Salt and pepper shrimp

Method of salt and pepper shrimp:

Raw materials for making salt and pepper shrimp:

Fresh prawns 500g, pepper 25g, coriander 25g, Huaiyan 15g, peanut oil 1000g.

Processing steps of salt and pepper shrimp:

1. Wash the prawns with water, cut the whiskers and spear first, remove the sundries under the spear, cut the claws and radial feet, and dry them in the air. Cut the pepper into grains of rice.

2. Heat the frying pan over high heat, add peanut oil and heat it to 50% heat. Soak the shrimp in oil until it is mature. Drain the oil together with the oil.

3. Heat up the frying pan, fry the prawns in oil for a while, add Huai salt and pepper, fry until cooked, put them on a plate, pile them into a mountain shape, and then serve with coriander.

Characteristics of salt and pepper shrimp:

This product is made of fresh prawns without shelling. After soaking in oil, stir fry with pepper and salt; pepper, salt and other flavoring materials are attached to the shell but not into the meat, so as to obtain the characteristics of scorched, spicy, soft, tender and delicious meat.

Do salt and pepper shrimp need to pay attention to:

Huai salt: heat the wok over medium heat, add 500g refined salt, stir fry until it is hot and makes a sound, remove it from the fire, pour in 20g five spice powder, and mix well.

Salt and pepper shrimp

Salt and pepper shrimp is a famous local dish with rich flavor and color, belonging to Guangdong cuisine. The main ingredient is shrimp. Taste, spicy, spicy, salty, tender and delicious. This product is made of fresh prawns without shelling. After soaking in oil, stir fry with pepper and salt; pepper, salt and other flavoring materials are attached to the shell but not into the meat, the food is scorched, fragrant, salty and spicy, and the meat is soft, tender and delicious.

Characteristics of dishes

The meat is soft, tender and delicious

practice

Practice 1

Make food

Main ingredients: sea shrimp (500g);

Accessories: coriander (25g);

Seasoning: salt (15g), pepper (red, sharp, dry) (25g), peanut oil (50g), five spice powder (2G) (five spice powder can be replaced by black pepper, white pepper, according to the existing materials around us);

Production process

1. Wash the fresh prawns with water, cut the prawns' whiskers and spear first, and then dry them under the spear;

2. Heat the frying pan over medium heat, add 15g essence, stir fry until it is hot and there is a sound, remove it from the fire, pour in 2G five spice powder, mix well to form Huai salt;

3. Cut pepper into rice grains;

4. Heat the frying pan over high heat, add peanut oil and heat it to 50% heat. Soak the prawns in oil until they are mature. Pour in the oil and remove the oil;

5. Heat up the frying pan, fry the prawns in oil for a while, add Huai salt and pepper, fry until cooked, put them on a plate, and pile them into a mountain shape;

6. Garnish with coriander.

Practice 2

Make food

Fresh shrimp (1 jin), coarse salt (large amount, large particles), Chinese prickly ash, scallion, red and dry spicy (appropriate amount);

Production process

1. Wash the shrimp and remove the tendons;

2. Heat the oil in the pan to 70% heat, pour in the shrimp and fry for 2 minutes. (pay attention to the control of the heat. If the shrimp is fried too much, it will get old and lose its tender taste.)

3. 4. Pour the crude salt into the pan, heat it until the salt is hot, and constantly shake the pan / turn it over with a shovel;

5. After the salt becomes hot, add Zanthoxylum bungeanum and continue to shake to make it mix evenly;

6. Heat until the salt starts to turn light yellowish brown, and pepper gives off fragrance;

7. Pour the prawns into the pepper salt, mix, stir fry a few times, make each prawns evenly wrapped with pepper salt;

8. Add in the scallion and chopped chili, stir well;

9. Turn off the heat, cover, and simmer the prawns with salt and pepper for 5-8 minutes.

Making tips

1) Salt and pepper must be used.

2) Be sure to use fresh shrimp, not shrimp.

3) Deep fried garlic must use low heat, otherwise it is easy to paste.

In step (4), because the outer side of the shrimp is wrapped by a thin layer of starch, it will be sticky. When putting it into the oil pan, it is best to clamp it with chopsticks and put it into the oil one by one, so as to avoid the shrimp and shrimp sticking to each other.

This dish must be cooked while hot, shrimp crisp, you can eat directly, but also calcium oh.

If you can't eat it all at one time, put it in the refrigerator. Before eating it again, heat it in a pan instead of oil.

