How to cook shrimp to be delicious, how to cook shrimp to be delicious

Many people will add a lot of water when cooking prawns, and some will also add a lot of seasonings, pepper star anise, etc., like stewed fish, stewed for half a day, in fact, this method is wrong, friends who like to eat shrimp first collect Oh, it is not easy to find in the past. This is really the best way to cook prawns.

Now the fresh prawns on the market range from 20-30 yuan, mainly according to the size of the shrimp to distinguish **, we generally buy 20 yuan a pound is good, such as I bought these, is 20 yuan a pound, buy back the prawns first clean with water, friends who have a habit of cleanliness can cut off the shrimp whiskers, shrimp heads, pick off the shrimp line.

I picked the shrimp line and found that the shrimp line was very clean, and there was nothing dirty in it, so in this case, there was no need to pick the shrimp line, just clean it directly.

When boiling prawns, boiling them directly in water is a big no-no! Teach you a trick, shrimp meat is not bitter and more fragrant, the correct cooking method for our seaside people to cook prawns is dry boiling, because the prawns themselves contain a lot of water in the process of cleaning, and the shrimp body also contains a lot of water, so there is no need to add water to cook, the best way is to find a wheat rice stone non-stick pan, dry pot into the prawns, cover the lid and cook on high heat for 3 minutes, open the lid in the middle, turn it with chopsticks, and let the prawns heat evenly. You don't need to add any seasoning!

The advantage of using a maifan stone pot is that it heats up quickly, does not stick, and the prawns are cooked by the prawns' own moisture, we can observe the lid of the pot, and there is no water vapor coming out, which means that the water is boiled dry, so that the prawns are boiled, the shrimp meat is fresh and fragrant, and it is much better than adding water to boil, and the shrimp skin is better to peel, and it will not dirty hands.

Prawns are the most fragrant seafood, don't add pepper and other seasonings when cooking prawns, don't add salt, eat seafood is to eat its natural umami, there is also a salty taste in the prawns themselves, if your taste is heavier, you can also add a little oyster sauce and extremely fresh flavor to the practice of dry-boiled prawns to season, which will not change the umami of the prawns, and it is also delicious.

Chop the green onion, ginger and garlic into foam and prepare, wash the prawns, separate the shrimp head, meat and shell, marinate with green onions, ginger and garlic slices, salt and rice wine for 10 minutes, dip the shrimp part in corn starch to prepare, and adjust the fish flavor sauce for later use; Heat the fried shrimp heads, fry the shrimp again, and re-fry until golden brown.

Today's shrimp is so delicious.

First, Longjing shrimp socks.

Ingredients: fresh shrimp, Longjing new tea or fresh tea leaves, eggs, monosodium glutamate, Shao wine, refined salt, cooked lard.

Method: Rinse the shrimp repeatedly with water, put it in a bowl, add salt and egg white, gently stir with chopsticks until it is sticky, add wet starch, add monosodium glutamate and stir, and let it stand to make the shrimp flavorful;

Brew Longjing tea with boiling water, pour out part of the tea soup after 1 minute, and set aside the tea leaves and the remaining tea soup;

Heat a wok over medium heat and pour in the lard. When the lard is hot, pour the shrimp into the pan and quickly spread it with chopsticks. When the shrimp are jade white, remove from the pan and drain the lard.

Pour the shrimp into the oil pan, pour in the remaining tea leaves and tea broth, then cook in the Shao wine, stir-fry several times, remove from the pot and serve on the plate.

2. Dry-roasted spicy shrimp.

Ingredients: fresh shrimp, green onion, ginger and garlic, Pixian bean paste, tomato paste, Yeyou Wang cooking wine, sugar, salt.

Method: Cut off the shrimp feet and whiskers of the shrimp, remove the mud intestines, wash them, and then wipe them dry with kitchen paper towels;

Pour oil into the pot, pour the shrimp into it when it is hot, and fry it until it turns red.

Leave a little base oil in the pot and stir-fry the chives, ginger and garlic over low heat;

Pour in Pixian bean paste and fried shrimp, turn to medium heat, cook cooking wine and tomato sauce and stir-fry quickly; Finally, add an appropriate amount of sugar and salt, stir-fry evenly.

Tips: Fry the shrimp first and the texture will be crispy, and you can eat it with the skin;

The cleaned shrimp must be fully drained, otherwise the oil will splash out when they are fried in the oil pan;

The shrimp should not be cooked for too long, as the shrimp meat will grow old after a long time.

