How to make fried Jiwei shrimp, how to fry Jiwei shrimp to be delicious

Processing method of fried Jiwei shrimp shrimp:

Remove the intestinal mud of the shrimp from the second section with a wooden stick, then remove the head and remove the shrimp head, leave a small tail, eliminate the position of the tail tip with a knife so that the water is not easy to stay in the tail, cut three times with a knife in the abdomen (do not have to disconnect), and then straighten the small river shrimp will hear the sound of the tendon breaking, after solving the shrimp, sprinkle a small amount of salt and pepper (the front and back must be), which will improve the sugar content of the shrimp.

Preparation of fried prawns batter:

Prepare an egg yolk in advance and sprinkle it, add 150cc of water and mix it so that it will be more crispy when fried, and then add a trace of low-gluten flour to mix, and feel that the batter is a little runny.

Deep-fried shrimp.

Frying tips: Wrap the shrimp that has been solved before evenly and wrap it in thin wheat flour Add a little salad oil to the frying oil to enhance the aroma and color of the frying The water temperature is about 180 degrees, and the water temperature detection can be used to drop a few drops of the noodle lake in the near future to see if the batter is quickly dispersed as the standard. First hold the tail of the river shrimp, let the river shrimp pour oil in the oil twice, then put the river shrimp into the pot, and then pour the batter on the river shrimp to let the river shrimp adhere to the batter.

Because the water content of the small river shrimp is more, there will be more foam in the pot, and when it is quiet, it can be touched with wooden chopsticks and feel that it is crunchy.

Deep-fried shrimp.

Can you eat the prawns when they die.

Prawns are actually a kind of seafood, so if the content of the prawns information after death needs to be viewed cautiously, it is very long since it has passed away for a long time, there may be a lot of endotoxins, so it is recommended that everyone should not ignore this problem in their daily diet.

The seafood in the sales market is basically all dead, because most of the seafood is in the daily life of the seabed, in the case of salvage, because the pressure is reduced, resulting in the death of the seafood, so the dead seafood can be eaten, but it depends on whether it is fresh; River freshwater fish and seafood do not have to be taken dead, especially crabs, after the death of harmful, be cautious to eat!

If you are given a refrigerator, take it out and put it in the refrigerator area, if you don't have a refrigerator, you can first put it on a plate and put it in a cool place, and eat it with sauce for dinner.

Jiwei shrimp is very easy to make, clean the shrimp first, put more oil in the pot, put in the seasoning and stir-fry over high heat.

Recipe 9 ingredients.

Jiwei shrimp, three green onions, three knives, ginger, two slices of pepper salt, a little salt, two grams, appropriate amount of cooking oil.

See all ingredients.

Procedure 5 steps.

Step 1Tap ** to enter cooking mode.

Fresh Jiwei shrimp is about three taels, more and less can be. Rinse with water two or three times and drain.

Step 2Place the shrimp flat and cut it with a knife from the side, with the end still attached, and place it in a container. Chop the green onion and ginger, sprinkle it into the shrimp, sprinkle the salt and pepper twice, then add half a spoon of salt, a bottle cap of liquor, or cooking wine. Mix well and marinate for five to ten minutes.

Step 3Take a plate, add three tablespoons of starch, and add an equal amount of flour. If you don't have starch, you can just put flour, I use high-gluten noodles for flour, and others are fine. Stir the flour mixture well and put the shrimp in to roll the flour.

Step 4Add cooking oil to the pot, I use corn oil, and the taste is more fragrant and the oil smell is not heavy. The amount of oil should not exceed the thickness of the shrimp, but it does not need to be too much, which is too wasteful.

If there is not enough oil, it can be fried in batches. As soon as the oil is smoking, you have to put the shrimp in it, turn it over appropriately, and fry it for about two minutes.

Step 5Fry it to this extent and get out of the pot, dry it until it is slightly hot, and it is very fragrant!

Shrimp is one of the most common seafood in our daily life, and this kind of food is very popular because of its delicious taste and rich in protein, vitamins and other nutrients. There are many types of shrimp, prawns are a very common one in everyone's daily life, most of the prawns are fried by frying methods, and the following will introduce the practice of frying prawns.

Method 1: 1Remove the leg claws of the prawns and marinate them with seasonings to taste. Ginger and garlic are cleaned and cut into minced pieces. Peel the garlic and wash and chop the minced garlic.

2.Bring the pot to a boil, put the funds into the minced garlic and quickly scoop it up, and control the vegetable oil and set aside.

3.When the oil in the pan is 70% hot, fry the shrimp until the skin is crispy and scoop it up.

4.Bring the oil to a boil, stir-fry the ginger and garlic until fragrant, add water and black bean sauce, dried chili, fried garlic and fried shrimp and stir-fry well.

Method 2: 1. Clean the prawns, cut the ginger into slices, and cut the green onion into strips.

2. Put water in the pot to boil, put ginger, green onion, appropriate salt, a small amount of pure grain wine, put in the shrimp when the water boils, boil until the shrimp hair is red and turn off the fire, scoop it up and control the moisture and put it on a plate.

