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How to make the prawns delicious?

1. Shrimp, celery, fungus, red pepper, minced pepper, shredded ginger, chopped chives, pickled pepper, sliced garlic, salt, light soy sauce, pepper. Go to the head of the shrimp, pick your brain and the shrimp thread will come out. Blanch celery, fungus, red pepper and water. Heat the oil in the pan and add minced pepper, pickled pepper, shredded ginger, chopped onions and sliced garlic to saute.

2. Choose fresh Kei Wai Shrimp: choose complete and active Kei Wai Shrimp with shiny shell and more delicious taste. Pre-treatment: wash the prawns and remove beard and sediment. Soak in light salt water for a few minutes to help remove sediment and odors. Stir-fry: when frying prawns, you can first stir-fry onions, ginger and garlic in oil to improve the flavor, and then add the prawns to stir-fry.

3. Wash the prawns and set aside, chopping onions, ginger and garlic. Remove the head and antennae of Jiwei shrimp, the antennae come into contact with the most dirty things. Put spring onions, ginger, garlic and shrimp in a container. Pour in proper amount of cooking wine and marinate for 5 minutes to remove the fishy smell. Put the oil in the pot and put the pickled shrimp in the container with the seasoning when the oil is 80% hot. At this time, you can smell a fragrance. Stir-fry and pour in soy sauce, vinegar and sugar.

4. Wash pepper, cut coriander, slice ginger and garlic. Pick the shrimp thread from the second joint of the shrimp with a toothpick, squeeze it slightly from the tail, pull out the shrimp line, and marinate with lemon juice and pepper. Heat the oil in the pan, fry the pepper over low heat, then bring out, then saute the ginger and garlic. Add the prawns and stir-fry over high heat until the prawns change color. Add light soy sauce and cooking wine, add a small amount of water to simmer for a while; heat up the juice, add the right amount of salt, and sprinkle with coriander before leaving the pot.

5. We need to clean the prawns before cooking. First, soak the prawns in clear water for a while to let the shrimp absorb moisture and increase the tender and smooth taste. Then gently scrub the shell of the shrimp with a clean brush to remove sediment and dirt. Skills for cooking prawns when cooking prawns, we can choose to boil, steam, stir-fry and so on.

6. Prepare fresh prawns, ginger, chives and cooking wine. Wash the prawns, tie the chives and slice the ginger. Add enough water to the pan, add chives, ginger and cooking wine, bring to a boil. After the water is boiled, add the prawns, cook until the shrimp turns red, and then remove. After being fished out, it can be served with dipping sauce.

The best way to eat prawns in Kei Wai

Steaming is the simplest and one of the best ways to retain the original taste of ingredients, suitable for light dietary needs in summer. Seasoning: before steaming, you can sprinkle the shrimp with appropriate amount of sea salt and sprinkle with a little cooking wine to increase the flavor. Steaming: the processed prawns are evenly placed on a plate and steamed in a pan. Steam over high heat for 5-7 minutes, and adjust the time according to the size and quantity of shrimp.

Step one, basic preparation. Wash the prawns, remove the shrimp line, and set aside. Cut green and red pepper into pieces, dice garlic and ginger, and cut dried chili into small pieces. Step two, start stir-frying. Hot pot cold oil, add minced garlic and ginger to stir-fry, then add dried chili peppers to stir-fry the red oil. Then add the prawns and stir-fry quickly until they change color, then add cooking wine to remove the odor. Then, pour in the right amount of water, add the right amount of seasoning, bring to the boil and skim off the foam.

The best ways to eat prawns are: boil in water, stir-fry and cook soup. Eat with boiled water. Ji Wei shrimp can be directly boiled, boiled shrimp is the simplest way to eat, first clean the shrimp, and then directly into the pot to add water and a small amount of salt, boiled it can be shelled and eaten.

