The authentic practice of spicy shrimp tails, the practice of spicy shrimp tails

Many people love seafood, and even more so for lobsters, the protein content of lobsters is very high, its protein content is 16 to 20 percent of the total, and its fat rate is less than 0.02 percent. Lobster can also be used as a Chinese herbal medicine to dissolve phlegm and relieve cough. There are many ways to make it, and oil explosion is highly recommended.

So, what is the method of spicy shrimp tails?

What are the practices of space spicy shrimp tails.

First, what is the method of spicy shrimp tails?

Fresh lobster tail, wash twice in cold water, go to the shrimp yellow to clean (the shrimp yellow is not clean and generally washed away) after cleaning cold water and a teaspoon of salt to soak for 30 minutes, after the lobster tail is scooped up, poured into the rice wine to soak for ten minutes, the key is to remove the fishy smell, and the shrimp tail can also prepare the required raw materials in advance, garlic yellow, garlic (more) Chaotian pepper according to my taste, old rock sugar, green onion segments, ginger slices, put in the oil pan into the peppercorns, fry for one minute, and then put in Chaotian pepper, garlic, ginger slices, green onion segments for stir-frying, Put in a spoonful of Pixian bean paste and fry until the oil is bubbling, pour in the lobster tail and stir-fry, stir-fry and add a teaspoon of light soy sauce, rice wine is appropriate, add a bowl of water, half of the lobster tail, put in the old rock sugar, put it into the garlic yellow fire and stir-fry until the garlic is broken, you can get out of the pot, the whole line is not salted, the taste of Pixian bean paste and light soy sauce has already been OK, and the weight of the mouth can be properly salted.

What are the practices of space spicy shrimp tails.

Second, if the lobster is raw, wash it.

It also depends on the amount of lobster tail you have. After the pepper foams white, add more dried red peppers, and add green onions and garlic pieces. Two old rock sugars, stir-fry to bring out the fragrance, put a spoonful of Pixian bean paste, and three spoons of red 99 hot pot ingredients.

Stir-fry until fragrant and drain with water. After boiling, pour in the lobster tails, add 10g of light soy sauce and 20g of rice wine, and simmer for more than 20 minutes. Therefore, the flow of water has to be controlled by itself.

Wait until it is boiled and there is a little water. Just turn off the fire. Serve the sprinkled fragrant rai and garnish it.

What are the practices of space spicy shrimp tails.

What is the recipe for spicy fried shrimp tails.

It is best to brush the lobster tails one by one with a small soft-bristled brush, so that the washing will be cleaner and reserved. Blanch the lobster tail in boiling water for 2-3 minutes, remove it and dry it to set aside. This step is to better clean the dirt on the lobster tail and make it more safe to eat.

In the pot, the water temperature does not have to be too high (the best is to simmer), put the onion and garlic, Chaotian pepper, sesame pepper, Sichuan pepper, star anise, and ginger into it and stir-fry the aroma (star anise, good ginger can not be put in), and then put the bean paste and stir-fry the chili oil again. Add the lobster tail and appropriate rice wine to a quick stir-fry for 30 seconds. Pour in the wine before the lobster tail is ready.

No wine with boiling water is OK, turn to low heat. If you like spicy pots, you can put some chili peppers or chili noodles at this time. Turn to low heat and stew for about 5 minutes to make the juice finish, (depending on how much juice to decide) when the juice is about to be finished, you can add a small amount of white sugar to improve freshness.

Spicy ingredients for fried shrimp tails.

Shrimp: Peppercorns, ginger slices, green onion roots, light soy sauce, garlic cloves.

The steps of the preparation of spicy fried shrimp tails.

Step 1: Wash the shrimp tails.

Step 2 Ingredients, no garlic sprouts, replace with celery.

Step 3: Cut the ingredients and put them on a plate for later use.

Step 4: Stir-fry.

Step 5: Stir-fry the shrimp tails.

Step 6: Stir-fry until red.

Step 7: Stir-fry the celery.

Step 8: Green and red peppers.

Step 9: Remove from the pan.

Ingredients: 250g crayfish tails, a pinch of Sichuan pepper, a pinch of sesame pepper, 2 large ingredients, 5 Chaotian peppers, 5 garlic cloves, 3 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 4 tablespoons of spicy pot or hot pot base, 3 bay leaves, cloves.

