The practice of oil fried base tail shrimp, the practice of oil fried base shrimp

Ingredients: Jiwei shrimp (river shrimp can also be used), shallots, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, Chaotian pepper, salt, cooking oil.

Method: The first step is to buy fresh Jiwei shrimp, wash them, make a cut on the back of the shrimp, and remove the shrimp line. Wash again, drain and set aside.

In the second step, wash and cut the shallots, peel the ginger and garlic, wash and chop, and remove the stems of the peppers and wash them.

The third step is to take a basin, put the shrimp in it, put a little salt, cooking wine, light soy sauce and corn starch in and stir and stir, about 10 minutes to marinate.

The fourth step is to pour more cooking oil into the pot, boil until it is 70% hot, and put the ginger, garlic and Chaotian pepper into the pot first, and stir-fry to bring out the fragrance.

Step 5: Stir-fry the shrimp in the pot until they turn red, add dark soy sauce and continue to stir-fry, add a small amount of water to the pot, cover the pot, and simmer for a while.

Step 6: Leave a little soup, add shallots, and stir-fry to get out of the pot.

Tips: First: After marinating, the shrimp are not only easier to taste, but also have a more tender texture, but the marinating time should not be too long.

Second: You must put more cooking oil, fry the shrimp quickly, and not fry it for too long.

Third: You can also put a little condiment when stir-frying, and when you eat, mix a bowl of sauce for yourself and dip it in shrimp roe to eat.

Just one dish, there are many ways to make it, and the taste is not the same. I have seen many people who will fry the shrimp twice before stir-frying it in the pot. But I've always done it this way, and if you haven't tried it before, you can give it a try.

Material. Ingredients: 25 Jiwei shrimp;

Excipients: appropriate amount of green pepper, appropriate amount of red pepper, appropriate amount of garlic, a small amount of oil, 1 teaspoon of salt, a small amount of sugar, an appropriate amount of cooking wine, 3 green onions, and an appropriate amount of chopped chili pepper.

Fried shrimp.

1.Pour the shrimp into a basin, add water, leave it for a morning, wash off the sediment on their bodies, and then pour the water away.

2.After washing the green and red peppers, remove the seeds in the middle and cut them into cubes. Peel the garlic and finely chop it. After the green onion is washed, cut it into small pieces.

3.Put oil in a pot, cook until 7 is hot, and then add the shrimp in Jiwei. Stir-fry in hot oil until the shells are crispy and the shrimp turn red, then take them out and set aside on a plate.

4.Put some more oil in the pot, add green peppers, red peppers, and garlic and stir-fry until fragrant. After stir-frying for one minute, pour in the Jiwei shrimp, add sugar, salt, cooking wine to taste, then add chopped chili peppers, stir-fry evenly, sprinkle in chopped green onions, and then put on a plate.

Clean the shrimp, pull out the shrimp line, then put oil in the pot, put the shrimp in it and stir-fry, and put purple salt chili powder, so that the fried Jiwei shrimp is delicious.

The practice of fried cocktail shrimp. Wash the shrimp and go down the line. Brother Gu put on the starch paste and fry it in the oil pan.

Remove the shrimp line from the base tail shrimp, open the back, marinate it with salt, cooking wine, etc. for half an hour, and fry it in hot oil, which will be very delicious.

If you want to make fried chicken tail shrimp, you should first clean the shrimp, then pick out the shrimp line, put an appropriate amount of oil in the pot should be a little more, and then put the shrimp in and stir-fry.

First of all, clean up the Jiwei shrimp, then cut all the condiments, and then stir-fry over high heat, put green onions, ginger and garlic, and then put some chili peppers.

Wash the shrimp in Jiwei, then stir-fry the oil with ginger and garlic, and then put it in the pot and stir-fry.

In the practice of frying Jiwei shrimp, wash and dry the shrimp, and then fry them in a pot with salt and marinade.

Peel the shrimp, heat the oil, wrap the shrimp in sweet potato flour and breadcrumbs and fry them.

