Shrimp is delicious, nutritious, can make a variety of delicacies delicious, there are dishes in the "licorice" is known. China's wide sea, rivers and lakes, abound in sea shrimp and freshwater shrimp, sea shrimp, shrimp, prawns and lobsters; freshwater shrimp shrimp (marsh shrimp and grass shrimp), and semi-saline water shrimp such as white shrimp. No matter what kind of shrimp, are rich in protein, high nutritional value, its meat and fish as fluffy, easy to digest, while rich in minerals (such as calcium, phosphorus, iron, etc.), sea shrimp is also rich in iodine, extremely beneficial to human health.
It is worth noting that, although the shrimp is delicious, but consumption should also pay attention to the method. Otherwise, it can also be detrimental to health. The disadvantage is that it is not easy to digest, cold, people with bad spleen and stomach should not eat more.
Dead shrimp and spoiled shrimp can not be eaten Shrimp is rich in histaminic acid, which is the main ingredient that makes it taste fresh. But once the shrimp is dead, the histamine acid is broken down by bacteria into harmful histamine substances. In addition, shrimp often contain pathogenic bacteria and toxic substances in their intestines and stomachs, and their bodies are highly susceptible to spoilage after death. Especially with the prolongation of the shrimp death time, the shrimp body accumulated more toxins, eat will be poisoned.
**Pepper Salt Shrimp**
1. Pour the coarse salt into a pan and heat until the salt grains are hot, shaking the pan constantly;
2. Add the peppercorns after the salt grains are hot and continue to shake the pan to make a uniform mixture;
3. Heat the salt until the grains begin to turn a light yellowish brown and the peppercorns give off an aroma;
4. Pour the shrimp over the peppercorns and mix with the pepper salt.
Practice: put oil in the pot, put onion, ginger and garlic burst incense, put shrimp stir fry a few times, put the fungus and cabbage continue to stir fry, add a small bowl of water, a little sugar, a little salt, a little cooking wine, 8 minutes or so after the juice can be.
Garlic Shrimp
Ingredients: 500 grams of fresh medium shrimp, 2 tablespoons of garlic, half a red bell pepper, 1 tablespoon of diced green onion, a pinch of cilantro, 1/2 tablespoon of light soy sauce and 1/2 tablespoon of soy sauce, 1/2 tablespoon of shaoxing wine, and a pinch of ground pepper.
Method:Cut the shrimp from the back, rinse and drain, and season to taste. Place shrimp on a plate, top with garlic, wrap in microwaveable plastic wrap and cook on high for 3 minutes. Heat 2 tablespoons oil in small bowl over high heat about 1 minute; add green onions and red pepper. Place cilantro on top of shrimp and drizzle with cooked oil. Mix 1/2 tablespoon each dark soy sauce and light soy sauce; pour over shrimp.
Shrimp Bibimbap
Method: Wash the shrimp and drain, then divide the shrimp into two parts and marinate separately. One part is marinated with freshly squeezed bobo juice and the other part is marinated with salt, monosodium glutamate and starch.
Process: first of all, respectively, marinated shrimp were "flying water" and then "oil", golden bamboo shoots "flying water" and then "oil". ". Characteristics: light and refreshing. The key is to marinate the shrimp with cabbage juice, otherwise it will affect the effect of the sensation.
Shrimp in Soy Sauce Bureau
Practice: live shrimp head, whiskers cut off, shrimp back cut. "Go oil" plus soup, side dishes, slow-fire collection of juice bureau dry, so that the soup flavor sucked into the shrimp.
Features: aroma, crispy skin and sweet meat. Production key: oil temperature seventy percent, can not fry dry, the Bureau of the process of personal experience to achieve the effect of scorched inside.
Dry roasted anchovy shrimp
Production: shrimp peeled seasonings marinated in good sizing, seventy percent of the hot oil, frying, frying to light yellow fish out of the pot, the pot under the ketchup, chili paste, green onions, ginger, garlic, sugar, vinegar and other seasonings, dripping cornstarch sauce, put in the deep-fried shrimp stir-fried out of the pot. Characteristics: bright red color, burnt outside and tender inside, sweet and sour and slightly spicy.
