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How to make prawns in casseroles? how to do prawns in casseroles?

Put prawns in a casserole over high heat in a casserole, fry prawns slightly in oil skillet, cook them in Shaojiu and ginger juice, cover and simmer; to medium well, add vermicelli, monosodium glutamate, boil, pour into a large casserole, simmer over low heat for 5 minutes, then move to medium heat and cook for about two or three minutes, skim off floating foam, add green, shredded red pepper and monosodium glutamate, pour in cooked lard, and serve on the original pot table.

Ingredients: 1 bowl of leftover rice, 350 grams of prawns, 50 grams of winter vegetables, 1 slice of ginger, 1 root of parsley, salt and sesame oil. Wash the winter vegetables, chop the ginger and wash the coriander and set aside. Remove the shrimp from the head and shell and open the back. Pour two bowls of water into the pot, then pour in the leftovers and stir with chopsticks to make rice porridge. Pour in the winter vegetables and cook slightly for a while. Then pour in the prawns. Cook until the prawns curl and turn red.

The first step: first deal with the live shrimp, to turn around and shell, remove shrimp intestines, wash clean and spare, shrimp head should also be cleaned and set aside. Step 2: peel off the green beans. I like these green beans with pods. They are more fresh than the finished products. They all taste different. You can tell by comparison. I will buy some green beans with pods every time I go to the market. Step 3: soak the fresh shiitake mushrooms in cornflour, then wash them, and cut them into thin slices.

The materials are ready. Wash the winter vegetables, chop the ginger and wash the coriander and set aside. Remove the shrimp from the head and shell and open the back. Pour two bowls of water into the pot, then pour in the leftovers and stir with chopsticks to make rice porridge. Pour in the winter vegetables and cook slightly for a while. Then pour in the prawns. Cook until the prawns curl and turn red. Sprinkle with salt, sprinkle with sesame oil and add coriander.

The practice of shrimp in casserole

Flammulina velutipes casserole prawns prepare a jin of prawns, wash clean, cut off shrimp feet, shrimp guns, shrimp whiskers and shrimp heads, and then cut open the back of the shrimp, pull out the shrimp thread inside. After all, wash it again with water, then put it into a bowl, add a handful of shredded ginger, a tablespoon of cooking wine and a spoonful of pepper, grasp and mix well with your hands, marinate for 10 minutes.

Put prawns in a casserole over high heat in a casserole, fry prawns slightly in oil skillet, cook in Shaojiu and ginger juice, cover and simmer; to medium well, add vermicelli, monosodium glutamate, boil, pour into a large casserole, simmer over low heat for 5 minutes, then move to medium heat and cook for about two or three minutes, skim off floating foam, add green, shredded red pepper and monosodium glutamate, pour in cooked lard, and serve on the original pot table.

Shrimp, wash, peel, remove shrimp line, wash and set aside. Shred onions and chopped garlic on a plate, then saute in oil and add in seasoning. Oil the casserole and spread it with shredded green onions first. And spread the shrimp. Finally, put the garlic sauce on top. Spread the homemade chili sauce (made with chili, garlic, onions, mustard, diced meat) on top and simmer for 20 minutes. If you put it on a plate, you can eat the beautiful casserole shrimp pot.

Pan-fry prawns in hot oil and remove 2: stir-fry chives, ginger and garlic 3: add soy sauce, soy sauce and vermicelli (first soak in water and cut into sections). Add water without ingredients. Cover the pot and boil for five minutes after the water boils. 4: boil the pot, add the shrimp, cover the pan, cook for another five minutes, turn off the heat. Sprinkle Shaoxing wine along the lid of the pot. 5: before serving, add a little coriander (green is also fine), and it is done.

The practice of Flammulina velutipes and Shrimp in casserole

Flammulina velutipes casserole prawns prepare a jin of prawns, wash clean, cut off shrimp feet, shrimp guns, shrimp whiskers and shrimp heads, and then cut open the back of the shrimp, pull out the shrimp thread inside. After all, wash it again with water, then put it into a bowl, add a handful of shredded ginger, a tablespoon of cooking wine and a spoonful of pepper, grasp and mix well with your hands, marinate for 10 minutes.

Shrimp, wash, peel, remove shrimp line, wash and set aside. Shred onions and chopped garlic on a plate, then saute in oil and add in seasoning. Oil the casserole and spread it with shredded green onions first. And spread the shrimp. Finally, put the garlic sauce on top. Spread the homemade chili sauce (made with chili, garlic, onions, mustard, diced meat) on top and simmer for 20 minutes. If you put it on a plate, you can eat the beautiful casserole shrimp pot.