The practice of Post Chicken Tail Shrimp is the best way to clean the shrimp tails and put them in super water, and then go back to China to stir-fry, plus Congjiang and millet spicy are particularly delicious.

There is a method of critting, and if you think you stir-fry it, you can add it, and he is this taste, and it is also very spicy and delicious.

Many times you can eat different post-newspapers with any flavor you want, and it tastes good when it's braised in a braised one.

Well, if you fry the shrimp, his method is mainly to soak the shrimp in wine, which tastes very beautiful and delicious.

Fried shrimp.

Edible preparation: 300 grams of Jiwei shrimp, 2 green peppers, 2 red peppers, 50 grams of onions, more than 10 peppercorns, a spoonful of hot sauce, a piece of ginger, 2 cloves of garlic, two green onions, a coriander, an appropriate amount of cooking wine, a little pepper, a little chicken powder, a little oyster sauce for light soy sauce, an appropriate amount of sugar, and an appropriate amount of chili oil.

Method: 1. Remove the head of the Jiwei shrimp and cut off the shrimp legs, then pick the shrimp line on the back, wash and drain and put it in a bowl.

2. Add a little salt, pepper and cooking wine to the bowl, mix well and marinate for 20 minutes.

3. Wash the green and red peppers and onions and cut them into small cubes, chop the ginger and garlic, cut the green onions, and cut the coriander into sections.

4. Put an appropriate amount of oil in the pot, boil until it is hot, then put in the marinated shrimp, fry until the shrimp body turns red, then fry it over high heat for about a minute, remove it and drain the oil.

5. Put oil in a hot pan, fry the peppercorns to get the fragrance, then remove the peppercorns, and then add the ginger, garlic and spicy sauce to fry the fragrance.

6. Add green and red peppers and chopped onion and stir-fry until fragrant.

7. Add the fried shrimp, stir-fry with an appropriate amount of oyster sauce, chicken powder and a little sugar.

8. Add chopped green onion and light soy sauce, then pour in a little chili oil, stir-fry well, turn off the heat, and finally add coriander and stir-fry well.

Ingredients: 350g of Jiwei shrimp

Excipients: 2 green onions, 3 slices of ginger, 1 tablespoon of light soy sauce, half a spoon of cooking wine, half a spoon of sugar, a little salt, a little oil.

Steps: 1. Wash the shrimp and shrimp and remove the shrimp line for later use.

2. Cut the ginger, green onion and chili pepper for later use, and place the green onion leaves on the other side for later use.

3. Heat the oil in the pot, add the ginger, green onion and chili pepper.

4. Fry until fragrant and add the shrimp, stir-fry the shrimp and turn red.

5. Then mix a little cooking wine over medium heat, put a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of sugar, and stir-fry evenly with a drop of salt.

6. Then add a little water.

7. Cover the pot and let it simmer for 3-5 minutes.

8. Open the lid and stir-fry evenly over high heat, reduce the juice, and stir-fry the green onion leaves out of the pot.

9. The fragrant braised prawns are completed (note that the whole process of stir-frying the shrimp is controlled for about 10 minutes, and it will get old if it takes too long).

Jiwei shrimp 1000g

Cooking wine a little.

Green onion, a pinch of ginger.

How to make homemade dried shrimp.

Wash the shrimp, put it in a pot, add salt, green onion, ginger, cooking wine (equivalent to boiling), cook until 8 9 are ripe, and serve.

Drain the water after serving, if the shrimp is too long and obstructive, you can cut it off.

Shrimp line up in a baking dish.

The shrimp track is lined up on the grill, first 120 degrees for 30 minutes, then 150 degrees, 30 40 minutes or so, the specific time depends on the oven, grilled until the two sides of the shrimp are drained, halfway Sozhou Li can let the shrimp turn over the body.

Dried shrimp finish. <>

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If you don't have an oven, you can use a microwave oven, medium-high heat, about 3 minutes per revolution, take it out, turn the shrimp over, and repeat this step 4 5 times (depending on the habits of each microwave oven) until the water is drained.

