, 3 slices of ginger, 2 dried chilies, a section of green onions, 5 garlic granules, and a bowl of water.

Steps: 1. The shrimp need to be removed from the shrimp line, it is best to open the back, cook it more flavorfully, and then clean and drain the water for later use. Prepare the ingredients. Cut the green onions into small pieces and slice the garlic pieces.

2. In a non-stick frying pan, pour in corn oil and turn on high heat. When the corn oil is hot, add the dried chilies, garlic slices, green onions and ginger slices. Stir-fry for a while and stir-fry until fragrant.

3. Pour in all the shrimp. Keep stir-frying. The whole process was on fire.

4. Fry until the shrimp basically change color, pour in cooking wine to remove the smell.

5. Then add dark soy sauce and stir-fry to color the shrimp.

6. Add an appropriate amount of water after coloring and stir well.

7. Add sugar. Seasoning and freshness, be sure to add.

8. Add salt to taste.

9. After stir-frying evenly, cover the pot and simmer for 2-3 minutes.

10. Simmer to let the shrimp taste, wait for the soup in the pot to dry slightly, and finally add a little chicken essence to enhance the freshness. You can do without it.

11. Stir-fry for a while, then turn off the heat.

12. Serve on a plate and sprinkle with chopped green onions!

1.The selection of fresh shrimp should be uniform in size, otherwise it will cause different tastes due to uneven heat, some are too old, and some are not fully cooked.

2.Cut off the shrimp feet, whiskers, and shrimp guns, and use a toothpick to pick out the sand line at the second section of the prawn's back. The shrimp line is the stomach and intestines of the shrimp, and if you don't pick it out, it will cause the teeth to stumble, and it will affect the taste when you eat it.

3.Bring water to a boil in a wok, add 3 tablespoons of cooking wine, then put the sliced ginger in it, bring to a boil and boil. Add cooking wine and ginger slices to remove the smell of the shrimp.

4.After the water in the pot boils again, put the processed prawns in it, stir it, let the shrimp heat evenly, wait for the pot to boil, and blanch until cooked.

5.When blanching the shrimp, adjust the juice in a bowl, take a small bowl and put 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1 teaspoon of sesame oil, an appropriate amount of minced garlic, an appropriate amount of minced ginger, a little salt, and stir well.

5.When blanching the shrimp, adjust the juice in a bowl, take a small bowl and put 3 spoons of light soy sauce, 2 spoons of aged vinegar, 1 teaspoon of sesame oil, an appropriate amount of minced garlic, an appropriate amount of minced ginger, a little salt, and stir well.

1. Buy fresh shrimp in the market, the kind that should be lively.

2. Remove the shrimp whiskers, heads, and shrimp threads. Rinse with water, marinate with old wine salt and ginger, and set aside the sedan chair.

3. Make a pot, put in 200 grams of oil, boil until it is hot, put down the ginger and take it to the pot.

4. Add the shrimp and stir-fry until the shrimp change color, add the chili pepper and the prepared condiments, stir-fry a few times, remove from the pot and put on the plate. Look at a plate of stir-fried shrimp with beautiful color and fragrance is ready.

1. Buy fresh shrimp in the market, the kind that should be lively.

2. Remove the shrimp whiskers, heads, and shrimp threads. Rinse with water, marinate with old wine salt ginger and set aside.

3. Put 200 grams of oil in the pot, boil until it is hot, and put the ginger in the pot.

4. Add the shrimp and stir-fry until the shrimp change color, add the chili pepper and the prepared condiments, stir-fry a few times, remove from the pot and put on a plate. Look at a plate of stir-fried shrimp with beautiful color and fragrance is ready.

Materials. 500 grams of prawns (50 grams per piece).

Half a bag of crispy powder (starch).

A handful of chopped green onions.

Light soy sauce 2 scoops.

1 scoop of red vinegar.

Steps. 1. Buy a pound of fresh shrimp in the supermarket. Cleaning.

2. Cut off the shrimp head and separate the head and tail. The shrimp head is used for frying, sprinkle with crispy powder (or starch), put three spoons of water, and let the shrimp head hang a thin layer of thicket. (You don't need to hang it too thickly, there is a way to fry the batter very thickly, which is more suitable for salt and pepper mushrooms.) ）

3. Heat the oil and fry the shrimp in the oil pan. Golden brown and crispy. Remove and plate.

4. Boil water in another pot, add a small amount of green onions, and add shrimp to cook. Cook for a few minutes and cook when done.

5. Make a dipping sauce of soy sauce and vinegar and finish plating. Tender and nutritious.

Brine-water shrimp. Shrimp, ginger, green onions.

Star anise, bay leaves, cumin.

Cinnamon bark, salt, fresh soy sauce.

1. Pick out the shrimp line and rinse it with water.

2. Prepare a few slices of ginger, an appropriate amount of green onion, a star anise, a section of cinnamon, an appropriate amount of cumin, and three bay leaves.

