For most people who don't live by the sea, fresh shrimp is rarely eaten, so we often freeze shrimp in supermarkets. Some people think that frozen shrimp is unhealthy. In fact, shrimp is frozen because we want to keep it fresh, so that the ingredients that arrive in our hands can be cooked better and achieve satisfactory production results. So, how to make frozen shrimp delicious?

First, the practice of chilled shrimp with ginger and onion

Ingredients: 500g of chilled shrimp, salt 1 g, 2g of monosodium glutamate, 20g of pepper 1 g, 20g of ginger slices, 50g of onion, 50g of stock, appropriate amount of watercress powder, and 0g of salad oil1000g.

Practice: break the back of chilled shrimp with a knife, remove the sand sausage and wash it. Mix salt, monosodium glutamate, pepper, soup stock and water bean powder in a bowl to make a sauce. Heat the wok to 40% with salad oil, add chilled shrimps and fry until cooked. Wash the pan, add 50g salad oil, ginger slices and chopped green onion, stir-fry over medium heat until fragrant, add chilled shrimp and stir-fry, and cook the sauce until it is bright. Serve.

Second, the practice of chilled shrimp with salt and pepper

Ingredients: 250g of chilled shrimp, 20g of refined salt, 5g of monosodium glutamate 1 g, 5g of pepper noodles, 50g of dry fine starch, 20g of cooking wine and 50g of refined oil1000g (dosage).

Practice: put the pot on a low fire, add salt and stir fry, add monosodium glutamate and pepper, and mix well to make salted vegetables. Wash the chilled shrimp, add a little salt and cooking wine for a while, add dry fine starch and wrap it evenly for later use. Put the pot on the fire, heat the refined oil to 80% oil temperature, add the chilled shrimp and fry until the color is golden. When it's crispy outside and tender inside, take it out and put it on a plate.

Third, the practice of keeping oyster and shrimp balls with fresh lemon juice and peach kernel palace.

Ingredients: chilled shrimp 1 kg, 5 walnuts, 20g fresh lemon juice, 0g yellow wine 10g, chili oil 10g, 20 small sweet peppers, 25 sesame peppers, 25 Chinese prickly ash, soy sauce 10g, 30g sugar, 5g salt, raw onion, ginger and minced garlic.

Practice: Try to keep the two halves of walnuts intact, so as to look good. Soak the bag with boiling water twice, so that you can wrap it up. If you are in a hurry, blanch them. Take the stem of Chinese kale, draw a cross at both ends with a knife, just connect the middle ones, then soak it in cold water and the flowers will bloom. Remove the head of the shrimp, peel and leave a small tail, then cut the gland of the shrimp from the back to make the slice deeper, otherwise, mix the rolled egg white with the raw flour and grab it evenly, then dry the shrimp with a cloth, season it with a little salt, then pour it into the prepared egg powder paste and mix well, and put it in the refrigerator for at least one hour, or cool it now and leave it outside for half a day. The walnut kernel is almost soaked, peeled, chopped with onion, ginger and garlic, and small pieces of persimmon pepper and pepper are ready. Cut half a lemon, squeeze the juice into a small bowl, pick out the seeds, then add soy sauce, yellow wine, sugar, salt and corn starch and mix well. Sit in some water, put salt and oil in it, blanch the soaked kale, and cook it out of the pot. Blanch the shrimp balls with clear water until they are half cooked, and then soak them in 60% oil. Stir-fried pepper and pepper with Chili oil, then add sweet pepper and other ingredients is the best time. Stir-fry shrimp balls and onion, ginger and garlic for a few times, then pour in the prepared juice and fried walnuts, stir-fry for two times, and quickly take out the pot. All right.