Because its shell is too hard, every time I finish eating, I feel that my mouth is full of broken skin (this is because I eat it with my mouth. If you want to eat it directly, it is estimated that your mouth will feel worse than your stomach! ), hehe. But that smell ~ ~ psst, take a sip of water. Sweet and delicious, smooth and tender!
Pick method:
1. Squid is also called mantis, so when picking, you pinch its knife. If its knife is full, its meat will be full, which is handed down from mother! (If you don't pick it well, some of it will not be full and your heart will be empty.)
2. Then see if the fan-like feet under its belly move. Only those that are stirred up and down are alive, and the dead shrimps and the live ones are much worse than the taste.
3. See if there is a yellow or purple spine on its back. Hehe, it is actually its benevolence (this step is not important, but you have earned it, and it is delicious and nutritious). Most of them don't have this one, but this doesn't affect the delicious taste of the shrimp ~
Practice:
Well, frying is as delicious as cooking, fragrant and tender!
Stir-fried 1, wash the shrimps repeatedly with clear water, pour in cooking wine and a little salt and mix well;
2, garlic peeled and chopped, ginger minced, dried red pepper cut into rings;
3. Pour oil into the pot, heat it to 60% heat with high fire, put the shrimps in, stir-fry them on medium fire until they turn red, and take them out;
4, pour out the excess oil in the pot and leave a little base oil, add garlic Jiang Mo and red pepper rings, stir-fry slowly on low heat.
5. Pour the shrimps into the pot, sprinkle with salt and pepper and stir fry a few times.
Boiled 1, first boil the ingredients (such as ginger, pepper, lemon, onion and garlic, pepper, etc.) into a pot of fragrant salt water.
2. Re-enter the shrimps, cook them until they change color (about 5- 10 minutes), and then take them out.