Shrimp, a food. Based on the principle of selecting live shrimp, 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. Making shrimp dishes looks simple, but it's not easy to do. If you want to make an ideal shrimp dish, you must pay attention to the following key points in the operation:
First, strict material selection and scientific thawing.
High-quality shrimp is the most basic condition for successful cooking, so you must choose fresh, non-toxic, pollution-free, rot-free and impurity-free shrimp. The cooked shrimps are mainly natural in shape, and the ingredients must be similar in size, so that the shrimps can be heated evenly, and the mature shrimps are old and tender, pure in color and beautiful in shape.
Most shrimps sold in the market are quick-frozen products. Therefore, whether the thawing method is scientific or not will directly affect the freshness of shrimp. In daily life, some people soak in hot water, while others thaw quickly under tap water. Practice has proved that this thawing effect is not ideal. The correct way is to thaw the shrimp slowly at room temperature or in slowly flowing tap water. If time is tight, it can also be thawed in the microwave oven, and the effect is good.
Second, reasonable size and protection.
Sizing is an effective method to tenderize shrimp. A protective 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 make the cooked shrimps full and tender.
1, the general practice is to put the washed shrimp into a bowl, add some cooking wine, refined salt and monosodium glutamate, then add an egg white (usually the amount of cooking) and dried starch, and start lubricating after a few times. Doing so will cause the shrimp to desize (not because of the low oil temperature). Why is this happening? The reason is that the water is not squeezed out before the shrimp is salted and flavored. When the shrimp is flavored with salt, it will spit water again, which makes the pulp of the pulped shrimp thinner, leading to desquamation during cooking.
2. In sizing, it is not necessary to marinate shrimps with cooking wine. Because alcohol will make protein lose water and make shrimp lose elasticity. After shrimp sizing, alcohol is tightly wrapped in the pulp, which is difficult to volatilize, making the cooked shrimp have a bad smell. And because cooking wine itself contains water, it is easier to desquamate shrimp. The correct way is to use cooking wine when cooking.
3. In order to make shrimp dishes fresh and tender, the sizing method must be carried out in sequence. First, remove the residual water from the shrimp with a clean napkin, and then marinate it with refined salt for a while. The purpose of pickling is to give shrimp a basic taste. Then, the residual water in the shrimp is discharged by squeezing. Then, scoop water with a napkin. After cleaning, add dry starch and stir repeatedly. After the shrimps are firm, add a little oil and grab them evenly. The purpose of oiling is to improve the lubricity of shrimps, prevent them from sticking together when oiling, and make the cooked shrimps more tender.
4. In the process of stirring, give the shrimp strength. The operation should be light before heavy, slow before fast, and stir in the same direction with rhythm. Protein molecules in shrimp are denatured by strong oscillation. Causing slight solidification and precipitation, and fully combining water and protein. Long-chain glycogen absorbs a lot of water, increases water absorption, forms colloid with a certain viscosity, and ensures the cooked shrimp to be more delicate and delicious.
Three, sizing and standing, can not be ignored
After shrimps are sized, people get used to lubricating oil immediately. Even if the oil temperature is well controlled, they will often desize. Even if they don't desize, it is difficult to meet the requirements of smoothness and tenderness. This is because there is no process of "standing". So the process of standing after sizing should cause cooking.
Readers' attention. Be sure to let the pulped shrimp stand for 5 to 10 minutes before oiling, so that the dry starch can fully absorb enough water and tightly wrap the shrimp, so that it is not easy to peel when cooking the shrimp. Another reason is that shrimp has been treated. The original tissue was damaged to some extent. When seasoning with salt, the internal tissue of shrimp will shrink to some extent due to the osmotic pressure of salt, and it will take some time to restore its original elasticity.
Fourth, choose the right oil and control the oil temperature.
