CHINESE SHRIMP DISHES RECIPES

Steps:

• Wash a pound of fresh shrimp
• Boil a pot of water, throw in 3 or 4 slices of ginger and green onions
• After the water is boiled, pour the shrimp in
• Cook until the surface of the shrimp changes color and is golden brown, and cook for another 1 or 2 minutes
• Take out the shrimp and prepare a bag of gravy
• Cut the opening and pour the gravy marinade directly into the container for the shrimp
• Cover the lid and refrigerate for 1-2 hours

Steps:

• Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice — scooping it up, then pressing it into the pan and scooping it up again — for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.