The practice of dry pot crab and shrimp, the practice of dry pot shrimp

Dry pot crab shrimp.

Material. Fresh prawns, crab, garlic, ginger, green onions, peppers, coriander root, cooking wine, light soy sauce, sugar.

Method. 1) Crab, cut off the shrimp gun and whiskers, keep the shrimp legs;

2) Cut the back of the prawns with a knife and pick out the muddy intestines.

3) Add an appropriate amount of olive oil to the pot, add garlic, ginger, green onion, pepper and coriander root and stir-fry over low heat;

4: Add the processed prawns and stir-fry until the prawns are bent and turn red, then spray in an appropriate amount of cooking wine;

5) Add light soy sauce to taste;

6: Add an appropriate amount of sugar to taste, turn to high heat and simmer the soup dry, add a little coriander before cooking.

Tips. 1: When the live shrimp is not convenient to handle, it can be put into the refrigerator freezer for 10-20 minutes before processing;

2: The shrimp gun is very sharp, it is best to remove it, and the shrimp feet can be kept to make the shrimp more beautiful;

3: The shrimp is very slippery, you can wrap it in a towel, please pay attention to safety when you open the back to pick the mud sausage;

4: Choose chili peppers according to each person's pungency;

5: The shrimp is easy to cook, don't stir-fry excessively, so as not to make the shrimp too old and taste bad.

Method 2, 1, Wash the crab.

2. Cut it and remove the crab leaves.

3. Stir-fry the sesame seeds and set aside.

4. Pour oil into the pot for 5 minutes of cooked ginger and stir-fry garlic until fragrant.

5. Add the crab and stir-fry until it completely changes color, add sugar, cooking wine, soy sauce and stir-fry for 2 minutes, add a little water.

6. Add chili pepper and Lao Gan Ma chili sauce and stir-fry for 1 2 minutes, the juice is completely dry.

7. Put the chicken essence out of the pot and put it on a plate.

Answer. Dry-pot shrimp.

Ingredients: 1. Half a pound of prawns.

2. Three taels of pork tenderloin.

3. Three taels of shiitake mushrooms.

4. Three taels of green onions.

5. Half a tael of coriander.

6. Spicy. Four, five.

7. Two tablespoons of Lao Gan Ma's spicy sauce.

8. 2 tbsp oyster sauce.

9. 2 tbsp chili oil; If you like spicy food, you can add dried chili peppers.

10. A piece of old ginger.

11. Two garlic alone.

12. Octagonal two.

13. bay leaves.

Four or five pieces. 14. A coffee spoon of sugar.

15. 1 spoonful of starch.

16. 3 tablespoons cooking wine.

17. Salt to taste.

Method: 1. Cut the shrimp 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.

2. Put two 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.

3. Put oil in the pot and cook until it is 60% hot, and fry the pork slices until the surface is white.

4. Push the meat slices to the side of the pot or put them out, change the heat to low, add ginger, garlic, pickled chili freds, star anise, bay leaves, and dried chili peppers (I didn't use dried chili peppers) and fry until fragrant.

5. Add the oil and chili peppers, and then stir-fry all the ingredients in the pot.

6. Add about a pound of soup or water and Lao Gan Ma's spicy sauce to boil.

7. Boil the shiitake mushrooms for about two minutes.

8. Add shrimp, diced green onions, sugar, salt and oyster sauce and cook for about 3 minutes.

9. Collect the thick soup, sprinkle in the chopped coriander and stir well, put it in a dry pot and serve. After eating the shrimp and meat in the pot, you can light the fire and blanch it with other dishes you like.

Pipi shrimp, also known as climbing shrimp, its scientific name is shrimp cricket, which is a shrimp with very high nutritional value. Pipi shrimp is a very precious seafood, its meat quality is not only more water, but also sweet and tender, there is a unique and attractive umami, in the spring of each year is the season of Pipi shrimp spawning, but also the best time to eat Pipi shrimp, because at this time the Pipi shrimp brain is all cream, the meat is very tender.

The protein content of Pipi shrimp is very high, reaching as much as 20%, and we know that protein is very closely related to the normal life activities of the human body, so we must pay attention to the intake of protein in the usual diet.

If it's fresh shrimp, it can be blanched, but I like heavy flavors, and spicy flavors are the most delicious.

Preparation of shrimp in dry pan.

Step 1

Wash the shrimp, marinate in cooking wine for a while, and pour out the water inside before putting it in the pot.

Step 1

Pour oil into the casserole, add the shrimp, fry on both sides until fragrant.

Step 1

Leave the bottom oil in the pan and add the green onion, ginger and garlic and fry until fragrant.

Step 1

Pour in the spicy hot base and stir-fry until fragrant.

Step 1

Add the organic cauliflower and stir-fry well.

Step 1

Put the pipi shrimp in, and put a spoonful of spicy hot base on the surface.

Step 1

Drizzle in light soy sauce, cover and simmer for a few minutes.

Step 1

Add the carrot slices, stir evenly, and reduce the juice over high heat.

Picture of the finished product of shrimp in a dry pot.