Proper use of oil temperature is a necessary condition for shrimp to be fresh and tender. If the oil temperature is low, the shrimps will peel easily and the dishes will be half cooked. When the oil temperature is high, the shrimps will lose their fresh and tender characteristics if they are colored incorrectly, adhered to each other, dry in shape and tough in texture. It is suitable to cook shrimp at 30-40% hot oil temperature (about 100℃). Sprinkle the shrimp meat lightly in the oil pan. Use chopsticks in one direction, first light and then heavy, then slow and then rhythmic. Never use a spoon to stir violently to prevent the shrimp from breaking and affecting the shape of the finished product. When lubricating oil, it is best to use lard and salad oil. Oil should be clear and transparent, without peculiar smell, otherwise it will affect the color and taste of dishes.
5. Seasoning properly and cooking quickly.
Commonly used seasonings for cooking shrimp dishes are onion, ginger, garlic, pepper, aniseed, refined salt, monosodium glutamate, cooking wine, vinegar, sugar, pepper and various seasoning oils. When cooking shrimp dishes, it is advisable to put less seasoning instead of more. Too many condiments will highlight the flavor of condiments, and at the same time suppress the original juice and fresh taste of shrimp, so that shrimp loses its light, refreshing and tender characteristics. How much seasoning to use depends on the taste of different dishes. For example, if you want to eat the original flavor of shrimp, you don't need to add seasonings such as onion, ginger and garlic, otherwise the umami flavor of shrimp will be covered up, and sesame oil and coriander don't need to be put. Because the taste of these two seasonings is too strong, it will suppress the original flavor of shrimp, which is only tender and not fresh, affecting the texture.
There are two ways to cook shrimp: basic seasoning and heating seasoning. That is, when sizing, add 1/3 bottom mouth to make shrimps taste basically, then take a bowl and mix in refined salt, monosodium glutamate, fresh soup, cooking wine, water starch and so on. Pour the sauce, add the base oil to the frying spoon, add the seasoning after the oil temperature rises, stir-fry the shrimps with lubricating oil, and pour the prepared sauce. Take the method of mixing juice and seasoning, hang the juice evenly and quickly, and take it out of the pot in time; Otherwise, the method of seasoning with lying juice will take a long time to heat, which will affect the fresh and tender taste of dishes.
As long as you do the above, you will be able to make shrimp dishes with full shape, white color and fresh and tidy taste.
Family shrimp recipe
1, emerald shrimp
Wash shrimps, remove mud, drain water, add salt, monosodium glutamate, egg white, pepper and starch for sizing. Cut cucumber into four petals longitudinally, remove seeds and cut into diamond-shaped pieces. Salt, monosodium glutamate, cooking wine, water starch and soup are mixed into juice. Add oil to the pan. When it is 60% hot, add shrimps and stir fry. When it is cooked, add diced cucumber, pour in the prepared juice, and turn well to serve.
Features: this dish is white and green, and its taste is smooth, tender and salty
2. Sesame shrimp balls
Wash and drain the shrimps, put them on the chopping board together with the fat, chop them into velvet with a knife, add salt, egg white and chopped green onion into a bowl, and stir evenly in one direction. Squeeze the mixed shrimp into 2 cm balls by hand. Put the shrimp balls in a pot with sesame seeds, and roll the sesame seeds one by one. Put the wok in medium heat, add salad oil, and when it is half cooked, put the shrimp balls into the oil pan one by one, fry until the shrimp balls float, and when the sesame seeds stop making noise, take out and drain the oil, and plate.
Features: Shrimp balls are fresh and tender, sesame seeds are crispy, delicious and refreshing, with good color and fragrance.
3, colorful shredded shrimp
Fresh shrimps (both river shrimps and sea shrimps) are shelled, washed, dried with a dry towel, put into a food grinder, add egg white, salt and monosodium glutamate, and ground into fine velvet. Put the shrimp paste into an empty plastic bag and poke a small hole with a diameter of 2 mm in the corner of the bag. Put oil in the pan and heat it to 120℃. Squeeze the shrimp in the plastic bag into the oil pan from the small hole in the corner of the bag, heat and shape it into shredded shrimp, take it out and soak it in cold water, and cut it into 10 cm long. Heat a little oil in the pan, stir-fry shallots and ginger, add four shreds (shredded mushrooms, shredded carrots, shredded green peppers and shredded water bamboo), stir-fry, cook yellow wine, add salt, fresh soup and monosodium glutamate, thicken, and pour some hot oil out of the pan.
