How to make spicy shrimp, how to make spicy shrimp

The choice of shrimp in this dish is Jiwei shrimp, we know that Jiwei shrimp has high nutritional value, has the characteristics of delicious taste and smooth entrance, and is more suitable for shrimp to make a dry pot. After the practice of dry pot, the shrimp will be more fragrant, if it is done dry, it will make the shrimp crispy on the outside and crispy on the inside, with the characteristics of fresh and fragrant crispy, it is really a good dish for summer diet.

Ingredients: Jiwei shrimp (appropriate amount).

Summer recipes: hot dishes, slightly spicy, fried for half an hour, ordinary difficulty.

1. Wash the fresh shrimp and cut the shrimp line from the back.

2. Remove the shrimp line, marinate the shrimp with cooking wine, salt, monosodium glutamate, and pepper, and add dry starch.

3. Mix the dry starch with the shrimp so that the starch evenly covers the whole body of the shrimp.

4. Heat oil in a wok and fry the starchy shrimp.

5. Fry all the shrimp, remove them and put them on a plate.

6. Sichuan pepper and dried red pepper.

7. Put oil in the wok again, heat it again, add Sichuan pepper and dried red pepper to fry the fragrance, pour in the previously fried shrimp, stir evenly, numb, spicy, fresh and tender dry pot shrimp.

The above is the practice of dry pot spicy shrimp, the key to the dish is the effect of frying, before frying it should be salted, and you can put more red peppers, so that it tastes more spicy. Its nutritional value is still very high, and it has good health care and health care functions for the body, and has a certain effect of health preservation and health care.

Spicy shrimp. Material.

Spicy shrimp production materials: main ingredients: shrimp, seasoning: dried red pepper, green pepper, pickled pepper, garlic, ginger, green onion.

Method. Preparation of spicy shrimp:

1. Remove the head of the shrimp, remove the mud line on the back, and wash it;

2. Cut the dried red pepper, green pepper and pickled pepper, slice the garlic, slice the ginger, and cut the green onion diagonally;

3. Heat the pan, after the oil is hot, pour in the dried red pepper, green pepper, pickled pepper, green onion, garlic, ginger, Sichuan pepper, fry the taste, pour in the shrimp, then add salt, soy sauce, monosodium glutamate, and wait for the shrimp to turn red.

Stir-fried shrimp is deeply loved by people because of its crystal clear, elastic and delicious taste, and many people often order one dish when they go to restaurants. After a good meal, diners often sigh like this: "Why can't I make tender stir-fried shrimp at home?"

In fact, according to my experience in the spoon, as long as you master the essentials, the "sisters-in-law Ma" will do the same.

To do a good job of stir-fried shrimp, first of all, the selection of ingredients should be particular, live large river shrimp is preferred, if it is sea shrimp, you should choose authentic, fresh large shrimp. Secondly, in the production, it is necessary to grasp the three passes of "cleaning", "sizing" and "slicking".

"Cleaning" is to peel the raw materials into shrimp, remove the black sand sausage on the back, then add salt and gently grasp and pinch with your hands for a few minutes, and then rinse it repeatedly with water.

"Sizing" is a key step that directly affects the "shape" of shrimp. Before "sizing", the water on the shrimp must be absorbed with a dry cleaning cloth, so that the pulp can be firmly adsorbed on the shrimp. Then add salt, monosodium glutamate, cooking wine, egg white, and dry starch to the shrimp, mix well and put it in the refrigerator for two hours.

Next is the "slippery stir-fry". After the wok is heated and the pan is slid with oil, pour in 500 grams of oil, turn on the high heat and burn until it is hot, pour in the shrimp and quickly scatter, see the shrimp turn white in color and the meat is cut off. Leave the bottom oil in the pot, put in the green onion knots, ginger slices to stir out the fragrance and take it out, pour in the shrimp, cooking wine, salt, sugar, monosodium glutamate, water starch and turn a few times to get out of the pot and put it in the pot.

