Fried shrimps are often cooked by parents for their children, because they always feel that children can eat a lot of nutrients if they eat more of this delicious food, so that they can supplement enough protein, and it is best to fry them after pickling, so that the fried shrimps will taste better. In addition, don't fry them for too long. If they eat them for too long, the meat quality of the shrimps will become less tender and tender, so they should be put aside for a while before eating.

method of work

1. Simmer the shrimp with cooking wine and salt for 10 minute;

2. Put the starch into the shrimp and stir it evenly, just right.

3. Pour oil into the pot and heat it; Pour in the shrimp and fry it until it changes color.

4. Let the fried shrimps cool for a while, and then fry them for the second time until golden.

Tips

1. From a nutritional point of view, this dish is calcium supplement.

2. In terms of operation, it is easy to learn.

3. From the point of view of treating guests: it's all right.

4. Try it if you don't believe me.

Onion1root

Ginger1small pieces

Dried Chili 5 ge

seasoning

Edible oil 500g

(actual consumption of 30 grams)

Sesame oil1spoon

Soy sauce1spoon

Cooking wine 2 tsp

Balsamic vinegar1spoon

Salt1spoon

Sugar1spoon

Monosodium glutamate1spoon

method of work

1. Shrimp must be trimmed and washed for later use; Wash dried chili and cut into sections; Wash onion and shred; Wash ginger and cut into powder;

2. Heat the oil in the hot pot to a high temperature, pour in the shrimp, turn it over several times, quickly pick it up, drain the oil slightly, then put it in the pot, and repeat this for three times;

3. Leave a little oil in the pot, add pepper, shredded onion and stir-fried Jiang Mo, pour in salt, monosodium glutamate, sugar, balsamic vinegar and soy sauce, stir fry for a few times, add cooking wine and stir well. When the juice thickens, pour in river shrimp, stir fry for a few times and pour in sesame oil.

Freshwater shrimp is warm, sweet and slightly warm, and enters the liver and kidney meridians. Shrimp meat has the effects of tonifying kidney and strengthening yang, promoting lactation and resisting toxicity, nourishing blood and solidifying essence, removing blood stasis and detoxifying, benefiting qi and nourishing yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm. It is suitable for patients with impotence due to kidney deficiency, nocturnal emission, premature ejaculation, galactorrhea, muscle pain, hand and foot twitching, itching all over, skin ulcer, weakness and neurasthenia. Shrimp can be eaten with oats, leeks, Chinese cabbage (cooked), onions, coriander, bean sprouts, medlar and tofu, but not with watermelon, pork, pumpkin, tomato, kiwi fruit, lily, cauliflower and strong tea to avoid physical discomfort or poisoning.

Shrimp meat is mainly used to treat children's red and white swelling, and it is mashed and applied to the affected part. Making soup can treat mass, acne and lactation. Boil it into juice to cure wind phlegm. It is effective to pound into paste and apply insect gangrene. Shrimp born in paddy fields and ditches is poisonous, and it is even more harmful to make pickled products. And hot rice can be salted in a dense container to kill people. You can't eat anything that has no beard or turns black under your stomach and turns white after cooking.