How to make the dry pot prawns, how to make the dry pot prawns

Dry-pot prawns. Prepare 1 kg of prawns, take out a toothpick, pick out the shrimp line at the second joint, and then use scissors to cut off the shrimp thread foot shrimp whiskers, add an appropriate amount of water to wash it, and then use a knife to cut a knife on the back of the shrimp, put the prawns in a bowl, add an appropriate amount of cooking wine and stir well, marinate for about 20 minutes, break the cauliflower into small flowers, add a spoonful of baking soda, a spoonful of salt, stir it with water that has not passed the ingredients, and soak for 10 minutes.

Next, wash the garlic moss and cut it into small pieces, cut the onion into small pieces, cut the cucumber in half into quarters, and then cut it into small pieces, cut the green onion into segments with a white oblique knife, cut the ginger into slices, and cut the garlic into slices. After the cauliflower is soaked, wash it with running water, marinate the prawns, add a spoonful of starch, grasp it with your hands and mix evenly, so that each prawn is wrapped in a layer of thin powder for later use.

Pour more cooking oil in the pot, when the oil temperature is about 50% hot, put the prawns in and fry them, fry them on high heat for a minute, the fried skin is crispy, so that you can get out of the pot, and then put the cauliflower in to fry, it is also fried for a minute, and take it out to control the oil. Leave some oil at the bottom of the pot, stir-fry the onions, ginger and garlic, dried chili, bean paste, and Lao Gan Ma to bring out the fragrance and red oil, and then put the prawns in and stir-fry evenly, and then put the onions, garlic, cauliflower, and cucumber strips into it, add some light soy sauce and cooking wine to stir-fry, fry the onion and cucumber strips until they are broken, and then stir-fry the appropriate amount of pepper oil evenly, so that you can get out of the pot.

Tips].

First: first clean the prawns, take out the shrimp line, then cut off the shrimp whiskers and shrimp feet, cut a knife on the back of the shrimp, and marinate in cooking wine for a while, which can remove the fishy smell.

Second: After the prawns are marinated, add an appropriate amount of starch to evenly coat the prawns with a very thin layer of starch, and then put them in the pan to fry, and fry them on high heat for about a minute, so that the skin of the prawns is very crispy.

Third: When you put the oil in the pan, first put the green onions, ginger, garlic and other ingredients to fry the fragrance, and then put the prawns and various side dishes into it, add some light soy sauce and cooking wine, and there is no need to put salt, because the ingredients in it have a salty taste.

Ingredients: Shrimp, it doesn't matter if it's half a catty or a catty, wash and drain. Each shrimp is cut with scissors from the neck to the tail, so that it is easy to taste when cooked later.

Onions, the smallest, peeled and cut into square slices.

Green peppers, one or two, washed and seeded, cut into square slices.

Sesame pepper, that is, Sichuan pepper, the spice stalls in the major free markets are sold, must not be less, with your hands, at least half a handful, less is not delicious.

Sea peppers, Sichuan peppers, are fatter than dried peppers in the north, and can also be bought in major free markets, if not, red dried peppers in the north are also available. If you want to quantify, you need at least 30-40 peppers, half of which can be broken in two pieces, and the rest is left as a whole corpse.

Ginger, sliced. Garlic, six cloves, sliced.

Method: Put oil in the wok, and the oil must be more, at least not more than all the shrimp that are about to be put in. Heat the oil, add the shrimp until each shrimp is golden brown, remove and drain the oil.

From the wok, put the oil, heat, then reduce to medium heat, so as to prevent the peppers and peppers that are about to be stir-fried from becoming paste, put in the peppers and peppers, ginger and garlic slices, stir-fry the fragrance and spicy, add shrimp, onions, green peppers, salt, sugar, a little cooking wine, stir-fry until the flavor can be put out of the pot and put on the plate.

Tips: 1. When frying shrimp, it is better to go overboard than to underfire.

2。The sweeter and spicier the dish, the better.

3。Chili peppers and peppers should not be pasted.

