Breaking is an effective way to tenderize shrimp. A protective film can be formed on the surface of the shrimp after sizing, so that the shrimp does not come into direct contact with the hot oil and receives heat indirectly, which can maintain the moisture of the shrimp to the maximum extent and make the shrimp plump and tender after cooking.

1. The general method is to put the washed shrimps into a bowl, add some cooking wine, refined salt, and MSG, and then add an egg white (generally enough for a dish), dry Starch, just grab it a few times and start lubrication. Doing this will cause the shrimps to deslurry (not because of the low oil temperature). Why does this happen? The reason is that the shrimps are not squeezed out before being marinated and flavored. When salt is added, the shrimps will spit out water, causing the shrimps to become thin after sizing, which will lead to desizing during cooking.

2. During the sizing process, there is no need to pickle the shrimps with cooking wine. Because alcohol can cause the protein to lose water and make the shrimp lose its elasticity. After the shrimps are sizing, the alcohol is tightly wrapped in the slurry and is difficult to evaporate, causing the cooked shrimps to have a peculiar smell. Moreover, because the cooking wine itself contains water, it is easier to deslurry the shrimps. The correct way is to use cooking wine when cooking.

3. To make shrimp dishes fresh and tender, the sizing method must be carried out in order. First, use a clean napkin to wipe away the remaining water from the shrimp, then marinate it with refined salt for a while. The purpose of pickling is to make the shrimp have a basic flavor. Then use the squeezing method to further drain the remaining water from the shrimp, and then use a napkin to marinate it again. Once the water is rinsed, add dry starch and stir repeatedly. After the shrimps are firm, add a small amount of oil and stir evenly. The purpose of adding oil is to improve the lubrication of the shrimp, prevent the shrimp from sticking to each other when lubricated, and make the shrimp more tender after cooking.

4. Stir the shrimps during the mixing process. During the operation, it is necessary to do light first and then heavy, first slow and then fast, and stir rhythmically in the same direction. The protein molecules of shrimp are denatured due to strong oscillation. Causes slight coagulation and precipitation, allowing water and protein to fully combine. The long-chain glycogen absorbs a large amount of water, increases water absorption performance, and forms a colloid with a certain viscosity, ensuring that the cooked shrimps are more delicate and delicious.