Flammulina velutipes vermicelli steamed shrimp need to prepare the main ingredients are shrimp, Flammulina velutipes and vermicelli, auxiliary ingredients are red pepper and onion, ginger and garlic. Shell the shrimp and rinse as long as the shrimps. Add some cooking wine and pepper and stir and marinate for 15 minutes. Wash the roots of Flammulina velutipes and set aside, take a larger plate, first spread the vermicelli on the plate, then spread Flammulina velutipes, finally spread the pickled shrimp on top, put the plate in a steamer and steam for 10 minutes.

Prepare ingredients: wash the Flammulina velutipes, remove the roots and tear them into small pieces; wash the shrimps, remove the shrimp line, marinate with a little salt, white pepper and cooking wine for 10 minutes; cut onions into chopped onions and sliced ginger. Shrimp treatment: add a tablespoon of starch to the pickled shrimp and stir it evenly to make the shrimp surface coated with a thin layer of starch, which can make the shrimp more fresh and tender when cooked. Boil water: add the right amount of water to the pot, put in sliced ginger and bring to a boil.

[cooking steps]: take out a ball of vermicelli and soak it in clean water for 10 minutes until the vermicelli softens. Then fish out the vermicelli, control the dry water and put it on the plate. Remove the roots of a handful of Flammulina velutipes, then wash them, tear them into small flowers, and try to make 5-6 roots into one. Cut the shrimp from the back of the shrimp, then take out the shrimp thread, add pepper, starch, cooking wine and salt, and marinate for 5 minutes.

Fried Shrimps in Hot Spicy Sauce hot pot: prepare materials: 1 jin of green shrimp, 1 bag of Flammulina velutipes, right amount of bean sprouts, right amount of Shanghai green, right amount of onion, right amount of ginger, right amount of garlic, right amount of dried pepper, right amount of pepper powder, right amount of white sesame, right amount of black pepper, right amount of white sugar, right amount of bean paste, right amount of large bone soup seasoning, wash the shrimp, open the back and remove the shrimp line, put a small amount of cooking wine and place for 10 minutes to control dry moisture.

The way to roast shrimp with garlic in casserole, how to make it delicious?

1 、. Chop onions and peppers, peel and mash garlic. Take two pieces of tin foil suitable for the size of a casserole and put one in the casserole as shown in the picture. Put on a grill of the right size. The picture is also shown with a layer of tin foil. Put the shrimp evenly. Put minced garlic evenly on the back of each shrimp. Then pour the steamed fish soy sauce evenly on the surface. Cover the lid, bake over high heat for about 15 minutes, and smell the strong garlic.

2. Prepare the right amount of fresh shrimp, cut off the shrimp head and leg, pick out the black shrimp sac and shrimp thread, cut a knife on the shrimp back to facilitate the taste when cooking, and rinse the impurities with clean water several times after treatment. Remove it and put it in a bowl. Add some salt, pepper and cooking wine and mix well. Marinate for 10 minutes and taste.

3. Wash the open back: wash the live shrimp, pick out the sand tendons from the back with a toothpick, and cut the shrimp back with a knife (you must pick the tendons before opening the back, otherwise the sand tendons will not be picked out, affecting the taste). Be careful not to hurt your hands. Pickling: add soy sauce, oil consumption, chicken essence, a little salt and yellow rice wine to the shrimp, marinating for about 20-30 minutes. Minced garlic: peel the garlic (about one garlic per jin of shrimp) and chop it into minced garlic for use.

4. Dry stir-fry prawns: remove the lines of prawns, wash them and fry them in the pan, then re-fry them when the oil temperature rises. Add ginger, garlic and prawns in the pan, and add Lao Gan Ma and Lao Gan to season them. 2 Phoenix shrimp: cut open the back of the shrimp, remove the shrimp shell and line, wash and add pepper and cooking wine to marinate for 30 minutes. Dip in starch and egg, deep-fry until set and remove.

5. Remove the shrimp intestines, cut off the shrimp whiskers, clean them, and then use kitchen paper towels or clean cloth to absorb the water from the shrimp surface. Appropriate amount of shrimp, pepper, spring onions, salt, casserole, 1 shrimp sausage, cut off the shrimp beard, clean, then use kitchen paper towels or clean cloth to absorb the shrimp surface water. Cut chopped onions and set aside a pot with good heat preservation and tightness.