The shrimp fried in this way is light and elegant in color, fresh and smooth, and "eye-catching".

There are a number of sea white shrimp, the back is open (the spicy crayfish puppet is also this practice, even I always feel that the crayfish tail sold in the supermarket does not know how long it has been frozen, or the fresh sea white shrimp is good,) The size of the shrimp does not need to be too big, it is not good to taste, and the middle one is OK.

The main ingredients are dried chili peppers, some Sichuan peppercorns, sliced ginger and garlic, shredded green onions, a few pickled chili peppers, and a piece of pickled ginger also sliced (these 2 ingredients are optional).

Pour oil into the pot, remember to use more, twice as much as the same amount of meat and vegetable oil that you usually fry, heat the oil until spicy, and pour in the shrimp.

After a while, before the sea white shrimp was put into the pot, the gray and black were not good-looking, and after the baptism of hot oil, they were ruddy.

Add dried chili peppers and Sichuan peppercorns, stir-fry, and let the hot oil "squeeze" the spicy and numb flavors.

After stir-frying the spicy and numb flavor, add ginger and garlic slices, pickled peppers, and pickled ginger (don't put green onions first).

After the ginger and garlic fragrance is stir-fried, add an appropriate amount of soy sauce, an appropriate amount of white sugar, a little cooking wine, and when you are about to get out of the pot, add shredded green onions and stir-fry.

Ingredients: 300 grams of grass shrimp.

Excipients: 5 bell peppers; a few stalks of celery; 30 grams each of green onion, ginger and garlic; 2 red bell peppers; 3 grams of Sichuan peppercorns.

Seasoning: salt 3 g; 10 grams of sugar; 5 grams of chicken bouillon; cumin powder 3 grams; 20 grams of soy sauce; 15 grams of hot sauce; 5 grams of sesame oil; 10 grams of cooking wine; 30 grams of dry starch.

Method:1Raw materials: a few stalks of celery are fine, not too much. And it's better to be a little thinner, celery.

2.Dispose. Cut off the shrimp gun; shrimp whiskers; Cut the back of the shrimp and pick off the shrimp line. Slice green onion, ginger and garlic; celery cut into sections; Red bell pepper slices; Slice the bell pepper and set aside.

3.Pickling: Put the processed grass shrimp into a container and add 3 grams of salt; 30 grams of dry starch, mix well and marinate.

The dry starch should not be too little, otherwise the fried shrimp will not be crispy, basically one-tenth of the shrimp.

4.Fried shrimp: sit on the fire in a pot; Pour in the oil that has not been used in the shrimp, and do not pour too much oil, as this part of the oil is a big waste.

Cook until 7 is hot, put in the shrimp one by one, fry until crispy, or fry twice.

5.Stir-fry: Put oil in a pan and put in Sichuan peppercorns in turn over low heat; bell peppers; Sauce; Sauté until fragrant.

Then, add the green onion, ginger and garlic; Red bell pepper; Stir-fry the celery segments until fragrant.

6.Seasoning: After stir-frying the above ingredients, add 10 grams of sugar in turn; 5 grams of chicken bouillon; cumin powder 3 grams; 20 grams of soy sauce; Stir-fry 10 grams of cooking wine.

7.Dish: After seasoning, pour in the fried dried shrimp, stir-fry over high heat, and add sesame oil; Pepper.

Material. Frozen shrimp, dried chili, Sichuan pepper, ginger, garlic, bean paste, soy sauce, cooking wine, salt, sugar, monosodium glutamate.

Method. 1. Wash and drain the shrimp and open the back of the spine for later use.

2. Heat the oil pan over high heat and stir-fry the ginger and garlic until fragrant.

3. Turn to low heat, then put dried chili, pepper and bean paste to fry the red oil, pour in the shrimp and fry quickly, add soy sauce, cooking wine, salt, sugar, monosodium glutamate to taste, you can take out the shrimp and put it on the plate, and then put some sesame seeds on the shrimp.