Fried fresh shrimp: fried fresh shrimp before, can be soaked in cinnamon boiling water, so that the fried shrimp, the flavor is more delicious.
Shrimp in tomato sauce
How to make a delicious shrimp in tomato sauce at home?
The meat of prawns is thick and you need to make a cut in the abdomen during processing to cook it faster. When you make prawns in ketchup at home, you can cut the prawns into three pieces, fry the prawns in hot oil and high heat and for a short time, and return them to the pot and braise them in ketchup with a quick action, otherwise the prawns will be too old.
Materials
Shrimp ............3 sticks
Minced garlic ......... ...1 tbsp
Ketchup ............5 tbsp
Vinegar ......... ...0.5 tbsp
Sugar ............3 tbsp
Salt ......... ...1 tsp
Starch ............2 tbsp
Methods:
1. Trim the shrimp's feet and make a cut in the abdomen and cut into three sections, then add salt and mix well.
2, shrimp dipped in a little cornstarch into the hot frying pan and then removed.
3, start a frying pan, put 3 tbsp of oil in the pan, when the oil is hot, first popping garlic, then add tomato paste, sugar, vinegar and a little water and stir well, a little rolling, and then into the shrimp section of the mix, and then until the soup is a little bit of drying can be.
Dry roasted anchovy shrimp
Production: shrimp peeled seasonings marinated in good sizing, seventy percent of the hot oil, frying, frying to light yellow fish out, the pot under the tomato paste, chili paste, green onions, ginger, garlic, sugar, vinegar and other seasonings, dripping cornstarch sauce, put in the deep-fried shrimp stir-fried out of the pot. Characteristics: bright red color, burnt outside and tender inside, sweet and sour and slightly spicy.
Dry-fried grass shrimp
Materials
Large grass shrimp ............8 strips
Ginger ...... ......0.5 tsp
Wine ............0.5 tsp
Sesame oil ... .........0.5 tsp
Salt ............ a pinch
Pepper ... ......... a pinch
Oil ............4 tbsp
Scallions ... .........1 root
Practice
1. Soak grass shrimp in salt water, cut off the feet and tail tip with scissors, scrape the back with the shell and remove the intestines. Cut 2-3 slashes diagonally with a kitchen knife.
2, frying pan with low heat grass shrimp, add ginger, wine, sesame oil, pepper, scallions cleaned and cut into segments can also be put, the shrimp fried until red.
Dry fried grass shrimp
Materials
Grass shrimp ............8
Ginger ...... ......0.5 tsp
Wine ............0.5 tsp
Sesame oil ... .........0.5 tsp
Salt ............ a pinch
Pepper ... ......... a pinch
Oil ............4 tbsp
Scallions ... .........1 root
Practice
1. Soak grass shrimp in salt water, cut off the feet and tail tip with scissors, scrape the back with the shell and remove the intestines. Cut 2-3 slashes diagonally with a kitchen knife.
2, frying pan with low heat grass shrimp, add ginger, wine, sesame oil, pepper, scallions cleaned and cut into segments can also be put, the shrimp fried until red.
Garlic shrimp
Ingredients: about 500 grams of fresh shrimp, 2 tablespoons of garlic, half a red pepper, 1 tablespoon of green onion, a little coriander, 1/2 tablespoon of dark soy sauce and soy sauce, 1/2 tablespoon of wine, a little pepper.
Method:Cut the shrimp from the back, rinse and drain, and season to taste. Place shrimp on a plate, top with garlic, wrap in microwaveable plastic wrap and cook on high for 3 minutes. Heat 2 tablespoons oil in small bowl over high heat about 1 minute; add green onions and red pepper. Place cilantro on top of shrimp and drizzle with cooked oil. Mix 1/2 tablespoon each dark soy sauce and light soy sauce; pour over shrimp noodles and serve.
The easiest way to make shrimp: oil popping prawns
Ingredients:
live river prawns: 350 grams, soy sauce: 20 grams, green onion: 2 grams, vinegar: 15 grams, sugar: 25 grams, cooked vegetable oil: 500 grams, Shaoxing wine: 15 grams (about 50 grams of consumption, don't be afraid to use the oil Oh!)