Method 1Buy 1 pound and a half of shrimp (other shrimp may also work, but this is slightly cheaper), go to the head and intestines, use scissors to cut a knife on the back, put cooking wine, starch, salted and set aside, 2The pot is slightly hot, pour in about half a bowl of oil, put ginger, garlic, pepper, dried red pepper, cumin, green onions, the amount should be large (I am in the unit, a handful of each) and burn over low heat until the fragrance comes out, 3Add the marinated shrimp (be careful to drain the water), stir-fry and stir-fry, and then you can start the pot.

The practice of dry roasted shrimp is detailed Cuisine and efficacy: Fujian cuisine.

Ingredients for dry roasted shrimp: Ingredients: prawns, diced fungus, scallion bean paste, seasoning.

Teach you how to make dry roasted shrimp and how to make dry roasted shrimp delicious Put the bottom oil on the heat in the wok and put the prawns, diced meat, and fungus.

Ding and green onion sections stir-fried.

Add bean paste and seasoning to taste.

The practice of dry-roasted prawns is described in detail.

Cuisine and efficacy: home-cooked recipes, qi and blood double tonic recipes, nourishing and nourishing body recipes, and lactation recipes.

Taste: Slightly spicy Process: Dry roasted.

Here's how to make the dry-pot prawns:

Ingredients: 1 kg of shrimp, half an onion, 2 spoons of light soy sauce, 2 potatoes, a small piece of hot pot base, 5 slices of ginger, 1 handful of coriander.

1. Open the back of the Jiwei shrimp to the shrimp line, which will be more flavorful, and then heat the oil, and fry the shrimp in the pot for 3-4 minutes at a temperature of 60% hot and set aside.

2. Fry the potato strips in the pan for 3-4 minutes, remove and set aside.

3. Heat the oil, stir-fry a small piece of hot pot base, then add onion, minced garlic and ginger and stir-fry until fragrant, then add shrimp and potato strips and stir-fry for 1 minute, then add a little light soy sauce to taste, and finally fry a handful of coriander until it is broken.

4. Sprinkle with white sesame seeds and coriander.

Shrimp preparation:

1. Boil prawns in salted water

Among the various practices of prawns, this is the one with the most tender flavor and preserves the nutrients of the prawns to the greatest extent. It is also very simple, after washing the prawns twice with light salt water, take out the shrimp line with a toothpick at the place where the second section of the prawns is shelled. Add water to the pot, put the prawns in cold water, add an appropriate amount of salt, green onions, ginger slices, Sichuan peppercorns, star anise, boil on high heat, and cook for another 2-3 minutes after the water boils.

Don't rush out the cooked prawns, after turning off the heat, you can soak them in the pot for a while to make the prawns more flavorful, and take them out and put them on a plate before serving. Prawns can be dipped in ginger juice when eaten, or they can be eaten directly.

2. Steamed prawns with garlic

After cleaning the prawns, open the back of the prawns, remove the shrimp line, remove the shrimp guns, shrimp whiskers, shrimp legs, etc. Spread the prawns on a plate and steam for 5 minutes.

Stir-fry the minced garlic in a hot pan with cold oil until fragrant, add some light soy sauce and oyster sauce, stir-fry evenly to make minced garlic. Put a spoonful of minced garlic on the back of each prawn, steam it for another minute, sprinkle some shredded green onions, ginger, and chili peppers after it comes out of the pot, and garnish it.

Spicy is a famous dish of the Han nationality with thick juice, spicy flavor, tight and crispy meat, accompanied by dry pot shrimp, the meat quality of the shrimp is mixed with a variety of special spices when stir-frying, which makes people have an endless aftertaste. We eat a lot of spicy shrimp outside, have you ever thought that you can make such a delicious nickname at home, it seems that the method is complicated, but in fact it is easy to make, let's start quickly.

Materials:: About 30 fresh shrimp, 1 green onion, 5 grams of ginger, 1-2 garlic, appropriate amount of coriander, 5 dried chilies, 1 tablespoon Sichuan pepper, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 2 teaspoons of vinegar, 200ml of water, 1 teaspoon of sugar, appropriate amount of chicken essence, appropriate amount of vegetable oil.

How to deal with prawns:

1. Fresh shrimp, when you buy it, you are alive, and when you go home, only 1 3 are alive when you put it in the water. Finish.