3. Add water to the pot and bring to a boil, add all the ingredients and cook for two or three minutes.

4. Pour the processed shrimp into the pot.

5. Add an appropriate amount of salt and cook for 3 minutes, then add fresh soy sauce when it is put on a plate.

Shrimp in tomato sauce. Shrimp, tomato sauce, light soy sauce.

Cooking wine, ginger, green onions, salt.

1. Pick out the shrimp line from the prawns, cut off the shrimp legs, and set aside.

2. Pour in the bottom oil from the pan and stir-fry the green onion and ginger until fragrant.

3. Pour in the prawns and stir-fry evenly, add two teaspoons of cooking wine.

4. Add two teaspoons of tomato paste and stir-fry.

5. Add a little water, two teaspoons light soy sauce and a little salt to taste.

6. Reduce the juice on high heat.

White shrimp with salt and pepper. White shrimp, chives, fine salt.

Salt and pepper, olive oil.

1. Prepare white shrimp, chives and white shrimp to soak in salt water.

3. Stir-fry until the white shrimp is rolled up, add an appropriate amount of pepper, salt and pepper to enhance the flavor.

4. Add chopped green onion and stir-fry until the ingredients are flavorful.

Steamed shrimp with garlic vermicelli.

Shrimp, vermicelli, garlic, green pepper.

Red pepper, soy sauce, salt.

1. Soak the vermicelli in water to soften, remove the shrimp head and remove the shrimp line, and cut the shrimp along the back.

2. Use a knife to cut the shrimp meat lengthwise a few times, and do not cut the shrimp meat. (This is to prevent the shrimp from twisting after steaming).

3. Cut the soaked vermicelli into two sections and spread them on a plate.

4. Arrange the cut shrimp and mince the garlic and green and red peppers.

5. Put oil in the pot and boil until it is 6 hot, fry the lower half of the minced garlic until golden brown, turn off the heat, put in the other half of the minced garlic, and stir-fry until fragrant with the remaining temperature.

6. Add fresh soy sauce and an appropriate amount of water to the minced garlic, and add salt if the saltiness is not enough.

7. Pour the garlic sauce over the shrimp, boil the water in the pot and steam over high heat for 5-8 minutes. Sprinkle with green and red peppers to garnish after cooking.

I feel that fresh shrimp is still delicious to make saltwater shrimp, the method is relatively simple, the taste is relatively pure, and the nutrition is also very well preserved, which is also a common good practice.

The ingredients that need to be prepared in advance are: 700 grams of shrimp, 5 grams of Sichuan pepper, 10 ml of light soy sauce, 10 ml of balsamic vinegar, 5 ml of sesame oil, and 20 grams of ginger and garlic.

1. Soak Sichuan peppercorns in cold water in advance.

2. Wash the shrimp and cut off the long whiskers.

3. Pour the soaked peppercorns into the boiling pot together with the water in which they are soaked.

4. Pour the shrimp into the boiling pot. Add an appropriate amount of water as appropriate, cover the pot and cook, and cook until the shrimp change color.

5. Chop the ginger and garlic and put it in a bowl, not chop.

6. Add light soy sauce.

7. Add balsamic vinegar.

8. Add sesame oil and stir well to make the sauce.

9. Cook the shrimp, drain the water, and serve with the sauce.

Wash the shrimp, fry the shrimp whiskers, drain and set aside.

Pour a little oil into the pot, when it is hot, add the chopped green onion and ginger slices, pour in a little white wine and then add an appropriate amount of water.

After the water boils, put in the shrimp and cook it.

Then remove from the pan and quickly soak in ice water for a while.

Put the soy sauce, vinegar, minced ginger and sesame oil in the bowl to make the sauce and shrimp, drain the water, and then dip it in your favorite dipping sauce to eat.

Note: 1. If you only blanch with boiling water during this process, the fishy smell of the shrimp will still remain. If you add ginger, green onion and wine to boil, the fishy smell will be removed.

2. Do not turn back and forth when putting the shrimp into the boiling water to avoid the shrimp head falling off.

1 Bring the water to a boil over high heat, more water, preferably 3 to 4 times that of shrimp. 2. Put in a small amount of ginger slices and green onions, 3. Put it like fresh shrimp 4, put in a small amount of cooking wine, and cook for a minute.

Wash the shrimp and bring the water to a boil. Put the shrimp in boiling water, add a few green onions, add a little cooking wine, a little bit is good. Bring to a boil over high heat, then add salt and bring to a boil again. Be careful not to put too much seasoning and keep the shrimp original!

First wash the black thing in the shrimp, which can be pulled out of the tail, and boil it directly in the water, put ginger and green onions, cooking wine, and a few minutes will be fine, and just put some salt when it is about to get close.