Cooking tips for shrimp in a dry pot.

Tips:

1.If you don't have a spicy hot base, you can use Pixian bean paste or hot pot base instead.

2.The base itself is quite salty, so there is no need to add extra salt to the dish.

3.The casserole has a good seal, cover the lid, and as soon as the water vapor in the pot comes out, there is a lot of soup in the pot, so you need to collect the juice on high heat at the end.

Prepare the ingredients, prepare the ingredients, 500 grams of shrimp, 10 grams of dried chili pepper, an appropriate amount of Sichuan pepper, 1 spoon of oil, 1 spoon of bean paste, wash and cut off the shrimp, pick out the shrimp line with a toothpick, wash and drizzle the water for later use.

Green onion and coriander leaves, cut into large sections4Cut off the shrimp guns and shrimp whiskers, pick off the sandbags and shrimp lines, rinse and pour a little white wine to marinate for 10 minutes5If you don't eat the live shrimp you bought right away, you must keep them fresh on ice6

Heat the pan without oil, pour in the shrimp and stir-fry for one minute until dry 7The shrimp body turns red and is served, and the pot is washed 8Heat the pot again, pour in slightly more oil than usual for stir-frying, heat the oil in the pan, pour in the shrimp and fry for one minute, the shrimp shell becomes crispy, and the shrimp head is oily 9

After heating the clay pot, pour in the thin oil that covers the bottom of the pot, and add 10 peppercorns at the same timeAfter the oil is hot, add minced garlic and tempeh to burst out the fragrance 11Add the white green onion, chopped coriander stalks and dried chili peppers 12

After bursting the fragrance again, pour in the fried shrimp 13Add an appropriate amount of salt, a small amount of light soy sauce and sugar and stir-fry evenly14Cook a little cooking wine along the side of the pot 15

Finally, sprinkle in the green onion leaves and fragrant segments, and stir-fry until the green onion leaves are soft.

I wish you all the best in your work and a happy life!

How do you cook shrimp in a dry pot? Remove the shrimp from the shrimp line, pour in the hot oil, fry until golden brown and crispy, then stir-fry with the chili potatoes, add the lotus root and prawns.

The spicy dry pot shrimp tutorial is here, it looks good and delicious.

Home-cooked recipe for dry pot shrimp:

Ingredients: Jiwei shrimp.

Excipients: 4 garlic, 4 spoons of Pixian bean paste, 1 spoon of light soy sauce, a little chopped coriander, a little cooked white sesame seeds, 5 slices of ginger, a little green onion, 150 grams of rice cake strips, 3 spoons of starch, 50 grams of dried chili pepper, 15 grams of Sichuan pepper.

Step G: G-base around the shrimp open the shrimp back to the shrimp line for later use.

2. Add 3 tablespoons of cooking wine and half a tablespoon of salt to marinate the shrimp for 15 minutes.

Cut potatoes into strips, slice 1 lotus root and 1 lettuce, 1 4 onions into cubes, 4 garlic cloves 5 slices of ginger and a little green onion for later use.

Boiled in boiling water until the rice cake strips floated, then removed and put in cold water for later use. Add cold water to prevent the rice cakes from sticking.

5. Pour in 1 3 pots of oil from the pot, after the oil is hot, first put in the lotus root slices and lettuce slices, fry for about 30 seconds and then remove them, then put in the rice cakes and potato strips, fry until the surface is golden and then remove them. Measure the oil temperature: put in the chopsticks, and the fine bubbles can appear quickly.

6. Put 3 tablespoons of starch into the marinated shrimp and mix well. The addition of starch can make it less likely to splash oil and make the shrimp crispier when frying.

7. Put the shrimp in a frying pan and fry them until golden brown and crispy, then remove them.

8. In another pot, add ginger, garlic and shallots, 50g dried chili pepper and 15g Sichuan pepper and stir-fry until fragrant. Add 4 tablespoons of Pixian bean paste and onion and stir-fry the red oil. Add the fried ingredients and stir-fry evenly, then add 1 tablespoon of light soy sauce to taste.

9. Add 4 tablespoons of Pixian bean paste and onion and stir-fry the red oil.

10. Add the fried ingredients and stir-fry evenly, add 1 tablespoon of light soy sauce to taste.

11. Sprinkle a little chopped coriander and cooked white sesame seeds to garnish after removing from the pot. Dry pot shrimp finished!

The home-cooked recipe for dry pot shrimp is as follows:

Main ingredients: 500 grams of prawns, 1 celery, 1 lotus root, 1 potato, half a carrot, 1 green pepper, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of rice vinegar, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of Zhengzao sesame seeds.

1. Separate the head of the prawn from the shrimp body, and remove the shrimp line by the way. Rinse and set aside, slice lotus root, potatoes and carrots, tear off the old tendons from celery, and cut them into sections diagonally.

2. Boil water in a pot, first pour in lotus root and potatoes and blanch for 2 minutes, then pour in celery, carrots and green peppers and blanch for 1 minute, and remove the cold water. Heat the pot, pour in the cooking oil, then pour in the drained shrimp head, and stir-fry the red shrimp oil over low heat. Remove the shrimp heads.