3. Heat the pot, add fresh shellfish, light soy sauce, vinegar, Korean hot sauce, sugar, and bake over low heat until the sauce is viscous and cool, then add ginger slices.

Tips. You can also pick out the shrimp line with a wooden skewer first, which is some inconvenience, and the condiments can be adjusted according to their own taste.

Method 3: 1. Remove the whiskers and feet of the monometric shrimp and peel off the abdomen; Toast bread cut into cubes.

2. Fry the shrimp and toast breadcone until orange-yellow and control the oil.

3. Add condiments to the pot, pour in the shrimp and toast croutons, turn the pot and put it on the plate.

Fried shrimp.

Edible preparation: 300 grams of Jiwei shrimp, 2 green peppers, 2 red peppers, 50 grams of onions, more than 10 peppercorns, a spoonful of hot sauce, a piece of ginger, 2 cloves of garlic, two green onions, a coriander, an appropriate amount of cooking wine, a little pepper, a little chicken powder, a little oyster sauce for light soy sauce, an appropriate amount of sugar, and an appropriate amount of chili oil.

Method: 1. Remove the head of the Jiwei shrimp and cut off the shrimp legs, then pick the shrimp line on the back, wash and drain and put it in a bowl.

2. Add a little salt, pepper and cooking wine to the bowl, mix well and marinate for 20 minutes.

3. Wash the green and red peppers and onions and cut them into small cubes, chop the ginger and garlic, cut the green onions, and cut the coriander into sections.

4. Put an appropriate amount of oil in the pot, boil until it is hot, then put in the marinated shrimp, fry until the shrimp body turns red, then fry it over high heat for about a minute, remove it and drain the oil.

5. Put oil in a hot pan, fry the peppercorns to get the fragrance, then remove the peppercorns, and then add the ginger, garlic and spicy sauce to fry the fragrance.

6. Add green and red peppers and chopped onion and stir-fry until fragrant.

7. Add the fried shrimp, stir-fry with an appropriate amount of oyster sauce, chicken powder and a little sugar.

8. Add chopped green onion and light soy sauce, then pour in a little chili oil, stir-fry well, turn off the heat, and finally add coriander and stir-fry well.

Ingredients: Jiwei shrimp (river shrimp can also be used), shallots, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, Chaotian pepper, salt, cooking oil.

Method: The first step is to buy fresh Jiwei shrimp, wash them, make a cut on the back of the shrimp, and remove the shrimp line. Wash again, drain and set aside.

In the second step, wash and cut the shallots, peel the ginger and garlic, wash and chop, and remove the stems of the peppers and wash them.

The third step is to take a basin, put the shrimp in it, put a little salt, cooking wine, light soy sauce and corn starch in and stir and stir, about 10 minutes to marinate.

The fourth step is to pour more cooking oil into the pot, boil until it is 70% hot, and put the ginger, garlic and Chaotian pepper into the pot first, and stir-fry to bring out the fragrance.

Step 5: Stir-fry the shrimp in the pot until they turn red, add dark soy sauce and continue to stir-fry, add a small amount of water to the pot, cover the pot, and simmer for a while.

Step 6: Leave a little soup, add shallots, and stir-fry to get out of the pot.

Tips: First: After marinating, the shrimp are not only easier to taste, but also have a more tender texture, but the marinating time should not be too long.

Second: You must put more cooking oil, fry the shrimp quickly, and not fry it for too long.

Third: You can also put a little condiment when stir-frying, and when you eat, mix a bowl of sauce for yourself and dip it in shrimp roe to eat.

Just one dish, there are many ways to make it, and the taste is not the same. I have seen many people who will fry the shrimp twice before stir-frying it in the pot. But I've always done it this way, and if you haven't tried it before, you can give it a try.

Method: 1. Wash the shrimp, remove the sand line, remove the lower part of the head for later use, and marinate the shrimp body with cooking wine and salt for 5 minutes.

2. Put the cooking wine, soy sauce, salt, chicken essence, sugar, vinegar and imitation acacia sesame oil into a bowl and mix into juice.

3. Put oil in the pot, and fry the shrimp head part when it is not hot.

4. Take out the shrimp head and put in the shrimp.

5. Stir-fry until the shrimp turns red, then add the ginger slices and green onion segments and stir-fry together.

6. After frying, pour the mixed juice into the pot and stir-fry a few times to get out of the pot.

If you don't understand a problem, ask more, practice and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to prepare for a friend, hope, thank you!!

The homely method of stir-frying Jiwei shrimp is as follows:

Ingredients: 200 grams of Jiwei shrimp, 50 grams of onion, 20 grams of carrots, 1 shallot, 1 piece of ginger.

Seasoning: Appropriate amount of oil, 1 tsp salt, 1 tsp soy sauce, 1 tsp cooking wine, 1 tsp pepper.

Method: 1. Cut off the shrimp whiskers from Jiwei shrimp, pick out the shrimp line, shred the onion, cut the carrot into strips, slice the ginger, and cut the shallots into chopped green onions.

