Exercise:
1. Remove the shrimp line from the river shrimp, wash it repeatedly, soak it in light salt water for 20 minutes, then take it out and drain it, and blot it with clean gauze.
2. Add a little broth, egg white, starch, baking soda, cooking oil, monosodium glutamate and salt to the bowl and mix well. Then add the shrimps, set the shrimps in one direction, and put them in the refrigerator for 3 or 4 hours.
3. Take the shrimps out of the refrigerator, add some cooking oil and mix well, so that the shrimps won't stick together when frying.
4. When the hot oil pan burns to 50% (no smoke), put in the shrimps and spread them out quickly with a spatula to avoid adhesion.
5. Stir-fry the shrimps until they are ripe and white, skim off the excess oil in the pot, and then continue to add some broth or water, starch and sesame oil to stir fry for a few times!
Shrimp with tomato
Ingredients: fresh shrimp, egg white, tomato sauce, Jiang Mo, chopped green onion, cooking oil, cooking wine, dried starch, pepper, vinegar, sugar and salt.
Exercise:
1. Remove the shrimp line from the river shrimp, wash it repeatedly, soak it in light salt water for 20 minutes, then take it out and drain it, and blot it with clean gauze.
2. Add tomato sauce, egg white, vegetable oil, cooking wine, pepper, dried starch, sugar and salt into the bowl and stir well. Cut onion and ginger into powder for later use.
3. Put the shrimps in a hot oil pan, stir-fry over high fire until they change color, and then serve.
4. Stir-fry the shallot Jiang Mo with the remaining oil in the hot oil pan, then pour in the mixture, turn to low heat and slowly cook until it thickens, add the shrimps, stir-fry for several times, and let the sauce touch each shrimp.