4. Milk shrimp
Put peeled shrimp into a vessel, add refined salt, chicken essence, Shaoxing wine, egg white and water starch, mix well, pour milk into the vessel, and add refined salt and water starch to make a milk paste. Put the oil in a pot and light it. When the oil is hot, pour the milk paste into the oil and stir well. First, slowly push it into a snow-white block with a frying spoon to float on the oil surface, and then remove the oil. Put the cooked shrimp and green beans in the oil and take them out. Leave the remaining oil in the pot, add the clear soup after the oil is hot, and then adjust the taste appropriately. After boiling, adjust the starch to be thin and thick with water, pour in diced milk, shrimps and green beans, put them in a plate and sprinkle with minced ham.
5. Longjing shrimp
Rinse the shrimps imported from Thailand repeatedly with clear water, put them in a bowl, add salt and egg white, gently stir them with chopsticks until they are thick, add wet starch, add monosodium glutamate, stir and let stand. Longjing tea is brewed with boiling water, and after 1 minute, part of the tea soup is poured out, and the tea leaves and the remaining tea soup are reserved. Heat the wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimp into the oil pan and spread it out quickly with chopsticks. When the shrimps are jade white, take them out of the pot and drain the lard. Then pour the shrimps into the oil pan, add the remaining tea leaves and tea soup, spray Shao wine, stir-fry for a few times, and put them on the plate.
Features: this dish is white and tender with shrimp, and the green tea is fragrant and very refreshing.
6. Crispy potato anchovies
Cook potatoes with skins, peel them, press them into mashed potatoes, add seasonings and stir well for later use. Peel off the head and shell of the shrimp, leave the shell at the tail, remove the intestines from the back of the shrimp, cut a shallow knife on the belly of the shrimp (so that the shrimp will not bend after cooking), soak the shrimp in ice water for half an hour, or put it in the refrigerator 1 hour. Drain the shrimp, wrap it with mashed potatoes, leave the tail shell, add the egg juice and flour. Boil three cups of oil in a clean pot, put down mashed potatoes and shrimps, and fry until golden brown. Take out the drained oil and put it on a plate. Dip in thousand island juice.
7. Bread and shrimp
Ingredients: shrimp 100g, cooked chicken oil 25g, bread 200g, canned green beans 15g, egg white 10g, dried starch 5g, chicken soup 100ml, cooking wine 10g, refined salt 2.5g.
Features: crisp and tender, bright red in color, sweet and sour and salty.
Production method: 1. Wash shrimps, control drying water, mix well with egg white, refined salt and dried starch, and paste well; Peel the bread and knives and replace them with strips 6 cm long and 3 cm square.
2. Get the wok on fire, heat it up, add soybean oil, heat it to 60%, add bread sticks, turn it over a few times with a spoon, and then replace the oil pan with a small fire.
3. Heat the wok again. After frying in oil, add soybean oil. When the wok is heated to 30%, pour in the shrimps and spread out gently with a spoon. At the same time, add green beans, turn them over with a spoon several times, and when the shrimp turns milky white, pour them into the colander and control the oil to dry. Leave 25 grams of oil in the pot, add tomato sauce and stir fry, add cooking wine, refined salt, monosodium glutamate, sugar and chicken soup, and pour in the smooth shrimps and green beans. At the same time, take out the bread loaf with a colander, control the oil and put it in the plate.
4. Then thicken the shrimp pot with water starch into a thin paste, add cooked chicken oil, slide it with a spoon, sprinkle cooked sesame seeds evenly, stir it evenly with a spoon, and pour it on the fried bread strips.
8. Stir-fried shrimps
Ingredients: 600g of shrimp, 750g of green beans150g, 75g of soybean oil (the actual dosage is 75g), 5g of sesame oil10g, 5g of Chili noodles, 0g of Chili sauce10g, 0/0ml of chicken soup10ml of cooking wine/kloc-0. BR & gt
Features: red and white, fresh and spicy, refreshing and delicious.
