Fried shrimps with shredded potato and gluten

Time and weight

Preparation time:

10-20 minutes

Production time:

10 minutes

Number of people dining:

1-2 people

food

condiments

gluten

200 grams

potato

200 grams

shrimp

200 grams

condiments

oil

Proper amount

salt

Proper amount

pepper

1

Light soy sauce

Proper amount

coriander

Proper amount

step

1. Tear the gluten into strips and wash it.

2. Peel and shred potatoes and soak them in water.

3. Shred red pepper.

4. Wash the shrimp and marinate it in soy sauce for a while.

5. Heat the pot with base oil.

6. Add gluten, don't turn it over often, so that both sides of gluten are a little burnt.

7. Dry the shredded potatoes and stir fry.

8. Stir-fry shrimp in a pot with soy sauce.

9. Add red pepper, add salt and stir fry.

10. Shrimp balls turn red, red peppers are cut off, and coriander is sprinkled out of the pot.

skill

Experience:

1, the oil pan must be hot, or it will stick to the pan.

This dish is cooked in the evening. You can skip the onion and ginger at noon.

Exercise 2:

Family practice of burning gluten with shrimp;

Ingredients: gluten.

Accessories: shrimp, fungus, onion, ginger.

Seasoning: salt, sugar, soup, sesame oil, water starch, edible oil.

Production steps:

1, gluten water for standby.

2, remove the old roots after the fungus rises.

3. Grab the shrimp evenly with a little salt and cut it into sizes for later use.

4. Cut the onion and ginger into sections for later use.

5. Put water in the pot. After the water is boiled, put the shrimp in the pot and cook it until it is broken.

6. Put the oil in the pot, and stir-fry the onion and ginger slices when it is 60% hot.

7. Add fungus and shrimp, stir well, and then add soup.

8. Add gluten, salt and sugar to adjust the taste.

9. Cook until the soup is fresh and thick, and then thicken.

Ps:

1. Shrimp must be sized before blanching to ensure smooth and tender taste.

2, gluten should be thoroughly cooked to be delicious.

Exercise 3:

Shrimp, a food. Choose live shrimp as raw material, wash the shrimp body with clear water, and remove the head, tail and shell of shrimp. The pure shrimp meat after shelling is shrimp meat. Shrimp dishes are popular with diners because they are light and refreshing, easy to digest and suitable for all ages. Today, let's introduce the practice of gluten-free shrimp.

1. Main ingredients: shrimp and gluten.

2. Wash gluten with hot water (mainly oil in gluten). The gluten bought in the market now tastes unsafe and I don't know what it is fried with.

3. Wash the shrimp.

4. Peel and pick the shrimp line, clean it up, and cook boiled water. When the water boils, blanch the shrimp for later use.

5. When the oil temperature is hot, put the ginger and onion into the wok.

6. Stir-fry ginger and shallots. Add the chopped gluten and stir-fry.

7. Continue to stir fry, add cooking wine, soy sauce, salt, sugar, appropriate amount of water (preferably more water), cover the pot and cook for a while.

8. When the water is low, put the shrimps (blanch them with clear water before putting them), thicken them with dough powder and drop some clear oil.

9. A piece of shrimp tendon is ready.

Tips for making shrimp gluten

There is no information about the method of separating shrimp tendons, and we will further improve it so that everyone can have a deeper understanding of the method of separating shrimp tendons.

Nutritional value of shrimp gluten

Nutritional value Modern medical research has confirmed that shrimp has high nutritional value, which can enhance human immunity and sexual function, tonify kidney and strengthen yang, and resist premature aging. Eating fresh shrimp (fried, roasted and stewed) and taking warm wine can cure impotence caused by kidney deficiency and fear of cold ... the nutritional value of shrimp.

Practice 4:

The main components of shrimp gluten are oil gluten and shrimp.

Shrimp tendon accessories: egg white, chopped green onion, shredded ginger, aniseed, starch, salt, sugar, soy sauce and oyster sauce.

Preparation method of shrimp gluten;

1, Tianjin specialty oil gluten is the best gluten, which is relatively large and thick. First, the gluten is torn into pieces, then a proper amount of water is put in the pot to heat it, and the torn gluten is blanched in hot water, so that the oily smell of the oil gluten can be removed. Blanch gluten, remove and drain for later use.

2. Wash the shrimp, put it in a bowl, add starch, salt and egg white to the shrimp, and grab it evenly to make the shrimp uniform in size and delicious.

3. After the wok is on fire, pour in the right amount of oil. When the oil is hot, pour the shrimps with good pulp into the wok and slide. Don't take too long. Shrimp can be fished out as soon as it changes color.

4. Leave the bottom oil in the pot, stir-fry with chopped green onion, shredded ginger and aniseed, pour in soy sauce, stir-fry twice, and then cook the gluten. Then add a proper amount of water (broth can be used if possible) to the pot, and add more water, then add oyster sauce and sugar and stir well. After the soup in the pot is boiled, turn to low heat to collect the soup.

5. When the pot is about to start, put the shrimp into the pot, stir fry evenly, and the delicious shrimp tendon will be ready.