Methods:
1, the shrimp cut off the pincers, beard feet, wash and drain. (Be sure to wash, not to affect the appetite) 2, frying pan under the vegetable oil, high fire to ninety hot (greenish-black smoke), shrimp into the pot with a hand spoon to constantly push, about 5 seconds that is fished up with a spoon, to be the oil temperature back to eighty hot, and then shrimp poured into the re-frying for 10 seconds so that the meat and shells off, fished out with a spoon. (pay attention to the danger, do not burn) 3, will be poured out of the pot of oil, put onions slightly stir-fried, pour shrimp cooking Shaoxing wine, add soy sauce (not too much, more than the impact of the color of shrimp, unattractive), sugar and a little water, upside down frying pan cooking vinegar, out of the pan on a plate that is complete. (Enjoy slowly! Do not drool! Ha ha ha ha ha ha ha ha ha ha ha!!! Hey hey hey hey hey hey hey!!!
Note:
Fresh prawns should be of uniform size. Twice speed frying with prosperous oil (the place of attention, that is, the key place), cooking with seasoning sauce, so that the shrimp shell burst protruding. (The principle of hot and cold shrinkage)
Flavor characteristics:
"Oil explosion prawns" into the dish shrimp shell bursting protruding, bright red quite bracketed, is the shell of the red and crispy, if that's the case, the entrance to the mouth of a lick that is, shrimp meat tender, plus with sweet and sour, the flavor is unique. (Yourself slowly experience it! By the time you don't forget me oh! Otherwise I will ---- hey hey hey hey hey hey ！！！！！！！)
Super simple but delicious sugar fried shrimp (practice)
Preparation: half a pound of small headless shelled shrimp, (small shrimp good flavor), soy sauce (color, and not salty), a few cloves of garlic chopped, a small amount of ginger, sugar.
1. high heat will be 9 to 10 percent of the oil, and then throw the shrimp into the pot, some shrimp will immediately turn red, stir fry for about 10 seconds, to be able to turn red shrimp are turning red.
2. Pour in about 2 tablespoons of soy sauce and add a small spoonful of sugar. Stir fry for 5 to 10 seconds.
3. Add minced ginger and garlic, and start the pan when there is a garlic aroma. Judge whether the shrimp is cooked or not, that is, medium hard is good, shrimp must not fry old. The whole dish without salt.
Spicy shrimp smothered in oil
Ingredients:
500g fresh shrimp
5 dried chili peppers
1 tablespoon minced garlic
2 tablespoons minced ginger
1 tablespoon shredded scallion
2 tablespoons oil
30ml
2 tablespoons cooking wine
30ml
30ml
30ml
30ml
30ml
30ml
These ingredients are not included. 30ml)
Soy sauce 1 tablespoon(15ml)
Sugar 2 tablespoons(30g)
Salt 1 teaspoon(5g)
Preparation:
1. Cut the shrimp from the back, remove the threads and rinse.
2. Heat the oil in a pan on medium heat, to be burned into seven when the dried chili pepper, garlic, ginger and green onion shredded into the incense, then into the marinated shrimp stir-fry for a few moments, and then add sugar, salt and soy sauce stir-fry until even, and then cover to a small fire mulled over for 5 minutes.
How to make garlic shrimp
Ingredients: about 500 grams of fresh shrimp, 2 tablespoons of garlic, half a red pepper, 1 tablespoon of green onion, a little coriander.
Seasoning: 1/2 tablespoon of wine, a little pepper.
How to make it: 1. Cut the shrimp from the back, wash and drain the shrimp, add seasoning and mix well.
2. Put the shrimp on a plate, put the garlic on it, wrap it in microwaveable plastic wrap, put it in the oven, cook it on high for 3 minutes, and take it out.
3. Heat 2 tablespoons of the oil in a small bowl over high heat for 1 minute, then add the scallions and red pepper.
4. Place the coriander on top of the shrimp and drizzle with the oil.
5. Mix 1/2 tablespoon of dark soy sauce and 1/2 tablespoon of light soy sauce and serve over the shrimp noodles.