Second, practice:
1, remove the tail shrimp head and shredded shrimp. I'm too lazy to pick the shrimp line with a toothpick now. I'm so tired. I didn't want to eat my head, so I simply and rudely removed the shrimp head, and then pulled out the shrimp line by the way, saving a lot of time and not stopping. 2. Wash and slice perilla, and cut ginger and garlic into pieces. 3. Put oil in a hot pot and saute ginger and garlic. 4. Pour in the shrimps and stir fry. 5. Stir-fry perilla. ? 6. Put salt, soy sauce and a little water. 7. Flat loading
Hello, I'm glad to answer your question. The specific method is as follows
1
Wash the treated fresh shrimp, shred perilla and mash ginger and garlic.
2
Heat oil in a pan, add ginger slices and garlic and stir-fry until fragrant.
three
Pour in fresh shrimp, stir-fry evenly and change color.
four
Next teaspoon of sugar
five
Add two tablespoons of soy sauce and stir well.
six
Finally, pour in perilla and stir-fry until dry. Enjoy it, over!
Hello! I'm glad to answer your question. The method of stir-frying shrimp with perilla is as follows.
Let's talk about the use of perilla: it can be eaten with fish and crabs. The dishes include dried perilla fish, perilla duck, perilla fried snail, perilla lily fried mutton and so on. In addition, in the southern region, putting the leaves or stems of Perilla frutescens into the pickle jar can prevent white germs from being produced in the pickle liquid.
Prepare ingredients: leek, shrimp, red millet pepper and perilla leaves.
Step 1: Cook the shrimp in water and drain it.
Step 2, heat the wok, pour in cooking oil, and fry at 40% oil temperature until golden and crisp for use.
Step 3: Heat the wok, add a little base oil, add millet pepper, stir-fry, add shrimp and leek, seasoning: half a spoonful of chicken essence and monosodium glutamate, a spoonful of spicy dew, a little salt, stir-fry quickly and evenly. Don't stir-fry for a long time, so as not to stir-fry leeks too much. Sprinkle with perilla leaves and stir well.
This dish must be fried quickly to ensure the crispy ingredients.
Hello, I'm glad to answer your question. Perilla frutescens is the most common in summer and autumn, with unique fragrance, which has the functions of relieving exterior syndrome, dispelling cold, relieving cough and asthma, and relieving various toxins. Perilla frutescens is especially suitable for cooking seafood or fish. Put some perilla leaves to remove the fishy smell and increase the freshness.
Stir-fried shrimp with perilla;
1. Wash fresh shrimp, shred perilla, and mash ginger slices and garlic.
2. Heat oil in the pan, add ginger slices and garlic and stir fry.
3. Pour in fresh shrimps and stir-fry evenly to change color.
Put a teaspoon of sugar.
5. Add two tablespoons of soy sauce and mix well.
6. Finally, pour in perilla and stir-fry evenly to dry the water.
1. prepared materials
2. Wash the treated fresh shrimp, shred perilla, and mash ginger slices and garlic.
3. Heat oil in the pan, add ginger slices and garlic and stir fry.
4. Pour in the fresh shrimp and stir-fry evenly to change color.
5. Take a spoonful of carved wine after changing color.
6. Next teaspoon of sugar
7. Add two tablespoons of soy sauce and mix well.
8. Finally, pour in perilla and stir-fry evenly to dry the water.
Wash the shrimp, remove the shrimp line and open the back, then rinse it again to drain the water (or blot it with kitchen paper).
Picking perilla leaves, washing, draining and chopping. Dice onion and green pepper.
Add oil to the pot and heat the oil. Sprinkle some starch on the shrimp and wrap it slightly. Then pour in the shrimp and fry it on low heat. You can manually hold the shrimp with chopsticks to make it more curved.
Deep-fry the shrimp until it turns golden brown, take it out, raise the oil temperature on medium heat, and pour the shrimp in medium heat and fry it again until it looks like a picture. Dishes can be padded with kitchen paper to absorb excess oil.
