There are several ways to eat shrimp: stir-fried green beans with shrimp (green beans)
Fried cashew nuts with shrimp (peanuts can be added)
Three-fresh dumplings (shrimps are cut flat with a knife and chopped, and mixed with meat, vegetables, diced mushrooms, etc. Do jiaozi)
Chop shrimp balls and shrimps into minced meat, mix proper amount of raw flour with water, stir vigorously, or beat an egg until the minced meat reaches a thick state. Squeeze a ball of shrimp paste from the tiger's mouth by hand and cook it in hot water (or dig the stuffing with a spoon to shape it), and then burn it into various delicious shrimp balls (shrimp paste balls).
Question 2: How can I make the cooked frozen shrimp crisp and tender? Fried shrimp is deeply loved by diners because of its light, refreshing, fresh and easy to digest. Making fried shrimp seems simple, but it is not easy to do. If you want to make an ideal fried shrimp dish, you must pay attention to the following key points in the operation:
1. Strict material selection and scientific thawing.
Choose fresh, fresh or frozen shrimps. Because shrimp is usually cooked in its natural shape (without knife treatment), it is required that the size of shrimp is basically the same, so that shrimp can be heated evenly, with the same maturity and beautiful shape.
If quick-frozen shrimps are selected, whether the thawing method is scientific and reasonable will directly affect the freshness and tenderness of cooked shrimps. The correct thawing method of frozen shrimp is to thaw slowly at room temperature; Or put it in slow-flowing tap water to thaw; If time is tight, you can also thaw it in the microwave oven. Do not soak in hot water to thaw, or rinse quickly under tap water to thaw.
2. Reasonable sizing to keep moisture.
Sizing can make shrimp tender. A layer of retention film can be formed on the surface of the starched shrimps, so that the shrimps are not in direct contact with hot oil, but are indirectly heated, which can keep the moisture of the shrimps to the maximum extent, and the cooked shrimps are full, fresh and tender.
It should be noted that the method should be mastered when sizing, otherwise the quality of dishes will be affected after cooking.
1. Wrong size method
Many people often put the washed shrimp (usually the amount of cooking) into a bowl, add cooking wine and refined salt, grab a few times, add an egg white and a proper amount of dry starch, and start lubricating oil. This is a wrong sizing method, which will make shrimp desize when cooking (not because the oil temperature is low when lubricating oil). This is because the special properties of shrimp are not taken into account when determining the size. Because of the high water content of shrimps, the shrimps are not squeezed dry before salting, and the shrimps will spit water after adding salt, so that the starched shrimps will appear thin and peeled when lubricating oil. In addition, cooking wine is added during curing, and the alcohol in cooking wine can make shrimp lose water, thus losing its elasticity. After the shrimp is sized, the alcohol is tightly wrapped inside, which makes it difficult to volatilize, resulting in an odor after the shrimp is lubricated. Moreover, cooking wine itself contains more water, which makes it easier to desize shrimp. Therefore, cooking wine should be used in formal cooking.
2. Correct sizing method
Shrimp sizing must be done in sequence. First, remove the excess water from the shrimp with a clean towel, marinate it with refined salt for a while, then further remove the excess water from the shrimp by squeezing, then remove the water with a towel, then add egg white and dry starch and stir repeatedly until the shrimp is firm, and finally add a small amount of salad oil and stir evenly. Note: the first purpose of pickling is to make shrimp have a bottom taste; Secondly, part of the water of shrimp is squeezed out through the osmotic pressure of salt, which is convenient for sizing. In the process of stirring, it is necessary to follow the same direction rhythmically, and the shrimp must be stirred vigorously. This is because the protein molecule of shrimp is slightly denatured by strong oscillation, which can fully combine water molecules with protein molecules, improve water absorption and form colloid with a certain viscosity, thus ensuring the shrimp to be more fresh and tender after oil lubrication. The purpose of adding salad oil is to prevent shrimps from sticking together when lubricating oil. When sizing, you can also add a little edible powder, because edible powder (a loosening agent) has expansibility, which can promote shrimp to absorb water and make shrimp more crisp and tender.
3. Size and posture can not be ignored.
After shrimp is starched, most people immediately treat it with lubricating oil. Although the oil temperature is well controlled when lubricating oil, the phenomenon of shrimp peeling, unsmooth surface and tender shrimp still often occurs. This is due to the lack of "standing" process, that is, let the shrimps stand for 5 ~ 10 minutes and then lubricate. In the process of erecting shrimp, starch can fully absorb water and tightly wrap the shrimp, which is not easy to peel when lubricating oil; In addition, after the shrimps are beaten, the protein is slightly denatured. Due to the action of salt, the internal tissues of the shrimps will shrink, and it will take some time to restore the original elasticity, so that the surface of the shrimps is smooth and the texture is tender.