1000 grams of fresh shrimp can be made into about 500 grams of dried shrimp.

Ingredients: about 1 kg of shrimp, a small piece of ginger, 3 cloves of garlic, a piece of coriander, an appropriate amount of seafood oil, an appropriate amount of salt, 5 red peppers.

Method: 1. Wash the fresh shrimp and cut off the shrimp whiskers with scissors.

2. Use scissors to cut along the back of the shrimp, and then use a toothpick to pick out the shrimp line, this step will be more time-consuming, but it must be cleaned, otherwise it will affect the taste.

3. Chop the ginger, simple garlic and red pepper, put it in the oil pan and stir-fry for about 1 minute, then put the shrimp in and fry it and add salt.

4. Wait until both sides are fried red, then pour in some steamed fish drum oil, and it is better to use seafood oyster sauce.

5. Finally, cover the pot and simmer on low heat for about two minutes, and a piece of Jiwei shrimp with full color and flavor will come out of the pot.

Method: 1. Wash the shrimp, remove the sand line, remove the lower part of the head for later use, and marinate the shrimp body with cooking wine and salt for 5 minutes.

2. Put the cooking wine, soy sauce, salt, chicken essence, sugar, vinegar and imitation acacia sesame oil into a bowl and mix into juice.

3. Put oil in the pot, and fry the shrimp head part when it is not hot.

4. Take out the shrimp head and put in the shrimp.

5. Stir-fry until the shrimp turns red, then add the ginger slices and green onion segments and stir-fry together.

6. After frying, pour the mixed juice into the pot and stir-fry a few times to get out of the pot.

If you don't understand a problem, ask more, practice and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to prepare for a friend, hope, thank you!!

500 grams of shrimp based on the ingredients.

Shallots, ginger, garlic to taste.

15 grams of bean paste.

Light soy sauce 15 ml.

Oyster sauce 15 ml.

10 ml of cooking wine.

A pinch of sugar.

A little monosodium glutamate.

The production steps of stir-frying Jiwei shrimp.

1.Cut off the long whiskers of the shrimp first.

Shanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant and tenderUse a toothpick to remove the shrimp line, wash and drain.

Shanghai mom teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant and tenderChop the ginger and garlic, chop the shallots, and set aside.

Shanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, delicate meatShanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, delicate meatShanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, tender meat 4Pour oil into the wok, then add ginger and minced garlic and stir-fry until fragrant, add bean paste and stir-fry until red oily.

Shanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant and tenderAdd the shrimp and sauté until lightly browned on both sides.

Shanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant and tenderThen add cooking wine, light soy sauce, and oil, and stir-fry evenly.

Shanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, delicate meatShanghai mother teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, tender meat 7Finally, add sugar, monosodium glutamate and chopped green onions, stir-fry evenly, and then remove from the pan.

Shanghai mom teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, delicate meatShanghai mom teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, delicate meatShanghai mom teaches you to make "stir-fried Jiwei shrimp" (** version), fragrant, delicate meat.

I love to stir-fry the base tail shrimp.

I like to eat seafood very much, especially like to eat Jiwei shrimp, stir-fried Jiwei shrimp is my favorite and good dish, the method is also very simple, Jiwei shrimp first permanent seasoning marinated for a while and then fried over high heat can be put out of the pot and put on the plate, the meat of Jiwei shrimp is delicious, sweet and tender, very delicious, I can eat a plate at a time, and its protein is rich in a kind, the value is also very high.

The main ingredient is 1 kg of base tail shrimp.

Excipients: 2 green peppers.

Sugar: 1 tablespoon of ginger 6 slices.

A small amount of half a head of garlic cornstarch.

1 tablespoon of cooking wine to taste salt.

2 scoops light soy sauce. Chopped green onion to taste.

Step 1Remove the head and intestines of the basal tail shrimp, step 2.

