How to cook drunken shrimp dishes

Sichuan cuisine

The characteristics of fresh shrimp are intoxicating and delicious.

raw material

500 grams of fresh shrimp (preferably 3-5 cm long each). Onion 100g. 50g of bean curd, soy sauce 10g, monosodium glutamate 0.5g, sesame oil1g..

manufacturing process

Wash the fresh shrimps with clear water, cut off their guns, whiskers and feet, put them in a plate and sprinkle with sake. Cut the scallion into sections of about 3.5 cm, put it evenly on the shrimp and buckle the bowl to get the drunken shrimp. Mix bean curd, tooth oil, monosodium glutamate and sesame oil evenly, and then make Nanlu. When the drunken shrimp is served as a snack, uncover the buckle bowl and soak it in the marinade to eat together.

Steamed drunken shrimp

Ingredients: 500g fresh shrimp, onion 100g, 500ml rice wine or rose wine, 20g soy sauce, 5g monosodium glutamate and 2g sesame oil.

Production process:

1. Cut off the whiskers and feet of fresh shrimps, wash them with clear water and drain. Cut the onion into filaments.

2. Put the shrimp in a bowl, add 500g rice wine, cover it, and make the shrimp drunk for about 10 minutes. Take it out and put it on the steamer.

3. Put the steamer in the steamer and steam for 3-5 minutes.

4. Dip it in soy sauce, monosodium glutamate and sesame oil and peel it while eating.

Note: Rice wine used to intoxicate shrimps can be poured into the water in the steamer, so that the steam also smells like wine. Shrimp only tastes good when it is hot.

Features: Fresh and tender meat, elegant wine quality and unique flavor.