2. Prepare a toothpick to pick the shrimp line. Count down from the connection between the shrimp head and the shrimp body and use a toothpick to pass through the shrimp body at the third joint (the connection between the shrimp head and the shrimp body is counted as 1 joint).

3. Hold the shrimp in one hand and a toothpick in the other hand and gently pick the shrimp line outward.

4. The result of picking is generally that the shrimp line near the side of the shrimp head will be picked out first.

5. Slowly pull the shrimp line with your hands, and the end of the shrimp line near the tail will be pulled out.

6. There is a super sharp thorn in the middle of the top of the shrimp head, be sure to cut it off, otherwise be careful to stab your hands or mouth!

7. Use a toothpick to puncture the connection between the shrimp head and the shrimp body.

8. Open the water pipe and use a toothpick to rinse the black tissue of the head while picking, some internal organs are concentrated here, and there are sandbags, which are also relatively dirty parts.

9. Compared with the shrimp that was not processed and I processed it at the beginning, I processed a total of 5 steps, cutting off the shrimp's long whiskers, shrimp bones, and shrimp feet, picking the shrimp line, and cleaning the viscera of the head.

Cooking method:

1. Processed fresh shrimp with the head removed.

2. Mix light soy sauce, dark soy sauce, cooking wine, vinegar, water, sugar and chicken essence into juice.

3. Cut the coriander into sections, slice the green onion and garlic, cut the ginger into cubes, cut the dried red pepper into small sections, and prepare the peppercorns.

4. Heat oil in a pot, add green onions, ginger, garlic, dried red peppers and peppercorns over high heat until fragrant.

5. Add the shrimp and stir-fry for a while, add the sauce from step 2 to continue stir-frying, then cover the lid and simmer over medium-low heat for about 3 minutes.

6. Finally, sprinkle the coriander segments and mix well.

Dry-pot prawns. Preparation:

Remove the shrimp line from the back of the shrimp, add a spoonful of cooking wine and starch to grasp and mix evenly, and fry in the oil pan until the skin is golden and crispy.

Heat the oil, stir-fry the green onions, ginger, garlic and chili peppers until fragrant, add a spoonful of bean paste and stir-fry the red oil.

Add a spoonful of light soy sauce, oyster sauce and a pinch of sugar to taste.

Add the onion and stir-fry a few times, pour in the fried prawns and continue to stir-fry for twenty or thirty seconds.

Sprinkle with white sesame seeds, green onions, and coriander, stir-fry the ruler and shake it out of the pot a few times;

Dry-pot prawns. Ingredients: prawns, potatoes, celery, chopped green onions, shredded green onions, ginger, garlic, bay leaves, dried chilies.

Prepare the seasoning: All you need is the hot pot base.

Method: Put the potato strips in a baking tray and spray the oven at 230° for 15 minutes.

In the pot, you don't need to pour oil, just put half a piece of hot pot base, add garlic cloves, shredded green onions, shredded ginger, bay leaves, and dried chili peppers and stir-fry.

Pour in the processed prawns and stir-fry until the prawns are red on both sides and cooked.

Add the roasted potato strips, stir-fry evenly, sprinkle white sesame seeds and chopped green onions before removing from the pot.

Here's how to make the dry-pot prawns:

Tools Ingredients: 1/2 pound of prawns, 2 potatoes, 1 lettuce, 1 tablespoon of cooking wine, hairy salt, 1 tablespoon of pepper, 1 tablespoon of starch, 1 piece of ginger, 2 chives, 3-4 cloves of garlic, 1 handful of dried chilies, 4-5 tall green and red peppers, 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, half a spoon of sugar, 2 coriander, 1 tablespoon of white sesame seeds, oil, pot.

1. After thawing the prawns, use a knife to cut the back of the shrimp, take out the shrimp line on the back of the shrimp, and clean it.

2. Wash the cleaned prawns with clean water, drain the water and put it in a bowl, add cooking wine, hairy salt, 1 tablespoon of pepper, and ginger slices to marinate for 10 minutes to remove the smell.

3. In the process of marinating shrimp, we prepare side dishes, peel the potatoes and cut them into strips as thick as little fingers, change their posture, soak them in water to prevent blackening, peel the lettuce and cut it into strips with the thickness of the little finger for later use.