Reduce the oil to a low fire. When the temperature drops, pour in perilla and stir-fry chopsticks from time to time. At first, perilla was purple and soft. Continue to fry until the water in perilla completely evaporates and becomes black and crisp (not burnt). Turn off the fire and take it out at once.
Pour out the excess oil, leave some and fry the onions.
Pour in the green pepper and continue to stir fry.
Pour in the fried perilla.
Pour in the fried shrimp and stir well.
Add salt, soy sauce, oyster sauce and chicken powder, stir well and serve.
Tips for Fried Shrimp with Perilla
I don't know much about the oil temperature in the pot. Seeing that the oil was a little hot, I put a shrimp first, and then poured it all in when the shrimp began to fry. ② Pay attention to perilla after it turns black, because everything else will turn black immediately. ③ Red pepper can be added to enrich the color of the whole dish.
I am honored to answer the question of the subject.
Penaeus monodon is the best choice for prawns. There is an old saying that perilla and shrimp can collide with different flavors. Let's talk about my practice.
Prepare ingredients:
Penaeus monodon 1 kg
A handful of perilla
Half an onion
Appropriate amount of green pepper
Proper amount of salt
Proper amount of soy sauce
Appropriate amount of oyster sauce
Appropriate amount of chicken essence
Proper amount of oil
Step 1: wash the new prawns, remove the shrimp line and open the back, wash them again, and drain the water for later use.
Step 2: Wash and chop the perilla leaves, and dice the onion and small green pepper.
Part III: Heat the pan and drain the oil (the shrimps are covered with starch when burning the oil). When the oil is heated to 50% oil temperature, pour in the shrimps.
Step 4: Deep-fry the shrimps until they turn golden yellow, and then take them out. The oil temperature will be raised to 70% by high fire, and the shrimps will be poured into the medium fire, and fried to the image.
Step 5: Turn on a small fire with the remaining oil in the pot, pour in perilla at a temperature of about 50%, and stir-fry chopsticks from time to time. At first, perilla was purple and soft. Continue to fry until the water in perilla completely evaporates and becomes black and crisp (not burnt). Turn off the fire and immediately pick it up for use.
Step 6: Pour out the excess oil, leave some and fry the onions. Pour in the green pepper and continue to stir fry.
Step 7: Pour in the fried perilla.
Step 8: Pour in the fried shrimp, add salt, chicken essence, soy sauce and oyster sauce, and stir well.
The above is just a personal opinion. Welcome to discuss more cooking knowledge!
Wash shrimp
2
Bevel the back to remove the shrimp line
three
Boil the shrimp in water for 1 min, and then take it out for later use.
four
Dice onion, ginger and garlic for later use.
five
Cut the coriander into sections for later use.
six
Wash perilla, squeeze dry and cut into small pieces for later use.
seven
Saute onions, ginger and garlic in hot oil.
eight
You can fry some perilla before the shrimp is cooked, which can make it more delicious.
nine
Add perilla and stir fry.
10
Stir-fry evenly, then add some cooking wine, salt, soy sauce and sugar to taste.
1 1
Stir a bowl of corn starch and pour water into the pot to thicken it.
12
Add coriander, cover the pot and stew for 2 minutes.
Remove the shrimp line from the back of prawns, put oil in the pot, heat to 30℃ oil temperature 10%, add prawns and fry until golden brown, shred the perilla leaves, and reserve the oil. Now prepare the sauce, consume oil, taste it, enjoy the hot sauce, pepper, sugar, add a little water, put the base oil in the pot, and put the prawn perilla leaves and mix well.
I usually choose chilled shrimp for stir-fried shrimp because it is cheap. Wash the shrimp, remove the shrimp line, and cut a knife on the shrimp back. This is more delicious. You can use ginger and onion oil to deodorize the wine, and you can also put a little salt in it. Shrimp can be fried, but not too dry. It's too dry and tastes bad. Stir-fry shrimp with garlic and hot sauce for a few times, with green onions, red peppers, soy sauce, oil consumption and salt.