Spicy shrimp: There are several ways to make spicy shrimp, one is to add a special hot sauce to stir-fry, and then add soup and shabu-shabu after eating the shrimp, which is similar to the way of eating spicy crab; There is another one, similar to boiling, which is boiled with Pixian bean watercress peppercorns, chili peppers, etc.; The third is a more dry and fragrant method, stir-fry shrimp with dried chili peppers and other condiments, and then add potato fries, sweet potato fries, peanuts, sesame seeds and other flavorful materials, the finished dish is spicy and fragrant, and it is a very delicious appetizer.

The spicy shrimp I introduced is the last method, and it is very fragrant and delicious! If you prefer the first option, add the shrimp paste and spicy tempeh sauce and a dash of oyster sauce to step 6 of this recipe. If you prefer the second method, please refer to the recipe for boiled fish or boiled meat; If you like the third approach, hee-hee, read on.

Ingredients: 500 grams of fresh sea white shrimp, 200 grams of potatoes, 50 grams of parsley, 80 grams of fried peanuts, 100 grams of red peppers, 20 grams of dried chili peppers, 20 grams of Sichuan peppercorns, 10 grams of ginger slices, 20 grams of chives, 20 grams of garlic slices, 2 tablespoons (30ml) of cooked sesame seeds

2 tablespoons (30ml) light soy sauce, 1 tablespoon (15ml) sesame oil, 1 tablespoon (15ml) cooking wine, 1 tablespoon (15ml) sugar, a small amount of chicken essence, appropriate amount of salt, oil.

Preparation: 1, Materials.

2. Peel the potatoes and cut them into strips, rinse them with water, remove the seeds and tendons of the red pepper and cut them into strips, cut the parsley into sections, and cut the dried peppers into segments with scissors.

3. Cut off the shrimp whiskers and shrimp gun with scissors, remove the shrimp line with an open back (cut the back of the shrimp with a knife and remove a black line), and 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 pan (to 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 in and fry them, drain the oil and set aside.

6. Leave 2 tablespoons of oil (30ml) in a pot, cook until 7 hot, add garlic slices, dried chili peppers, Sichuan peppercorns and 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 for spicy shrimp:

Shrimp, dried red peppers, green peppers, pickled peppers, garlic, ginger, green onions.

Preparation of spicy shrimp:

1. Remove the head of the shrimp, remove the mud line on the back, and wash it;

2. Cut all the peppers, slice the garlic, slice the ginger, and cut the green onions diagonally;

3. Heat the pan, after the oil is hot, pour in all kinds of green onions, garlic and ginger, stir-fry the taste, pour in the shrimp, and the color turns red to get out of the pot.

When you go to a professional school, you will be guided by a professional teacher.

Ingredients: pork belly, green onions, ginger, garlic, rice cakes.

1. Dice the pork belly.

2. Prepare green onions, ginger and garlic.

3. Boil the rice cakes in water until soft, and separate the rice cakes after they have cooled.

4. Cut the shrimp from the back (the shrimp line with the shrimp line) and drain the water 5. Moisten the pot with less oil and burn it until the pot smokes and pours the shrimp, immediately cover the pot lid (don't hurt your hands), keep the fire all the time, simmer for about 20 seconds, open the lid and turn the shrimp, continue to simmer until the surface is white, and the shrimp can be discolored, pour it out and spread it on the plate.

6. Put in the diced pork belly over low heat and stir-fry the oil.

7. Add green onions, ginger, garlic, dried peppercorns, and dried chili peppers and stir-fry until fragrant 8. Add rice cakes, salt, and chicken essence.

9. Stir-fry for about 2 minutes.

10. Add shrimp and light soy sauce.

11. Continue to stir-fry until fragrant (if you are afraid of the dried chili peppers paste, you can put the rice cakes and then add the dried chili peppers).