Delicious Shrimp Dishes: 5 Recipes to Impress!

Fragrant Shrimp with Hibiscus Flowers

Main ingredients:

Small Dragon Fish Shrimp Minced

Side ingredients:

Green Bean Grains

Recipe:

1Small Dragon Fish Shrimp Minced, with a knife to cut into thin slices, one end connected, add salt, egg, and cornstarch slurry;

2Green Bean Grains are mashed into a puree, seasoned with chicken broth, spread on the plate;

3Shrimp minced cooked, placed on the bean puree, dipped and eaten.

Spicy and Sour Chicken

Ingredients:

1 chicken (1 kilogram), 50 grams of yellow squash.

Seasonings:

4 lantern peppers, 10 grams of Sichuan peppercorns, yellow pepper sauce, fish chili sauce, red oil each 50 grams, salt, each 25 grams, flavor essence 15 grams, cornstarch 20 grams, special sour soup 150 grams, salad oil 500 grams (actual use 50 grams).

Recipe for special sour soup and making:

4 lantern peppers, 10 grams of Sichuan peppercorns, yellow pepper sauce, fish chili sauce, red oil each 50 grams, salt, each 25 grams, flavor essence 15 grams, cornstarch 20 grams, special sour soup 150 grams, salad oil 500 grams (actual use 50 grams).

Braised Pork Trotters with Red Braising

Ingredients:

Fresh pork trotters, braising water, (fold ear root segments), fragrant scallion segments, garlic segments, Sichuan chili powder, green onion segments, pickled radish, salt, red oil and fragrant oil

Recipe:

1. Put fresh pork trotters in a boiling water pot to cook, then take out and put into braising water, boil over high heat and then reduce the heat to medium, braise until the meat is almost detached from the bone, take it out and cut into blocks, arrange in a bowl and steam until soft and glutinous, take it out and turn it over onto a plate,

2. Take a small bowl, put (fold ear root segments), fragrant scallion segments, garlic segments, Sichuan chili powder, green onion segments, pickled radish, salt, red oil and fragrant oil, mixed into a seasoning and poured on the pork trotters, and then it's finished.

Honeycomb Corn

Ingredients:

200 grams of canned corn kernels, 2 eggs, 50 grams of cornstarch, 5 grams of cheese powder, white sugar 35 grams, 5 grams of chocolate

Making method:

1. Wash the corn kernels with water, drain and set aside;

2. Crack two eggs into a bowl, beat them and add cornstarch, cheese powder and water, making a slightly thin cornstarch paste, then add the corn kernels and mix well;

3. Take a stir-fry pan, place it on the heat, pour in salad oil and heat until four-fifths hot, then pour out 1000 ml (wait for use), then use the left hand to hold the cornstarch paste bowl (about 35 cm from the oil surface), use the right hand to put your fingers slightly apart, turn the bowl in a circle and slowly pour the cornstarch paste along the edge of the pot, so that it forms a circle, until it expands in the pot until it becomes a 'honeycomb' shape;

4. Pour the previously poured in hot oil back into the pot, so that the 'honeycomb' floats up, fry until golden and crispy, then scoop it out, drain off the oil and put it in a bowl, sprinkle with white sugar and chocolate, and it's finished.

Sour and Spicy Wood Ear Mushrooms

Taste type:

Sour and spicy

In the hands of Sichuan chefs, there are different methods for making sour and spicy flavors, and here is a sour and spicy sauce that is more suitable for mixing mushrooms and other vegetables.

Main ingredients:

200 grams of prepared wood ear mushrooms

Seasonings:

Homemade sour and spicy sauce 80 ml, minced garlic 5 g, millet pepper circles 8 g, green onion segments 5 g, millet pepper oil a little,

Making method:

1. Put the sour and spicy sauce into a basin, add minced garlic, millet pepper circles, green onion segments and millet pepper oil and mix well, and it's finished sour and spicy sauce,

2. Cut the wood ear mushrooms and blanch them in water and then cool them in a basin, and mix them with the finished sauce.

Note:

The operation method for making homemade sour and spicy sauce: Take 120 grams of millet pepper, 80 grams of garlic, 50 grams of ginger, half a yellow onion, 20 grams of fragrant scallions, 60 ml of soy sauce, 80 ml of flavor essence, 100 ml of flavor soy sauce, 50 ml of chili paste, 100 ml of vinegar, 60 ml of vinegar, 100 grams of aged vinegar, 10 grams of salt, 20 grams of flavor essence, 20 grams of chicken powder and 10 grams of white sugar powder, put them together in a basin and mix well, then pour it into a blender for crushing, finally filter it through a fine-mesh sieve to remove the residue, and it's the finished sour and spicy sauce.

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