How to make burnt salt prawns, how to make burnt salt shrimp delicious and simple?

Salt and pepper prawns are a home-cooked dish that many people love to eat, this dish tastes very delicious in eating, and the method is quite simple, but before doing it, you need to deal with the shrimp meat first, otherwise it will affect the taste of the whole dish, you need to pick the shrimp line in the shrimp meat, which is a very critical step, and you should also clean all the shrimp meat and marinate it for a period of time before cooking.

Wash the prawns, remove the legs, cut a knife on the back of the prawns, add green onions, ginger and salt cooking wine and marinate for 20 minutes.

Pat a thin layer of flour with dry starch.

Fry the shrimp in the oil at low temperature until the shrimp turn red, remove it, wait for the oil temperature to rise and re-fry it once, sprinkle with salt and pepper [1].

Method 1. Preparation of ingredients.

10 shrimp as the main ingredient.

25 grams of seasoning cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of monosodium glutamate, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of ingredients, 75 grams of green onions, 50 grams of ginger slices, and an appropriate amount of clear soup.

Steps: 1. Rinse the shrimp, cut off the shrimp whiskers and shrimp legs, cut a small cut from the head shrimp gun, take out the sand bag, and then cut the back of the shrimp to extract the sand gland.

2. Put the stir-fry spoon on the fire, put in the peanut oil, heat it, put in the ingredients, green onions, ginger slices and stir-fry, put in the prawns and stir-fry the shrimp oil, cook in the cooking wine, add refined salt, sugar, clear soup to boil, cover the lid, simmer and bake thoroughly with a slight fire, and then move the spoon to the normal fire, put in monosodium glutamate when the juice is slightly thick, and pour in sesame oil.

Precautions. At the time of initial processing, the live fresh prawns must be carefully washed, and the sand glands and sand bags on the head must be removed; The simmering time should be strictly controlled; Wait until the shrimp segments are ripe and flavorful.

Practice 2. Preparation of ingredients.

Grass shrimp, shredded green onions, minced ginger, salted salted starch, rice vinegar [1], chicken broth (no chicken essence can be used instead), sugar, tomato sauce, cooking wine.

Steps: 1. Choose 16-20 grass shrimp per catty, cut the whiskers, remove the fins, and cut the back (easy to taste, bend to look good, and remove the shrimp intestines);

2. Heat the pot, put a little oil, and cook until it is six or seven hot;

3. Add green onion and ginger (neutralize the coldness of the seafood, dispel the fish, and bring out the fragrance);

4. Put in the shrimp and fry it on both sides over low heat to change color; Naturally growing shrimp will produce red oil, and there will be paste around October. The addition of tomato sauce helps to color farmed shrimp.

5. Add cooking wine and continue to fry; Add a dash of chicken broth;

6. Seasoning: salt, sugar (twice as much as salt); Simmer over low heat for 1-2 minutes;

7. Finally, put a little water starch to thicken, and pour a little rice vinegar (the most critical point) into the sauce after removing from the heat.

Prawns we have all eaten, is a good delicacy, there are many kinds of dishes made with prawns, the food made with it is very delicious, it is very nutritious, it has great benefits for our body, it belongs to the seafood category, do not eat it if you are allergic to it, in this season, it is a good time to go to the sea, so in this season, prawns are the peak season, let me talk about this salt and pepper prawn, very appetizing, is a good food!

First of all, we prepare the ingredients, prepare 400 grams of prawns, we cut off the shrimp gun of the prawns, and then cut a knife on the back of the prawns, so that we can better absorb the flavor during our cooking process, it is easier to clean the shrimp line, clean the prawns, and put them in the pot!

We add cornstarch to the pot, we stir it well and set it aside!

Prepare the onion in half a small piece, we cut it into onion cubes and put it in a pot for later use!

Half a green pepper, cut into small pieces and set aside with chopped onions!

Two millet peppers, we cut off the bottom of it, and then cut it into a chili ring and put it in a pot for later use!

We flatten the garlic, chop it into minced garlic and set it aside!

After the ingredients are ready, we fry the prawns in oil, and when the oil is 60% hot, we pour the prawns into the pan and fry them on low heat for about two minutes!

We wait until the prawns are fried until golden brown and then remove the prawns!

We wait until the oil temperature rises a little, put the prawns in the pan again, fry them again for half a minute, and when the prawns are crispy on the outside, we take out the prawns and drain the oil on them, and set them aside!

Let's start cooking, leave a little base oil in the pot, add 2 grams of Sichuan pepper, 3 grams of dried pepper, pour onion, green pepper, millet pepper and minced garlic, we quickly stir-fry evenly!

After stir-frying evenly, we pour the fried prawns, stir-fry a few times, sprinkle with pepper salt, cumin powder, stir-fry the pepper salt and cumin powder to dissolve the seasoning, add a little sesame oil, we stir-fry it evenly, you can put it out of the pot and put it on the plate!

