shrimp is really a beautiful existence. Every shrimp we know is delicious. No matter what method is used, you can make amazing flavors. You can make independent dishes or use them to make special dishes with other ingredients. If you want to ask about the various ways to eat shrimp, every family will have a unique taste. Whether it is , braised with white , braised with garlic, or barbecue, the shrimp meat is fresh and sweet, and different methods will produce different tastes. Let’s eat shrimp in a different way. Friends who love shrimp should not miss it~
braised shrimp
Picture and text author | juju Juna
Raw materials:
Big shrimp 00g, 1 piece of ginger, 2 green onions, 1 spoon of soy sauce, 1 spoon of oyster sauce, 2 spoons of cooking wine, 1 teaspoon of sugar, a little pepper.
Preparation steps:
. The materials are ready.
. Cut off the shrimp gun and shrimp whiskers.
. Scratch behind the back.
. Pick out shrimp intestines.
. Sprinkle some pepper and cooking wine to marinate for a while.
. Slice the ginger and cut the green onion into pieces.
. Add cooking wine, soy sauce, oyster sauce, and sugar to the bowl and mix well.
. Add a little oil to the pot and add shrimp to fry.
. Fry until both sides are golden and then add ginger and garlic to stir-fry.
0. Pour in the sauce and bring to a boil.
1. Boil and simmer over low heat for 5 minutes.
12. Then turn on high heat to reduce the juice until it is thick.
Braised prawns
Picture and text author | Coffee private dish
Raw materials:
500 grams of prawns, 1 piece of green onion, 1 piece of ginger, 1 green onion, 3 grams of white sugar, 2 grams of starch, 1 tablespoon of seafood soy sauce, half a tablespoon of balsamic vinegar, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 grams of salt, and an appropriate amount of oil.
Preparation steps:
. Ingredient collection.
. Pick the shrimp intestines and stomachs, cut off the shrimp claws, shrimp whiskers and shrimp guns, clean them, and drain them. Open back.
. Marinated prawns: 1 gram of salt, 1 tablespoon of cooking wine, shredded ginger, grind and marinate for 20 minutes.
. Prepare the ingredients and the bowl of sauce, slice the scallions, cut the ginger into shreds, cut the scallions into pieces, and cut the scallions into green onions. Bowl sauce: 1 tablespoon seafood soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 3 grams of white sugar, 1 tablespoon of balsamic vinegar, 2 grams of starch, 2 grams of salt, 1 half bowl of water, stir well and set aside.
. Add oil to the wok, fry the prawns until both sides are red, squeeze the shrimp head with a spatula, add some more shrimp oil, and serve the prawns for later use.
. Add shredded ginger, scallion slices and scallion slices and stir-fry to bring out the aroma.
. Pour in a bowl of sauce and bring to a boil.
. Pour in the prawns and stir-fry evenly, cover and cook for 2 minutes, and then the juice is finished over high heat.
. Finished product picture.
Tips:
. Be sure to pick out the shrimp stomach. The shrimp stomach of the shrimp is the place where the shrimp store food. It contains both the food that has just been eaten, the semi-digested food, and the residue to be excreted. If you don’t clean it up, it is too unhygienic to fry shrimp oil with it, and it is difficult to get it.
. The essence of this dish is to squeeze the shrimp head to make shrimp oil. Use it to stew shrimp with endless flavor.
. The prawns should be opened to the back and the taste can be in-depth.
. Pour the prawns into braised sauce , cover the pot and simmer in medium heat. The prawns will be very tasty and taste more delicious in a closed environment.
. If you like the prawns to be darker in color, you can add some dark soy sauce to the sauce to enhance the color.
tomato sauce prawns
pictures and text author | Wan Xiner loves food
Raw materials:
half a pound of base shrimp, 1 piece of ginger, 1 garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of tomato sauce, appropriate amount of white sesame, and 1 green onion.
Preparation steps:
. Purchase fresh base shrimp, add salt and soak for half an hour.
. Use a toothpick to pick out shrimp thread .
. Break open the head and remove the black brain dirt.
. Process it cleanly.
. Pour the shrimp into the pot and boil over high heat.
. Add oil to hot pot, add sliced ginger and garlic, stir-fry for a few times, and add cooking wine to remove the fishy smell.
. Add light soy sauce and tomato sauce to stir-fry.
. Add some water and stir-fry.
. Add stir-fried white sesame seeds before serving and sprinkle with shallots.
