Frozen shrimps lose water after freezing. After Kaifeng, the water distribution rate and taste of protein will change, but it is not necessarily "elastic". Frozen shrimp is elastic, because the taste of shrimp itself changes due to the growth of alkali and the change of protein structure.
The quality of fresh shrimp meat is like chicken. You can see obvious meat fibers. As mentioned above, it is difficult to see long fleshy fibers after the quick-frozen shrimp is opened. In addition, the protein content of shrimp is high. When adding wine, the ethanol in cooking wine will penetrate into cells, hydrogen bonds will combine with protein, and the binding force of protein will combine with water, thus reducing the water holding capacity and dehydration of protein.
Let the shrimp thaw naturally, then rinse it gently with clear water and take it out. Maybe many people can wash shrimp. In fact, the correct way is to drain the shrimp, add 5 grams of alkaline water and 3 grams of baking soda, add a little water, and then stir evenly with chopsticks. About 40 minutes, the shrimp can absorb enough water, and naturally the shrimp will become tender.
Rinse the soaked shrimp under the tap, and then gently wipe it with your hands until the shrimp surface is not greasy. Then drain the shrimp and put it in a bowl. Add egg white, salt, monosodium glutamate, pepper and cornmeal, stir well with chopsticks, and then freeze in the refrigerator for 30 minutes. Therefore, shrimp will shrink during rapid cooling, and the meat quality will become denser.
Pour an appropriate amount of cooking oil into the pot and heat it over high fire. When the oil is heated to 50%, put the prepared onion, ginger and garlic into the pot, then put the shrimp into the pot and fry for about 2 minutes. Then add some salt to the pot and oyster sauce to make it tender, so that smooth and elastic shrimp can be fried.