Spicy shrimp is very spicy, is it the reason for the spicy oil or the reason for the spicy sauce? 5

Whether it's a combination of spicy oil or spicy sauce.

The practice of dry pot shrimp is described in detail.

Cuisine and efficacy: Sichuan cuisine.

Taste: Spicy Craft: Other.

Ingredients for dry pot shrimp: main ingredients: fresh shrimp, dried chili, Sichuan pepper, Pixian bean paste, parsley, coriander, onion, seasoning: green onion, ginger, garlic, sugar, salt, light soy sauce, sesame, dry pot shrimp The steps are detailed

1. Cut the back of the cleaned up, drain the water, put it in oil and fry it until the skin looks a little crispy.

2. Pour oil from the pot, add green onions, ginger and garlic and stir-fry until fragrant, add peppercorns and chili peppers and stir-fry, then turn to low heat and put in Pixian bean paste to fry the red oil, add sugar, a small amount of salt (the sauce is salty), light soy sauce, turn on high heat and put in shrimp and parsley, coriander and onion are wrapped in ginger and the dishes are cooked, sprinkle with cooked sesame seeds and you can get out of the pot.

Now I'm going to introduce a few key points of making shrimp in a pot:

1. Shrimp must be fresh shrimp, because this practice has high requirements for meat quality, if the shrimp is not fresh, the elasticity of the meat is not enough, affecting the taste.

2. Be sure to fry the back of the shrimp to make it easy for the shrimp to absorb the flavor.

3. When frying shrimp, you must be fast, you must heat the oil in the pot, fry until the skin of the shrimp looks a little translucent, and quickly take it out, this time is very short, it is only a minute and a half time, this is the main point of making dry pot shrimp, because if the fried time is too long, the shrimp meat will not be eaten when it is old.

4. The amount of green onions, ginger and garlic should be large, about twice as much as the usual cooking, so that the fragrance is stronger.

Reasons for using oil You'd better use salad oil first.

You should add some cornstarch water to the bowl, then add chili oil and dried chili flakes, then add coke oven cooking oil and oyster sauce and white sugar cooking wine and stir well.

You need to put in the chili pepper so that you can bring out the flavor, you need to cut the green onion into small pieces, you need to add garlic, you need to add ginger, you need to add some peppercorns.

When making this flavor at home, you should first choose a better chili pepper, and add other seasonings to have a good effect.

Ingredients: 500 grams of fresh sea white shrimp, 200 grams of potatoes (if changed to sweet potato flavor.)

Preferably), 50 grams of parsley, 80 grams of fried peanuts.

Excipients: winter bamboo shoots, cucumber, celery, 100 grams of red pepper, 20 grams of dried chili pepper, 10 grams of ginger slices, 20 grams of chives, 20 grams of garlic slices, 30ml of cooked sesame seeds.

Seasoning: Haitian shrimp paste, chili oil, monosodium glutamate, chicken essence, Sichuan Qixian bean paste (star anise, cinnamon, grass fruit, white kou, Sichuan pepper, cloves), 2 tablespoons of light soy sauce (30ml), 1 tablespoon of sesame oil (15ml), 1 tablespoon of cooking wine (15ml), 1 tablespoon of sugar (15ml), a small amount of chicken essence, appropriate amount of salt, oil.

Steps: 1. Prepare materials.

2. Peel the potatoes and cut them into strips, the thickness is about the same as the potato strips eaten in fast food restaurants, rinse the starch on the surface with water, and soak the potato strips with water if they are to be placed for a long time, so as to prevent the potatoes from oxidizing and discoloring; Remove the seeds and tendons of red peppers and cut them into strips, parsley into sections, and cut dried peppers into segments with scissors.

3. Cut off the shrimp whiskers and shrimp gun with scissors (so as to avoid the shrimp whiskers from being pasted when frying), remove the shrimp line with an open back (cut the shrimp back with a knife to a certain depth and remove a black line), after the shrimp is processed, marinate it with cooking wine and a small amount of salt for a while.

4. Put enough oil in the pot (can cover the shrimp), cook until 7 is hot (slightly smoky) put in the shrimp, fry until golden brown, remove and drain the oil.

