Practice of griddle chilli shrimp

Lead: I think everyone likes spicy shrimp. Spicy shrimp tastes fresh and spicy, which is a typical Sichuan dish. But how to make chilli shrimp best depends on your own taste and habits. Here is an introduction to the article, and you are welcome to read it for reference!

The practice of dry pot spicy shrimp; Griddle chilli shrimp

Recipe introduction

material

Shrimp, garlic, ginger, onion, pepper, coriander root, cooking wine, soy sauce, sugar.

working methods

1: Cut off the shrimp gun and whiskers and keep the shrimp feet;

2. Cut the back of prawns with a knife and pick out the mud intestines;

3: Add an appropriate amount of olive oil to the pot, add garlic, ginger, onion, pepper and coriander root and stir-fry until fragrant;

4. Add the processed prawns and stir-fry until the prawns bend and turn red, and spray a proper amount of cooking wine;

5: pour in the right amount of soy sauce to taste;

6: Add some sugar to taste, stir-fry the soup over high heat, and add a little coriander before cooking.

skill

1: ? When the live shrimp is inconvenient to handle, it can be frozen in the freezer 10-20 minutes before processing;

2: The shrimp gun is very sharp, so it's better to get rid of it. Keeping shrimp feet can make shrimp more beautiful;

3: Shrimp is slippery and can be wrapped in a towel. Please pay attention to safety.

4. Choose peppers according to their hotness;

5: Shrimp is easy to cook, don't fry too much, lest the shrimp meat is too old and tastes bad.

Griddle chilli shrimp

material

Materials:

Antarctic shrimp, celery, carrot, lettuce, onion, ginger, garlic, fragrant leaves, coriander.

Seasoning:

Lee Kum Kee Chili sauce, bean paste, lobster sauce, Chili oil, chicken essence, sugar.

working methods

Exercise:

1. Remove the awn of Antarctic shrimp, cut scissors from the junction of head and body, cut the shell to the tail, remove the shrimp line, and then cut the shrimp meat in half along the cut part with a knife to taste.

2, lettuce peeled, carrots peeled, celery washed, all cut into inches, onion cut into inches, ginger and garlic sliced.

3. Chop Chili sauce, bean paste and lobster sauce respectively.

4. Put half a pot of oil in the pot. When it is very hot, put the shrimp in until it looks pale, and use a colander to pick it up for use.

5. Leave a little oil in the pot. After the onion, ginger and garlic are fragrant, add hot sauce, bean paste, lobster sauce and fragrant leaves. Stir-fry the red oil, add Chili oil, chicken essence and sugar.

6. Add carrots, lettuce and celery in the method (5), change to medium heat, add shrimps, stir well, and make all the juice adhere to the shrimps.

7. Sprinkle coriander after the pot.

No Spicy, No Happiness —— Grilled Spicy Shrimp

material

500g of fresh shrimp, 50g of onion, 20g of lotus root, 50g of coriander, 80g of fried peanuts, 20g of red pepper100g, 20g of dried pepper, 20g of ginger slices10g, 20g of chives, 20g of garlic slices and 2 tablespoons (30ml) of cooked sesame seeds.

2 tablespoons of soy sauce (30ml), 1 tablespoon of sesame oil (15ml), 1 tablespoon of cooking wine (15ml), 1 tablespoon of sugar (15ml), a small amount of chicken essence, salt and salt.

working methods

1. Peel lotus root, cut it into strips or slices, remove seeds and tendons from red pepper, cut coriander, and cut dried pepper with scissors.

2, fresh shrimp with scissors to cut off the shrimp whiskers, shrimp gun, open the back to remove the shrimp line (cut the shrimp back with a knife, remove a black line), after the shrimp is processed, marinate it with cooking wine and a small amount of salt for a while.

3, put enough oil in the pot (can't pass the shrimp), put the shrimp when it is 70% hot (slightly smoky), remove it when it is fried to golden brown, and drain the oil.

4. Then cook the lotus root celery and take it out for later use.

5. Leave 2 tablespoons of oil (30ml) in the pot, heat it to 70%, add garlic slices, dried Chili slices and ginger slices and stir-fry until fragrant, then add a spoonful of lobster sauce and stir-fry red oil.

6. Add parsley, red pepper and onion and mix well.

7. Add fried shrimp and lotus root slices and stir well.

8. Add soy sauce, sugar, chicken essence, salt and chives and mix well.

9. Add the fried peanuts and sesame seeds and stir well. Pour in sesame oil and Chili oil and stir well.

By the way, I also added fried fish balls to fry together. . You can put anything you like in it. . . Fresh prawns will be delicious when swollen. .

Spicy squid griddle Xia

material

It is best to buy squid in the supermarket, not 1 (soaked in medicine in the vegetable market), 300g shrimp, vegetables (potatoes, celery, onions, red peppers, green peppers, lotus roots, etc. ), green onion, ginger, ginger, garlic, pepper, Chili sauce, soy sauce, pickled ginger, pickled pepper, etc.

working methods

1. Wash the squid, cut it into cross knives, blanch it with boiling water and take it out for later use. Remove the sand line on the shrimp's back and sandbags on its head, clean them, and blanch them for later use.

2. Slice pepper, onion, ginger, garlic, onion, potato, celery, lotus root and Pixian watercress.

3. Put the pot on the fire, pour the salad oil, heat the oil to 70%, fry the vegetables until they are 50% ripe, and take them out for later use.

4. Put salad oil in the pan, add ginger, garlic, pepper, Chili sauce, pickled ginger, pickled pepper, Pixian watercress and white sugar, add prawns, squid, cooking wine, soy sauce and a little stock, stir fry over high fire, then add vegetables and stir fry for a while, and then add monosodium glutamate to the pan and plate.