Shrimp preparation: rinse the purchased Kei Wai shrimp with clean water and remove the shrimp line. You can choose to remove the head and shell, but in order to maintain the best flavor, it is recommended to remove only the shrimp line and keep the head and shell. Boil water: add enough water to the pot, add a few slices of ginger and a little cooking wine, bring to a boil. Shrimp: after the water is boiled, put the washed prawns into a pot and boil them over high heat. Observe discoloration: after the shrimp begins to change color, stir gently with chopsticks to heat the shrimp evenly.

Bai Zhuoji Wei Shrimp is a simple and delicious seafood dish, which retains the delicacy and tenderness of shrimp mainly through fast cooking. To be perfect, you need to pay attention to the following steps: choose fresh shrimp: fresh shrimp with compact meat, bright color and no peculiar smell. It is best to choose live shrimp because it tastes best. Wash the shrimp: wash the shrimp thoroughly and remove the shrimp line.

The simplest method of prawns: boil prawns: clean fresh prawns. Boil water in the pot and add sliced ginger, green onions and cooking wine. Put the prawns in a pot, blanch them until they change color and fish them out. Seasoned with light soy sauce and mustard, simple and delicious. Kei Wai Shrimp is a common seafood food with delicious meat and rich nutrition.

How to cook Kei Wei Shrimp?

1. Directly cook: this is simple, but you should pay attention to the freshness of the shrimp. Otherwise, the taste will be much worse. Steamed garlic: peel garlic, chop garlic into fines, mix with shrimp, and then steam. Boil in salt water: this is a very simple method. After boiling it in salt water, it will be great to eat it with garlic juice.

2. Steaming is the best way to retain the original flavor of mantis shrimp. First of all, clean mantis shrimp and remove the shrimp line. Then, cut a knife on the back of the shrimp, but don't cut it. Then, put mantis shrimp on a plate and sprinkle with shredded spring onions, ginger and garlic to remove the fishy smell. Finally, put the plate in a steamer and steam over high heat for 5-7 minutes. Adjust the time according to the size of mantis shrimp.

3. Wash the prawns and set aside, chopping onions, ginger and garlic. Remove the head and antennae of Jiwei shrimp, the antennae come into contact with the most dirty things. Put spring onions, ginger, garlic and shrimp in a container. Pour in proper amount of cooking wine and marinate for 5 minutes to remove the fishy smell. Put the oil in the pot and put the pickled shrimp in the container with the seasoning when the oil is 80% hot. At this time, you can smell a fragrance. Stir-fry and pour in soy sauce, vinegar and sugar.

How to cook Kei Wai Shrimp tastes good

Wash the prawns, remove the head, pick the white or black catgut from the shrimp neck with a toothpick and drain. (2) when the water is not dripping, add a small amount of cooking wine and salt, and marinate with sliced ginger for a while (about 15 minutes). (3) add water to cornflour, stir well and form as water. Add a little salt and white pepper. Set aside.

Wash the prawns and set aside, chopped onions, ginger and garlic. Remove the head and antennae of Jiwei shrimp, the antennae come into contact with the most dirty things. Put spring onions, ginger, garlic and shrimp in a container. Pour in proper amount of cooking wine and marinate for 5 minutes to remove the fishy smell. Put the oil in the pot and put the pickled shrimp in the container with the seasoning when the oil is 80% hot. At this time, you can smell a fragrance. Stir-fry and pour in soy sauce, vinegar and sugar.

Prepare fresh prawns, ginger, chives and cooking wine. Wash the prawns, tie the chives and slice the ginger. Add enough water to the pan, add chives, ginger and cooking wine, bring to a boil. After the water is boiled, add the prawns, cook until the shrimp turns red, and then remove. After being fished out, it can be served with dipping sauce.

Choose fresh Kei Wai Shrimp: choose complete and active Kei Wai Shrimp with shiny shell and more delicious taste. Pre-treatment: wash the prawns and remove beard and sediment. Soak in light salt water for a few minutes to help remove sediment and odors. Stir-fry: when frying prawns, you can first stir-fry onions, ginger and garlic in oil to improve the flavor, and then add the prawns to stir-fry.

