Recipes tagged "Homemade shrimp oil"

5 recipes found

Braised shrimp with radish vermicelli

At the end of autumn, a large number of green radishes are on the market again, and our local shrimps are also beginning to be on the market. It is a good time to eat shrimps, but the price is nearly twice as expensive as in previous years. Use the shrimp oil boiled from the shrimp heads to stir-fry the pot, use the shrimp to stew the radish, and add the vermicelli. The vermicelli absorbs the fragrance of the radish and shrimp. One bite will make your eyebrows fall off.

Hot dishes Private kitchen
Shrimp Oil Chayote

I remember that there was a time when I was a kid, and there were suddenly a lot of chayote sellers in the market, until I got a little tired of eating it. After that, I never saw a trace of it in the market for more than 20 years. Until a few days ago, I discovered it again, so I bought it and took it home to savor its taste again. Use the homemade shrimp oil to mix it. It is crispy, light and delicious, and very fragrant.

Hot dishes Home cooking
Steamed Carrots

Let’s just say that this year’s carrots are also unsaleable. The carrots in my refrigerator were bought when they were only 1 yuan and 50 cents a pound, and they were almost wilted in the refrigerator. In order to support us, let's all take action together and eat more carrots. The carotene contained in them... I won't tell you, but you also know

Hot dishes Home cooking
Stir-fried cabbage with shrimp paste

This shrimp paste is a specialty of our local coastal town. The fermented sauce is bright red and comes in a large bottle. After opening the bottle, it must be stored at sub-zero temperatures. Therefore, every time I open the bottle, I have to eat it in a different way to finish it off as soon as possible. This time, I used the tender core of cabbage and used homemade shrimp oil to stir-fry it. It is very fragrant. If it is paired with a pot sticker cornmeal pancake, the taste is simply amazing.

Hot dishes Autumn Recipes
【Fresh Meat and Shrimp Skin Wontons】

What I like most about wontons is the smooth niuniu skin and QQ filling. A few days ago, a friend asked me: Why is it that the fillings of the wontons I make are always lumpy and not elastic at all? . And it’s not as fresh as outside? After asking, I found out that there was something wrong with the type of meat she chose and the method of mincing it. The most common filling for wontons is pork filling. When making pork stuffing, choose fat and lean pork belly. The wonton filling made from pure lean meat has a powdery texture and is not oily enough. After choosing the ingredients for the wonton filling, the next step is to chop the filling. When many people chop wonton fillings, they chop the fat and lean meat together. In fact, this method is wrong. The correct method is to separate the fat and lean meat as much as possible (of course a small part is mixed together, it doesn't matter much), cut into dices respectively, then chop the lean meat into minced meat, and finally mix the diced fat meat and stir and season. The meat filling processed in this way has a rich and elastic texture, and is oily but not greasy. In addition, because there is less filling in wontons, we cannot add many vegetables as ingredients like dumpling fillings to enrich the texture and taste. Therefore, when making wonton fillings, we can add some dried shrimps, fungus and other dry goods to the fillings, which can also enhance the freshness and flavor. The wontons made this time are stuffed with fresh meat and shrimp skin. I hope you all like it~

Snacks Common dishes