Home-cooked fried shrimps with slippery eggs Ingredients: shrimps, eggs and shallots.
1. Shrimp is removed from the back, because there is mucus on the shrimp, so it is not enough to wash it with clean water. Every time I rub it gently with salt and starch, and then rinse it with water, which can remove the mucus from my body and make the shrimp fresh and clean.
2. Marinate the shrimp after washing: cooking wine, starch, salt and pepper, marinate for 15 minutes.
3. Beat 4 eggs in a bowl and season with chopped green onion and salt. It is necessary to fully break up the egg liquid to produce rich foam without draining water and starch.
4. Stir-fry the shrimps with hot oil until they are curly and discolored, and then turn off the heat immediately. At this time, the temperature at the bottom of the pot is very high. Don't pour the egg liquid in a hurry. Wait for 40 seconds before pouring the egg liquid. If you pour the egg liquid immediately, the egg liquid will solidify immediately and the taste will get old.
5. After pouring the egg liquid, turn the fire to the minimum, gently push the egg liquid with a shovel, it will solidify in about 15-20 seconds, and immediately turn off the fire. As shown below, if you like to eat this wet feeling, you can cook immediately.
6. Our family doesn't like to eat wet eggs and shrimps. Every time the egg liquid is still wet, turn off the fire and take it out after using the residual temperature in the pot for 10 seconds.
Tip: Turn off the fire immediately after the shrimp fry changes color, wait for 40 seconds before pouring the egg liquid, and at the same time adjust the fire to the minimum; Don't stir fry with a shovel, but slowly push or turn around along the edge of the pot; It takes about 15-20 seconds to turn off the fire. If you want to eat wet food, you can put it on the plate, otherwise you can stay in the pot for 10 seconds and then take it out.
Stir-fried shrimp with celery Ingredients: celery and fresh shrimp.
1. Fresh shrimps should be treated first after being bought, and the shells and shrimp lines should be removed.
2. Fresh shrimps need to be marinated after treatment, and marinated with salt, cooking wine, white pepper and starch for 10 minutes or more. Starch can lock the moisture in shrimp, and it is very fragrant and tender when fried. Don't forget to put it in.
3. When pickling fresh shrimp, blanch celery first. Remove fascia from celery, cut into pieces with oblique knife, and blanch 15 seconds. Put some oil when blanching, celery is greener.
4. Blanch the water and put it on the plate for later use. I can decorate it with Lycium barbarum or not.
5. Stir-fry minced garlic and Jiang Mo in hot oil. First, add shrimps, stir-fry until it turns color, then pour celery and sprinkle some salt to taste.
6. Stir-fry the fire quickly for 30 seconds, sprinkle some monosodium glutamate, and you can get out of the pot.
Tip: It is recommended to buy fresh shrimp and remove the shrimp line for pickling. When pickling, you must put starch so that the fried shrimp will not be dry and tender. Blanching celery will reduce cooking time and make it very crisp and tender to chew.
Stir-fried shrimp with lotus root and Dutch beans Ingredients: shrimp, lotus root and Dutch beans.
1. Remove the shrimp paste and marinate it with cooking wine, oyster sauce, salt, pepper, starch and shredded ginger for more than 20 minutes.
2. Peas are stripped of fascia, and lotus roots are peeled and sliced. After washing, blanch in boiling water in turn.
3. Lotus root blanching 1 minute, Dutch bean blanching 15 seconds. In order to save trouble, put lotus roots first, put Dutch beans for 45 seconds, wait 15 seconds, and take them out together. After taking it out, it should be washed with cold water immediately to maintain a crisp taste.
4. Hot oil, stir-fry shrimps first. Before frying shrimp, pick out the shredded ginger inside. Stir-fry the shrimps until they change color. Add minced garlic, lotus seeds and peas, and stir fry quickly over high fire.
Meanwhile, sprinkle some salt, sugar and pepper, stir-fry for 40 seconds, and sprinkle some sesame oil before cooking, which is more delicious.
Tip: After blanching lotus roots and Dutch beans, it can not only shorten the cooking time, but also taste crisp and delicious. White sugar must be put in to refresh and soften the taste. Because shrimp is salted, you should put less salt in cooking to avoid being too salty.
Fried loofah with shrimp Ingredients: fresh shrimp, loofah and garlic.
1. Shell and peel the fresh shrimp and marinate it with cooking wine, Jiang Mo, salt, pepper and starch 15 minutes or more.
2. Peel the loofah and cut it into hob blocks.
3. Heat oil, saute shrimps, stir well and remove. Stir-fry minced garlic with the remaining base oil in the pot, then add loofah and stir fry.
4.5. When the loofah begins to soften, add shrimp, pour in a spoonful of oyster sauce and a little salt, stir-fry quickly over high fire until the loofah is completely soft, and then serve.
Tip: It is recommended to use fresh shrimp, which is fragrant and nutritious when fried. Stir-fry the loofah until it becomes soft, which will affect the taste after a long time.
Sauté ed shrimps with cucumber Ingredients: shrimps and cucumbers.
1. Peel the shrimp and marinate it with cooking wine, salt, pepper, a little soy sauce and starch for 20 minutes. Many people think that there are few shrimp lines, and it is a big mistake to fry shrimp directly. Shrimp line does not look as much as fresh shrimp, but it is hidden in the tail of shrimp, so it must be cleaned up.
2. Cut the cucumber in half. Cucumber is not peeled, but washed with salt and water. Doing so can not only clean up, but also effectively remove pesticides remaining on the surface.
3. Remove the flesh of cucumber with a small spoon or other utensils. Cut into small pieces half a centimeter wide and look like shrimp. Put it in a bowl, sprinkle a little salt and marinate 10 minutes, which will not only kill excess water, but also make the color greener.
4. Heat oil in the pot, add shrimps and minced garlic, and stir fry at the same time. When the shrimps are fried until curly and slightly discolored, add cucumber.
5. After cucumber is put in, it will be seasoned. Just add some salt and sugar. If you put too much seasoning, it will mask the delicious taste of shrimp. Stir-fry the fire quickly for 30 seconds, and you can go out.
Tip: Cucumber must remove the pulp and kill the water with salt, which will make cucumber more crisp and taste better. There is no need to put onions when frying shrimp, and it will smell good when frying with minced garlic. It will smell better if you put more minced garlic. Only salt and sugar are added to the seasoning, and the sugar is fresh, without oyster sauce and soy sauce. The color is not only unsightly, but also affects the umami taste of shrimp.
Children love shrimp? These five practices are never tired of eating, supplementing calcium and strengthening the brain, and learning that mothers will never worry again!
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