How to make fresh shrimp delicious and simple, the practice of fresh shrimp

The shrimp preparation is as follows:Ingredients: 500 grams of shrimp.

Excipients: 1 tablespoon of salt, spoon of chicken essence, 3 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 2 slices of ginger, appropriate amount of oil.

Steps: 1. First remove the head, tail, shell, shrimp line, and shrimp feet of the shrimp, and then clean them.

2. Then soak the peeled shrimp in cooking wine and light soy sauce for about 10 minutes.

3. Heat the oil in the pan, then add ginger slices and garlic and stir-fry until fragrant, pour the pickled shrimp into the pot and stir-fry, stir-fry evenly, add salt and chicken essence to taste, and stir-fry evenly.

1.Stir-fried shrimp with asparagus: remove the head and tail of the prawns to the shrimp line, leave the shrimp, add salt and cooking wine to grasp and marinate for about 10 minutes, wash the asparagus, cut off the old roots and cut them with an oblique knife, heat the oil in the pot, after the oil is hot, pour in the asparagus and shrimp and stir-fry for a while, add salt to taste, stir-fry evenly and then get out of the pot, these two ingredients should not be fried for too long, just cooked.

2.Stir-fried shrimp: wash the shrimp, stir well with egg whites, starch and salt, wash and cut the cucumbers, wash and peel the carrots and cut them into cubes, blanch them with boiling water, heat the oil in the pot, when it is hot to three percent, pour in the shrimp, slide through and set aside, clean the pot, pour in the sesame oil and burn it until it is fifty percent hot, pour in corn, carrots, cucumbers, fry and set aside, and then start the pot, pour a small amount of sesame oil into the pot and burn it six percent hot, put in the green onion and ginger and stir-fry to make the fragrance, add an appropriate amount of light soy sauce, pour in the shrimp and side dishes and stir-fry evenly and add salt to taste, Serve on a plate.

Preparation of fresh shrimp:

Scrambled eggs with shrimp

Ingredients: 150g fresh shrimp, 250g eggs, 80g leeks.

Seasoning: 1g chicken bouillon, 2g salt, 20g vegetable oil, 2g pepper.

Method: 1. Beat the egg yolk and egg white into a bowl, stir well in the same direction, frothy, add salt, chicken essence and pepper, stir again, and set aside for later use;

2. Pour oil into the pot, fry the fresh shrimp until eight ripe, and remove from the pot;

3. Cut the chives into sections, pour them into the stirred eggs together with the prawns, and stir well again;

4. Turn on low heat, pour oil into the pot, pour the stirred eggs, prawns and leeks into the pot, fry over medium heat, and serve.

Stir-fried shrimp with broccoli

Ingredients: 100g broccoli, 100g fresh shrimp, 15g garlic, 15g red pepper.

Seasoning: 1g chicken essence, 3g salt, 15g cooking wine, 10g vegetable oil.

Method: 1. Cut the broccoli into uniform sizes. Small flowers, thick stems and thick cuts, the size is just right for the entrance;

2. Boil the water, add a little salt, pour the chopped broccoli into the water, blanch it slightly, then scoop it up, pour it with cold boiled water, drain the water, and put it aside for later use;

3. Cut the red pepper in half, remove the pepper seeds and stems inside, cut the red pepper into quarter-sized fingernail-sized pepper grains, and set aside for later use;

4. Chop the garlic, pour the oil, and fry the garlic for a while;

5. Put the chili pepper and fresh shrimp into the pot, fry over medium heat until the fresh shrimp turn red, pour in a little cooking wine, and continue to fry;

6. Pour the broccoli into the prawns, turn on high heat, stir-fry quickly, add salt, chicken essence, stir-fry well, and serve.

Fresh shrimp in Tamako

Ingredients: 500g Japanese tofu, 100g fresh shrimp, 30g green beans.

Seasoning: 3g salt, 10g soy sauce, 10g sesame oil, a little starch.

Method: 1. Take the Japanese tofu out of the bag gently and completely and put it on the cutting board;

2. Cut the Japanese tofu into sections, and the thickness of each section is about 10;

3. Place the cut Japanese tofu neatly on the plate, place a fresh shrimp on each piece of Japanese tofu, sprinkle green beans around the plate as a decoration, and then sprinkle a little salt on the shrimp, tofu and green beans;

4. Pour an appropriate amount of water into the pot, put it on an iron rack, put the Japanese tofu and shrimp on the iron rack, cover the pot, and steam for 3-5 minutes;

5. Open the lid of the pot, take out the plate, and pour out the water in the dish with a small bowl;

6. Add starch to a small bowl and stir well, pour it into the pot, add a little soy sauce to make a thickener, and cook over low heat for a while.

7. Pour the boiled sauce over the boiled jade shrimp and serve.

Marinate the shrimp, salt, cooking wine, and cooking oil, blanch, pour in cooking oil, and stir-fry together with shredded ginger, salt, and cooking wine.

Ingredients: 200 grams of shrimp, 20 grams of carrots, 20 grams of cucumber, appropriate amount of shredded ginger, 4 grams of salt, 10 grams of cooking wine, 8 ml of cooking oil.

1. Add salt, cooking wine and cooking oil to the shrimp and marinate for 30 minutes.

2. Bring water to a boil and blanch the carrots and cucumbers for 30 seconds.

3. Blanch the shrimp for 30 seconds.

4. Pour in cooking oil, add shredded ginger and stir-fry until fragrant.

5. Pour in other ingredients.

6. Add salt and cooking wine, stir-fry evenly.

7. Add minced green onion and stir-fry for 5 minutes.

8. Finally, remove from the pot and finish stir-frying the shrimp.

Notes:The shrimp should be marinated with salt, cooking wine, and cooking oil, and then blanched, otherwise the shrimp will not be flavorful enough.