How to marinate fried shrimp?
Chencun fried water: Shrimp must be stuffed with Chencun fried water. Chencun water is a weakly alkaline food additive, which can loosen tissues. Generally, I choose Thai shrimp, add 20g Chencun water, 150g raw flour and a little sugar to 500g, grab it and store it for about 30 minutes, then rinse it off.
Sauté ed shrimp marinating method baking soda continues to loosen: some people may think that Chencun water is added, so there is no need to add other loosening agents. In fact, this idea is wrong. The function of baking soda is not only to loosen the tissue, but also to retain water and prevent shrimp from spitting water during beating. So after adding salt, I added baking soda (500 grams of green shrimp and 2-3 grams of baking soda). Cryopreservation: As we all know, shrimp must be preserved for a period of time after pickling. Usually everyone puts it in a fresh-keeping box at 0-5℃, but I adjust the temperature to MINUS 3-0℃. After being stored at low temperature for 30 minutes, the meat quality of shrimp is tightened, just like making "white-cut chicken", and the taste becomes more crisp. Now the shrimps are submerged: after the shrimps are peeled off, don't rush to add materials, but ice 1-2 hours (ice can make the shrimps more brittle). After ice-cooling, 500g of shrimp, 2.5g of baking soda powder, 2.5g of edible alkaline water and a little white sugar (white sugar can remove the bitter taste caused by additives) are mixed, put into a large basin, cover the shrimp with ice cubes, and bake for 3h. Covering with ice can make the shrimp whiter and the meat crisper. Rinse the shrimp for 3-4 hours after taking it out. It is best to control the water temperature below 10℃ when washing, otherwise washing for a long time will easily loosen the meat. The practice of fried shrimp
Materials:
250g of a single frozen shrimp and 2 cucumbers,
Slice onion, ginger and garlic in proper amount, salt 1/2 tsp, white pepper 1/2 tsp, cooking wine 1/2 tsp, dried starch 1/2 tsp, egg white 1/2 tsp, chicken essence/kloc-.
2 tablespoons peanut oil
Practice: shrimp's home-cooked practice
1, remove sand grains from shrimps, wash them, and dry them with kitchen paper or disinfectant towel;
2. Slice onion, ginger and garlic;
3. Slice the onion, ginger and garlic, add 1/4 teaspoons of salt, white pepper and cooking wine to the shrimp, and fish well;
4. Add dry starch and egg white;
5. After completely grasping, let it stand for 5 to 10 minutes and grasp it for a while until it feels sticky; A complete collection of home-cooked dish practices
6, cucumber wash, head and tail, top knife cut into thin slices, the thinner the better; (Husband's "paw". The action is quite like that, but the cut is not so good)
7. Start the wok, add cold oil to the hot wok, add shrimps including onion, ginger and garlic, and stir-fry until the shrimps begin to change color;
8. Add cucumber slices and 1/2 teaspoons of salt and continue to stir fry;
9. Stir-fry until all the shrimps change color, and the cucumber slices begin to soften. Turn off the fire and add chicken essence (unnecessary);
10, stir well.
Tips:
1, the salting process of shrimp is very important. When pickling, put starch and egg white according to the amount of shrimp, not too much, otherwise the fried shrimp will be sticky; Grab it for a while, grab it evenly and thoroughly, and fully taste it;
2, stir fry and quickly season. Shrimp is easy to cook, and it is basically cooked when it changes color.