The practice of sauce shrimp Parthenocissus tricuspidata

Pipa shrimp is also called squid shrimp, Pippi shrimp, Dalian shrimp crawler and Hong Kong shrimp. Shrimp is a coastal variety and a specialty of Bohai Bay, so it has become the specialty of hotels and restaurants in Dalian during the tourist season. Shrimp is delicious, rich in nutritional value, and there are many practices. The most common way is to cook directly in water or steam in a drawer. Today, Bian Xiao teaches you a slightly more complicated method, but it is not difficult. Different from previous dishes, this time it's true. Bian Xiao cooked it himself before it was delivered.

Ingredients: 1 kg fresh shrimp, onion, dried red pepper (or green pepper), garlic, ginger, bean paste and pepper.

Practice: 1, wash the crayfish first, then cut off the spikes on the head and tail that are easy to prick the mouth, cut off six feet, and then cut into sections (generally, a shrimp can be cut into three sections).

2. Cut the onion, slice the ginger and garlic, slice the pepper, and half a bowl of bean paste (note that it is half a bowl after fine-tuning with water, not half a bowl of dried bean paste).

3. Put oil in the pot, add pepper particles after boiling, stir-fry sesame seeds, add pepper segments, onion segments, ginger and garlic slices, stir-fry the fragrance, and then put the cut shrimp segments into the pot and stir-fry.

4. When the shrimps are fried to full red, spread the bean paste evenly into the pot, and then add some chicken essence or monosodium glutamate after the shrimps are evenly colored.

Drunken shrimp in brine.

material

500 grams of live shrimp and crayfish. The marinade includes star anise 1 0g, fragrant leaves 5g, cinnamon 1 0g, onion10g and ginger1g.. Seasoning soy sauce 200g, monosodium glutamate 15g, sugar 20g, chicken powder 15g, pepper 15g, and high-alcohol liquor 100g.

working methods

1. Wash the live shrimps and crayfish and take them out for later use.

2. Ignition in the pot, add 400g of clear water, add marinade bag, soy sauce, monosodium glutamate, white sugar, chicken powder and pepper to boil, turn off the fire and cool, then add white wine and mix well to make marinade.

3. Marinate the shrimps and Parthenocissus tricuspidata in the marinade for about 10 hour, then take them out and put them in a plate, then immerse them in the original juice, and sprinkle some parsley slices, ginger slices, garlic slices, shallots, red pepper rings, etc. And serve them.

Encyclopedia of cooking

1.Seurated shrimp is also called "crawling shrimp" and "jumping shrimp", and northerners call it "crawling shrimp". Guangdong people named it "Setaria viridis shrimp" because it is said that when this shrimp is caught out of the water, it will shoot water from its abdomen due to sudden environmental changes. The life habit of the water-repairing shrimp is similar to that of shrimp and crab. It is dumped after May and becomes the fattest seafood in September.

The color of this marinade is not easy to be too dark.

material

Shrimp 300g, a fresh-keeping box, ginger slices 15g, minced garlic 15g, chopped green onion 15g, soy sauce 30g, sugar 1 spoon, salt 5g, pepper 3g, pepper 2g, white wine 50g, vinegar 10g.

working methods

1, shrimps and reptiles are washed and put into an eight-full box.

2. Add ginger slices 15g, minced garlic 15g and chopped green onion 15g.

3. Then add 30g soy sauce, 1 spoon sugar, 5g salt, 3g pepper and 2g pepper.

4. Finally, add 50 grams of 30-degree liquor, 0/0 grams of vinegar/kloc, 2 grams of monosodium glutamate and 0/00 grams of cold boiled water.

5. Cover the box cover and put it in the refrigerator for 3~5 hours, then serve.

Brine crayfish

material

500 grams of live shrimp and crayfish. The marinade includes star anise 1 0g, fragrant leaves 5g, cinnamon 1 0g, onion10g and ginger1g.. Seasoning soy sauce 200g, monosodium glutamate 15g, sugar 20g, chicken powder 15g, pepper 15g, and high-alcohol liquor 100g.

working methods

1. Wash the live shrimps and crayfish and take them out for later use.

2. Ignition in the pot, add 400g of clear water, add marinade bag, soy sauce, monosodium glutamate, white sugar, chicken powder and pepper to boil, turn off the fire and cool, then add white wine and mix well to make marinade.

3. Marinate the shrimps and Parthenocissus tricuspidata in the marinade for about 10 hour, then take them out and put them in a plate, then immerse them in the original juice, and sprinkle some parsley slices, ginger slices, garlic slices, shallots, red pepper rings, etc. And serve them.

Encyclopedia of cooking

1.Seurated shrimp is also called "crawling shrimp" and "jumping shrimp", and northerners call it "crawling shrimp". Guangdong people named it "Setaria viridis shrimp" because it is said that when this shrimp is caught out of the water, it will shoot water from its abdomen due to sudden environmental changes. The life habit of the water-repairing shrimp is similar to that of shrimp and crab. It is dumped after May and becomes the fattest seafood in September.

The color of this marinade is not easy to be too dark.