4. Cut the ginger into shreds, garlic into slices, chives into inch segments, coriander into inch segments, dried chili peppers into segments, green and red peppers into rings, and then put them on a plate for later use.

5. After the prawns are marinated, pick out the ginger slices and put 1 spoonful of starch in, mix evenly and set aside.

6. Put wide oil in the pot, heat it to sixty percent hot, pour the prawns into the pot and slide them quickly, fry the prawns over high heat, fry them until the skin is crispy and take them out to control the oil, and at the same time pour in the potato strips and fry them over high heat until golden brown and take out the oil to control the dry, and pour the lettuce strips into the pot over high heat and take out the oil to control the oil and put them together with the prawns and potato strips for later use.

7. Leave the bottom oil in the pot and turn on low heat, pour in green onions, ginger and garlic, dried chilies, peppercorns, and bean paste to quickly stir-fry to bring out the fragrance, and then put in a spoonful of cooking wine to remove the peculiar smell of the seasoning.

8. After the seasoning is fragrant, pour in the prawns, potatoes, lettuce, and green and red peppers, and add light soy sauce and sugar at the same time, and then quickly stir-fry evenly to fully integrate the seasoning and ingredients.

9. After all the ingredients and seasonings are fully stir-fried, add the coriander and cooked white sesame seeds, and simply stir-fry them out of the pot and put them on a plate.

The dry pot dish is fragrant and spicy, and you will miss it if you haven't eaten it for a while. Taste, fry the shrimp shells until crispy and then season them while they are hot, so that the shrimp meat is particularly flavorful. Here's how to make a dried prawn pot that I put together for you, I hope it helps!

Step 1

1.Wash the prawns.

2.Prepare the ingredients you need.

3.Prepare the ingredients you need.

4.Dried chili peppers cut into segments.

5.Cut the konjac into sections, boil it in boiling water, drain and set aside.

6.Heat the oil in a pan and put the dried chili segments in to roast.

7.Put on the bean paste and roast until fragrant, and stir-fry with ginger, garlic, millet spicy and other condiments.

8.Put the prawns in the pan.

9.Sauté the prawns.

10.Add the konjac and finally top the green onions, salt and soy sauce.

11.Finished product Figure 1

12.Finished product Figure 2

Tips:

1. Put a lot of condiments such as green onions, ginger and garlic, and the ingredients can be more than shrimp.

2. If you can, remove the head of the shrimp and then fry it, and then peel it after it is fried, which is a bit inconvenient to match the imitation bridge.

1. Shrimp in a dry pot is a delicacy. Ingredients: half a catty of prawns, three taels of pork tenderloin, three taels of mushrooms, three taels of green onions, half a tael of coriander, and spicy.

4 or 5, 2 tablespoons of spicy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of chili oil, 15 grams of Sichuan peppercorns, 1 piece of ginger, 2 garlic, 2 star anise, bay leaves.

4 or 5 slices, 1 coffee spoon of sugar, 1 tablespoon of starch, 3 tablespoons of cooking wine, salt to taste.

2. Cut the prawns back to the sand line; Thinly sliced tenderloin; Wash the mushrooms and cut them in half; Wash the bay leaves and star anise; minced ginger, garlic and pickled chili; Diced green onions; Coriander finely chopped. Put 2 tablespoons of cooking wine and salt in the prawns and mix well; Put a tablespoon of cooking wine, salt, and starch in the pork slices to smooth out the flavor. Put the pot on the fire, put the oil and cook until it is 60% hot, add the peppercorns, and fry the pork slices until the surface is white.

3. Push the meat slices to the side of the pot or put them out, change the heat to low, add ginger, garlic, soaked chili flakes, star anise, bay leaves, and dried chili peppers, and stir-fry until fragrant. Add the oil and chili peppers, and then stir-fry all the ingredients in the pan. Add about a pound of soup or water and spicy sauce to a boil.

Roast the shiitake mushrooms for about two minutes. Add shrimp, diced green onions, sugar, salt and oyster sauce and cook for about 3 minutes. Reduce the heat to high to collect the thick soup, sprinkle in the chopped coriander and stir well, put it in a dry pot and serve.