0. Off-pot, a plate of prawns suitable for all ages and young people will come to the table.
salt-baked prawns
pictures and text author | Chen Yu
Raw materials:
prawns 500g, mung bean vermicelli 0g, appropriate amount of ginger, one onion, 2 garlic, appropriate amount of oil, salt-baked chicken powder 0g, a small amount of soy sauce, and appropriate amount of cooking wine.
Preparation steps:
. Fresh prawns.
. Cut off the shrimp whiskers and feet, and pick off the shrimp thread.
. Prepare ginger, green onion, garlic.
. Soak the vermicelli in cold water for 10 minutes.
. Take the casserole, pour oil into the bottom of the pot, and place ginger, green onion and garlic into the bottom of the pot.
. Spread fans on the surface.
. Prepare salt-baked chicken powder.
. Sprinkle salt-baked chicken powder on the surface of the prawns, add appropriate amount of soy sauce and cooking wine, and mix well.
. Put it in the casserole, pour some oil on the surface, cover and turn on the heat and bake for ten minutes.
0. Time is here, full of fragrance.
1. Finished product. It is fragrant and tasty, very delicious.
Baishang Prawns
Picture and text author | Wu Ma Kitchen
Raw materials:
10 prawns, 1 small piece of ginger, 3 green onions, Millet pepper Half a seed removal, 3 g of salt, 1 spoon of cooking wine, dipping sauce and seasoning, look at the following, appropriate amount.
Preparation steps:
. Prepare the ingredients.
. Shred the prawns and wash them, slice half of the ginger, and chop them into half of the chopped green onion knots, and chop 1 piece into chopped ground.
. Add water to the pot, add scallions, ginger slices and 3 grams of salt to boil, pour in the shrimp and boil to boil, and then remove.
. Prepare dipping sauce: Put the minced green onion, ginger, garlic and millet pepper into a container, add 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of steamed fish soy sauce (fermented black beans soy sauce is also OK), 1 spoon of rice vinegar, 2 grams of sugar, 1 teaspoon of sesame sesame oil and stir well, heat the pot and add 10 ml of vegetable oil and pour it into a dipping sauce bowl.
. Cut off the heads of the cooked shrimps in turn and then set them on the plate.
. This simple and nutritious white-burning prawn is finished!
. You can tell if it tastes good or not.
Tips:
The shrimp should not be cooked for too long. The shrimp should usually be about one minute after boiling; this way, the shrimps can maintain the fresh flavor, otherwise the shrimp meat will grow old easily.
cheese baked prawns
graphic author | Shatangjia
raw materials:
6 fresh shrimps, 1 dime of white pepper, appropriate amount of mozzarella cheese, 1 spoon of cooking wine, a little bit of salt, salad dressing , and appropriate amount of chopped green onion.
Preparation steps:
. First, prepare the ingredients.
. Remove the head of the shrimp (don't throw it away, it's crispy and delicious after grilling) and remove the shrimp thread.
. Add salt, white pepper and cooking wine.
. Grab well and marinate for 10 minutes.
. Place the marinated shrimp on the baking tray
. Squeeze the appropriate amount of salad dressing.
. Spread another layer of mozzarella cheese.
. The ACA air frying oven EAF18A is used (the high-value oven is beautiful, hehe!) Select the air frying function and preheat at 190 degrees for 10 minutes, put it in the middle layer for 4-5 minutes.
Tips:
. Friends who like garlic flavor can replace salad sauce with garlic paste. 2. Different ovens, the baking time and temperature are also different. If there is no air frying function, it may take 2-3 minutes to bake it directly on and off the heat. The specific temperature and time should be adjusted according to the respective ovens.
pork prawn pot stickers
graphic author | Meggy dance apple
Raw materials:
medium gluten flour 200 grams, room temperature cold water 130 grams, pork 120 grams, prawns 200 grams, light soy sauce, salt, cold water, and 5 green onions.
Preparation steps:
. Rinse the prawns.
. Remove the shell and remove the head and tail.
. Use a toothpick to pick out the black lines in the back and belly of the shrimp. This is the digestive tract of the shrimp, which is more hygienic to remove.
. Rinse the shrimp meat and drain it; squeeze out the internal organs in the shrimp head and wash it. You can fry shrimp oil for seasoning. I will not elaborate on it here.
. Medium gluten flour and room temperature cool water are put into the pot together; the water absorption of the flour is different, and the amount of water can be gradually added.