Production method: 1. Rinse the shrimps with clean water, take them out, control them to dry, put them into a porcelain basin, add egg white, cooking wine 5g, salt 2g, pepper powder 0.5g, pepper powder 5g, monosodium glutamate 2.5g, 10g starch and soybean oil 25g, stir them evenly and marinate for 20min.
2. Peel the scallion, wash it and chop it; Peel fresh ginger, wash and slice.
3. Stir chicken soup, 5 g cooking wine, 4 g salt, sugar, 0.5 g pepper noodles, 2.5 g monosodium glutamate and 5 g starch evenly to make jelly.
4. Pour the soybean oil into the pot. When heated to 50%, add shrimps, fry until cooked, and take out and control the oil for later use.
5. Leave 25g of base oil in the pan, heat it, add chopped green onion, Jiang Mo, green beans and Chili sauce, stir-fry the shrimps evenly, pour in the sauce, stir-fry a few times, pour in sesame oil and serve.
9. Longan Shrimp
Recipe Name: Longan Shrimp
Menu category: vegetarianism
Recipe making: raw materials: fresh mushrooms 250g, longan carrots 6, red cherry carrots 6, green beans 25g, water-made winter bamboo shoots 10g, 15g. Practice: cut mushrooms into shrimp shapes, wash carrots and winter bamboo shoots and dice them; Egg white, starch and baking powder are mixed into batter, and shrimp paste is fried in 70% hot oil until light yellow; Leave the bottom oil in the pot, add shredded ginger and ingredients, add salt, monosodium glutamate, cooking wine and fresh soup, thicken after boiling, pour in "shrimp", turn it over twice, and serve with longan and red cherry.
10, shrimp skin eggs
Ingredients: 300g of eggs and 50g of shrimps. Shaoxing wine 15g, salt 3g, monosodium glutamate 1.5g, cooked lard 600g (actual oil 50g).
Features: shredded eggs are soft and slender, golden in color and delicious.
Operation: Beat the eggs into the bowl, wash the shrimps, chop them and put them into the eggs. Add Shaoxing wine, refined salt and monosodium glutamate and mix well. Heat a wok, scoop in cooked lard, and when it is 60% hot (about 132℃), stir the oil in one direction. Then slowly pour the shrimp egg liquid into the oil pan and stir it with bamboo chopsticks in the original direction while pouring, so that it grows into filaments. When it floats to the oil surface, take it out with a colander. Pick it loose and put it on the plate.
1 1, Cantonese shrimp cooking method
1. Chop pork, bamboo shoots (cooked), onions and shrimps.
2. Put all the materials and seasonings except wonton skin into a bowl and stir vigorously in the same direction until it becomes sticky.
3. Repair the wonton skin into a circle, put one in the palm of your left hand, put your right hand in the center of the wonton skin, and gently twist your left hand into a selling shape.
4. Grease the steamer, put them on the steamer one by one, and steam with boiling water for 5 minutes.
12, the practice of fried bread shrimp
Its cuisine is Zhejiang cuisine.
Features: Shrimp is white and tender, the bread is golden and crisp, and the decoction is fragrant and palatable.
Ingredients: 200g of shrimp, 75g of bread, 50g of oil1500g (about100g), 30g of cooking wine, 2g of vinegar10g, 2g of salt, 7g of monosodium glutamate, 2g of chopped green onion, 30g of eggs, 50g of water starch, a little flour.
manufacturing process
1, shrimp in a bowl, add eggs, starch, noodles and paste evenly. Change the bread into squint slices, fry until yellow, and put it on a plate. 2, with a bowl of juice: cooking wine, vinegar, salt, monosodium glutamate, onion, starch, soup. 3. Put the oil in the pot. When the oil is 50% hot, cut the shrimp, pause for a moment and pour it out. Put oil in the original pot, pour shrimp and juice, turn the wok over, pour sesame oil and cover with bread. Operation key: the bread is crispy. It is advisable to have more juice.
13, steamed shrimp with cheese
Materials:
250g of fresh shrimp, 0/00g of egg white/kloc-,200g of skim milk, 50g of chicken powder and 30g of minced ham.
10g coriander, 80g chicken soup, 5g sesame oil and 5g corn flour.