3. Pour green onions, ginger, garlic, peppercorns, star anise and other ingredients into the shrimp oil and stir-fry until fragrant. Pour in the drained prawns and stir-fry until browned. If it is not recommended to fry the shrimp, you can fry the prawns in oil in advance until the shrimp skin is crispy, and you don't even need to spit out the shell when eating.

4. Pour in potatoes, lotus root, celery, carrots and green peppers and stir-fry evenly. Be sure to drain the water.

5. Add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of rice vinegar and stir-fry evenly. Add salt to taste and sprinkle with sesame seeds.

Here's how to make the shrimp in a dry pot:

Preparation: Jiwei shrimp, 4 garlic, 4 spoons of Pixian bean paste, 1 spoon of light soy sauce, a little chopped coriander, a little cooked white sesame seeds, 5 slices of ginger, a little green onion, 150 grams of rice cake strips, 3 spoons of starch, 50 grams of dried chili pepper, 15 grams of Sichuan pepper, etc.

G-base around the shrimp open the back of the shrimp to the shrimp line for later use.

2. Add 3 tablespoons of cooking wine and half a tablespoon of salt to marinate the shrimp for 15 minutes.

Cut potatoes into strips, 1 lotus root and 1 lettuce sliced, 1 4 onions diced, 4 garlic, 5 slices of ginger and a few green onions.

G. Rice cake strips are boiled in boiling water and boiled in a pot until they float, then remove the jujube hole and put them in cold water for later use.

5. Pour in 1 3 pots of oil from the pot, after the oil is hot, first put in the lotus root slices and lettuce slices, fry for about 30 seconds and then remove them, then put in the rice cakes and potato strips, fry until the surface is golden and then take out.

6. Put 3 tablespoons of starch into the marinated shrimp and mix well.

7. Put the shrimp in a frying pan and fry them until golden brown and crispy, then remove them.

8. In another pot, add ginger, garlic and shallots, 50g dried chili pepper and 15g Sichuan pepper and stir-fry until fragrant. Add 4 tablespoons of Pixian bean paste and onion and stir-fry the red oil. Add the fried ingredients and stir-fry evenly, then add 1 tablespoon of light soy sauce to taste.

9. Add 4 tablespoons of Pixian bean paste and onion and stir-fry the red oil.

10. Add the fried ingredients and stir-fry evenly, add 1 tablespoon of light soy sauce to taste.

11. Sprinkle a little chopped coriander and cooked white sesame seeds to garnish after removing from the pot. Dry pot shrimp finished!

Here's how to make the shrimp in a dry pot:Ingredients: 500 grams of shrimp, 300 grams of lotus root.

Excipients: appropriate amount of vegetable oil, hot pot base, 10 spicy skins, spices (5 bay leaves, 5 grams of cinnamon, 1 star anise, 10 grams of Sichuan peppercorns, 2 grams of cumin, 2 grams of cumin), green onions, ginger and garlic, cooking wine.

1. Soak the spicy skin in cold water for 3 hours, clean up the green onions, ginger and garlic, cut the green onions into sections, count the shrimp from the tail to the 3rd section, gently pick up the shrimp skin with a toothpick, pick out the shrimp line with a toothpick, clean and drain the water, peel and cut the lotus root, soak it up with cold water, and drain the water.

2. Heat the pan with cold oil, heat the oil for 8 percent, fry the shrimp until it changes color and becomes crispy, and drain the oil and pour the hot oil.

3. Heat the pot again, pour in the oil (about 50 grams) of the soaked spices, burn until it is hot, add the hot pot base and stir-fry the red oil to produce the fragrance.

4. Add green onions, ginger and garlic and stir-fry to bring out the fragrance, then add shrimp and stir-fry evenly, add lotus root, and add cooking wine evenly.

5. Serve out.

Here's how to make the shrimp in a dry pot:

Ingredients: celery, onion, red pepper, pork, shrimp, cauliflower, salt, dried chili, ginger, garlic, green onion, sugar, cooking wine, chicken essence, coriander, cooking oil, dry pot sauce.

1. Prepare the ingredients and wash them.

2. Handle the ingredients, cut the onion into shreds, celery into sections, ginger into slices, green onions, red cabbage peppers into sections, garlic cloves for later use, dried chili peppers into sections, coriander into minced pieces, cauliflower into pieces, pork slices, and put them on a plate for later use.

3. Open the back of the shrimp and stir in turn with cooking wine, salt, Sichuan pepper, ginger slices, green onion slices and onion. After marinating for a while, heat the oil and put the shrimp in the pan and fry them.

4. **, preheat the oil in the pot, add pork and stir-fry, ginger slices, garlic cloves, onions, celery segments, green onion slices, dried chili peppers and stir-fry to make a fragrance, then add red pepper, cauliflower, pepper, cooking wine and Pixian bean paste and stir-fry, and finally add sugar, chicken essence, coriander and stir-fry.

5. Finally, add the shrimp and stir-fry evenly, turn off the heat, pour into the dry pot, and a delicious dry pot shrimp is completed.