How to make shrimp hand rolls? How to make freshwater shrimp rolls?

Materials:

200 grams of shrimp, 100 grams of ground meat, 1 green onion, 9 large wonton wrappers, a little white powder, 3 bamboo sticks, 1 tsp salt, 1 2 tsp chicken essence, a little pepper, a little wine.

Method

1.Wash the shrimp, remove the mud and chop into a puree for later use.

2.Finely chop the green onion and stir well with the shrimp puree, ground meat, white powder and seasoning in method 1 to make the filling.

3.Take a wonton mold and talk about the crust, and then take the appropriate filling and lay it flat on the wonton crust about 1 3 places.

4.Wrap the wonton wrappers inside out with the filling and roll them into strips.

5.Dip a little water on the edge of the seal and repeat until the material is finished. Touch.

6.Put the rolled shrimp rolls in a 180 degree oil pan and fry for about 6 minutes, until the skin is golden brown, then remove and drain the oil.

7.Use a bamboo skewer to roll three skewers of shrimp into one skewer.

Shrimp to the intestine puree, abdomen broken tendon (broken tendon type wrapped into the wonton skin will not bend and affect the shape when fried. The shrimp is first made with salt and pepper to make it sticky, and then add green onion beads and mix it to beat it well. Oceanic.

Materials:a.Wonton wrappers 150 grams","1 raw frozen white shrimp and 2 kg of fiber","Sweet potato 1 is resistant to staring and 6 pieces","Minced green onion to taste"Method

1: Remove the intestinal puree of the whole shrimp and break the tendon in the abdomen (the broken tendon type will not bend and affect the shape when it is fried in the wonton skin.) Grab the shrimp with salt and pepper to make them sticky, then add green onion beads and mix well.

2) Peel the sweet potatoes and cut into 3cm strips for later use. Cut the green onion into beads and set aside.

3: Take a wonton wrapper and add the whole shrimp and 1 sweet potato strip.

4: Roll diagonally into a round roll and seal with powder.

5: Wrap the shrimp rolls.

6: Fry in a pan over medium heat until golden brown, remove and use a paper towel to absorb excess grease.

7: Plating the finished product.

Shrimp rolls with tofu skin.

Materials:250g shrimp, 50g fatty pork, 2 tofu skins, 1 tbsp minced ginger, 1 tbsp minced green onion, 1 tbsp minced garlic, a: 1 4 tsp salt, 1 tsp sesame oil, 1 4 tsp caster sugar, 1 tsp pepper, 1 tbsp white powder, b:

4 tablespoons white powder, 2 tablespoons water.

Method【Prepare homemade dipping ingredients】Fresh red pepper 1 garlic 4 cloves, washed and finely chopped white vinegar, half a bowl of sugar, half a bowl of fish sauce, 2 3 drops or Thai sweet and sour hot sauce (usually sold in supermarkets!) ）

How to dip the sauce]:

1. Prepare a small pot, pour in half a bowl of white vinegar and half a bowl of rock sugar, turn on low heat and boil!

2. Chop the chili peppers while waiting for the time to roll! (The more crumbled, the better!) ）

3. Cook the sweet and sour sauce until the vinegar taste is not so choking, and all the rock sugar is dissolved, and the sauce becomes thicker, then add minced garlic and chili peppers!

4. Turn the heat to medium, and stir with a spoon without stopping, so that the flavor of the chili pepper melts into the sauce!

5. Before cooking, add a few drops of fish sauce to increase the Thai salty taste!

6. Let the ingredients roll for a few seconds to roll off the fishy smell, and then turn off the fire after leaving only the umami!

7. After cooling, pour it into a bowl, and you can prepare it with shrimp cakes! (Do it yourself, you will be super impressed, how is it so simple!) ）^

How to make a shrimp roll with tofu skin]:

1. Wash and drain the shrimp, pat it into a puree with the back of a thick knife, and chop the fatty pork; Mix all the white powder water of seasoning B into a slurry and set aside!

2. Put the shrimp paste and slurry into a basin, add salt and caster sugar and stir until sticky, then add fatty pork, chopped green onions, minced ginger and seasoning A's white powder, pepper and sesame oil and mix well until there is a sticky filling of shrimp paste!

