Shrimp is widely eaten, and it is rich in nutritional value. It is a must-have dish for small gatherings at home. Moreover, its practices are varied, and different practices bring different feelings of eating. The following is a summary of how to eat shrimp.

Shrimp is very common to eat. 1. Roasted shrimp with egg yolk-Salted egg yolk is rich in nutrients, including lecithin, unsaturated fatty acids, amino acids and other important nutrients in human life. Salted egg yolk mixed with shrimp, salty and fresh, crisp outside and tender inside, rich in taste and delicious.

Ingredients: Shrimp 10, 3 salted egg yolks, a little salt, half a spoonful of sugar, a little white pepper, a little soy sauce, a little cooking wine and a proper amount of vegetable oil.

Exercise:

1, remove the yarn from the shrimp back, grab it evenly with a little salt, cooking wine, soy sauce, sugar and white pepper, and marinate for a while.

2. Mash salted egg yolk and chop chopped green onion. Is my salted egg yolk vacuum packed, or boiled salted duck eggs, just take the egg yolk.

3. Drain the excess water from the marinated shrimp and grab it evenly with starch.

4, the oil temperature is 50% to 60% hot, about 150, pour in the shrimp and fry until it is 80% cooked.

5. Take out and drain the remaining oil for later use.

6, hot pot hot oil, saute chopped green onion, pour a little salted egg yolk and stir fry. If the yolk is too dry, you can add a little oil instead of water.

7. Pour in the shrimps, stir fry quickly until covered with egg yolk, and serve.

Second, stir-fried shrimps-stir-fried shrimps suitable for summer can not only supplement the calcium lost by sweating, but also have bright color, fresh taste, stimulate appetite, match meat and vegetables, and balance nutrition. Let's take a look at the practice together.

Ingredients: 80g shrimp, 50g mixed rice, vegetable oil 1 spoon, garlic 1 petal, half a spoon of salt, a little cooking wine, a little soy sauce and a little white pepper.

Exercise:

1. Thaw the frozen shrimp with cold water first, and it will be better if you use fresh shrimp to shell it. I used wild red shrimp, which was raw red. Drain the thawed shrimps, use a little salt, cooking wine and white pepper (to remove fishy smell and greasy smell), grab them and marinate them for a while.

2. At the same time, use cold water to thaw the frozen mixed rice.

3. Add a spoonful of oil to the wok, heat and saute the garlic slices, then pour the mixed rice, add a little salt and fry until half cooked.

4. Drain the marinated shrimps, pour them into the pot and stir-fry them evenly with mixed rice.

5. Stir-fry the shrimps until they are 80% cooked, turn off the fire, add a little raw materials along the edge of the pot to extract the umami flavor, and stir well to serve.

Third, loofah fried shrimp balls-loofah can be eaten in many ways, can be fried, can be made into soup, can be steamed, and are very delicious. My favorite loofah method is fried shrimp balls. Shrimp meat is delicious, loofah is smooth and tender, and soup bibimbap is not wasted at all. It is refreshing and delicious. Let's take a look at the practice. Ingredients: 1 loofah, several prawns, 2 tablespoons vegetable oil, 1 tablespoon salt, a little soy sauce, a little cooking wine, a little chicken powder, a little white pepper and a little chopped green onion.

Practice: 1. Wash prawns, remove the head and shell, open the back to remove the sand line, and cut the back as deep as possible, so that the shrimp balls will be better in shape when fried.

2. Catch shrimp with a little cooking wine, chicken powder and white pepper and marinate for a while. Wash the loofah and cut it into thick slices. The loofah I used was very tender and didn't scratch the skin. Luffa skin has the effect of clearing heat and detoxifying, and tastes sweet and crisp, but if it is an old luffa, the skin is hard to chew and should be scraped off. Heat oil in a hot pan and saute a little chopped green onion.

3. Pour in the shrimp, order a little soy sauce along the edge of the pot, stir-fry until the shrimp balls curl, but the shrimp meat is still translucent. At this time, the shrimp is half cooked, and the towel gourd slices are added.

4. Add salt and fry the loofah until it is soft and cooked. I added a little water on the way, because I want to eat bibimbap and soup, so I don't need to add it.

5. Stir well and serve.

Fourth, stir-fried shrimps-ingredients: ten shrimps, starch 1 tablespoon, half a spoonful of salt, eggs 1 piece, a little cooking wine, bread crumbs and vegetable oil.

Practice: 1. After thawing, use a kitchen paper towel to absorb the surface moisture, add a little salt and cooking wine, and marinate for a while. 2. Add salt to the eggs and break them for later use. Prepare starch and bread crumbs at the same time. 3. Roll the shrimps in starch, evenly dip the surface in water, and shake off the excess. 4. Re-enter the egg liquid and roll it up. 5. The surface is covered with crumbs. 6. Wrap all the shrimps in this way and heat the oil pan at the same time. 7. When the oil temperature is about 180 degrees, put the shrimps in the oil pan in turn, fry them slightly until the surface is golden, and then float them out. Let it cool a little, and you can eat it.

How to eat shrimp? Home-cooked 2 shrimp and eggs

Shrimp 100g, 4 eggs.

