white heat

Taste: original, fresh and sweet.

Practice: boiling water.

Housewife introduction: When boiling boiled shrimp, you can put lemon slices in boiling water, which will make the shrimp meat more fragrant, delicious and odorless.

Suitable for shrimp species: as long as it is fresh, it can be cooked, among which sea shrimp and sand shrimp are top grade.

Boiled shrimp is the most common way to eat prawns in Guangdong. It has two advantages: first, it is convenient and fast, and it is very suitable for gluttonous people, because it is easy to wash and throw away all the shrimps after the water is boiled, without any cooking skills or paying too much attention to the heat. Second, it is original and delicious. Shrimp is cooked in a pot of boiling water. The bottom of the pot is very clear and there is no seasoning at all. When cooked, it has a sweet seafood flavor.

Boiling shredded pork is the best way to make seafood "fresh" in the shortest time, and it is well-deserved to call seafood "raw".

jimmy

Taste: Shrimp is rich in flavor, suitable for people with heavy taste.

Practice: stir fry and add all kinds of seasonings as you like.

Housewife introduction: Be sure to add soy sauce.

Suitable for shrimp species: it is best to make delicious food with Macrobrachium rosenbergii. The head of the shrimp is crispy and unforgettable, which steals the limelight of the shrimp.

Beauty is actually just a general term, which refers to everything that appears in a "speculative" way. Guangzhou people who love to make a fuss about dishes will add various seasonings to their dishes according to their own preferences. In addition to soy sauce, Chili oyster sauce is a common practice, and cheese and milk are new attempts. There are other ways to cook seafood in the same way-a friend has a lot of bad ideas and suddenly thinks, "Stir-fried crab with ginger and onion is so delicious, isn't it good to make stir-fried shrimp with ginger and onion?" But I never heard him mention it again. Maybe not.

Salted shrimp

Taste: salty and fragrant.

Practice: A simple method of salted shrimp is to put the shrimp in a wok without water and fry it slowly. When it's almost cooked, add salt and oil, and you're done.

Housewife introduction: use coarse salt.

Suitable for shrimp species: the shrimp for making salted shrimp is bigger, and the new shrimp with a knife amount is a good raw material.

Salted shrimp is characterized by its sweet taste. As long as it is inhaled, the smell will go straight to the throat and directly tempt the taste. Its appearance is also quite beautiful, full of color and bright luster. Personally, I only like salt, okay? H shrimp, shrimp shell has a unique salty flavor. After eating, there is still fragrance on the fingers, which often makes people forget to suck their fingers for three days.

Steamed garlic

Taste: sweet with sweetness.

Practice: The head of prawn is intact. Cut the shrimp in half. You can cut the shell from the back of the prawn, which makes it easier for the prawn to taste, but don't peel off the shell, spread it out, sprinkle with garlic and steam it in water.

Housewife introduction: garlic is chopped into paste.

Suitable for shrimp species: Guangxi shrimp, hemp shrimp, etc.

This is a simple home-cooked steamed shrimp with garlic. Cooking should be done properly and time control should be just right so as not to overcook the tender shrimp. This practice is a test of kung fu and technology. Steamed garlic is a way that many people like to eat. Sweet and fragrant, with first-class taste.

Fried shrimp

Taste: Different ingredients have different tastes.

Practice: Peel off the shell of raw shrimp.

Housewife introduction: There is another trick to stir-fry shrimps. Shrimp should be marinated for a period of time, soaked in water and boiled water before frying. On the one hand, it can keep the delicate flavor of shrimp, on the other hand, it can save the oil consumption of families.

Suitable for shrimp species: Guangxi shrimp, hemp shrimp, etc.

The process of frying shrimp is complicated and time-consuming. Only those who have time and energy will choose this method. Peeling raw shrimp shells is a test of patience and care first. You have to wait on it carefully, otherwise it is easy to turn around and lose its tail, especially the tail, which is broken in eight out of ten cases. There is a trick to peel shrimp. Wash the shrimp first and then shell it, which will make the peeled shrimp more complete. Shrimp can be fried in many ways. You can add vegetables, melons, dried fruits and even fruits. It tastes sweet, and there is no trouble in shelling, so it can be eaten unimpeded.

How to buy shrimp

Never buy dead shrimp.

When buying shrimp, you should know how to distinguish its freshness. The fresher the shrimp, the better it tastes. Otherwise, the umami flavor will be lost and the meat will be "moldy". Fresh shrimp, the shell and muscles are closely attached. When peeling shrimp by hand, it takes a little effort to peel the shell. The intestinal tissue of fresh shrimp is also closely attached to the shrimp meat, while the intestine of frozen shrimp is not closely attached to the meat. If the intestines and meat are loose, it means that the shrimp is not fresh. Moreover, when buying live shrimp, if the shrimp just bubbles from time to time, it is also a fresh performance.

Shrimp shells must be hard, blue and bright, with prominent eyes, firm meat and fishy smell. If the shell is soft, the color is gray and turbid, the eyes are sunken, and the shell and meat are separated. Everything with yellow hair and black hair, head and feet falling off and loose meat is not good.

