3 ways to make spicy shrimp

1. How to make spicy shrimp

Ingredients: appropriate amounts of ginger, garlic, Sichuan peppercorns, dried red pepper, shrimp Any amount, it depends on how much you want to eat:)

First cut off the legs and feet of the shrimp, and pick out the sand line on the back (I first used scissors to make an opening on the back part, and then picked it out with a toothpick. This is It’s a grueling job) wash it in clean water, sprinkle with salt and pepper (originally I wanted to marinate it with salt and pepper, but I didn’t go to Chinatown this week and didn’t buy any, so I had to use what I had at home) and marinate it. Twenty minutes, shred the ginger and mince the garlic. You can use more garlic to make it more fragrant. Add oil to the pan, add more oil, and heat it until it is 60% hot, that is, when there is smoke on the oil surface, add ginger, garlic, Sichuan peppercorns, and dried chili peppers to the pan and stir-fry. When fragrant, add the shrimp and stir-fry. It’s really exciting to watch the shrimp slowly turn red, because it’s so fragrant. As for how fried the shrimp is, it’s all up to you, because some people like crispy shells and some like tender meat. I like the middle state, hehe, ok, check the heat and take it out of the pot.

2. How to make spicy shrimp

Ingredients: live shrimp (about 2 taels per pound) Ingredients: potatoes, winter bamboo shoots, celery, green onions Seasonings: crab sauce, crab oil, The production process of MSG, chicken essence, white sugar, and dried chili peppers: Step 1: Peel and cut potatoes into cubes, cut winter bamboo shoots into cubes, cut celery into strips, and cut green onions into sections. A little of each is enough, and set aside for later use. Step 2: Clean the live shrimps, and then make a cut on the back of each shrimp for later production. Step 3: Set up a wok, add an appropriate amount of crab oil, then add a little dried chili pepper, stir-fry twice, put the shrimp into the pot together with potato chunks, winter bamboo shoots, celery sticks, and green onions, and stir-fry back and forth . Step 4: After frying for several times, the ingredients are almost cooked. Add crab sauce, then add a little MSG, chicken essence, and sugar, and continue to stir-fry. Step 5: Stir-fry until the shrimp body curls up and turns into orange-red color, that is, the shrimp is no longer raw, and it is ready to be taken out of the pan. Taste of the dish: The sauce of this dish is rich in flavor, fresh and slightly spicy, and the shrimp meat is soft and delicious. Features of the dish: This dish is an authentic Sichuan cuisine. Prawns contain high protein, which can meet the needs of the human body. It also contains a large amount of calcium, which can supplement the calcium needed by the human body. Eating it in autumn and winter can enhance cold resistance.

Note: First of all, the crab sauce cannot be fried, and the crab sauce is secretly made by the store, so if you want to make it personally, you can use a mixture of sweet noodle sauce and seafood sauce instead, and try to make a fragrant dish. Spicy shrimp bar!

3. How to make spicy shrimp

Flavour characteristics:

From the spicy crab at the beginning, to the spicy shrimp and spicy shrimp derived from it now Snails have become a favorite on the dining table across the country. Even Cantonese people, who are unanimously believed by people from other provinces that they cannot eat spicy food, have begun to eat spicy dishes with great fanfare. The essence of spicy shrimp is the texture of the meat and the seasoning when stir-fried. The spicy shrimps are juicy and spicy, the meat is firm and crispy, and the blend of a variety of special spices will make you savor it for a long time.

Ingredients:

500g prawns, 25g garlic, 25g deseeded bullet pickled pepper.

Seasoning: 5 grams of salt, 2 grams of MSG, 3 grams of sugar, 40 grams of spicy oil, 2500 grams of salad oil, 25 grams each of fried peanuts, cooked sesame seeds, 15 grams of chives, and 2 grams of chicken powder .

Preparation method:

(1) Wash the prawns, remove the beards, and make an incision on the back to remove the sand lines.

(2) Add salad oil to the pot and heat it to 60 to 70% hot. Add the prawns and fry for about 1 minute. Take them out when they are crispy on the outside and tender on the inside.

(3) Heat another pot with salad oil until it is 40% hot, add garlic and fry it thoroughly, add spicy oil and pickled pepper, stir-fry for a few seconds, then add the fried shrimp and add salt , MSG, sugar, chicken powder, chopped peanuts, sesame seeds, stir-fry evenly, put on a plate and sprinkle with chives.

Keys to production:

(1) The key to making spicy shrimp is to choose ingredients. The shrimp must be fresh. You can use live prawns or prawns, or you can use chilled prawns. If you choose chilled shrimps, choose ones with thin skin (the ones with thick skin will turn black), less shrimp brains, and plump meat. Because if the skin is thick, it will not be fried crispy. The heads with brains will be fried easily and consume too much oil, but the meat will not be crispy. The plump ones exploded to make firewood.

(2) When choosing chilled prawns, improper thawing will also affect the quality of the dish. Do not expose the shrimp to the air to thaw naturally, otherwise the heads will turn black. The correct method is to immerse the shrimp in water and rinse it with a small flow of running water until it melts.

(3) The pickled peppers should be thick and red in color, preferably bullet-headed peppers, to ensure the mellow and spicy taste of the dish.

(4) When frying prawns, the oil temperature and amount must be controlled. The amount of oil should be controlled at 4-5 times that of the shrimp, and the oil temperature should be 60 to 70% hot with slight smoke. Because if the oil temperature is too high, the shrimps will be fried easily, while if the oil temperature is too low, the skins of the shrimps will not be crispy. Fry until the shrimps just float and take them out. Do not fry them for too long.

(5) When making spicy oil, do not use too many spices (such as grass fruits and nutmeg) with too strong fragrance to highlight the flavor of lemongrass and cumin.