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What are the methods of making shrimp pot? These three are recommended!
When making shrimp pot, people usually use fresh shrimp, which is very nutritious. In addition to containing high-quality protein, it also contains vitamin A and various mineral elements, which are very necessary for human health. Eating this kind of shrimp is good for the cardiovascular system, and those with high cholesterol can eat more of this shrimp. Below is an introduction to the method of making shrimp pot.
First, spicy shrimp pot
Materials
About 15 shrimp, wash and peel, noodles about 80 grams, soak and cut in half, one medium-sized onion, peel and cut into strips, 2 tablespoons garlic paste, appropriate amount of oil, sauce: the amount is for reference only, 1/4 can of Golden Treasure chicken broth, 1 can of water, 1 teaspoon of chili oil, seasoning: salt, ground pepper, and cornstarch each with 1 teaspoon
Method
1. Marinate the shrimp with salt, ground pepper, and cornstarch each with 1 teaspoon for 10 minutes, add oil (about 1 tablespoon) to the pot over high heat, and stir-fry the shrimp until done, then remove and drain for later use.
2. Add oil (about 1 tablespoon) to the pot over high heat, first sauté the garlic until golden, then add onions and sauté for about 1/2 teaspoon until soft; then add the shrimp and stir-fry together, add noodles and sauce, bring to a boil over high heat, adjust the taste, cover and simmer for 2 minutes.
Second, how to make shrimp pot
Ingredients
Chicken feet, shrimp, winter melon, potatoes, dried tofu, scallions, ginger, garlic, ground pepper, Sichuan peppercorns, salt, soy sauce, cooking wine, a little red wine, sugar, Chongqing hotpot seasoning, spicy fresh, bean paste, chicken essence, sausage, etc.
1. Clean the chicken feet, put them in a pot with water, cooking wine, scallions, ginger, and pepper, and boil. Remove and rinse with cold water, set aside. Rinse the shrimp and make a cut on the back, add cooking wine for later use. Cut the sausage, potatoes, and winter melon, set aside.
2. Pour salad oil into the pot, add bean paste, hotpot seasoning, scallions, ginger slices, garlic slices, ground pepper, and Sichuan peppercorns to flavor. Once a rich aroma appears, add the shrimp to stir-fry, add cooking wine, a little yellow wine (or add some brandy), and stir-fry the chicken feet for a while. Add boiling water, add winter melon, potatoes, dried tofu, chili powder, spicy fresh, salt, chicken essence, sugar, soy sauce, and bring to a boil (do not forget to skim the froth). (Additionally, the soup may taste a bit bland when first tasted)
3. After boiling, reduce to low heat and adjust the spiciness to your taste by adding chili as desired. (Additionally, if you want to add a savory flavor, add some A spices). Observe that the soup is slightly thickened and the vegetables are cooked. At this point, it is mostly done. Increase the heat to high and boil for a while, remember to check the bottom of the pot. Pour the contents of the pot into a container, sprinkle with chopped green onions, ginger juice, slices of garlic, and ground pepper. Heat oil in the pot, add Sichuan peppercorns and fry, remove them, and then heat the oil to 7-8 degrees. Perform a sizzling oil treatment on the shrimp pot in the container.
4. It is ready to eat once served.
Third, how to make shrimp pot?
1. Rinse the leftover shrimp from yesterday’s meal with water and set aside.
2. Cut ham into strips, soak dried bamboo shoots and cut into strips for later use.
3. I cut the egg white of the omelette into pieces for later use.
4. Soak potato vermicelli and set aside.
5. Melt lard in a clay pot, add minced garlic to flavor, then add pure water, and cook the ingredients until they boil.
6. Season with soy sauce and salt, and then simmer over low heat for five minutes and then reduce to high heat for one minute. Sprinkle with chopped green onions, green pepper strips, and ground chili flakes.
