In terms of taste, the former is the most delicious, and it is the real smell of fresh shrimp. The latter is relatively more tasty, and shrimp is relatively more crisp. Moreover, the second oiling and frying can make the color of shrimp more vivid and the shrimp meat full and oily.
The best raw material for stir-fried shrimp is green shrimp similar to white shrimp in Taihu Lake. This kind of shrimp is more tender and delicious, and the color is not too red, and the finished dish is more tender and elegant. It's actually very simple to ask two specific ways to stir-fry shrimp.
1, directly fry shrimp. Peel the fresh white shrimp for later use. Chop the shallots and prepare some lard.
Pour lard directly into the country and sprinkle a little salt. After the lard is hot, you can add the shrimps and stir fry for twenty or thirty seconds. Sprinkle chopped green onion immediately and you can cook.
At this time, the shrimp has turned white, but the inside is still transparent and uncooked. At this time, the temperature of cooking itself is used to stew the shrimp inside. In this way, the shrimp is just ripe and will not fry.
Moreover, the shrimp eat fresh food and there is not much salt. Too much salt will not only affect the taste of shrimps, but also lead to a lot of water in shrimps, and this dish will fail.
The second kind. Ordinary version of fried shrimp. This step needs to marinate the shrimp in advance. Add a little salt, pepper, cooking wine and a little cornflour to the shrimps, grab them evenly and size them, and then put them in the refrigerator for more than half an hour before use.
Put the oil in the pot first. When it is 30% to 40% hot, put the shrimp into the pot and lubricate it. Remove the shrimp after it turns white, and immediately control the oil.
Leave the bottom oil in the pan, add leek and Jiang Mo and stir-fry until fragrant, add shrimp and stir-fry twice, and add a little salt, cooking wine and pepper to add flavor. Then sprinkle a little chopped green onion and you can cook.