Method: First put the dried pepper and black pepper into the pot and fry at high temperature until fragrant, pour it into a stone mortar and grind it into powder, add a teaspoon of salt and stir well, put it in a bowl for later use, pour flour and rice flour into the bowl, stir well, salt the prawns and paste the rice flour, fry in the hot oil pan until golden brown and remove it.

Preparation of salt and pepper shrimp:

Salt and pepper shrimp is a traditional seafood dish popular in the coastal regions of southern China. It is usually made by fresh shrimp coated in starch and egg wash and stir-fried with seasonings such as green onions, garlic, ginger and chili powder, salt, etc. The dish is delicious and crispy, coated in a layer of golden crispy fried powder and filled with tender and juicy shrimp inside.

There are different theories about the origin of salt and pepper shrimp, but most people believe that it originated in the Guangdong region. Over the past few decades, this dish has become a part of Chinese dining culture and is popular with seafood lovers around the world.

Salt-and-pepper shrimp is characterized by its crispy fried powder and unique taste. The seasoning it uses is simple, but it is delicious and delicious, and it also has a certain spicy and salty flavor that can increase the appetite. In addition, this dish is not only delicious but also rich in protein and other nutrients that help promote good health.

Ingredients:

400 grams of shrimp.

Excipients:

Half a green pepper. Half a red pepper.

Half a head of garlic. 5 grams of salt and pepper.

15 grams of cooking wine.

5 grams of starch. Steps:

1. Wash the shrimp, mince the green and red peppers, and mince the garlic.

2. Pour the washed shrimp into cooking wine, mix well, sprinkle in starch, and mix well until the starch is evenly wrapped on the shrimp.

3. Heat the oil, add minced garlic, fry over low heat until golden brown and remove it.

4. Pour in a little more oil and burn until it is 70% hot.

5. Put the shrimp in oil and fry them until orange-red.

6. After about two minutes, remove and drain the oil.

7. Do not use the oil when pouring out.

8. Pour the shrimp into the pot and heat it.

9. Sprinkle in salt and pepper, mix well, pour in minced garlic and green and red peppers and stir-fry.

Salt and pepper shrimp tips:

1. Fry the minced garlic over low heat, fry it slowly, don't be in a hurry, you can get the pants out of the golden brown, and it will be bitter after frying for a long time.

2. When frying shrimp, put them one by one, otherwise it is easy to stick together and not look good.

3. The stir-fry action after adding the condiments should be fast, otherwise the shrimp will be soft and affect the taste.

I usually eat a lot of boiled shrimp, but today I have a burnt and fresh pepper and salt shrimp, which is easy to learn, and I won't find me if I learn.

Material. Prawns: 500 grams.

Minced green onion: 10 grams.

Minced garlic: 3 cloves.

Starch: 2 scoops.

Salt and pepper: to taste.

Cooking wine: 2 tablespoons.

Red peppers: 2 pcs.

Green Pepper: 1/2.

Step 3. Add two spoonfuls of starch and stir until smooth, do not excess.

Step 4. The oil temperature is 7 into the heat, put in the starched shrimp and fry it golden brown, remove it and set aside.

Step 5. Leave oil in the pot, put minced garlic, fry the green onion until fragrant, add the green and red peppers and stir-fry evenly, pour two spoons of cooking wine into the pot, and finally put in the fried shrimp and add salt and pepper.

1. Remove the mud intestines from the shrimp, cut the abdominal foot Qing oak, and wash it.

2. Cut the green onion into sections, shred the ginger, crush the garlic and the cooking wine and salt together and marinate for 20 minutes.

3. Remove the ginger, garlic and onion segments from the pickled shrimp, drain the pickled ingredients, and pat with dry flour.

4. Fry the shrimp in a pan over medium heat.

5. Sprinkle with salt and pepper after frying.

1.Salt-and-pepper shrimp is a delicious local dish that belongs to Cantonese cuisine.

3.Let's get started with the ingredients you need:

New prawns, shallots, dried chilies, garlic, cooking wine, cornstarch, salt and pepper.

4.First, cut off the shrimp whiskers and shrimp gun of the new shrimp, then pick out the shrimp line along the third section of the shrimp knot, and then cut the back of the shrimp, which will be more flavorful when fried later. Put the washed shrimp into a bowl to marinate, knead the shallots, squeeze out the scallion juice, put it in a bowl of Mengling, add a spoonful of salt and cooking wine to the branches, knead it evenly and marinate for half an hour.

5.Finely chop the shallots and dried chili peppers and press the garlic into minced garlic. When it's time to marinate the new shrimp, pick out the pickled shallots and add two spoons of cornstarch, so that the marinated shrimp will be evenly coated with a layer of flour, and the shrimp shells will be more crispy when they are fried in the later stage.

6.Add the fresh shrimp with a knife forehead that is 60% hot in the oil and fry until crispy. Don't touch it at first, fry for about a minute, and then turn it over after the shrimp is fried, so that the powder on the surface is not easy to fall off, and you can take it out after frying.

