There are three seasonings that will make frozen shrimp tasteless, tender and appetizing. Heroes are: cooking wine, Jiang Mo and rice vinegar.
Shrimp in vinegar sauce
Ingredients: shrimp 1 bag, cucumber 1 root.
Ingredients: onion 1 segment, 4 slices of ginger and half of garlic; Half a bowl of cooking wine; 3 teaspoons of rice vinegar, 2 teaspoons of sugar, 0 teaspoon of 65438+ soy sauce and half a teaspoon of salt.
Practice; Put the frozen shrimps in cold water to thaw naturally, soften them all and wash them. After controlling the water, pour in half a bowl of cooking wine, mix well and marinate 10 minute. Heat the oil in the pan, add the onion, ginger and minced garlic and stir-fry over low heat to give a fragrance. Take out the shrimps, put them in, turn to high heat, stir fry until the shrimps slightly change color, then add seasoning, soy sauce, rice vinegar and sugar, and stir fry evenly. Finally, add diced cucumber, mix well and turn off the heat.
Tip: Don't fry for too long. Stir fry for a short time to keep the shrimp fresh and tender. Cucumber is crisp first and then delicious. Ginger, you can put more, and the effect of removing fishy smell and increasing freshness is good. Cooking wine without pouring shrimp.
Second, shrimp slippery eggs
Eggs are a magical taste improver. You should fry the shrimps first, and then pour in the egg mixture after the fishy smell is slightly released. When the egg liquid wraps the shrimp, the fishy smell will go out. This is probably why shrimp with slippery eggs has always been a famous dish. Delicious and crisp.
Shrimp and egg
Ingredients: frozen shrimp 1 bag, 2 eggs, thin-skinned green pepper 1 bag.
Ingredients: 2 dried peppers, half onion and 3 slices of ginger; Liquor 1 teaspoon, cooking wine 1 teaspoon, salt 1 teaspoon.
Practice: Frozen shrimps are naturally thawed in cold water until soft, and then washed for later use. Chop onion and ginger, cut green pepper into small squares, and beat two eggs into a bowl to break up. Heat oil in a pan, add minced onion and ginger, stir-fry until you can smell the onion. Pour in shrimps, stir-fry over high fire, add a little white wine and cooking wine and mix well to remove fishy smell. Stir-fry until the shrimps change color slightly, then pour in the egg liquid and stir-fry quickly with chopsticks. After the eggs are solidified, add green pepper and salt, mix well and turn off the heat.
Tip: If you want to thaw quickly, you can change the water several times, or pour it out, but you can't use warm water, let alone hot water, so that the surface meat of shrimp will rot and the soaked water will be turbid.
3. Fried shrimps with Sophora japonica
White shrimp and green locust shrimp eat together, elegant and clean, just like Longjing shrimp, but locust shrimp is fresh and tastes crisper.
Fried shrimps with Sophora japonica
Ingredients: shrimp 400g, fresh Sophora japonica 100g, a little cooking wine and a little salt.
Practice: Wash the shrimp and marinate it with cooking wine for 5 minutes. Wash Flos Sophorae Immaturus, turn off the fire after the water in the pot is boiled, then immediately pour Flos Sophorae Immaturus, mix well until it changes color, then quickly remove it and put it in cold water for cooling. Only a few seconds, don't blanch for too long, so as to keep the green and fresh taste. Heat oil in a pan, add chopped green onion, saute until fragrant, and add shrimp. Stir-fry until the shrimps change color. Add blanched Sophora japonica, add a little salt, and mix well to serve. The whole operation process must be fast and short, and the shrimp must be cooked to keep fresh, tender and crisp.
Tip: When Sophora japonica is in season, you can buy more, blanch, squeeze out water, pack and freeze, and take it out when you want to eat. It is still green and fresh. Or use dried flower buds as dried vegetables to wrap meat buns, and the fragrance of Sophora japonica is still there.