2 shallots and 1/2 teaspoons of salt.

White powder water 1 teaspoon

1, blanch the shrimps, and cut the onions into chopped green onions for later use.

2. Beat the eggs into a bowl, add all seasonings and mix well with the chopped green onion made by 1.

3. After the pot is hot, add 2 tablespoons of oil and wet the pot.

4. Turn the method 3 to low heat, add the egg paste of the method 2 and the cooked shrimp of the method 1, and gently push it in the circumferential direction with a spatula until the eggs are mature.

Tricolor shrimp

8 shrimps and100g carrots.

Pea100g, corn100g.

Salt, cooking wine, raw flour, chicken essence

1, wash the shrimps, peel them off and gut them. Marinate with oil, salt, cooking wine and corn flour.

2. Dice carrots, peas and corn in boiling water.

3, the oil pan, after the shrimp is cut off.

4. Leave the oil at the bottom of the pot and pour in carrots, peas and corn. Add salt and stir-fry for a while, then pour in shrimp, add a little water, stir-fry evenly together, and finally add chicken essence and stir-fry evenly to serve.

Fried shrimp with tomato sauce

Shrimp 150g, 2 tomatoes.

Garlic powder 1/2 teaspoon, water 50㏄.

1 Spoon of chopped green onion and 1 Spoon of tomato sauce.

1 teaspoon vinegar and 1 teaspoon sugar.

Salt 1/2 tsp, white powder water 1 tsp.

1, the shrimps are cooked and supercooled; Wash tomatoes, remove pedicels, and cut into hob pieces for later use.

2. When the pan is hot, add 1 tbsp oil, then add minced garlic and water.

3. Put the tomato pieces cut by method 1 into method 2, and then add tomato sauce, vinegar, sugar and salt.

4. After method 3 is boiled, add the shrimp cooked by method 1 and continue to cook for half a minute.

5. thicken the recipe with white water and sprinkle with chopped green onion.

Shrimp corn

Shrimp100g, sweet corn 50g.

Two onions, salt 1/2 teaspoons (3g).

5g of ginger, 1 teaspoon of cooking wine (5ml

1. Remove intestines from shrimps and wash them. Chop onion and ginger.

2, then put a little oil in the pot, pour in the onion and ginger and stir fry.

3. Then pour in the shrimps, add cooking wine and stir fry.

4. After stirring evenly, finally pour in sweet corn kernels and add a little salt to serve!

Shrimp always likes to peel off its skin. Especially if there are old people and children at home, peel the shrimps before cooking, which is very convenient to eat! But the live shrimps are always badly peeled, and the shrimp meat is wasted! Sometimes the tentacles of shrimp will poke the skin, but there is nothing to do ~

In order to peel shrimp, many methods have been used, but I still think this method is the most useful!

A coup, please keep it:

Buy fresh shrimp and put it directly in the freezer for 30 minutes, and the shrimp will come out in minutes!

This is a live shrimp.

This is frozen shrimp.

Hold down the shrimp head and pull it down. The shrimp shell was broken by hand, and even the shrimp line was pulled out!

Shrimp meat is full and not wasted!

Tips for frying shrimp

Put the shrimps in a bowl, add a little salt and edible alkali powder, rub them with your hands for a while, then soak them in clear water, and then wash them with clear water, so that the fried shrimps can be crystal clear and refreshing.

Shrimp does not break or paste when cooking.

1. Immediately after peeling the shrimp, wash the dirt and sediment on the shrimp surface with cold water;

2. wring the shrimps dry with clean gauze, then add a spoonful of refined salt and mix well for half an hour. It would be better if there were a refrigerator. Shrimp must be dry and cold before frying.

3. When frying, add 1 to 2 egg whites, put the shrimp in, stir thoroughly, dip in the egg white liquid, and then stir fry in the oil pan. In this way, each shrimp can be wrapped in a thin layer of egg white film, which is naturally not easy to break when frying. If we can master these three steps correctly, the fried shrimps will be as white as jade, tough and tender, avoiding the two disadvantages of broken paste, and achieving good color, fragrance, taste and shape.

How to eat shrimp? How to choose shrimp?

The surface of high-quality shrimp is slightly bluish gray or has peach kernel network, the front end is thick and round, the back end is tapered, the curve is hooked and the color is bright; The body of pickled shrimp is white or yellowish, reddish and translucent, and the exposed intestine is thicker or scattered than that of fresh shrimp.

High-quality shrimp has shrimp smell, soft and transparent body, and little elasticity when pressed with fingers; But the soaked shrimp has elasticity, no shrimp flavor and no alkali flavor. When the shrimp is peeled off along the gut, the smell is more obvious.

After high-quality shrimp is fried, it is tough, does not shrink, releases less water and has no foam; When the soaked shrimps are boiled and fried in a pot, a lot of water is released, and the body shrinks into slag paste, which has a strong strange smell.

Choose carefully when buying frozen shrimp. Fresh and high-quality frozen shrimp should be colorless and transparent, feel full and elastic, and look big and red with caution.

Although choosing food is a small matter, there are certain methods. What kind of shrimp is well introduced above. I hope my friends can try this method when they buy, so that the selected food will be more delicious to cook and eat.