Four methods of quick-frozen shrimps, Aauto Quicker crispy and odorless, store some bagged quick-frozen shrimps, which can not only be urgent when it is too late to go to the food market in the morning and evening, but also save trouble by peeling the shell and removing the shrimp line. It's best to thaw this kind of shrimp naturally, and don't put it in the microwave oven to heat it. If you are not careful, it will be overheated, and the shrimp will turn pink. It's half-cooked, and it's not good to fry it. If you want to thaw quickly, you can wash it with cold water, but don't use warm water, let alone hot water, so that the surface meat of shrimp will be rotten, the smell will be heavier and it will not be crisp and tender. Sorted out several practices, such as vinegar and slippery eggs, etc., all of which are crispy and tasteless in Aauto Quicker, for parents' reference.

First, shrimp slippery eggs

Eggs are a magical flavor modifier. You have to fry shrimps first, and then pour in the egg liquid after the fishy smell is slightly released. When the egg liquid wraps the shrimps, the fishy smell will be extinguished. This is probably why the shrimps with slippery eggs have always been a famous dish. It is delicious and crisp.

Shrimp slippery eggs

Ingredients: frozen shrimp 1 bag, 2 eggs, thin-skinned green pepper 1 bag.

Ingredients: 2 dried peppers, half onion and 3 slices of ginger; Liquor 1 teaspoon, cooking wine 1 teaspoon, salt 1 teaspoon.

Practice: Frozen shrimps are naturally thawed in cold water until soft, and then washed for later use. Chop onion and ginger, cut green pepper into small cubes, and knock two eggs into a bowl to break up. Heat the oil in the pan, add the minced onion and ginger, stir-fry until you can smell the onion. Pour in shrimps, stir-fry over high heat, add a little white wine and cooking wine and mix well to remove fishy smell. Stir-fry until the shrimps change color slightly, then pour in the egg liquid, stir-fry quickly with chopsticks, add green pepper and salt after the eggs are solidified, and mix well, then turn off the heat and serve.

Tip: If you want to thaw quickly, you can change the water for many times, or pour it down, but you can't use warm water, let alone hot water, so the surface meat of shrimp will be rotten and the soaked water will be turbid.

2. Mixed rice with tomato and shrimp

Mixed rice with tomato and shrimp is sour, tender and juicy, simple and nutritious.

Mixed rice with tomato and shrimp

Ingredients: shrimp 1 bag, 3 tomatoes and 2 eggs.

Ingredients: 2 slices of ginger, 5 tablespoons of cooking wine and half a spoonful of salt.

Practice; Wash the frozen shrimps after natural softening, add cooking wine after water control, mix well and marinate for 10 minute. Peel the tomatoes and cut them into pieces. Knock the eggs into a bowl and break them up. Cut the ginger into powder for later use. Small fire, the oil in the pot is hot, add Jiang Mo to make it fragrant. Then add the shrimps, turn to high heat, stir-fry until the shrimps change color, then pour in the egg liquid, and all the eggs will be served after solidification. You don't need to pour oil in the pot, just pour the tomatoes in and stir-fry until the tomatoes are soft and collapse into soup. Add the shrimps and eggs, stir well, and finally add some salt and mix well. Wash the rice in advance and steam it in the rice cooker, and the dishes will be cooked. Put the rice in a bowl, then pour it upside down in the middle of the plate and cover it with tomatoes and shrimps.

Tip: fry the shrimps first, then put the egg liquid. This operation is to cover up the fishy smell of the shrimps.