5. Then put the potato strips into the frying, remove and drain the oil and set aside.

6. Leave 2 tablespoons of oil (30ml) in the pot, cook until 7 hot, add garlic slices, dried chili peppers, ginger slices and stir-fry until fragrant.

7. Add the parsley and red pepper and stir well.

8. Add the fried shrimp and potato strips and stir-fry well.

9. Add light soy sauce, sugar, chicken essence, salt and chives, stir-fry well.

10. Add fried peanuts and sesame seeds and stir well, pour in sesame oil and chili oil and stir well.

Ingredients: 300 grams of prawns, 1 potato, 100 grams of garlic sprouts, 50 grams of cooked peanuts, ginger, garlic, green onions, dried red peppers, light soy sauce, sugar, salt, sesame oil, vegetable oil.

Method: Wash the prawns, remove the mud, peel the potatoes and cut into strips.

Slice ginger and garlic, cut green onions and dried red peppers, wash and cut garlic sprouts.

Heat vegetable oil in a pot, fry the shrimp, remove and drain the oil.

Fry the french fries, remove and drain the oil.

Leave a little oil at the bottom of the pot, add ginger and garlic slices, and chili peppers to stir-fry until fragrant.

Add the garlic sprouts, stir-fry a few times, add the fried shrimp and potato strips.

Stir-fry a few times, and add light soy sauce, sugar, salt, and green onion when the garlic sprouts are broken.

Add cooked peanuts, drizzle some sesame oil, and stir-fry out of the pan.

Flavor characteristics:

From the spicy crab at the beginning, to the spicy shrimp and spicy snails derived from now, they have become the darlings of the table in the north and south of the country, and even the Cantonese people, who are unanimously considered by people from other provinces not to eat spicy, have also begun to eat spicy dishes with great fanfare. The essence of spicy shrimp lies in the quality of its flesh and the seasoning when stir-fried. The spicy shrimp with thick juice and spicy flavor has a firm and crispy meat, and a variety of special spices are blended to make people have an aftertaste.

Ingredients: 500 grams of prawns, 25 grams of garlic, 25 grams of seedless bullet pickled peppers.

Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of sugar, 40 grams of spicy oil, 2500 grams of salad oil, 25 grams of crispy peanuts, 25 grams of cooked sesame seeds, 15 grams of chives, 2 grams of chicken powder.

Production method: 1) Wash the prawns, remove the whiskers, and cut the back to remove the sand line.

2) Put salad oil in the pot, when it is hot to six or seven, add the prawns, fry for about 1 minute, and remove when the outside is charred and the inside is tender.

3) Add salad oil to another pot and cook until it is hot, fry the garlic thoroughly, add spicy oil and pickled pepper, stir-fry for a few seconds and then put in the fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, crushed peanuts, sesame seeds to taste, stir-fry evenly, put on a plate, sprinkle chives.

The key to production: 1) The selection of ingredients for making fragrant and spicy shrimp is the key, the shrimp must be fresh, live shrimp or Jiwei shrimp can be used, and ice shrimp can also be used. If you choose ice shrimp, you should use thin skin (black with thick skin), less shrimp brain, and full meat, because the skin is thick, it is not crispy, and the head with shrimp brain is easy to fry off and it takes too much oil, and the meat is not full to fry out firewood.

2) When choosing ice-cut shrimp, improper thawing will also affect the quality of the dish. Do not expose the shrimp to the air to thaw naturally, otherwise the head will turn black. The correct way is to soak the shrimp in water and rinse them with a small flow of running water until they melt.

3) The pickled pepper should be thick and red in color, and it is best to use bullet pickled pepper to ensure that the taste of the dish is mellow and spicy.

4) When the prawns are fried, the oil temperature and amount should be controlled. The oil amount is controlled at 4-5 times that of shrimp, and the oil temperature is 6 to 7 percent hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, and if it is too low, the shrimp skin will not be crispy. Fry until the shrimp are just floating, don't take too long.

5) When boiling spicy oil, do not use too many spices (such as grass fruit, nutmeg) that are too fragrant, and highlight the flavor of lemongrass and cumin.

