Back in the day, my mom used to buy a lot of shrimp and peel them herself.

Then I didn't know what I was talking about, and when I saw it, I would occasionally nag my mom about being too frugal and what she was doing with it.

Mom said: "What do children know, who dares to eat shrimp that have been frozen outside? I'm doing this for your own good," she said.

Later I realized that the market is definitely not to buy semi-finished shrimp, supermarket frozen shrimp to selectively buy, but most of them are also packaged ice, buy shrimp back to their own hand peeling is definitely the best.

Peeling shrimp is not as difficult as imagined, only three parts:

1) put the shrimp into the freezer for about 10 minutes

2) take out, screw off the head of the shrimp, peel off the shrimp body of the first two sections of the shrimp shell.

3) Grab the exposed flesh with one hand and the tail with the other, and gently tug.

Peeled shrimp in separate bags in the refrigerator for freezer storage, want to eat when the time to take out ahead of time to thaw, on the go can turn out a dish.

Shrimp to do all kinds of dishes, whether it is with the dish or alone, but also inadvertently become a bright color of the whole dish.

Steamed shrimp is the most common, light and refreshing, fresh and tender.

Scrambled Egg and Shrimp is also my favorite, the egg is fluffy, soft and tender, and the shrimp is tender, refreshing and sharp.

And my recent favorite soft fried shrimp, golden crispy skin, pink tender shrimp, once on the table was snapped up, adults and children are grabbed to eat, it is simply the rhythm of people love.

Main ingredient: shrimp

Accessories: salt, cooking wine, eggs, starch, flour

Steps:

1. Shrimp naturally defrosted, sprinkled with a little salt, poured a little wine, to the shrimp massage, marinated for about 10 minutes.

2. Beat an egg, pour a small spoonful of flour and a small spoonful of starch, use your hands to grasp well, continue to give the shrimp massage, as if the shrimp put on a thin dress. Let stand for about 5 minutes

3. Pour oil in the pan, the oil temperature to seven or eight percent of the way hot, the shrimp one by one into the pan, one side of the yellow immediately after the reverse. When all become golden brown, immediately fish out to drain the oil.

4. Sprinkle with salt and pepper, serve

Tips:

1. Dress the shrimp with the right thickness, flour and cornstarch can be put a little less, not enough can be added again.

2. When the oil is hot, you can put chopsticks into the pot to test, if the bubble around the chopsticks is uniform in size and floods faster, it means the oil temperature is just right.

3. To the pan when the shrimp, must not be in a hurry, one is to put the shrimp clothes, batter package evenly; two is not to let the shrimp are difficult to separate, to ensure that one does not stick.

4. Shrimp fish out and then turn off the fire, otherwise the shrimp eat oil.