3. Cut each semicircular tofu skin into three triangles on average, wrap each piece with shrimp paste filling, wrap it into a long cylinder shape with the wrapping method of wrapping spring rolls, and stick it tightly with dough at the interface!

4. Heat a pot of oil, wrap the shrimp rolls in batter, and fry them at about 150 oil temperature over low heat until the surface is golden brown!

5. Make a good dipping sauce! Serve!

Preparation of shrimp rolls.

Clean the white shrimp and peel off the skin.

Use a knife to open the back of the shrimp and remove the shrimp line, and then cut the shrimp belly shallowly and cross-cutting a few times (to prevent excessive curling during cooking).

Then add salt and cooking wine to marinate.

Break off the leaves of baby cabbage, wash and blanch for later use.

The marinated shrimp are placed on the blanched baby cabbage side.

Then roll it up and tie it with blanched leek leaves.

Place all rolled rolls on a plate and place in the microwave; Then high heat for two and a half minutes, take out.

Mince the garlic. <>

Pour the boiled sauce over the beaten rolls and serve.

How do you make prawns delicious? Teach you how to make ivory shrimp rolls, adults and children love to eat them.

Some time ago, I went to a restaurant to eat, and I ordered a dish that was very popular, and I served three plates in a row to satisfy the taste buds of my friends. At first glance, there is nothing special about this dish, which is the crispy shrimp rolls, served with a mixed fruit salad. But when you eat it, you will find that the dish is really delicious, with a rich taste and a fragrant aftertaste.

When I checked out, I asked the boss, how much is this dish a plate, the boss told me a hundred yuan a plate, I heard **, I was speechless for a while, thinking that this is too expensive. Later, I figured out the method of this shrimp roll at home, which is simple and easy to learn.

Ingredients: spring roll skin, shrimp, fatty pork, eggs, salt, cooking wine, green onion and ginger water, chicken essence, crushed white pepper, crushed black pepper, oil, lemon juice.

Method: I bought the shrimp directly, remove the shrimp line, clean it and chop it into shrimp puree. (It's not too troublesome, it's best to buy fresh shrimp, the shrimp rolls that come out of this way will taste better.) )

Daxidi】South American white shrimp fresh frozen frozen fresh green shrimp frozen crystal quick-frozen prawns free shipping.

**。Monthly sales 1062

Purchase. Wash the fatty pork with water, cut it into small cubes, put it in a cooking cup, add 3 tablespoons of green onion and ginger water, screw the lid on, beat the fatty pork into puree, and try to beat it delicately.

Place the chopped shrimp and whipped fatty pork in a bowl and add a little cooking wine, salt, chicken essence, chopped white pepper and chopped black pepper. (Crushed black pepper needs to be added a little more.) )

Use chopsticks to stir the shrimp puree and the minced pork until the shrimp filling is firm and viscous, then squeeze a little lemon juice to remove the fishy smell.

Crack in an egg and stir well to make the shrimp filling sticky again.

Take a spring roll wrapper and cut it diagonally in half or cut it open.

Take a piece of skin, coat the shrimp filling on the widest side, one side has a little more filling, the other side has a little less filling, don't coat the side with more filling, leave some free space, and then roll the skin, fold the excess skin on the side with more filling, and continue to roll.

Finally, rub a little more stuffing around the edges, roll up the shrimp rolls, and seal tightly.

Pour oil into the pan, boil the oil until the chopsticks are placed in it to bubble, and then add the shrimp rolls to fry.

Fry the shrimp rolls until they are golden brown and crispy, and they can be served with some sweet and spicy sauce or fruit salad when eating, which is especially greasy. This dish is also especially suitable for entertaining guests, and if there are children in the family who come to eat, you can make a plate, and they should all like to eat it.

Tips: This shrimp roll can be made a little more at one time, no need to fry, after wrapping, directly put it in the refrigerator freezer, and when eating, take it out and fry it again.

If the spring roll wrappers are dry, you can put them in hot water and quickly dip them in a layer of hot water before wrapping the filling, so that the spring roll wrappers will soften again.

A homely recipe for conscientious shrimp rolls.