The oil temperature rises again to 70% heat. Put the knife-fronted shrimp in the pan and fry for 30 seconds, then remove immediately.

Ingredients: 300g of arctic shrimpExcipients: appropriate amount of oil, appropriate amount of salt and pepper, appropriate amount of frying powder, appropriate amount of eggs, appropriate amount of starch, appropriate amount of flour.

1. Prepare the ingredients to be used.

2. Add a spoonful of flour and a spoonful of the egg and an appropriate amount of salt and pepper.

3. Add an appropriate amount of water and stir evenly.

4. Add 1 tablespoon of frying powder. Stir well to form a frying paste.

5. Wrap the Arctic shrimp evenly in the fried paste.

6. Pour oil into the pot and boil until it is 6 hot.

7. Put in the pasted arctic shrimp one by one.

8. Fry until golden brown, remove and fry again.

9. Sprinkle the fried Arctic shrimp evenly with salt and pepper.

Here's how to make the shrimp with burnt and salt:Ingredients: 300 grams of Pipi Dan tatam old shrimp, half an onion, 1 green pepper, 4 one-headed garlic, 4 slices of ginger, a green onion, an appropriate amount of barbecue ingredients, an appropriate amount of chopped black pepper, an appropriate amount of sea salt, a small amount of corn oil, a small amount of apple cider vinegar, and an air fryer.

1. Prepare the ingredients.

2. Boil water in a pot, blanch the skin shrimp, and add a small amount of apple cider vinegar to remove the fishy smell.

3. Cut the side dishes and remove the shrimp to control the moisture.

4. Add all the side dishes together.

5. Add chopped black pepper, sea salt, barbecue seasoning, and corn oil.

6. Mix well.

7. Spread it flat in the frying basket of the air fryer.

8. Select the baking mold to raise the fish mode at 200 degrees for 12 minutes.

9. You can take it out and flip it a few times halfway, and you can eat it when you get out of the oven.

10. The skin is crispy and the meat is tender, super delicious!

Here's how to make brine prawns:Tools Ingredients: 500g of river shrimp, 3 green onions, 4g of ginger, appropriate amount of salt, half a spoon of cooking wine, appropriate amount of garlic, appropriate amount of vinegar, appropriate amount of light soy sauce, water, pot.

1. Wash the river prawns first.

2. Prepare the green onion, ginger and garlic cloves.

3. Put an appropriate amount of cold water in the pot, and put an appropriate amount of green onion, ginger, garlic, salt and cooking wine together and wait to boil.

4. After boiling, add the river prawns and cook for 5 minutes.

5. Pick out the river shrimp and put it on a plate, prepare the dipping sauce, cut the ginger and orange garlic, pour an appropriate amount of vinegar and light soy sauce, and the brine prawns are finished.

Here's how to make brine prawns:

Method 1.

Ingredients: 350 grams of fresh prawns, 4 slices of ginger, half a spoon of light soy sauce, 2 tablespoons of Shanxi aged vinegar, and a small spoon of salt.

1. Cleaning: Use scissors to reduce the head and remove the dirt in the shrimp cavity (if you have time, you can also go to a shrimp line) and wash it.

2. Cooked. Boil water, put 2 slices of ginger, a teaspoon of salt, boil the water so that it bubbles, do not boil thoroughly, pour in the shrimp. Boil for 3-5 minutes, so that the meat of the shrimp body is slightly separated from the box and then removed.

3. Plating: Shred two slices of ginger, put half a spoon of light soy sauce and two large spoons of Shanxi aged vinegar, and then you can put it on the plate.

Practice 2.

Ingredients: 600 grams of prawns, a dish of balsamic vinegar, a little shredded ginger, 4 green onions, 4 slices of ginger, 3 teaspoons of salt, 2 tablespoons of canola oil.

1. Cleaning: Wash the prawns and cut off the beard, thin claws and shrimp line.

2. Cooking: Pour into the pot: put some green onion and ginger, water, and cover over high heat.

Bring to a boil and reduce the heat. 3 5 minutes after adding salt. Drop a little canola oil and turn off the heat.

3. Plating: Mix some ginger vinegar sauce and serve it on the table.

I have to say that for us southerners to get more and more heavy tastes, saltwater shrimp has been satisfied.

Ingredients: 750g prawns.

Seasoning: 3 grams of salt 2 grams of monosodium glutamate 5 grams of green onions 3 grams of ginger Preparation of each appropriate amount of salted prawns:

1.Cut off the whiskers, claws and tails of the fresh prawns, pick off the sand bags and sand lines, rinse them well, and drain the water;

2.Cut the green onion into sections, slice the ginger and set aside;

3.Put 100 grams of clear soup in the pot and bring to a boil, add salt, monosodium glutamate, green onions, ginger slices, and cook for 6 minutes;

4.Remove the green onion and ginger slices, put the shrimp into the cooking, remove it and put it on a plate, and pour a little soup on the table.