Shrimp is one of the most common seafood dishes on the table, and is loved by diners because of its delicious taste and rich nutrition, and is known as "licorice" among seafood. How to make shrimp to effectively get rid of fishy smell? Which species of shrimp is suitable for different dishes? Many chefs have these questions. Today, Red Kitchen Network shares with you six dishes with shrimp as the main ingredient, hoping to answer everyone's confusion for reference.
Title map: Zhou She Integration: Red Kitchen Network.
Pineapple fritters and shrimpProduction: Wang Jun.
Ingredients:2 fried dough sticks, 100 grams of Chinese shrimp. Ingredients:50 grams of pineapple, 30 grams of pork belly, 20 grams of egg whites. Seasoning:20 grams of sugar, 150 grams of tomato paste, 2 grams of spicy girl sauce, 2 grams of salad oil, 1 gram of monosodium glutamate, 1 gram of chicken essence, 1 gram of pepper, 5 grams of corn starch. Directions:1.Puree some Chinese shrimp and pork belly, add egg white, monosodium glutamate, pepper and chicken essence and marinate for 10 minutes. 2.Cut the fritters into 10 cm long pieces, stuff the meat puree into the fritters and fry them over low heat until crispy. 3.Remove the shell of the shrimp and fry it for 3 to 4 seconds. Pineapple cut into small pieces. 4.Heat the oil in a clean pot, add the spicy girl, sugar, tomato paste, add water, boil the sauce over low heat to bubble, add cornstarch to thicken, and add a little salad oil. 5.Put the fritters, shrimp and pineapple in the pan and let each fritter coat with the sauce and serve. 
Hot and sour Roche shrimpProduction: Huang Yanshu.
Highlights:
This dish is the classic sour and hot flavor of Hunan cuisine, but the ingenious use of tomatoes and lemon fruit acids to make the sauce does not put a drop of vinegar, and the sour taste is more mild and natural. A little basil is added to add flavor to the whole dish.
Ingredients:
750 grams of Roche shrimp.
Ingredients:
1 gram of ginger rice, 2 grams of garlic rice, 10 grams of red pickled pepper, 3 grams of perilla.
Seasoning:
200 grams of sour sauce (tomatoes mixed with peeled lemon juice), 25 grams of bean paste, 10 grams of chicken essence, 5 grams of monosodium glutamate, 5 grams of salt.
Directions:
1.After the shrimp are cleaned, change the knife for later use.
2.Peel the tomatoes and lemon and juice them to make a sour sauce.
3.Heat the oil in a pan to 70% oil temperature, and fry the shrimp briefly to remove it.
4.Leave the bottom oil in the pot, add ginger and garlic, red pickled pepper and stir-fry until fragrant, and then add bean paste and stir-fry.
5.Mix in the prepared sour sauce and a little water, and cook the shrimp.
6.Add salt, chicken essence and monosodium glutamate to taste, and sprinkle with perilla after the juice is collected.
Matcha anchovy shrimpProduction: Sun Zhongyi.
Ingredients:
400 grams of black tiger prawns.
Ingredients:
120 g of chopped potato chips.
Seasoning:
80 grams of salad dressing, 3 grams of matcha, 2 grams of salt, 30 grams of fried powder, 15 grams of corn starch.
Directions:
1.Remove the shells of the fresh black tiger prawns, remove the shrimp threads, leave the shrimp tails and wash them.
2.Salt the processed black tiger prawns and open the edges.
3.Mix the fried flour and cornstarch into a paste. Then pat the black tiger prawns into powder and then hang the paste.
4.Put oil in the pot and heat it until it is hot, and then fry the pasted shrimp in the pot and set it.
5.Wrap the fried black tiger prawns in salad dressing and serve on a plate.
6.Finally, sprinkle the chips with chopped chips.
Production Key:
1.The selected black tiger shrimp is best fresh and equal in size, and black tiger shrimp No. 16 is generally taken.
2.When frying shrimp, the oil temperature in the pan reaches 70 degrees Celsius is the most suitable, and be sure to use low heat to fry slowly, if the fire is too strong, it will make the shrimp easy to fry, and eventually affect the beauty and taste of the dish.
Ingot shrimpProduction: Zhang Honglong.
Ingredients:300 grams of fat, 1000 grams of prawns. Ingredients:10 grams of ginger, 10 grams of green onions, 15 grams of meat skin, 20 grams of pumpkin, 1000 grams of old hen. Seasoning:10 grams of salt, 10 grams of sugar, 20 grams of vegetable oil, 5 grams of cooking wine, 5 grams of pepper. Directions:1.Remove the shrimp line from the fresh prawns and wash them well. 2.Mash the shrimp and fat with the back of a knife and make it into a ball-shaped shape. 3.After all the meatballs are ready, steam them for six minutes and set aside. 4.Finely cut the ginger into thin strips, then fry in oil until fragrant, and wrap it on top. 5.Boil the oil in the pan until it is 60% hot, and then pour the washed prawns into the fried until fragrant. 6.Boil the old hen, gourd, meat skin and ginger into a juice and season on a plate. Production Key:1.Fresh prawns must be used to ensure the texture and texture of the final dish. 2.The oil temperature should not be overheated, and sixty percent of the heat is just right. 3.When steaming, six minutes is the best time to make the meatballs, and the time should not be too long, otherwise the meatballs will be soft and no longer have their shape and taste. 
Garlic crystal shrimpProduction: Zhou Zhengfang.
Ingredients:300 grams of crystal shrimp. Ingredients:100 grams of green onions, 100 grams of garlic. Seasoning:1 gram of salt, 1 gram of sugar, 30 grams of Lee Kum Kee thin salt and 1 gram of Lee Kum Kee chicken powder. Directions:1.Chop the garlic into minced pieces, fry half until golden brown, and boil half in oil until cooked. 2.Put the salt, Lee Kum Kee chicken broth and sugar together in the boiled garlic juice, and then put the fried golden garlic together and mix well. 3.Take a saucepan, spread the shredded green onions on the bottom, and arrange the crystal shrimp again. 4.Pour the garlic juice evenly over the shrimp, then add Lee Kum Kee's thin salt and simmer for 4 minutes.
Spicy Roche shrimpProduction: Li Xiangting.
Ingredients:500 grams of Roche shrimp. Ingredients:150 grams of fresh sweet corn, 25 grams of ginger, 25 grams of garlic, 25 grams of Chaotian pepper. Seasoning:2000 grams of salad oil (120 grams of actual consumption), 3 grams of salt on a snowy day, 2 grams of chicken broth powder, 35 grams of homemade spicy sauce (1:1:1 ratio of dry pot sauce, spicy girl, and spicy sauce). Directions:1.Cut the corn cob into 5 cm lengths and set aside. 2.Chop ginger, garlic and pepper into minced pieces. 3.Heat the oil until the oil temperature reaches 150 degrees, pour the Roche shrimp into the oil for 10 seconds, add the corn segments, and fry until the corn segments are broken and drain the oil for later use. 4.In addition, add salad oil, ginger, garlic, Chaotian pepper rice, stir-fry until fragrant, add salt, chicken powder, stir-fry slightly, add homemade spicy sauce, and then cook a little broth, wait for the juice to thicken, pour in the fried shrimp and corn, stir evenly, get out of the pot and put on the plate. New Year's Eve food travel sharing