Practice 1
Fresh shrimps are shelled and cut from the middle with a knife, as deep as possible, but can't be cut off ~ the shrimp line is naturally cleaned in this process.
Then mix it with salt, sugar, mushroom essence or chicken essence or monosodium glutamate, a little vinegar and egg white. It is best to grab it with your hands with disposable gloves. In fact, chopsticks can be used, but your hands are more powerful, so it is easier to taste.
The reason why vinegar is put is because shrimp is a high-protein thing. Vinegar can help the human body absorb protein. With a little vinegar, the taste will be more delicious ~
Then dip the processed shrimp in flour, fry it in a pan and fry it until it is golden yellow ~
If you want, you can dip it in tomato sauce or stir-fry it and pour it on shrimp balls ~
That's about it. The taste is tender outside and delicious. It's worth a try.
Practice 2
raw material
Shrimp is the most changeable ingredient in seafood. Although the key to cooking seafood is to keep the original flavor of seafood, and boiled shrimp will never go out of date, the original taste of shrimp can be preserved and even carried forward after some tempering, because oil can keep gravy intact in food. This hibiscus shrimp ball made today, after being stir-fried in hot oil, is tender and delicious in meat quality and elastic in taste. It is a good product for nourishing and strengthening yang. While eating this hibiscus shrimp, it is absolutely the best to enjoy it with a glass of warm champagne!
Ingredients: shrimp (one catty), green pepper (one), red pepper (one), ginger (appropriate amount) and onion (appropriate amount).
Seasoning: salt (1/2 tbsp), cooking wine (a little), chicken powder (1/2 tbsp), sugar (1 tbsp).
manufacturing process
1 Wash the fresh shrimps, and peel off their shells and heads for later use.
2 use a toothpick to pick out the black line of the shrimp and cut a knife on its back; Marinate with cooking wine 15 minutes.
3 Wash green and red peppers and cut them into long strips; Shred ginger and cut onion into powder for later use.
4 Heat 5 tbsp oil and saute shredded ginger and scallions.
5 Add green and red peppers, stir-fry for ten seconds, then add some water to prevent frying.
6 Add the shrimps, and when the shrimps are fried until they shrink into a ball, add salt, sugar, a little wine and chicken powder to taste.
7 put the green and red peppers on the plate at intervals, and put the shrimps in the middle of the plate, then serve.