Exercise:
Mix eggs, fresh milk, chicken powder and salt, sprinkle with shrimps and steam ham on the original plate.
After 20 minutes, sprinkle with sesame oil, monosodium glutamate and pepper.
14, shrimp rice rolls
Peel: 1 cup corn flour, 2 tablespoons white powder, 2 tablespoons salad oil, 1 tablespoon salt? 2 tablespoons of water 1/2 cups of stuffing: shrimp 4 2 chicken powder 1/2 teaspoons of white powder 1 teaspoon of sauce: 3 tablespoons of soy sauce, 2 tablespoons of crystal sugar, 2/3 bowls of sesame oil 1 tablespoon of practice: 1. Take a container and mix it with white powder, corn flour and salad oil. 2. Wash shrimps, drain water, and mix with chicken powder and white powder to make stuffing. Take another pot, first pour in rock sugar and water, then pour in soy sauce and boil it into sweet soy sauce for later use. 3. Take a stainless steel tray, put it in a steamer, coat it with a layer of oil, then pour in half a cup of evenly stirred slurry, shake it upside down with a pan until the slurry is evenly distributed on the disk, then arrange a row of shrimps, cover the pot and steam for 1 min, then take it out. 4. Roll the vermicelli into intestines with an oiled scraper, pour sesame oil to enhance fragrance and prevent sticking, and then pour a proper amount of sweet soy sauce when eating.
15, the method of snowflake shrimp tofu soup
Ingredients: shrimp, tender tofu, green beans, diced carrots, egg white, salt, pepper, ginger, onion, raw flour and starch.
Making:
1。 Shell the shrimp, remove the black gland by operation, and stir well with a little salt and corn starch.
2。 Boil less water, add a little salt, put shrimps, green beans and diced carrots in a hot roll and take them out. Then cut the tofu into small pieces and put it in a hot roll to remove the beany smell and alkaline smell.
3。 In addition, boil the soup with water, add shredded ginger and cook for one minute, add shrimp, green beans, diced carrots and tofu, add salt and pepper and cook for two minutes.
4。 Add glutinous rice flour to the soup, stir well and increase the concentration.
5。 Beat the egg white evenly, stir the soup with one hand and pour the egg white paste into snowflakes with the other.
6。 Add a little chopped green onion to the bowl.
16, stuffed mushrooms with shrimps,
Step 1: Peel a small bowl of fresh shrimp, cut the shrimp back with scissors and wash away the sand line. Chop, slightly chop, add some cooking wine, minced garlic, Jiang Mo, white pepper and water starch, and stir until thick. Fresh mushrooms are pedicled and washed for later use.
Step 2: The surface of the mushroom is facing down. Then, spoon the prepared stuffing into the mushrooms.
Step 3: put it in a microwave oven with a cover.
Step 4: Cover the lid, put it in the microwave oven, turn it over for 3-4 minutes, and put the soaked mushrooms in another plate. There will be some juice of steamed mushrooms in the original dish. You can pour it into a small bowl, then add a little starch, stir it evenly, put it in the microwave oven for about 30 seconds, and it will be thin and poured on the shrimps.
note:
1) When mixing shrimp stuffing, I remember that garlic shrimp is delicious, so I mainly use minced garlic and Jiang Mo:)
2) As for mushrooms, you can use fresh mushrooms, and of course you can also use soaked dried mushrooms. When there are no fresh mushrooms at home, I like to use a kind of dried small mushroom called "Qian Mushroom", which is very uniform and thin, because it is almost the same size. Put them together very neatly and beautifully when brewing, hehe.
3) As for the stuffing, you can use shrimp, of course, you can also use prepared pure meat stuffing, or you can use half meat stuffing and half shrimp stuffing. Oh, I usually like to mix chopped shrimp with old tofu to make stuffing. It's also delicious.
4) The final thickening can be omitted, hehe, I will omit it when I am lazy.
5) The steaming time in the microwave oven should be adjusted according to the power of the microwave oven and the cooking times. My microwave oven is 750 watts, 6 stuffed mushrooms. I turned a little over three minutes. At the beginning, if you have no ideas, you can set a conservative time. If you feel unfamiliar, you can turn around for a while.
