SHRIMP CHINESE FOOD RECIPES
SHRIMP RECIPE - SIMPLE CHINESE FOOD
"Zaolu" is a common practice in Shanghai cuisine, such as fermented soybeans, fermented fish, fermented chicken, fermented chicken feet... Soak the cooked ingredients in fermented fermented pork, put them in the refrigerator for 1 or 2 hours, and cool them when you eat them. Cool and fragrant, especially suitable for summer. As a cooking woman in the north, I tried this "bad" method for the first time. It feels very simple. The prawns have braised five-spice eggs in their mouths. The feeling of eating egg yolks is very fragrant aftertaste. The taste is quite good. ! A dish suitable for novices, with an absolute success rate of 100%.
Provided by Lu Zhen
Total Time 2 hours
Yield 3
Number Of Ingredients 5
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
CHICKEN, SHRIMP AND CHINESE VEGETABLES | JUST A PINCH RECIPES
Got this from Get In The Kitchen Bit@hes, their page wouldn't let me pinch it, so here's the next best thing because I wanted this and some other recipes here.
Provided by Ellen Moberly @MarinesMama
Categories Chicken
Prep Time 25 minutes
Cook Time 30 minutes
Number Of Ingredients 32
Steps:
- Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
- Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
- Meanwhile prepare the noodles by boiling water in a cover-able pot, taking it off the heat, placing the noodles in water and covering while you prepare the rest of the meal. Leave it in the water.
- Heat about a Tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
- Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
- Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
- Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through. Add the “sauce”, stir and let thicken.
- Take off heat, drain the noodles, place in wok and pan and stir.
- Serve.
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