1. One pound of prawns, remove the sand line, boil in boiling water until broken, remove and drain the water.

2. 2 tablespoons of chili oil (can be increased or decreased according to personal preference).

3. A coffee spoon of chicken essence.

4. 2 tablespoons light soy sauce.

5. 1 tablespoon sesame oil.

6. 2 tablespoons cooking wine.

7. Slice a piece of ginger.

8. Cut the green onion into halves.

9. Two coffee spoons of thirteen spice powder.

10. Two tablespoons of sugar.

11. One or two pickled vegetables in Fuling.

12. Two tablespoons of cooked sesame seeds.

13. Sell an appropriate amount of salt. Medium with a bang.

Method: Put oil in the pot and boil until it is hot, put ginger slices, green onions, mustard, thirteen spice powder and fry until fragrant, add the prawns and fry them slightly, then add cooking wine, Xingdan salt, light soy sauce, sugar, and then add about half a tablespoon of blended oil, change to medium and high heat and stir-fry; After stir-frying the water until the oil is bright, then continue to fry for about two minutes, add the oil chili, chicken essence (this dish must put chicken essence), sesame oil, continue to stir-fry for about two minutes until fragrant, sprinkle sesame seeds from the pot and serve.

1.Wash the shrimp first and remove the sand line. Add old wine and a spoonful of chicken essence to remove the smell and taste.

2.At this time, you can prepare the ingredients: chicken (the amount of bones is about the same as shrimp, remember to chop and wash first), ginger, garlic, coriander, cucumber, potatoes, dried pepper or dried chili pepper (depending on personal taste), Sichuan pepper.

Ingredients: old wine, salt, monosodium glutamate, chicken essence, bean paste, spicy hot pot base.

3.At this time, the shrimp will be marinated and put into the plastic basket to drain the water, and at the same time you can prepare to go to the pot, now pour an appropriate amount into the pot, there is almost no shrimp on it, ** The oil is heated and you can fry the shrimp in the pot, and you can fry it almost until golden brown and drain it.

4.After the shrimp is fried, you can pour out the oil, leaving three to four types of liquid spoon of oil at the bottom of the pot, then the prepared ingredients can be put into the pot, first heat the pot and put in the ginger and garlic early core to stir-fry, and then put in the pepper and dry pepper or dry chili pepper (depending on the personal taste, the taste is heavy, the taste is light and less) to stir-fry, then you can put in the chicken pieces to stir-fry, add an appropriate amount of salt, monosodium glutamate, chicken essence, bean paste and old wine to eight ripe, then put in the potatoes and cucumbers and stir-fry, you can add water or chicken broth, the ingredients in the pot can be. Then add an appropriate amount of hot pot base (depending on personal taste).

Bring to a boil and turn off the heat and fill the pot.

5.Finally, put the shrimp evenly on the top of the pot and add some coriander to the table, if you feel that the side dishes are not enough, you can prepare some by yourself, and then add it to eat when the pot is almost eaten. This is the spicy shrimp hot pot.

1. Make seasonings first: 6 grams of seafood seasoning, 6 grams of meat flavoring, 12 grams of I+G flavoring, 3 grams of refined salt, 8 grams of Xu Jianzhong's thirteen spiced lobster seasoning, 30 grams of Sanwu hot pot base, 2 grams of Wang Shouyi's spicy fresh, 5 grams of fragrant bone powder, 2000 grams of broth, 20 grams of minced ginger, 20 grams of green onions, and 30 grams of pickled peppers. Note:

The above is the amount used to make a dish. In addition, add 150 grams of salad oil, 10 grams of coriander, 50 grams of Pixian bean paste, 30 grams of garlic, and 50 grams of Shao wine.

2. Processing: Burn the salad oil until it is hot, fry the bean paste and garlic in Pixian County over low heat until red, put in the river shrimp, 1 minute, cook Shao wine, add 1 part of homemade seasoning, boil over high heat, change to low heat and put the pot out of the pot for the first 30 minutes, and put the coriander. Quietly.

Features: The fragrance is tangy, the taste is delicious, spicy and refreshing.