17. Steamed dumplings with shrimps
Raw materials: 450g of flour, 50g of starch, 500g of shrimp, 0/25g of fat pork/kloc-,0/25g of dried bamboo shoots/kloc-,90g of lard, salt, monosodium glutamate, sugar, sesame oil and pepper.
Practice: 1. Mix flour and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;
2. Wash and drain the raw shrimp, chop it into small pieces with the back of a knife and put it into a basin; Cut the cooked shrimp into small pieces; Soak pig fat in boiling water and cold water and cut into small grains; Rinse dried bamboo shoots with water, add some lard and pepper and mix well;
3. Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded bamboo shoots, monosodium glutamate, sugar, sesame oil, etc. , mix well and put it in the refrigerator for freezing;
4. Pick the dough, peel it, wrap it with shrimp stuffing, knead it into a jiaozi shape, and steam it in a wanghuo cage.
Features: Simplify a seemingly complicated Chinese snack and enjoy delicious food at home.
18, bamboo shoots and shrimps
Materials:
Fresh bamboo shoots 1 shrimp 1/2 cups chopped green onion 2 tablespoons white rice 2 cups water 2 cups.
Seasoning a:
Salt 1 teaspoon
2 teaspoons of sugar and 2 teaspoons of sesame oil.
Seasoning b:
Wine 1/2 tablespoons of seven-flavor Chili powder
2 tablespoons
Exercise:
(1) Fresh bamboo shoots are shelled, crude fibers are removed, washed, and cut into 2 cm inclined slices for later use. Wash shrimps, remove intestinal sludge and blanch with hot water for later use.
(2) Wash the rice, drain the water, add 2 cups of water to soak for 15 ~ 20 minutes, then add bamboo shoots and seasoning A, stir slightly and cook in an electric rice cooker. Don't turn it on after the switch is tripped. Let it stew for about 15 minutes.
(3) Finally, open the pot cover, add the blanched shrimps, chopped green onion and seasoning B, mix well, cover the pot cover and stew for about 2-3 minutes, and take out.
19, the practice of bean sprouts and shrimps
Sichuan cuisine
Types of alternative diets
General characteristics
Basic material shrimp 12 two * bean sprouts 1/2 kg * protein? A little salt, monosodium glutamate, pepper and white powder.
1. Remove intestinal sludge from shrimps, wash with salt, wash, dry, and marinate with a little protein, salt, pepper and white powder.
2. Take out the oil pan, add 2 cups of oil, heat it for 7 minutes, add shrimps, quickly oil it, take it out and drain it. In addition, leave 4 tablespoons of oil, stir-fry bean sprouts at high temperature, season with salt and monosodium glutamate, put them on a plate, and then put the shrimps on it.
Cooking guide:
1. The drier the shrimp is rubbed, the crisper it will be when fried.
2. Pickled protein mainly increases brittleness, but it can't be excessive, otherwise it can't be absorbed, but it will be counterproductive.
20. Practice in sweet and sour shrimp
[Ingredients] 200g of shrimp meat, Chinese cabbage 1 0g, carrot10g, water-borne fungus10g, egg10g, 50g of starch, 30g of flour, peanut oil, sugar, vinegar, refined salt, onion and ginger.
[method]
(1) Wash the shrimp and cut it into small pieces 4 cm long and 0.5 cm thick.
(2) Knock the eggs into a large bowl, add starch and flour, add appropriate amount of water to make a thick paste, and put the sliced shrimps into the egg powder paste and grab them evenly.
(3) Wash the rape heart and cut it into 3 cm long sections.
(4) Wash carrots and cut them into pieces 3 cm long, 2 cm wide and 0.5 cm thick.
(5) Wash the fungus and break the big one.
(6) Wash the onion, ginger and garlic, pat them evenly with a knife and cut them into powder.
(7) Put the pot on fire, pour in peanut oil, when it is 70% hot, put the mixed shrimp slices into the oil one by one, turn them over with a colander, and take them out when they are fried to golden brown, and control the oil.
