Steps

Dry-roasted fresh shrimps (seafood menu)

Raw materials: 18 fresh shrimps, 1 peas, 1 garlic, 5g ginger and 2 shallots.

1 tsp of corn oil, sesame oil, 1 tsp of spicy bean paste, 5 tsp of tomato sauce, 1 tsp of rice wine, 1/4 tsp of white vinegar, 1/2 tsp of sugar, a little salt, 1 tsp of starch and 1ml of water.

How to handle shrimp

Figure 1: Fresh shrimps are alive and kicking when they are bought, and only one third of them are alive when they are put into the water when they go home.

Figure 2: Prepare a toothpick to pick the shrimp line. Use toothpicks to pass through the shrimp body from the joint of the shrimp head and the shrimp body down to the third joint (the connection between the shrimp head and the shrimp body counts as one joint).

Figure 3: Hold the shrimp in one hand and gently pull the shrimp line out with a toothpick in the other, and it will be picked out.

Figure 4: Generally, the shrimp line near the shrimp head will be picked out first.

figure 5: slowly pull the shrimp line by hand, and the end of the shrimp line near the tail will be completely pulled out.

Figure 6: There is an ultra-sharp thorn in the middle of the top of the shrimp head, so you must cut it off, or you will be careful to stab your hand or mouth, hehe!

figure 7: pierce the joint between the shrimp head and the shrimp body with a toothpick.

Figure 8: Turn down the water pipe and use a toothpick to wash the black tissue on the head. Some internal organs are concentrated here, and there are sandbags, which are also dirty parts.

Figure 9: Comparing the untreated shrimp with the shrimp after my initial processing, I processed it in one ***5 steps, cutting off the long whiskers, spines and feet of the shrimp, picking shrimp lines and cleaning the internal organs of the head. Stir-fried

Figure 1: Cut shallots, minced garlic and shredded ginger.

figure 2: put the processed shrimp on kitchen paper to absorb water to prevent oil explosion!

Figure 3: Add more oil to the pot and heat it to medium temperature. Add shrimp and fry until the color turns red, then drain the oil quickly and take it out for later use.

Figure 4: Heat the pan with less oil, add garlic ear and ginger foam and stir-fry until fragrant.

Figure 5: Reduce the heat, add bean paste and tomato sauce and stir-fry until fragrant.

Figure 6: Add water, rice wine, white vinegar, sugar and salt and mix well.

Figure 7: Add fresh shrimps and cook for 2 or 3 minutes, then add peas and stir fry for a while.

fig. 8: thicken the soup until it is thick, then add chopped green onion and mix well.

There are different ways to pick shrimp lines online, so I tried the method of picking shrimp lines in different parts online, and the result proved that it was the impression of a video of Beijing TV 7 that I had seen a long time ago. It was picked at the third joint of shrimp, and the result was good after trying to pick it out, so I recommend it to everyone, hehe! ? There is a lot of drug residue in the shrimp head, so it still needs to be cleaned. Shrimp yellow is also on the head of shrimp, but it is difficult to avoid washing it off when cleaning! ? I think maybe my method is wrong, hee hee! ? Shrimp oil first has a shaping effect, and the meat tastes stronger. Turn the juice to a low heat in the juice collection stage, and slowly burn it to taste! Don't fry and burn shrimp for a long time, or the shrimp meat will get old! When frying shrimp, remove it as soon as it is fried red.