4. Select the oil and control the oil temperature.
It is generally best to use lard when lubricating oil, followed by salad oil. The oil should be clear and tasteless, otherwise it will affect the color and taste of dishes.
Shrimp should be lubricated with 30% to 40% oil temperature (about 100℃). First, gently slide the pulped shrimps into the oil pan, then paddle them in one direction with chopsticks, first light and then heavy, first slow and then fast, rhythmically, until the starch is gelatinized and the shrimps are set, and then they can be taken out. Never stir with a spoon, or it will break the shrimp and affect the shape of the finished product. When lubricating shrimp, be sure to master the oil temperature. If the oil temperature is too low, the shrimp will peel easily and the vegetables will be half cooked. When the oil temperature is too high, the shrimps are not correct in color, adhere to each other, have a dry shape and a tough texture.
Verb (abbreviation of verb) adjustment ... >>
Question 3: How to wash the frozen shrimp? Be sure to soak in cold water to ensure the taste of shrimp.
Question 4: What can I do to fry the quick-frozen shrimp bought from the supermarket easily?
Exercise 1. Remove the black (white) lines on the back and abdomen of shrimp, take the egg white of an egg, add yellow wine and salt, and add pepper and monosodium glutamate according to personal taste (I think the original flavor is delicious, so I often omit the latter two items). After floating, put it aside for use, preferably for 20 minutes. Drain water before cooking.
2. Cut chopped green onion for later use.
3. Add oil to the pot. When the oil temperature reaches 70%, add the shrimps and stir fry a few times (because it has been seasoned before, there is no need to add seasoning). Add chopped green onion, and once it smells, it can be cooked.
Among them, pay attention to the oil temperature. If it is too high, it will get old easily, and there will be hibiscus with egg white.
Shrimp with tomato sauce
Ingredients: 250g of clean shrimp, tomato sauce 1 tablespoon, 2 eggs, 2 tablespoons of corn, sugar 1 tablespoon, vinegar 1 3 tablespoons, refined salt 1 tablespoon, water starch 1 tablespoon, 250g of edible oil, cooking wine.
Methods: 1. Squeeze the shrimp and marinate it with a little salt and cooking wine. Knock the eggs into the bowl and break them. Add corn flour to make eggs.
2. Put sugar, vinegar, refined salt, cooking wine and water starch into the bowl to taste at the same time.
3. Heat the cooking oil in the pan, put the shrimps into the egg paste and mix well, then fry them one by one in the oil pan and take them out. Heat the oil again, fry the shrimp in the pot again until crisp, and take it out.
4. Leave a little oil behind the bottom of the pot. Stir-fry the tomato sauce in the pot. Cook the mixed juice. After opening, add shrimp and stir well.
Question 5: How to remove the fishy smell of frozen shrimp? 1 I don't know what shrimp you are talking about. If it is river shrimp, lake shrimp and the like, adding ginger is the most effective cooking method. If it is shrimp or slightly larger shrimp (basal shrimp, crayfish, etc. ), you can wash it repeatedly with water and cooking wine, which has a certain effect. Wash prawns and blanch them in boiling water. At the same time, adding a few pieces of pork to cook together can eliminate the fishy smell of shrimp. (I heard that I haven't tried it) 3 When frying shrimp, ginger and garlic are indispensable. Shrimp mud intestines and heads are the most fishy, and can be removed before cooking. Actually, I think shrimp is the least fishy seafood.
Question 6: Frozen shrimp bought back. How? Does it taste good？ What are the steps? After the shrimps are thawed, remove the shrimp line from the back of the shrimps, remove it with clear water and control to dry.
Pour in red wine and marinate with a little salt for a while. When frying, the fire is on the pot.
Pour the oil after the pot is hot, and don't let the oil smoke (smoke is carcinogenic to human body).
), put ginger slices or shredded ginger to bake, and pour in red wine shrimp.
(including red wine juice), add salt, monosodium glutamate and sugar according to taste.
Soy sauce, stir-fry, and finally check less. This method is especially suitable for frying prawns.
Mei Wei)
All right! You're done! ! ! ! ! !
Question 7: What about the ready-made frozen shrimps bought in the market? It is recommended not to buy frozen shrimp again! Because that kind of meat is very old, if it's cheap, you'd better buy fresh whole shrimp and just shell and head it.
Question 8: How to remove the fishy smell of frozen shrimp? Common methods to remove fishy smell include adding pepper, strong spices, cooking wine and vinegar. You can soak it for a while and then use it with seasoning. Choosing a spice or pepper that you like and convenient will make it easier to cover it up. Cooking wine is neutralized with vinegar. Generally, cooking wine will not have other flavors, and it is better to stir-fry some peppers.