2.Cut from the back with scissors, wash and drain, step 3.

3.Put ginger, salt, sugar, cooking wine, light soy sauce, cornstarch in small amounts, grasp and marinate evenly with your hands for a quarter of an hour, stir-fry on high heat, step 4.

4.Stir-fry on high heat and add MSG, chopped green onions, step 5.

5.After stir-frying, it can be removed from the pan and served on a plate.

Step 6A plate of delicious, smooth, colorful, fragrant stir-fried shrimp.

It is best to prepare minced garlic for stir-frying Jiwei shrimp, if you eat chili peppers, you must first cut the chili peppers, well, put some dried chili peppers, and millet spicy, well, and then buy a can of soybean paste, first store the chicken tail shrimp and store the water, pour it up for later use, and then pour oil into the hot pot, then grind the green chili peppers with garlic, and fry the dried chili peppers and peppercorns together, and then stir-fry the shrimp together until they are seven ripe, and then put in the soybean paste, release the soy sauce, and put a little oyster sauce. Add a little salt and a little salt, because friends and houses are so salty, you can also leave no salt and then start the pot.

1. Raw materials: lobster tail, green and red pepper, green onion, ginger, garlic, dried chili, thirteen spices, (bay leaf, ginger, cumin, star anise, grass cardamom, angelica, grass fruit, pepper, hawthorn, cloves, white cole, white pepper, licorice. Cooking oil, wine, sugar, salt, light soy sauce (or light soy sauce), oyster sauce, coriander.

2. Cut the green onion, slice the ginger, flatten the garlic, wash the chili pepper and dry it.

3. Soak thirteen incense in warm water for 20 minutes, and filter out the sun fiber for use.

4. Heat the oil for three minutes under the thirteen spices, stir-fry the cong Lu for 1 minute, add the green onion, ginger and garlic, add dried chili peppers, stir-fry and pour white wine.

5. Add the lobster tails to the pot, add light soy sauce, oyster sauce, sugar and salt. Stir-fry on high heat for 3 minutes.

6. Fill the lobster with water, cover and simmer over medium heat for 10-15 minutes.

7. Cut the green and red peppers into cubes and set aside.

8. Take out the lobster tails separately and put them on a plate, and put the soup in the pot into a bowl after filtering out the spices.

9. Sprinkle green and red peppers, peel teeth on the lobster, pour in the soup that has been filtered out of spices, sprinkle coriander segments or celery stalks, and you're done!

There are many ways to stir-fry shrimp tails, and here are the most authentic ways to stir-fry shrimp tails:

1. Wash and drain the shrimp tails, cut the shell on the back of the shrimp to facilitate the flavor, slice the ginger, wash and chop the perilla for later use.

2. Add an appropriate amount of oil to the pot, turn on high heat, pour in the shrimp tails first and then remove them.

3. Add an appropriate amount of oil to the pot, boil over medium heat until it is 30% hot, and fry the ginger slices slightly. Then add garlic, bay leaves, grass fruit, star anise, cinnamon, and then add red oil bean paste, oyster sauce and white wine to stir-fry until fragrant.

4. Turn on high heat, pour in the shrimp tails and stir-fry, add an appropriate amount of salt, monosodium glutamate, light soy sauce and dark soy sauce according to your own taste, then add beer and continue to stir-fry. The beer is ready to be removed from the pot after the juice is removed.

Benefits of eating shrimp:

1. The biggest advantage of eating shrimp regularly is that it can supplement various trace elements needed by the human body, because the protein it contains is very high, and the calcium contained in shrimp is also very rich, especially for children who eat it at ordinary times.

2. If children often eat shrimp in ordinary times, as long as they persist for a period of time, their height will change greatly, because shrimp can play a great role in children's development, and it is also very easy to digest in ordinary times.

3. If women often eat shrimp in ordinary times, it can also play a very good role, because shrimp contains very high protein, but the amount of fat it contains is very small, so regular consumption can play a very good role.