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A complete collection of prawns

Ingredients: prawns, asparagus, potato balls, thyme, liquor, lemon juice, minced onions, mashed garlic, cream, butter, salt, pepper. The prawns cut open the back shell, remove the sand tendons, and marinate them with chopped onions, thyme, liquor, lemon juice, mashed garlic and butter. Fry the marinated prawns in a frying pan until golden brown, then put in the oven and roast until ripe.

Practice 3, wine stewed prawns material thawed prawns 250 grams (13), wine brewed 70 grams. 10 grams of minced ginger, 5 grams of scallion, 10 grams of hot bean paste, half of lemon (juice), 20 grams of Shaojiu, 5 grams of light soy sauce, 3 grams of salt, 15 grams of sugar, 2 grams of pepper and a little cornflour. A little chopped onion. Practice 1) pick out the dirt from each prawn with a toothpick, wash it and wipe it dry. Heat the oil and fry the prawns until the color is changed (medium well). Set aside.

Steaming: after washing the prawns, cut the back of the prawns with a knife, remove the shrimp lines, and then steam them in a steamer over high heat for 5-10 minutes. After the prawns are in the shape of chalk, add seasonings such as spring onions, ginger and garlic and serve. This practice retains the original taste and nutritional value of shrimp. Braised: first wash the prawns, add oil in the hot pot, stir-fry the spring onions, ginger and garlic, and then stir-fry the prawns in the pan.

How do you cook prawns?

1. Steaming is the best way to keep the original taste of prawns. First, wash the prawns and remove the shrimp line. Cut the back of the shrimp, but don't cut it off. Then put the shrimp on a plate and sprinkle some chopped garlic and chopped onions to increase the flavor. Put the plate in a steamer and steam over high heat for about 5-8 minutes. Adjust the time according to the size of the shrimp. After steaming, you can sprinkle with some hot sauce and soy sauce and sprinkle with coriander.

2. Cooking method: steaming: put the pickled prawns on a plate, sprinkle them with shredded onions and ginger, then put them in a steamer and steam over high heat for 5-8 minutes. Adjust the time according to the size of the shrimp. After steaming, sprinkle with the right amount of hot sauce and soy sauce. Stir-fry: add the right amount of oil to the pan, heat the oil and add the pickled prawns. Stir-fry quickly until the shrimp shell turns red and the meat becomes transparent. Garlic, chili and other seasonings can be added according to taste.

3. A variety of cooking methods: prawns can be made into different delicious dishes through a variety of cooking methods, such as steaming, stir-frying, roasting, frying and so on. Steamed prawns: put the pickled prawns on a plate and steam them in a pan until the shrimp shell turns red and the meat becomes transparent. Can be paired with shredded spring onions and ginger and an appropriate amount of soy sauce and sesame oil as dipping ingredients.

4. Various cooking methods: prawns can be made into dishes with different flavors through a variety of cooking methods, such as steaming, stir-frying, boiling, roasting, frying and so on. Steamed prawns: put the processed prawns on a plate, sprinkle with shredded spring onions and ginger and seasoning, steam in a steamer over high heat for 5-8 minutes, adjust the time according to the size of the shrimp. After steaming, sprinkle with hot sauce and soy sauce.

A complete collection of prawns

Steamed prawns is a traditional method, which is easy to learn and doesn't need too much seasoning. First of all, wash the prawns, remove the shrimp lines and whiskers, put them into a steamer, add the right amount of sliced ginger and onions, and steam for about 10 minutes. After steaming, you can sprinkle some steamed fish soy sauce and sesame oil on the shrimp to increase the flavor and taste. Stir-fried prawns is a common practice, and it is also a favorite taste for many people.

The prawns cut open the back shell, remove the sand tendons, and marinate them with chopped onions, thyme, liquor, lemon juice, mashed garlic and butter. Fry the marinated prawns in a frying pan until golden brown, then put in the oven and roast until ripe. Blanch potato balls and fry until golden. Blanch asparagus and stir-fry with butter and chopped onion. Season with salt and pepper. After the prawns are cooked, pour the juice from the baking pan into the pan, add cream, salt and pepper, and concentrate into cream prawn juice.

Pick out the dirt from each prawn with a toothpick, wash and wipe dry. Heat the oil and fry the prawns until the color is changed (medium well). Set aside. 2) saute minced ginger and scallion in another oil pan, add hot bean paste, lemon juice, Shaojiu, light soy sauce, salt, sugar, pepper and a little water to bring to a boil, then add wine, stir-fry prawns and simmer over low heat for one minute. 3) pick out the prawns and put them into the basin neatly.

Steaming: after washing the prawns, cut the back of the prawns with a knife, remove the shrimp lines, then steam them in a steamer over high heat for 5-10 minutes, until the prawns are in the shape of chalk, add seasonings such as onions, ginger and garlic, and serve. This practice retains the original taste and nutritional value of shrimp. Braised: first wash the prawns, add oil in the hot pot, stir-fry the spring onions, ginger and garlic, and then stir-fry the prawns in the pan.

How to cook prawns is delicious

Steaming prawns is the simplest and most delicious way to cook prawns. First of all, wash the fresh prawns and remove the shrimp line. Cut the back of the shrimp, but don't cut it off. Then put the shrimp on a plate and sprinkle some minced garlic, ginger and chopped onions to increase the flavor. Put the plate in a steamer and steam over high heat for about 5-8 minutes. Adjust the time according to the size of the shrimp. Finally, it can be eaten with some hot sauce and soy sauce.

