How to make Spicy Shrimp in Dry Pot

The secret of delicious Shrimp in Dry Pot is that it is fragrant, spicy and crispy. The shrimps should be full of meat and fried in oil before they become crispy and delicious. You can mix and match the ingredients as you like. Cucumbers, peanuts, crispy rice, etc. are all classic combinations. Here is the recipe for the spicy shrimps in the dry pot that I compiled for you. Welcome to refer to it~

Getting together with friends, having a plate of dry-pot prawns and a drink, it’s so relaxing! So how to make this dry pot shrimp dish? Let’s take a look at how to make shrimps in dry pot!

Method 1

Ingredients:

450 grams of live shrimp, 50 grams of celery, 70 grams of spicy peanuts, one green onion, 20 grams of ginger slices, dried chili peppers 50 grams, 15 grams of pepper, 15 ml of light soy sauce, 15 ml of cooking wine, 3 grams of sugar, 3 grams of salt, 3 grams of garlic cloves, 90 grams of hot pot ingredients

Method:

1. Shrimp After rinsing, cut the back open with a knife, remove the shrimp intestines, wash and cut the celery into sections.

2. Pour a small amount of oil into the pot, heat it to 70% heat, add the shrimp and fry until it changes color, take it out and set aside.

3. Leave the oil in the pot. When it is 60% hot, turn down the heat and stir-fry onions (sliced), ginger, garlic (beat into pieces), dried chilies, Sichuan peppercorns, and hot pot ingredients. The hot pot ingredients are completely melted and the aroma is overflowing.

4. Add shrimp, cook in cooking wine, stir-fry light soy sauce, add celery segments and stir-fry, add salt and sugar, stir-fry evenly, then turn off the heat, sprinkle with spicy peanuts and serve.

Method 2

Ingredients:

350 grams of shrimp, 1 potato, 1 red pepper, 6 to 8 dried peppers, 6 slices of ginger, 1 green onion, 1/2 head of garlic, 1 small handful of coriander, 1 tablespoon of Sichuan peppercorns, a little white pepper, 30ml of light soy sauce, 2 tablespoons of white sugar, 15ml of cooking wine, 2 tablespoons of bean paste, and 15ml of sesame oil.

Method:

1. Use scissors to cut off the shrimp tentacles from the fresh shrimp, and use an ink to cut the back of the shrimp to remove the black shrimp line. ...

How to make delicious dry pot shrimps

No matter how delicious the food outside is, I believe many people still miss their mother’s private dishes, which are not only delicious but also nutritious. Shrimp in dry pot is a common home-cooked dish. It is simple to make, and mothers who can cook will definitely be able to do it with ease. So how to make dry pot shrimps delicious? Let’s learn about the secret of delicious dry pot prawns!

1. It is recommended to choose live shrimp. Firstly, you can feel safe eating it fresh. Secondly, the meat quality is better and sweeter than frozen shrimp.

2. This dish contains a lot of garlic, ginger, dried chili peppers, and Sichuan peppercorns, which can not only remove the fishy smell of the seafood but also enhance the flavor. If you can’t eat spicy food, use dried chili peppers and You can add less Sichuan peppercorns, but I still recommend adding more minced garlic and ginger, especially minced garlic! The minced garlic tastes crispy after being stir-fried, and the taste is very fragrant. It is a perfect match with shrimp, sea fish, scallops, etc.;

3. Finally, turn off the heat and add the peanuts, which can preserve the peanuts to the maximum extent of crispness.

The nutritional value of dry pot shrimps

Griddle shrimps are mainly based on shrimps. Shrimps are seafood that can be eaten all year round. Compared with other shrimps, shrimps have better meat quality. Full and delicate. So what is the nutritional value of this dish? Let’s learn about the nutritional value of dry pot shrimp!

First, it is rich in mineral elements. Shrimp is rich in magnesium. Magnesium plays an important role in regulating heart activity and can protect the cardiovascular system. It can reduce cholesterol levels in the blood and prevent arteriosclerosis. It can also expand coronary arteries and help prevent high blood pressure. and myocardial infarction;

Second, it is rich in high-quality protein. Shrimp are rich in nutrients, contain a lot of calcium and zinc, and are also a high-quality source of protein.

