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好看又好吃 虾的31种做法(31 delicious and delicious shrimps)
好看又好吃 虾的31种做法(31 delicious and delicious shrimps)
A: Spicy Shrimp
Material: white sea shrimp, the back edge opening. Dried chili, pepper, a few slices of ginger and garlic, scallion shred, bubble peppers a few, ginger slices are also a slice.
Practice:
The 1. pan pour oil, remember to more than double the oil fried meat Ping said the same amount of wildfires boiled oil to hot, pour shrimp.
2., fry for a while, add dried chili and pepper, stir fry, let the hot oil, spicy and hemp flavor are squeezed out.
3. spicy and hemp flavor, add ginger garlic, pickled, pickled ginger (dont put the spring onion first)
4., ginger garlic flavor after fried, add soy sauce amount, white sugar amount, cooking wine a little. When you are about to pan, add shredded onion, stir fry, add a little salt. Then wok.
Two: prawns with tomato sauce
Ingredients: green beans two spoon, half a catty of prawns, shredded bamboo shoots a little ginger, onion, tomato sauce, sugar, cornstarch, salt and msg.
Practice:
1. Remove the head and long legs of the shrimps. Rinse and drain the bamboo shoots and peas.
2, the red hot pot of oil, saute ginger and green onion, add prawns fried until golden five cooked, add cooking wine, salt, a little water simmer three minutes with ketchup till the sauce is thick, can be hanging.
3, the red hot wok, stir fry shredded bamboo shoots and green beans with salt, MSG, wet starch thicken to boil cream in the prawn, edible.
Three: fried prawns
Material: live large shrimp: 350 grams, 20 grams of soy sauce, onion: 2 grams, 15 grams of vinegar, sugar: 25 grams, cooked vegetable oil: 500 grams, 15 grams of rice wine.
Method:
1. Cut the shrimps, pliers, feet, wash and drain the water.
2, under the cover of vegetable oil, stir till the 90% heat, the shrimp wok with a hand push, about 5 seconds to salvage colander, until the oil temperature rose to 80% hot, then pour shrimp
In the complex and deep fry for 10 seconds, the meat and shell off, use a colander to remove.
3, the oil po
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