How to fry shrimps?

How to fry shrimps to be tender?

Stir-fried shrimps are popular with diners because of their lightness, freshness and digestibility. 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, shrimp peeling, unsmooth surface and tender shrimp sometimes occur. 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 shrimp is beaten, the protein is slightly denatured. Due to the action of salt, the internal tissues of the shrimp will shrink, and it will take some time to restore the original elasticity, making the surface of the shrimp smooth and the texture fresh and 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 ... >>

How to fry shrimps is delicious and simple.

One: Fried shrimps with jade;

Ingredients: shrimp 175g, cucumber 100g, vegetable oil 30g, cooking wine 4ml, monosodium glutamate 1g, salt 2g, pepper 0. 1g, starch 5g, egg white 6g and soup 100g.

Making:

1. Wash shrimps, drain water, add salt, monosodium glutamate, egg white, pepper and starch for sizing.

2. Cut the cucumber into four pieces longitudinally, remove the seeds and cut into diamond-shaped pieces.

3. Mix salt, monosodium glutamate, cooking wine, starch and soup into juice.

4. Put the oil in the pot. When it is 60% hot, add the shrimp and stir fry. When it is cooked, add the diced cucumber, pour in the right amount of juice, and turn it over to serve.

Features:

White clouds and green alternate, and the taste is smooth, tender and salty.

Two: cashew shrimp:

Ingredients: shrimp, diced cucumber, horseshoe slices, corn, cashew nuts.

Exercise:

1) Drain the water in the wok. After the water is boiled, add the shrimps, horseshoe slices and corn and cook until all the shrimps are turned over.

Red, take it out when it's cooked. Cucumber can't be cooked for a long time. When the shrimp is almost ready, just put it in and cook it a little.

2) find a small bowl, put about two spoonfuls of hot water in it, add salt, monosodium glutamate and sugar and mix well, and add a little raw powder and mix well. As for how much raw flour and hot water you put, it all depends on how many dishes you fry. This ratio is difficult to adjust. For example, if you put too much raw flour, when you pour it into the pot to adjust the taste, it is likely that the water in the dish will become mushy, but the taste of the dish is not enough. The purpose of raw flour is to hang a thin layer of paste on the outside of the dish, because the shrimp itself doesn't taste very good, and it depends on the paste outside to get the taste.

3) Put oil in the wok, stir-fry the sour slurry, pour the cooked vegetables into the wok and stir-fry twice, because the dishes are all cooked, so don't stir-fry for too long. Pour the prepared seasoning into a wok and stir fry. After the vegetables are hung evenly, sprinkle with cashews and you can go out of the pot.

Three: scrambled eggs with shrimps:

Ingredients: fresh shrimp 100g eggs, 4 chopped green onion 10g salt, 3g chopped leek 15g.

Exercise:

1. Wash shrimps, drain water, add salt, egg white and starch for sizing.

2. Put the oil in the pot, and when it is 60% hot, add the shrimps until cooked.

3. Beat the eggs, add salt, stir well, heat the pan with oil, stir fry the chopped green onion, and add the egg liquid.

Stir-fry until cooked, add shrimp and leek powder, stir-fry evenly, and serve.

Four: crystal shrimp:

Ingredients: big shrimp.

Ingredients: salt, monosodium glutamate, raw powder.

Making:

Wash the shrimps, drain the water, absorb the water with a cloth, add salt, monosodium glutamate, egg white and starch, mix well, put them in the refrigerator, wake up for later use, add oil and heat them to 30% heat, add the shrimps, cut them quickly, pour them into a colander to drain the oil, add a little water to the pot, add seasonings, thicken the shrimps and put them in a basin.

Features: Shrimp is bright and clean, crystal clear, crisp and tender, salty and delicious.

Five: Fried tofu with shrimp:

Raw materials: shrimp 100g, tofu 150g, starch 5g, chopped green onion and Jiang Mo 1g, salt 5g, cooking wine 2.5g, monosodium glutamate 1g, soy sauce 10g and vegetable oil 10g.

Making:

1. Wash shrimps and soak them in cooking wine, chopped green onion, Jiang Mo, soy sauce and starch. Wash the tofu and cut it into cubes.

2. Put the pan on the fire, heat the oil, pour in the shrimps, stir fry for a few times, then add the tofu, continue to stir fry, pour in the remaining ingredients and stir fry for a few times.

Features: fragrant and delicious, tofu is tender and smooth.

Six: Shrimp and winter melon soup:

Ingredients: 5g shrimp, 300g wax gourd, proper amount of sesame oil and salt.

Exercise:

1. Shell the shrimps, squeeze out the shrimps, wash them, drain the water and put them in a bowl;

2. Wash and peel the wax gourd and cut it into small domino pieces.

3. Put the shrimp in a pot and cook it in cold water until it is crispy, then add the wax gourd and cook it until it is cooked. Season with salt, put in a bowl and drizzle with sesame oil.

Seven: soft fried shrimps:

Ingredients: 200 grams of shrimp.

Ingredients: egg white, 3 flours, 50g raw flour,100g pepper and salt, 20g.

Seasoning: salt 2g monosodium glutamate 2g cooking wine 0.2g peanut oil 100g pepper and a little water.

Production process:

(1) Wash shrimp, add salt, monosodium glutamate, pepper and cooking wine for 2 minutes.

(2) Add egg white, flour, corn flour and a little water into the pot to make a thin paste.

(3) Add peanut oil into the spoon, and when it is heated to 65,438+050℃, mix the shrimps into the paste, fry each shrimp with paste in the oil until it is 90% ripe, take out the shrimps with a colander, shake them off and take them out. When the oil temperature rises to 180℃-200℃, put the shrimp into the oil helper, take it out quickly, and sprinkle with salt and pepper. Taste characteristics: crisp and soft appearance, light golden yellow, ... >>