Ingredients: 400g prawns, 5g ginger, 5g garlic, 3 dried chili, 1 handful of parsley, right amount of pepper, 2 and a half lemons, a little pepper, half tablespoon light soy sauce, 1 tablespoon cooking wine, a little salt. Wash pepper, cut coriander, sliced ginger and garlic. Pick the shrimp thread from the second joint of the shrimp with a toothpick, squeeze it slightly from the tail, pull out the shrimp line, and marinate with lemon juice and pepper.

Cooking wine 20 grams, refined oil 1000 grams (consumption 50 grams). Production method: (1) place the pan over low heat, add refined salt and stir-fry, add monosodium glutamate and pepper to form a salt and pepper dish. (2) rinse the prawns, marinate with a little salt and cooking wine for a while, add fine starch and wrap them well for use. (3) set the pan on high heat, heat the refined oil to 80% oil temperature, and deep-fry the prawns until golden brown. When the outer crisp is tender inside, remove it and put it on a plate.

What's the best way to cook Kei Wei shrimp?

1. Ingredients: 400g prawns, 5g ginger, 5g garlic, 3 dried chili, 1 handful of parsley, right amount of pepper, 2 and a half lemons, a little pepper, half a tablespoon of light soy sauce, 1 tablespoon of cooking wine, a little salt. Wash pepper, cut coriander, sliced ginger and garlic. When making, pick the shrimp thread from the second joint of the shrimp with a toothpick, squeeze it slightly from the tail and pull out the shrimp line; marinate it with lemon juice and pepper for the best taste.

2. To make the most delicious prawns, you can try the following methods: buy fresh prawns: make sure the prawns are fresh, odorless, and have an intact shell. Clean the shrimp: soak the shrimp in clean water for a while, then gently wash the shrimp shell and feet with a brush to remove dirt and sand. Marinade: mix ginger, garlic, pepper, salt, light soy sauce, cooking wine and other seasonings according to your own taste, you can add a little sugar to increase sweetness.

3. Wash the prawns and set aside, chopping onions, ginger and garlic. Remove the head and antennae of Jiwei shrimp, the antennae come into contact with the most dirty things. Put spring onions, ginger, garlic and shrimp in a container. Pour in proper amount of cooking wine and marinate for 5 minutes to remove the fishy smell. Put the oil in the pot and put the pickled shrimp in the container with the seasoning when the oil is 80% hot. At this time, you can smell a fragrance. Stir-fry and pour in soy sauce, vinegar and sugar.

4. Prepare prawns, noodles, onions, ginger, garlic, ketchup, cooking wine, salt and green peppers. Remove the shelled and tailed prawns, remove the shrimp line, and marinate with light soy sauce and cooking wine. Mash spring onions, ginger, garlic and green peppers into mud and mix. Mix the mashed garlic into the prawns, then string them with bamboo sticks and wrap them with noodles. Add oil in a hot pan, deep-fry the wrapped prawns until golden, remove and cover with ketchup.

5. Steaming is the simplest and best way to retain the original flavor of Kei Wai shrimp. First of all, wash the shrimp in Kei Wai and remove the shrimp line. Then, cut a knife on the back of the shrimp, but don't cut it. Next, put the shrimp on a plate and sprinkle some minced garlic, ginger and chopped onions to increase the flavor. After that, 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.

6. Dry starch, cooking wine, oil, vinegar, soy sauce, etc. Production method: put the wok on low heat and add a small amount of refined salt to stir-fry; add monosodium glutamate and pepper noodles to make pepper and salt; wash the prawns, add a little salt and cooking wine and marinate for a while, add dry starch and wrap it well for use. Put the pan on the high heat, heat the oil to 80% oil temperature, and deep-fry the prawns until golden brown.