2. Add an appropriate amount of oil to the pot, add the Jiwei shrimp and fry it until it is slightly yellow on both sides, and then put it out.

3. Pour oil into another pot, add ginger slices and stir-fry until fragrant, then add carrots and onions and stir-fry until broken, add Jiwei shrimp and cooking wine and stir-fry for 3 minutes.

4. Add salt, pepper and soy sauce and stir-fry to taste, sprinkle with chopped green onions.

The nutritional value of Jiwei shrimp.

100 calories from eating Jiwei shrimp is 93 kcal. It is rich in protein, vitamin A, B vitamins, vitamin D, vitamin E, calcium, potassium, magnesium, phosphorus, zinc, iron, copper and other minerals, and is a good food for the human body to supplement nutrition.

The effect of Jiwei shrimp.

1.Breastfeeding. Jiwei shrimp has a good breastfeeding effect, can regulate female endocrine, promote milk secretion, if women have no milk or less milk symptoms after giving birth, you can eat some Jiwei shrimp, can increase milk secretion, so that the symptoms can be quickly improved.

2.Slowing down the aging of astaxanthin in Jiwei shrimp helps to eliminate the "jet lag" phenomenon caused by jet lag. Astaxanthin is a powerful antioxidant that has a much more antioxidant effect than vitamin E and is effective in fighting aging.

3.Prevents hardening of the arteries.

Jiwei shrimp contains a large number of unsaturated fatty acids and a variety of vitamins that are beneficial to the human body, these substances can only purify the blood, clean up the cholesterol in the blood, and can also improve the toughness and elasticity of blood vessels, can prevent the appearance of arteriosclerosis, and can also reduce the incidence of coronary heart disease.

4.Jiwei shrimp anti-cancer and anti-cancer Jiwei shrimp contains selenium, which has a resistance to carcinogenic lead and thallium, can improve human immunity, inhibit the formation of cancer cells, so it has anti-cancer effects, especially for intestinal cancer patients, the selenium level is low, and the effect is more significant.

5.Improves heart function.

The trace amount of magnesium contained in Jiwei shrimp can directly act on the human heart, which can affect the contraction of myocardium, can accelerate blood circulation in the body, can prevent myocardial infarction, can also stabilize human heart function, and can prevent human heart function from decreasing.

The home-cooked method of stir-frying Jiwei shrimp.

Appropriate amount of base shrimp as the main ingredient.

Ginger to taste, garlic to taste.

Green chili peppers to taste.

Millet pepper to taste.

Cooking wine to taste. Light soy sauce to taste.

After buying it home, put the Jiwei shrimp in clean water, and when it was time to make it, I cut the whiskers and picked the shrimp line.

Chop the ginger and garlic, green and red peppers, and make water in a pot.

Blanch the shrimp in the water, put a few slices of ginger when blanching, and then scoop them up after three or four minutes of breaking, and remove the foam with cold water.

Put oil in the pot, stir-fry the ginger, garlic, green pepper and red pepper, then add the shrimp and stir-fry until fragrant, and add cooking wine when stir-frying.

Finally, add the appropriate amount of salt, and it is ready to serve.

1. Ingredients:

Ingredients: Jiwei shrimp.

Excipients: green onion, ginger, garlic, sauce, oil, vinegar, sugar, cooking wine, thirteen spices.

2. Steps:1Wash the shrimp and set aside, finely chop the green onion, ginger and garlic.

2.Remove the head and antennae of the shrimp, and the tentacles will touch the most dirty thingsGreen onions, ginger, garlic, shrimp in a container.

Pour in an appropriate amount of cooking wine and marinate for 5 minutes to remove the fishy smell 4Put oil in the pot, and when the oil is 80% hot, put the marinated shrimp in the container and the seasoning together, and then you will smell a fragrance. Stir-fry and pour in soy sauce, vinegar and sugar.

5.Cook for 3 minutes. Finally, sprinkle some thirteen incense.

Marinate the processed Jiwei shrimp for 5 minutes, fry the cornstarch in the pot, stir-fry the chives, garlic, pour in the Jiwei shrimp and stir-fry.

The method of stir-frying Jiwei shrimp is as follows:Ingredients: 200 grams of Jiwei shrimp, 3 grams of salt, one green pepper, two slices of ginger, two cloves of garlic, one chili pepper, 50 ml of oil, a spoonful of dark soy sauce, an appropriate amount of light soy sauce, and a little sugar.

Steps: 1. Prepare the required materials.

2. Pick all the shrimp lines of Jiwei shrimp clean.

3. Wash the green peppers and cut them into cubes.

4. Put ginger and minced garlic in the pot and stir-fry until fragrant.

5. Add the shrimp and stir-fry.

6. Stir-fry until discolored, add a pinch of salt to taste.

7. Add an appropriate amount of light soy sauce to extract freshness.

8. Add a spoonful of dark soy sauce to color and add a little sugar to enhance the flavor.

9. Finally, add the green pepper and stir-fry until it is broken.

10. Put the pepper on the plate to garnish, and a delicious and nutritious stir-fried Jiwei shrimp is completed.