Third, it is rich in a variety of nutrients. It is rich in vitamins, fatty acids, etc. The content of vitamin A, carotene and inorganic salts is relatively high, while the fat content is not only low, but also mostly unsaturated fatty acids, which can prevent and treat atherosclerosis and coronary heart disease.

Precautions for eating dry pot shrimp

Griddle shrimp is a popular dish. Compared with hot pot, dry pot soup has less soup and is easier to taste. The main thing is The ingredient is shrimp. The whole dish is crispy, sour and spicy, which can stimulate appetite and is rich in nutrients. Many people like to eat it, but there are still some precautions that we need to know when eating this dish! Let’s take a look below!

1. People who are allergic to shrimp or suffer from allergic diseases, such as allergic rhinitis, atopic dermatitis, and asthma, should eat with caution.

2. Crustacean seafood such as prawns contains high concentrations of pentavalent arsenic compounds, which are harmless to the human body. However, if a large amount of vitamin C is taken at the same time, pentavalent arsenic will be reduced to trivalent arsenic. , that is, arsenic trioxide, commonly known as arsenic, can cause acute arsenic poisoning, which can be life-threatening in severe cases, so vitamin C cannot be taken at the same time.

3. Shrimp contain high protein, calcium, phosphorus and other nutrients. If eaten together with foods containing high amounts of tannic acid, it will not only reduce the nutritional content of the seafood, but also reduce the calcium content in the seafood. Classes combine with tannic acid to form a substance that is not easily digested, causing symptoms such as vomiting, dizziness, nausea, and abdominal pain.

What are the seasonings for dry pot shrimps?

Dry pot is the most classic method of Sichuan cuisine. It tastes spicy and fragrant, and the soup is less than enough. The dry pot shrimps are a classic dish. Sichuan cuisine has a spicy taste without losing the freshness, sweetness and tenderness of the seafood. Of course, the secret to the deliciousness of this dish lies in the combination of seasonings, so what are the seasonings for dry pot shrimps? Let’s find out together!

1. Dried chili peppers: pungent and warm in nature, can dispel cold and strengthen the stomach. They are bright red in color and spicy. There are many varieties of dried chili peppers, including large gold bars, two gold bars, five-leaf peppers, Chaotian peppers, Seven-star pepper, Dahongpao and millet pepper, etc. Adding dried chili peppers to the hot pot soup stew (bottom of the pot) can remove the fishy smell, relieve greasiness, suppress odor, and increase the spiciness and color.

2. Tempeh: It is brewed with soybeans, salt and spices. It has a mellow smell, yellow and black color, oily and smooth, soft and loose seeds, fresh and sweet taste, with the flavor of Chongqing Yongchuan Tempeh Excellent, tempeh can be used in soups and stews to add a salty, fresh and mellow taste.

3. Douban: brewed from broad beans, peppers, and salt, it is a local specialty of Pixian County, Chengdu. It is bright red in color, moist in color, and has a strong spicy taste. Pixian Douban is the most important seasoning in dry pot. It can increase the flavor and aroma when used in soup and stew, making the soup have a warm and spicy taste and a thick red color.

4. Old ginger: pungent and damp in nature, contains the volatile oil gingerol, and has a special pungent aroma. Old ginger is used in red soups and clear soups. It can effectively remove fishy smell and improve fragrance. Season.

5. Zanthoxylum bungeanum: pungent in nature, warm in numbness and strong in flavor, it can warm the middle and dispel cold, and has the effect of dehumidifying and relieving pain. The best varieties of Zanthoxylum bungeanum are Shaanxi pepper, Sichuan Maowen pepper, and Qingxi pepper. Zanthoxylum bungeanum is the best choice for hot pot. An important seasoning that can be used in soups and stews to remove fishy smell and enhance the flavor. ...