The golden shrimp rolls are not only attractive in color, but also have a taste that makes people want to eat again.

Ingredients for conscientious shrimp rolls.

Fresh shrimp (1 catty) Egg (1) Garlic (a little) Spring roll wrapper (to taste) Salt (to taste) Soy sauce (to taste) Cooking wine (to taste) Five-spice powder (to taste) Sugar (to taste) White pepper to taste.

The practice of conscientious shrimp rolls:

1. I bought fresh shrimp with the head removed, which is used for two purposes: 16 shrimp remove the shrimp line as the main body of the shrimp roll, and the remaining shrimp are chopped into shrimp puree.

2. Remove the shell of the cleaned shrimp.

3. Prepare the sauce for marinating the shrimp: two spoons of soy sauce, one spoonful of cooking wine, a little minced garlic, a little salt, a little sugar, a little five-spice powder, and a little white pepper.

4. Soak the shrimp in the sauce for three seconds, then place on a plate and marinate for 15 minutes.

5. Chop the remaining shrimp into shrimp puree.

6. Add an egg white, add salt, pepper and cooking wine and stir well.

7. Prepare the spring roll wrappers.

8. Choose how many spring roll wrappers to use according to how many shrimp rolls you need to make, cut the spring roll wrappers in half and cut them into two triangles.

9. Take a piece of shrimp, then wrap it in shrimp puree, wrap it, and finally coat it with egg wash to stick.

10. Set aside the rolled shrimp rolls and heat the oil.

11. Heat the oil until it becomes hot, turn off the heat to medium-low, put the shrimp rolls in it, and fry it for about a few minutes.

12. Roll the golden shrimp into the pan, let it cool for a while, and then put it back in the oil pan to fry it again, and the skin will be more crispy.

13. After the shrimp roll is fried, there is only shrimp meat, and there is no other meat adulterated, which is definitely a conscience shrimp roll.

Ingredients: 200 grams of shrimp meat, 50 grams of fat, 150 grams of egg mixture.

Seasoning] 5 grams of white stuffy pepper and sesame oil, a little salt, 10 grams of Shao wine and starch, 50 grams of spinach juice, and 30 grams of egg white.

Procedure】 1) Extract the chlorophyll from the spinach juice.

2) Cut the shrimp meat and fat into puree, add chlorophyll and seasonings and mix well with the ant travel liquid.

3) Spread the egg mixture into egg skin, roll in the mixed shrimp puree, roll it into a shrimp roll with fine gauze, steam it for 3 5 minutes, take it out, and let it cool.

The main one should be Thai rice noodle skin.

Ingredients: 200g shrimp.

Excipients: 300g egg, 25g ham, 100g lettuce.

Seasoning: 50 grams of peanut oil, 25 grams of cooking wine, 8 grams of salt, 1 gram of monosodium glutamate, 15 grams of sesame oil, 10 grams of green onions, 10 grams of ginger, 16 grams of starch (peas), appropriate amount of each.

How to make the shrimp rolls:

1.Wash the shrimp, drain the water, pat them with a knife, and then beat them into minced pieces; Mash the green onion and ginger with cooking wine to extract the juice, take 2 eggs to remove the yolk and leave the egg white and 5 grams of salt, 15 grams of wet starch (8 grams of starch and 7 grams of water), monosodium glutamate and an appropriate amount of soup, and stir into a filling.

2.Wash the lettuce leaves and cut them into thin strips, fry them in an oil pan (do not fry them yellow), and mash them; Finely chop the ham and set aside.

3.Beat the eggs, add 3 grams of salt, 15 grams of wet starch (8 grams of starch plus 7 grams of water) and an appropriate amount of water, stir well, scald into egg skin in a pot, spread it on a wooden board, modify it into a long square 20 cm wide and 25 cm long, spread the shrimp stuffing and scrape it evenly, then put the minced ham and minced vegetables at one end, roll the two ends to the middle, fill the shrimp filling at the closing place, smear the oil with a flat plate, put the shrimp roll into the plate, steam it for about 10 minutes on the basket and take it out, and let it cool.

4.To eat, cut into centimeter-thick slices, place them on a plate, and drizzle with sesame oil.