To make the most delicious shrimps, you have to be very particular about the selection of ingredients. Freshly peeled shrimps have the smoothest and most elastic texture. When peeling the shrimp, pick out the shrimp threads. The shrimp threads are a bit bitter. If you don't remove them, it will hinder the freshness and sweetness of the shrimp meat itself. When cooking, be careful not to stir-fry for too long. Long-term cooking will cause the shrimp meat to age, making it less tasty. By following the above key points, shrimps will be delicious no matter how you cook them!

Let me recommend three delicious and easy-to-make shrimp recipes: Shrimp with Smooth Egg 1. Peel the fresh river shrimps out of the shrimps, remove the shrimp lines, and soak them in light salt water for 20 minutes. Remove and drain the water. 2. Marinate the shrimps with corn starch, cooking wine, egg white, sugar, and salt for 10 minutes, then blanch them in boiling water for 30 seconds. 3. Beat the eggs into egg liquid, add salt and white pepper to taste, then put the blanched shrimp into the egg liquid, add chopped green onion and water starch and mix well. Water starch is the key to "smooth egg". If you don't add water starch, you won't be able to achieve this smooth, soft and tender texture. 4. Heat the oil pan to 50% heat, turn down the heat, pour the egg liquid into the pan, wait until the bottom of the egg liquid begins to solidify, then turn off the heat, and use the remaining heat in the pan to fry the eggs. Be sure to pay attention to the heat. If the eggs are overcooked and the eggs are completely coagulated, they will become overcooked and lose their tenderness!

Shrimp with smooth eggs is a very classic Cantonese dish. It is characterized by tenderness, smoothness and freshness. Therefore, the heat and time must be mastered when cooking, so that the shrimps and eggs can be especially smooth, tender and soft. The taste is so tender that it drips with water. It is very suitable for children to eat. The umami flavor of the shrimp itself is blended into the eggs, and no MSG is needed, making it extremely delicious and delicious. Q Shrimp Slider 1. Peel the fresh live shrimps and remove the shrimp threads. 2. Chop two-thirds of the shrimp into fine shrimp paste, and cut the remaining shrimp into small pieces. This way, you can still have the taste of shrimp meat in the shrimp paste, which is rich in layers. 3. Mix the shrimp paste and shrimp meat together, add half a spoonful of salt, a spoonful of cooking wine, an egg white, and two spoons of starch, and use chopsticks to stir in one direction. This process is tiring, so I suggest you stir patiently. The harder you beat, the better the final product will taste. 4. Place the mixed shrimp paste in a container and refrigerate for 2 hours. 5. The shrimp paste is now ready. When eating, use a small spoon to scoop it out one by one and put it in soup or hot pot.

You can often see shrimp paste in hot pot restaurants. In fact, you can make it yourself. The taste is not inferior to that of hot pot restaurants, and the price is much more affordable. The prepared shrimp paste can be used for stir-frying, hot pot, and soup. It has a particularly chewy texture. When you eat it, it feels like fresh shrimps are bouncing on your teeth. The taste is also very delicious, full of the taste of fresh shrimps. Kung Pao Shrimp 1. Peel the fresh river shrimp, remove the shrimp lines, and soak them in light salt water for 20 minutes to control the moisture. 2. Marinate the shrimps with corn starch and egg white for 10 minutes. 3. Heat the oil pan, put the shrimps into the oil for 15 seconds and take them out. 4. Add peppercorns to the oil pan, stir-fry until fragrant, take out the peppercorns, then add dried chili peppers and minced ginger to sauté until fragrant, add a small amount of hot water, dark soy sauce, Laoganma, and white sugar, and bring to a boil over high heat. 5. Pour in tomato sauce, vinegar and sesame oil, stir-fry evenly, then add the oiled shrimps and stir-fry. 6. Finally add fried peanuts, green onions, minced garlic and an appropriate amount of salt, and add a few drops of sesame oil.

The previous two shrimp recipes were relatively bland, but this Kung Pao shrimp dish is authentic Sichuan flavor, spicy and delicious, and goes very well with rice. The shrimps have been oiled in advance, so they taste crispy on the outside and tender on the inside. They have a completely different texture from other shrimps and are particularly fragrant. If you are tired of making Kung Pao Chicken at home, you can try this Kung Pao Shrimp recipe. In fact, the ingredient shrimp itself has a sweet and chewy taste. Therefore, as long as you buy fresh and plump shrimps, you can basically make a delicious dish. You can feel free to try it boldly. In addition to the three shrimp recipes mentioned above, there are many delicious shrimp dishes. If you want to know more about food, you are welcome to follow me~