. First stir with chopsticks to form a floc, then knead it into a smoother dough, cover it with a lid for 20 minutes, the dough will be soft and moisturized.
. Wash the scallions and grind them.
. Pour appropriate amount of light soy sauce, salt, and cold water into the meat filling, stir into a thick meat paste, and then stir in the chopped green onion.
. Place the dough on the chopping board, knead it smoothly, sprinkle flour, roll it into long strips, and cut the evenly sized dose.
0. Roll it into a round skin with a slightly thicker middle and a slightly thin edge, the size is like a dumpling skin, but the diameter should not exceed the length of the shrimp body.
1. Take an appropriate amount of filling and put it in the middle of the round skin, place a piece of shrimp meat, and the tail is exposed to the skin.
2. The dough is closed and pinched tightly, and the dough on both ends of the shrimp head and tail are not pinched tightly.
3. First, put the green stickers on a chopping board or plate with thin flour.
4. Place the pot sticker code in electric baking pan , place it next to it, pour an appropriate amount of vegetable oil, and heat it over high heat.
5. Close the lid, the lid is a heatable baking tray, which will ripen faster when heated up and down, and you don’t have to turn over; pour a small amount of water in the middle to increase humidity until the soup is dry, the top and bottom stickers appear burnt yellow, and a crisp shell is formed at the bottom and then it can be taken out of the pot.
6. Pork and prawn pot stickers, the filling is tender and fragrant!
Tips:
. The dough should be soft, the amount of water is about 65% of the flour; after a meal, knead the dough with cold water at room temperature. If you want to make more, the dough is soft and you can use half boiling water and half cold water to knead the dough;
. Use the whole prawn and expose the tail to increase appearance and enjoy eating; use an electric pan to speed up maturation, and also make the pot stickers flat; if you use a frying pan, to prevent the shrimp from curling, you can cut the shrimp belly a few times in advance, and the fried shrimp will be straight;
. If you don’t want to pour water, add more oil and fry. Spraying water can make the dough softer. Add more oil can make the dough crispy at the bottom of the pot sticker. Which method can be used can be used according to your personal preferences;
. Dip it in chili vinaigrette to add more flavor.
tin foil roasted prawns
graphic author | Yi Rou. is
Raw materials:
250 grams of green shrimp, appropriate amount of ginger, appropriate amount of green onion, 3 dried peppers, one end of garlic, appropriate amount of tender garlic, a little thirteen spices, New Orleans marinade , two spoons of cooking wine, appropriate amount of light soy sauce, 2 tablespoons of cooking oil.
Preparation steps:
. Prepare fresh shrimps.
. Clean the shrimps, cut the ginger into shreds, slice the garlic with one third of the head, cut the green onion into pieces, cut the dried peppers into rings, 1.5 grams of thirteen spices, 1 grams of New Orleans [if you have a mouth-weight, you can add more seasonings].
. Pour all the ingredients in the bowl containing the shrimps and stir evenly.
. Stir well and cover with plastic wrap and stand still for 30 minutes [can be refrigerated in summer].
. After 30 minutes, add a tablespoon of cooking oil to the bowl containing the shrimps.
. Stir again with a soup spoon containing oil and let each shrimp evenly apply a layer of cooking oil.
. Prepare the appropriate amount of baking tin foil.
. Cut off a piece of tin foil, fold it into a tin foil box with your hands and put it on the bake online for later use.
. Carefully pour the pickled shrimp into the tin foil box.
0. The oven does not need to be preheated, it is directly 230 degrees, and the time is screwed for 10-12 minutes.
1. When baking in the oven, we start to mash the garlic, which is the remaining two-thirds of the garlic.
2. Add a tablespoon of cooking oil, two spoons of cooking wine, and a teaspoon of light soy sauce to the mashed garlic and set aside.
3. After the baking time is up, take out the shrimps and pour the mashed garlic evenly onto the shrimps. Stir it and then continue to put it into the oven at 230 degrees, for 10-12 minutes.
4. It is time to come out. After the time is out, sprinkle tender garlic and start eating.
5. Delicious quick-shou dish, the meat of prawns is plump, tender and juicy, an oven dish that doesn’t have to test its cooking skills. The salty and light taste is delicious.
Tips:
When baking food in the oven, it is not recommended to use tin foil to wrap the ingredients in high temperature baking. The oven also belongs to a sealed space. If the tin foil is tightly wrapped around the ingredients, it is easy to cause safety hazards.