Production Steps: Steps:

1. Prepare the materials, take off the tail of the shrimp and wash it for later use.

2. Put an appropriate amount of oil in a hot pan, add all the spices and stir-fry over low heat until fragrant.

3. Add the shrimp tails and stir-fry over high heat until medium-rare.

4. Add cooking wine and a small amount of water, cover and simmer over high heat.

5. Simmer until the soup is dry, add salt and chicken essence to taste.

Preparation materials: 500g frozen lobster tail, appropriate amount of oil, appropriate amount of salt, appropriate amount of hot pot base, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of green onions, appropriate amount of ginger, 5 cloves of garlic, appropriate amount of Sichuan pepper, 4 rice peppers.

1. Defrost the frozen lobster tails in cold water.

2. Prepare an appropriate amount of green onion, ginger, garlic, millet pepper and Sichuan pepper.

3. Wash the thawed lobster tail several times until it is clean.

4. Finely chop the ginger, cut the millet pepper, slice the garlic, and cut the green onion.

5. Heat oil in a wok.

6. When the oil is hot, add the peppercorns and stir-fry until fragrant.

7. Add chopped green onions, ginger, garlic and rice pepper and stir-fry until fragrant.

8. Add the hot pot base and stir well.

9. Pour in the lobster tail and stir-fry for two minutes, then add an appropriate amount of boiling water, cover with salt and continue to simmer for about five minutes.

10. Add an appropriate amount of oyster sauce to taste, reduce the juice over high heat and put on a plate.

Ingredients: 600 grams of lobster tail.

Excipients: 2 green garlic, 2 chives, 4 garlic, 1 piece of ginger, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of bean paste, appropriate amount of light soy sauce, appropriate amount of water, appropriate amount of sugar, 3 grams of oyster sauce.

1. Wash the shrimp tails and blanch them in a pot.

2. Fry the shrimp tails in the pan at 40% oil temperature.

3. Heat the red oil in the pot.

4. Pour in Sichuan peppercorns, millet peppers, dried chili peppers and stir-fry until fragrant.

5. Pour in the homemade chili base and stir-fry.

6. Pour in the shrimp tails and stir-fry evenly.

7. Pour in the light soy sauce for a very fresh taste, pour in the ingredients and stir-fry evenly.

8. Pour in the seasoning.

9. Pour in a little rattan pepper oil and stir-fry evenly.

10. Pour in the garlic sprouts, pour in sesame oil and vinegar, stir-fry evenly.

11. The production of spicy fried shrimp tails is completed.

1. Prepare the shrimp tails. This is a shrimp tail that has just been bought, has not been thawed, and is wrapped in ice.

2. Prepare green onions, ginger, garlic, dried chilies, bean paste, hot pot base, pepper (that is, the kind of green pepper), cinnamon, bay leaves, grass fruits, and sugar.

3. Put the shrimp tails in cold water to thaw and scrub with water. Finally, sprinkle some liquor, let it sit for a while, and rinse it with water two or three times.

4. Cut the green onion into sections, slice the ginger, crush the garlic, and stir-fry in hot oil.

5. After stir-frying until fragrant, add dried chili peppers.

6. Pour in the shrimp tails, stir-fry quickly, and add the bean paste and hot pot base. Reduce the heat to low, otherwise the hot pot base will be scorched.

7. Pour boiling water, add cinnamon, bay leaves, grass fruits, sugar, bring to a boil over high heat, and collect the juice.

8. Remove from the pan.

Ingredients: 300g shrimp tails, 3 dried chili peppers, 5 garlic heads.

Steps: 1. Prepare the ingredients, take off the shrimp tails and wash them for later use 2. Put an appropriate amount of oil in a hot pan, add all the spices and stir-fry over low heat until fragrant 3, then put in the shrimp tails, and stir-fry over high heat until medium-cooked.

4. Add cooking wine and a small amount of water, cover and simmer over high heat.

5. Simmer until the soup is dry, add salt and chicken essence to taste.

The preparation of spicy shrimp tail is as follows: large tungIngredients preparation: shrimp closed imitation paulownia tail, green onion, ginger and garlic, sedan green pepper, celery, dried chili, millet pepper, crayfish seasoning.

