Spicy crayfish, crispy shrimp in oyster sauce, fried shrimp, steamed shrimp, salted shrimp, braised shrimp.

The method of frying shrimp is as follows (killing greedy insects):

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Ingredients: river shrimp (cut, washed and drained)

Pour more oil into the pot and the ginger slices will explode.

Pour in the shrimp and stir fry quickly.

Stir fry until the shrimp turns red.

Pour in the prepared sauce. I forgot to take pictures at this step. The sauce is made of cooking wine, light soy sauce, salt and sugar. Turn off the heat after stir-frying evenly (the soy sauce should be soy sauce, so that the taste of soy sauce will not rob the red and bright color of shrimp. Haitian's gold-labeled soy sauce is good. You can add more cooking wine to ensure that there is soup, so that shrimp is delicious. The whole frying process should be rapid, the shorter the time, the more tender the shrimp)

Cutting method of onion roll:

1. Onion is cut into sections and cut into 2-3CM pieces.

2, vertical cut into silk, the thinner the silk, the easier it is to roll.

3. Soak chopped green onion in water for a while and then roll it into a roll.

Shrimp in this season is relatively cheaper and more nutritious. Because it's the season for shrimp to lay eggs, every shrimp is full of eggs. When cooked, the shrimp seeds turn red or purple-black, and they are eaten on QQ. We call this kind of river shrimp seed shrimp. Shrimp itself is very nutritious, and shrimp with seeds is more nutritious. Shrimp meat is tender and easy to digest. Shrimp contains nutrients such as protein and astaxanthin, which is especially suitable for the elderly and children.

Shrimp is not only seasonal but also regional. A few days ago, my husband and aunt came back from Xinjiang, and almost every meal was shrimp. Because Xinjiang can't eat fresh river shrimp. Every time my aunt comes back, my mother-in-law will buy a lot of river shrimps, cook them and dry them for her to take back. Although dried shrimp is not as delicious as fresh shrimp, it is undoubtedly a luxury delicacy where fresh shrimp can't eat it.

The most delicious way to eat river shrimp is to cook it in salt water, but I prefer frying, which is more delicious than salt water. Whether it is boiled or fried, the shrimp should be put in the pot for a short time, and then turn off the heat when it changes color, so that the shrimp is tender.

Steamed shrimp (I want a lot of mashed garlic):

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In other words, this steamed crayfish is also a popular way to eat in Wuhan market recently. One or two crayfish restaurants I know are very famous in Jiangcheng because their steamed shrimps are very good. One of them is also famous for its syrup.

In fact, I think eating crayfish and stuffing are the same thing, and the raw material of shrimp is the key.

The crayfish used for steamed shrimp must be big and the shrimp should not be too old.

And pay attention to the heat when steaming. When the steamed crayfish wriggles from the abdomen, the part connected with the shrimp tail must see a large piece of shrimp meat, preferably a little shrimp yellow, which is more perfect.

Speaking of shrimp yellow, many people may not know that this crayfish is also divided into male and female. Like crabs, females are more yellow.

How can crayfish tell a male from a female?

Female crayfish, the pair under the shrimp feet is transparent, and the abdomen in the middle of the shrimp feet is flat.

In the male crayfish, the first pair of shrimp feet are darker in color, and the belly of the shrimp is raised.

Be careful when you choose next time. If you want to make steamed shrimp, try to choose the mother, yellow and delicious.

Ok, let's try the steamed shrimp version of crayfish. ...

Crayfish is brushed under the faucet with a toothbrush.

Wash it all, and then rinse it again with clear water.

Add a proper amount of water to the steamer, add ginger slices and shallots, and add a bottle of high-alcohol liquor.

Put the washed crayfish into a large basin, add a spoonful of highly alcoholic wine and mix well.

Spread ginger slices on the steamer. Pour the crayfish mixed with cooking wine and cover it immediately.

Steam in a steamer for about 6-7 minutes on high fire, turn off the fire and steam on low fire for 2 minutes.

Detection method:

Light soy sauce, put the balsamic vinegar into a small bowl according to the ratio of 1: 1 and mix well. Pour in half a spoonful of cold boiled vinegar. Add sugar and stir until saccharified.

Put oil in a hot pan. When the oil is hot, add onion, ginger and garlic, and stir-fry until fragrant. Remove onions, ginger and garlic.

Stir-fry the chilies.

Add a tablespoon of Chili powder to the seasoning bowl prepared in step 1.

Isolate with a sieve, and pour the fried sesame oil into the pot.

1, the steamed crayfish is a little bigger. It is best to have more than one or two singles.

2. To make this steamed shrimp, I didn't make shrimp sausage, which was a little troublesome to eat, but steamed shrimp meat was fuller and more Q-shaped than shrimp sausage.

3. Don't steam the shrimp for too long to avoid aging.

4, recently avoid spicy, so I chose a relatively less spicy Chili powder, like spicy enough, and replaced it with shredded Chili with seeds.

5. It is just right to make seasoning during the waiting time of steaming crayfish.

I like fried white shrimp best. I drool at the thought of it.