(8) Pour the oil out of the pot, put the pot on the fire, add salt, onion, ginger and minced garlic, then add rape, carrot and fungus, stir fry a few times, add sugar and vinegar, stir well, and pour a little boiled water. After the pot is boiled, add the fried shrimp slices, stir fry evenly, and serve.
[Nutritional characteristics] Delicious color, crisp and sweet. It is rich in high-quality protein and inorganic salts such as calcium, iron and zinc, and also contains nutrients such as vitamin A, carotene and vitamin C.
Tomato and shrimp balls
food
Shrimp, eggs. condiment
Onion, ginger, tomato sauce, sugar, pepper, Shaoxing wine, white vinegar, salt.
step
1, after washing the shrimp, use a toothpick to pick off the shrimp line on the back;
2. Soak the shrimps without shrimp lines in light salt water and clean them to make them crisp and refreshing;
3. Control the moisture of dried shrimps (you can use white towels or kitchen paper to absorb water) and put them in a small bowl;
4. Separate the egg white from the yolk;
5. Add salt, pepper, Shaoxing wine, egg white and dried starch into the shrimp;
6, fully stir evenly, and grasp the sizing evenly by hand;
7. Add the stirred shrimp into the raw oil and stir evenly to prevent adhesion after cooking;
8. Cut the onion and ginger into sections for later use;
9. Mix the water starch in the bowl;
10. Heat the pot and put a little oil;
1 1, stir-fry the shrimps in the pot;
12, until the shrimps change color, stir-fry and smash;
13, take out the shrimp balls and leave the bottom oil in the pot;
14, add shallots and stir-fry Jiang Mo;
15, stir-fry tomato sauce
16, stir-fry tomato sauce into red oil;
17, season with salt, sugar and a little white vinegar, and pour in the prepared starch;
18, stir-fry to make the sauce even and rich;
19, quickly add fried shrimp balls;
20. Stir well until the shrimp balls are covered with tomato sauce.
nutritive value
Tomato and shrimp balls are sweet and sour appetizers, especially the shrimp balls are crispy and crunchy. Tomato and shrimp balls are an authentic Shandong dessert menu. There are also many people who think that dessert recipes such as tomatoes and shrimp balls should not be eaten too much, for fear of gaining weight!
But in fact, scientific experiments have proved that eating sweets can relieve stress and regulate mood. To put it bluntly, dessert can make you feel happy! The practice of tomato and shrimp balls is very particular, paying attention to the combination of taste and taste, which is a very pleasing side dish.
Slimming shrimp
material
Shrimp 300g, 5 eggs, 2 onions, oil 1 cup.
condiment
(1) protein half, salt half teaspoon, starch 1 teaspoon.
(2) Half a teaspoon of salt and half a tablespoon of water starch.
The way of doing things
1. Wash the shrimp, dry it, mix in the seasoning (1), marinate it for 10 minute, and then take it out with oil.
2. Break the eggs, chop the onions and put them into the egg liquid, add the seasoning (2) and mix well, add the oil shrimp and mix well.
3. Heat 5 tablespoons of oil, pour in the egg mixture and shrimp, and stir-fry until the egg mixture is solidified.
Remind you
1. Shrimp oil must be drained before adding the egg liquid, otherwise it will be easily separated from the egg liquid.
Stir-fry this dish in order to make the egg liquid smooth and tender, it must be big, oily and fast.
Fried shrimp omelet
Ingredients: shrimp 190g, six large eggs and two chopped onions.
Marinade: a little sesame oil and Gu Yue powder, 65438+ 0/3 teaspoon salt, raw flour 1 teaspoon.
Seasoning: 65438+ 0/4 teaspoon of salt, 1 tablespoon of oil, 1 teaspoon of fresh dew or 1 cup of light soy sauce tea.
Exercise:
1. Wash and dry shrimps. Marinate with marinade 10 minute, soak in oil, or fry until cooked, and put in a hedge to let the oil flow away. (If the shrimp has not been soaked in oil,
If it is not cooked, it will be fried with eggs. A lot of water will flow out after frying. )
2. Add seasoning to the eggs and stir well. Add shrimp and onion and stir well.
3. Add four tablespoons of oil, put down the eggs and shrimps, stir-fry and serve.