1. Wash the shrimp tails, blanch them and remove them for later use.

2. After stir-frying in the hot oil and adjusting the packet until fragrant, add chives, onions, dried chili peppers and ginger slices at a time, and stir-fry for about two minutes.

3. Add celery, stir-fry and add green peppers.

4. Add garlic cloves (garlic paste is better) and a little balsamic vinegar before cooking.

5. Add shallots out of the pot and eat.

Ingredients: Shrimp tail 500g

Small red pepper to taste.

Garlic at both ends.

Garlic sprouts to taste.

Rock candy A small piece.

Green onion to taste Ginger to taste.

One spoonful of bean paste.

Sichuan pepper A small handful.

To prepare the fried shrimp tail (spicy).

Fresh shrimp tails, wash twice with water, remove the shrimp yellow and wash it (the shrimp yellow is generally washed off if it is not clean), and soak it in water and two spoons of salt for about half an hour after washing.

After soaking, take out the shrimp tails, pour in cooking wine and soak for ten minutes, mainly to remove the fishy smell.

While soaking the shrimp tails, you can prepare the required ingredients, garlic sprouts, garlic (more), chili peppers according to personal taste, rock sugar, chopped green onions, and shredded ginger.

Put peppercorns in the oil pan, fry for one minute, add chili, garlic, ginger, green onion and stir-fry, put in a spoonful of bean paste and fry until the oil comes out, pour in the shrimp tail and stir-fry, stir-fry and add two spoons of light soy sauce, an appropriate amount of cooking wine, add a bowl of water, half of the shrimp tail, put in the rock sugar, until the rock sugar melts, put the garlic seedlings and stir-fry over high heat until the garlic seedlings are broken, you can get out of the pot, the whole process is not salted, the taste of the bean paste and light soy sauce is enough, and the mouth weight can be added with an appropriate amount of salt.

Spicy shrimp tails. Ingredients: shrimp tail, green onion, ginger, garlic, Sichuan pepper, seasoning, cooking wine, soy sauce, sugar, salt.

Steps: Step 1: Freeze 2 kg of shrimp tails and rinse well.

Step 2: 3 green onions, 3 slices of ginger, 5 garlic cubes, and 1 small handful of peppers.

Step 3: Put 25g of oil into the wok, fry 10 peppercorns, half a large ingredient, add green onions, ginger and garlic, and a large spoon of Pixian bean paste.

Step 4: Pour in the shrimp tails and stir-fry.

Step 5: Add 20g of cooking wine, Step 6: Add 10g of soy sauce, 5g of sugar, appropriate amount of salt, and stir-fry evenly.

Step 7: Cover and simmer for 8 minutes.

Step 8, spicy and enjoyable, one plate is too little.

Tip: The flavor should be heavier to be delicious.

The preparation of spicy shrimp tail is as follows:Ingredients: 500 grams of shrimp tails, 2 grams of cumin, two bay leaves, an appropriate amount of dried chili peppers, two star anise, 3 grams of Sichuan pepper, 3 grams of sesame pepper, three slices of ginger, five cloves of garlic, an appropriate amount of green onions, 10 grams of Weidamei soy sauce, 5 grams of oyster sauce, 7 grams of sugar, 5 grams of salt, 300 grams of beer, 20 grams of Pixian bean paste, and an appropriate amount of edible oil.

Steps: 1. Take out and thaw the shrimp tails in advance, wash and drain.

2. Prepare star anise, Sichuan pepper, sesame pepper, dried chili, cumin, bay leaves, green onions, ginger and garlic.

3. Heat the oil in a hot pan, add star anise, Sichuan pepper, sesame pepper, cumin, dried chili, bay leaves, green onions, ginger and garlic and stir-fry until fragrant, and then put Pixian bean paste to fry Zheng Jiehong oil.

4. Put the shrimp back to the bush and stir-fry until the shrimp shell turns red.

5. Pour in the beer, add the flavored Damei soy sauce, oyster sauce, sugar, salt to taste, and boil for 15 minutes.

6. Finished products. <>