How many ways are there to cut the amount of shrimp? Can you tell me about your practice?

There are too many ways to cut prawns. We in China specialize in food, and the same ingredients can be made into many flavors. It is worthy of being a country of food.

Penaeus monodon or other shrimps like to be boiled in coastal areas, and they like to eat the original flavor with sauce, while mainlanders prefer to eat spicy, oily and stuffy food. There are too many ways to explain it according to personal preferences.

Share one of my practices. Shrimp vermicelli pot is delicious, spicy and enjoyable.

1 ~ A catty of shrimp, buy as many as you want, a handful of Flammulina velutipes, a handful of fine powder strips, shredded ginger and garlic, shredded millet, chopped green onion, a proper amount, and a slice of tomato.

2 ~ Wash Flammulina velutipes and put them in a casserole. Soak the vermicelli in advance and put it on Flammulina velutipes for later use.

3 ~ Heat the oil in the pan, fry the shrimps until cooked, remove the golden color and put them in the casserole for later use.

4 ~ Stir-fry ginger, garlic and millet with the remaining oil, stir-fry tomatoes into juice, and then add two spoonfuls of soy sauce, one spoonful of oyster sauce, a bowl of water, one spoonful of salt and a proper amount of chicken essence?

5 ~ bring to a boil, put the soup into the casserole, cook in the casserole for seven or eight minutes, and sprinkle with chopped green onion.

Delicious, full of flavor, not enough for a big pot.

Remove shrimps from prawns, peel and slice ginger, pat garlic flat and chop it up, add a proper amount of ginger slices and chopped green onion, add a spoonful of cooking wine and half a spoonful of salt, stir well and marinate for ten minutes. Fry the shrimp until it turns red and small, and drain. Add the right amount of oil to the pot, stir-fry minced garlic, add three spoonfuls of tomato sauce, water, half a spoonful of salt, one spoonful of sugar, black pepper and fried prawns to collect the juice.

There are many common cooking methods for prawn with knife forehead, such as water boiling, salt baking, salt and pepper, soy sauce, fresh flavor, spicy flavor, salt water, cheese baking, steamed garlic, fragrant tea and so on?