Ingredients: 500 grams of prawns, ginger, onions, garlic, cooking wine, salt and pepper, cornflour, peanut oil. Cut off all the shrimp beard and shrimp feet, then cut a knife from the back of the shrimp to take out the shrimp thread inside, which is also convenient for the prawns to taste and put the cleaned prawns into a plate. Next, marinate the prawns, add a little shredded ginger and a little cooking wine, stir the prawns well and marinate for about 10 minutes.

Steaming is the best way to keep prawns authentic. First, wash the prawns and remove the shrimp line. Cut the back of the shrimp, but don't cut it off. Then put the shrimp on a plate and sprinkle some chopped garlic and chopped onions to increase the flavor. Put the plate in a steamer and steam over high heat for about 5-8 minutes. Adjust the time according to the size of the shrimp. After steaming, you can sprinkle with some hot sauce and soy sauce and sprinkle with coriander.

Cooking method: steaming: put the pickled prawns on a plate, sprinkle them with shredded onions and ginger, then put them in a steamer and steam over high heat for 5-8 minutes. Adjust the time according to the size of the shrimp. After steaming, sprinkle with the right amount of hot sauce and soy sauce. Stir-fry: add the right amount of oil to the pan, heat the oil and add the pickled prawns. Stir-fry quickly until the shrimp shell turns red and the meat becomes transparent. Garlic, chili and other seasonings can be added according to taste.

How to cook prawns delicious and tender

Steamed prawns: wash the prawns, gently flatten the prawns with the back of the knife and steam for about 5 minutes. Soak the steamed prawns in ice water and eat them after cooling through. Steamed prawns can maintain their original tender taste. Steamed prawns: wash the prawns, marinate them with cooking wine and spring onion and ginger for 10 minutes, then steam for about 10 minutes (depending on the size of the shrimp). After steaming, boil thoroughly with the steam in the steamer. This method can make the shrimp meat more tender and smooth.

Ingredients: 500 grams of prawns, ginger, onions, garlic, cooking wine, salt and pepper, cornflour, peanut oil. Cut off all the shrimp beard and shrimp feet, then cut a knife from the back of the shrimp to take out the shrimp thread inside, which is also convenient for the prawns to taste and put the cleaned prawns into a plate. Next, marinate the prawns, add a little shredded ginger and a little cooking wine, stir the prawns well and marinate for about 10 minutes.

Steamed prawns is the best way to keep the original taste of prawns. First, wash the prawns and remove the shrimp line. Cut the back of the shrimp, but don't cut it off. Then put the shrimp on a plate and sprinkle some chopped garlic and chopped onions to increase the flavor. Put the plate in a steamer and steam over high heat for about 5-8 minutes. Adjust the time according to the size of the shrimp. After steaming, you can sprinkle with some hot sauce and soy sauce and sprinkle with coriander.

Practice of prawns course of practice of prawns

Ingredients: prawns, asparagus, potato balls, thyme, liquor, lemon juice, minced onions, mashed garlic, cream, butter, salt, pepper. The prawns cut open the back shell, remove the sand tendons, and marinate them with chopped onions, thyme, liquor, lemon juice, mashed garlic and butter. Fry the marinated prawns in a frying pan until golden brown, then put in the oven and roast until ripe.

Prawns 1 jin, vermicelli 2 taels, garlic 2, soy sauce 1 tablespoon, oil consumption 1 spoon, edible oil right amount, millet spicy 3, small green pepper 3. Wash the fresh prawns and pick out the thread with a toothpick. After the shrimp line is picked out, we put the shrimp flat on the chopping board with a kitchen knife and cut the shrimp from the side, but don't cut it off.

. handle prawns. Wash, cut and set aside. 2. Add appropriate amount of base oil to the pan, turn to medium heat, add sliced ginger, garlic and chili to stir-fry, add soy sauce, pour in prawns and stir-fry. 3. After the prawns are basically cooked, add rice wine, sugar, pepper, salt, monosodium glutamate, green onions and sesame oil to stir well and serve.

Cut off the shrimp beard and feet, gently split the back edge of the shrimp with a knife, take out the shrimp thread (intestines), wash and dry; prepare the minced ginger and chopped onions, break the dried chili into small pieces and remove the seeds; pour oil into the hot pot, add minced ginger and chopped onion to stir-fry the fragrance, add the prawns and stir well, add salt, chicken essence, cooking wine, star anise and dried chili to continue to stir-fry evenly.

Steamed prawns: first of all, cut off the fresh prawns and wash them. Then, cut the ginger into slices, put it at the bottom of the bowl, and put the prawns on the ginger. Next, after the steamer boils with water, put the bowl into the steamer and steam over medium heat for 8-10 minutes. Finally, take out the steamed prawns, sprinkle with chopped onions, coriander and minced garlic, sprinkle with hot oil and serve.

One material: four pairs of shrimp (about 1000 grams), 75g sugar, 150g chicken soup, 5g vinegar, 5g soy sauce, 0.5g refined salt, 1g monosodium glutamate, 15g Shao wine, 2g spring onions, 1.5g ginger, 500g cooked lard (about 50g). Remove the sandbag from the shrimp head, remove the shrimp intestines, leave the skin, and rinse with clean water. Cut green onions and ginger into slices.