Practice 3

Make food

Shrimp, salt and pepper, minced garlic

Chicken essence with dried chilli and ginger

Production process

1. Wash the prawns first and control the water with a colander.

2. The shrimp can be dried in the sun for a while. The less moisture the better. 3. Put more oil in the pan and heat it to 70%. Pour in the shrimp and fry until the shell becomes transparent. Remove the shrimp and filter out the oil.

4. Wash the pan and heat it to dryness. Pour in a little shrimp oil. Stir in minced garlic, minced ginger and dried pepper.

5. Then pour in the prawns, turn them over for a while, sprinkle in the salt and pepper and chicken essence, turn them over for a few times, and take out the pot immediately. In case the shrimp is too old.

Practice 4

Make food

Salt, cooking wine, salt and pepper

Production process

1. Cut the back of the prawn, take out the catgut, rinse it, mix it with salt and cooking wine, and marinate for 10 minutes;

2. Heat the oil pan to 90% heat, pour in the marinated prawns, fry for 1 or 2 minutes, and remove;

3. Heat the oil pan to 90% heat again, pour in the fried shrimp, fry it for another 2 minutes, control the oil and remove it;

4. Plate and sprinkle salt and pepper evenly;

Practice 5

Make food

500g live shrimp, 1 red pepper, 3 green peppers, proper amount of Chinese prickly ash, 1 chive, 2 garlic petals

Seasoning: 300g edible oil (actual consumption 30g), 8tbsp sea salt;

Production process

1. Wash the Live Prawns with clean water, put them into boiling water and scald them until the color turns red,

2. Cut off the whiskers, spears and feet of shrimp one by one, control the water to reserve, wash the green peppers and cut them into rings;

3. Wash and cut red pepper, garlic and scallion;

4. Pour the oil into the pan and heat it to 60%. Pour in the shrimp and fry it for 2 minutes. Then remove the oil;

5. Wash the pan, heat it, add sea salt and stir fry until the salt is hot, then add pepper and stir fry for a few minutes;

6. After stir frying with salt and pepper, pour in the fried shrimp, pepper, minced garlic and scallion, stir well, then turn off the fire, cover the pot, and stew the shrimp with the heat of salt.

Features: spicy, crisp, soft, tender and delicious.

Chef YiDianTong: this dish is suitable for medium-sized shrimp, such as Jiwei shrimp, green shrimp, grass shrimp, etc.

Production tips

Due to the frying process, we need to prepare 1000 grams of peanut oil.

Practice 6

Materials used

8 shrimps

accessories

1 red pepper

1 hot pepper

Seasoning

3 cloves of garlic

Starch 5g

Salt and pepper 2G

Proper amount of vegetable oil

practice

< I1. < / I fresh shrimp cutting gun, shrimp gland for standby

Sprinkle a thin layer of starch on the shrimp

Heat the pan, add a little oil, cut garlic into small pieces, and fry in oil pan over low heat

When the minced garlic turns golden, remove it immediately

After deep frying garlic, continue to pour proper amount of oil into the pan. The oil temperature is about 160 ℃. Add the shrimps with thin starch one by one and deep fry them until they change color

< I6. < / I heat the frying pan, add salt and pepper to stir fry until fragrant, then add the fried minced garlic and green and red pepper rings, pour in the shrimp, stir fry evenly, and then out of the pan

Practice 7

Ingredients: 500g prawn, 1.5tsp salt and pepper, 2tsp chili rice, 10g prickly ash, 1tsp minced garlic, 2tsp Shaojiu.

 

Method:

1. Cut off the whiskers and claws of the shrimp, remove the intestines, wash and filter the water for use,

2. Remove impurities and thick stems from Zanthoxylum bungeanum, stir fry them on the Kang, put them in the body, and grind them into powder. Stir fry the coarse salt in the pan until it changes color slightly. Remove from the heat, add the pepper powder, mix well and let cool to make pepper and salt (500g pepper with 1500g salt).

3. Heat up the pan, add oil, and cook until the shrimp is ripe. Deep fry the shrimp for about 1 minute and 30 seconds until the shrimp is red and cooked. Drain the oil.

4. Leave proper amount of oil in the pot, add the ingredients (garlic, pepper rice), fried shrimp, add wine, add salt and pepper, then stir fry with a spoon.

 

Cooking skills

1. This dish is to be eaten without shelling, so the shrimp spear must be removed, otherwise it is easy to prick the mouth when eating, and the hard thorn of the shrimp spear on the head.

2. When frying garlic, make sure to use low heat. It's easy to paste when the heat is high.

nutritive value

Shrimp: shrimp is rich in nutrition, its meat is soft and easy to digest, which is an excellent food for people who are weak and need to take care of after illness; shrimp is rich in magnesium, which can protect the cardiovascular system, reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time