Most of the black cheeks are sick shrimps.

In some informal markets, shrimp sold for a few yuan a catty originally sold for dozens of yuan. Why has the price dropped so much? Experts pointed out that some of these shrimps could not be sold because they were found to have fish medicine residues, such as chloramphenicol, and those aquatic products merchants had to reduce their prices. However, due to the lack of management and testing methods in the aquatic products market, these contaminated shrimps could be sold in large quantities in the market, but buyers thought that they were cheap and good, but in fact they became victims (chloramphenicol has serious toxic reactions to human hematopoietic and digestive systems, which may lead to aplastic anemia; At the same time, it can also cause adverse reactions such as optic neuritis and rash.

dried shrimp

"I can cook first-class shrimp in the microwave oven."

Another friend who likes to use the microwave oven has used his microwave oven to the extreme, and even shrimp can make another new taste in the microwave oven.

His method is also very simple. Put the raw shrimp on a plate and put it in the microwave oven. Do not add any seasoning, even water, and "bite" for a few minutes with a big fire. When the water in the shrimp is evaporated and becomes dry and hard, it can be taken out, left aside and dried when the temperature drops. Its seasoning is very simple and special, using ordinary white vinegar. My friends all say that accompanying wine is a great enjoyment of life, so what else can I ask for?

Shrimp soaked in wine

"It's really cool to eat drunken shrimp with green mustard."

Drunk shrimp is actually a way to eat raw shrimp, but there is an extra process in the early preparation, which is my uncle's specialty in Chaozhou.

Buy live shrimps and raise them in water. At the same time, add a certain amount of white wine to the water (the amount depends on the degree of wine and personal tolerance). When the shrimp, which was full of vitality, slowed down and became lazy until it was completely paralyzed in the water and could not move, it was easy to realize that the warm-up exercise of the shrimp had come to an end and it was time to be slaughtered. At this time, my uncle began to perform his fencing. He fished the drunken shrimp out of the water, carefully peeled off the shell of the shrimp, cut the meat from the back and sliced it. A shrimp can be cut into four or five pieces, spread on a plate filled with ice, and served on the table. It's beautiful. Dip in simple green mustard and soy sauce, and many other ingredients. On the contrary, my uncle thinks that this will rob the delicious taste of the drunken shrimp itself, and simply don't want it.

Additional:

First, stir-fry the raw materials with soy sauce, salt and wine, then put them in a hot oil pan and fry them thoroughly with strong fire. Generally, it does not hang paste, and it is crispy outside and tender inside after frying.

2. Dry frying: mixing the raw materials with seasonings, removing water, and frying after mixing with flour. Can make raw materials brittle and brown.

Stir-frying and dry-frying must be based on the properties of raw materials, such as old and tender, and master the oil temperature and temperature. Usually tender and small raw materials, such as strips, blocks, slices, etc., should be put into the pot when the oil is boiled, and the frying time should be short. When it is about 80% ripe, it should be put into the frying pan after the oil is boiled. When the oil is 70% to 80% hot, put the whole material with large shape into the pot, stay in the pot for a long time, or fry it several times at regular intervals. Sometimes, the pot end can be separated from the fire several times to make a dish that is crispy outside and crispy inside. The raw materials for stir-frying and dry-frying are generally prepared immediately after frying, and the dishes are served with seasonings.

Third, the crispy fried raw materials are steamed, egg whites and batter are hung outside, and then fried in a pot (some are not paste, most of them are boneless raw materials, and most of them are boneless raw materials). In operation, after the oil is boiled, the raw materials are fried in a pot until the outer layer is dark yellow and crisp. Brittle frying is characterized by brittle outside and rotten inside, and its brittleness is abnormal.

Four, soft frying with small pieces, thin slices, rectangular strips and other raw materials, after hanging paste, the oil in the pot will be endogenous when it is cooked to 60%, and when the temperature is too low, the pulp will be removed. When frying, the raw materials should be dispersed in the pot to avoid adhesion, and the pills will be fried until the appearance is hard. Take out the pills when they are ripe, then boil the oil in the pot and fry them once. This frying method takes a short time and is characterized by crispy outside and tender inside.

5. Paper-wrapped frying Paper-wrapped frying is mostly made of fresh, boneless clean materials, processed into sheets or dices, mixed with egg whites, added with ingredients and seasonings, wrapped in sticky rice paper or cellophane, and fried in oil. The characteristic of this frying method is to keep the original juice and make the raw materials particularly fresh and tender. Use strong fire when operating, release the raw materials when the oil is cold or 40% to 50% hot, and eat it when the oil boils and the paper bag floats into golden yellow.

Six, crispy fried raw materials with skin (generally whole chicken, whole duck and the like), first remove with boiling water, so that the skin shrinks and tightens. Spread maltose on the surface, dry it, put it in a hot oil pan, keep turning, and pour hot oil into people's abdomen. When the whole fry is light yellow, raise the oil pan, let the raw materials soak in the oil and fry thoroughly before taking it out, and take it out when the oil temperature rises.