Question 9: How to make frozen shrimp? The practice of mushroom, shrimp and tomato bean curd soup introduces the cuisine and its efficacy in detail: diet therapy formula, nourishing yin formula, clearing away heat and toxic materials formula and hypertension formula.
Taste: Sweet and sour technology: boiled mushroom, shrimp and tomato bean curd soup. Ingredients: 40 grams of dried mushrooms, 60 grams of shrimp/kloc-0, 200 grams of tofu (north), 0/00 grams of tomatoes/kloc-0, and 50 grams of ham.
Seasoning: ginger 3g, onion 5g, salt 4g, pepper 2g, peanut oil 10g to teach you how to make mushroom, shrimp and tomato bean curd soup, and how to make it delicious.
2. Wash the shrimp and marinate it with salt and pepper.
3. Dice tofu and tomatoes. Slice ham.
4. Boil the mushroom water with appropriate amount of water.
5. Stir-fry the onions, shrimps and mushrooms and take them out.
6. After the water boils, add tofu and then add mushrooms.
7. After boiling, add tomatoes, ham and shrimp to taste and add cooked oil. Tips-Health Tips:
This soup has the effects of resisting scurvy, clearing away heat and moistening dryness, lowering blood pressure and reducing fat.
Pie-food phase grams:
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid, such as grapes, pomegranate, hawthorn, persimmon, etc., not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form an insoluble combination, which will cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Tomatoes: Tomatoes should not be eaten with pomegranate.
The practice of shrimp chicken wing porridge introduces the cuisine and its effects in detail: fine staple food, malnutrition diet for teenagers.
Taste: salty and umami flavor technology: boiled shrimp and chicken wings porridge. Material: main ingredients: japonica rice 100g, chicken wings 200g.
Accessories: dried Lentinus edodes 15g, 20g shrimp, 50g rape.
Seasoning: 5g of onion, 3g of ginger, cooking wine 10g, 2g of salt, salad oil 10g to teach you how to make shrimp chicken wing porridge, which is delicious. Wash the chicken wings, scald them with boiling water, take them out and wash away the blood stains.
2. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain it;
3. Soak the mushrooms in warm water, cut off the pedicels, change knives and cut into small pieces;
4. Wash the vegetables and cut them into small pieces; Wash onion and ginger and cut into powder;
5. Heat salad oil in the pot;
6. Stir-fry chopped green onion and Jiang Mo, and then add 2000 ml of cold water;
7. Add chicken wings, first boil them with high fire, and then cook them with low fire until the meat is rotten;
8. Skim off the floating foam, take out the chicken wings, cut them into small pieces and put them back in the pot; 9. Pour the soaked japonica rice into the pot and cook until the rice flower soup is sticky;
10. Add shrimps, mushrooms and vegetables in turn and season with salt. Pie-food phase grams:
Japonica rice: Tang Mengfu: "Japonica rice can't eat meat with horses, and it will give birth to tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Yu Ying, the king of Qing Dynasty, said, "Although fried rice is fragrant, dryness helps the fire. People with diarrhea should avoid it unless it is cold in the middle. "
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid, such as grapes, pomegranate, hawthorn, persimmon, etc., not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form an insoluble combination, which will cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
The practice of crystal shrimp introduces the cuisine and efficacy in detail: impotence, premature ejaculation, tonifying deficiency and keeping healthy, tonifying yang, strengthening waist and kidney, cold limbs and chills.
Taste: This taste is salty and fresh. Technology: Boiled crystal shrimp. Ingredients: Ingredients: 300g of shrimp.
Accessories: coriander 100g, pigskin 800g.
Seasoning: 20g of garlic (white skin), 20g of onion 15g, 20g of starch (pea) 10g, 20g of egg white, 5g of cooking wine, 5g of salt, 2g of monosodium glutamate and 2g of sesame oil teach you how to make crystal shrimp and how to make it delicious. Wash the shrimps and have the same size.
2. Cook in boiling water, remove and cool, and chop garlic into granules; Slice scallion, scrape pigskin and wash.
3. Put the bag (consisting of aniseed, pepper, onion and ginger slices) and cooking wine into a proper amount of clear water pot, cook with low fire until the soup is thick, remove the fire, take out the bag and skin, and add refined salt and monosodium glutamate to taste.
4. Take 10 clean spoons, first put 3 pieces in each spoon ... >>
Question 10: How can shrimp be frozen to keep fresh for a long time? Put the shrimp (preferably alive) into a coke bottle, fill it with light salt water and tighten the bottle cap. My prawns are frozen every autumn. Like I said, they can be frozen at least next June.
Note: the effect of dead shrimp ice is much worse. And freezing shrimp in the refrigerator will not be very effective. It is best to quickly freeze the shrimp in the freezer while it is still drinking the water in the coke bottle.