3. Kung Pao shrimp balls.

Ingredients: prawns, almonds, green onions, ginger and garlic, dried chilies, Sichuan peppercorns, salt, sugar, cooking wine, vinegar, sesame oil, starch, water, edible oil.

Method: Wash the prawns and remove the head and shell, cut the middle of the back with a knife to remove the shrimp line;

Mix the processed shrimp with cooking wine, starch and a little salt, and marinate for a while to absorb the flavor;

Remove the seeds of the dried chili pepper and cut it into small pieces, slice the garlic, cut the green onion and ginger into small pieces for later use;

Mix salt, sugar, cooking wine, vinegar, starch, water and sesame oil to make a seasoning sauce for later use;

Boil the oil in the pot until it is 6 hot, add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant;

Add the shrimp and stir-fry;

Stir-fry until the shrimp are broken, add green onions, ginger and garlic and stir-fry quickly;

Add the sauce and stir well;

Finally, add the large almonds and mix well before cooking.

Boiled shrimp in salt water can be boiled in cold water, especially live shrimp, not too much water, 100 grams of water for a pound of shrimp can be used. The shrimp is cooked, and the water will be keyed, and the year will not dry up, just right.

After boiling the shrimp water, it will be fully cooked 6 minutes later, pay attention to the lid, do not open the lid.

Add a little salt, don't put it in the water, just sprinkle it on the surface.

If you love to eat Sichuan pepper, add about 20 peppercorns. Poor quality can be added.

Some people don't like the peppercorn flavor, so they can use other condiments. But it's best not to put hot sauce and other flavors that are too strong, although the taste is good, it won't be fresh after eating. You can't put a bright spicy sauce in Sichuan, which would be a waste of prawns.

When making boiled shrimp, there are 3 secrets to keep in mind 1, buy shrimp to buy fresh boiled shrimp This dish, the most important thing is a fresh word, if the shrimp you buy is dead shrimp, or not fresh, then its taste will be greatly affected. Therefore, when buying prawns, you must buy the kind of prawns that are alive and jumping, and when you buy them home, you must cook them immediately and make them dusty, so that they can't die due to lack of oxygen. Once the death time of shrimp meat exceeds two hours, its meat will become very fishy, and it is not suitable for boiling shrimp, and it will be difficult to eat.

2. When the shrimp meat is boiled in a pot under warm water, are you still cooking it under cold water or hot water? This is wrong. The cold water pot will increase the heating time of the shrimp meat, and the meat will become old, and the hot water will cause the shrimp to shrink due to the large temperature difference between the water temperature and temperature, and the taste will also be old.

Therefore, when cooking shrimp, the best temperature is 60 degrees Celsius, which can not only solve the problem of the shrimp being heated for too long, but also solve the problem of aging the meat due to the high temperature. 3. The last thing to pay attention to when adding green onions, ginger and cooking wine is that when making boiled shrimp, the three fishy ingredients of green onions, ginger and cooking wine are indispensable. If you add water to boil directly, the fishy smell in the shrimp meat cannot be removed, and after adding these three kinds of fishy ingredients, it can not only remove the fishy smell at the same time, but also play a good role in enhancing the flavor of the shrimp meat.

If you don't have cooking wine at home, you can also use beer to replace cooking wine, but remember not to use white wine, because the alcohol content of white wine is too high, which will affect the taste of shrimp meat.

<> "Shrimp. Ingredients:

Roche shrimp, burn and prepare green onions, chopped green onions, minced garlic, spicy millet, mustard.

Method: 1. Heat the oil and add minced garlic, green onion and white stir-fry until fragrant, then add millet spicy, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, an appropriate amount of salt, chicken essence, pour in a bowl of tomato water and boil.

2. Squeeze in a little mustard and stir well, sprinkle with chopped green onions. Wash the Roche shrimp, boil the oil temperature seven times and fry it in a pot over low heat for 3 minutes, turn the noodles once halfway, remove them and put them in the soup stock to soak for 10 minutes.

For boiled shrimp to be delicious, the most important thing is the water temperature.

Tell you a way to cook shrimp that can make shrimp sweet and tender.

Step 1: Put cold water in a pot, you can put some green onion and ginger cooking wine to remove the smell.

Cook over high heat until the bottom of the pot bubbles.

Step 2: Pour the shrimp into the pot and continue to cook on high heat until the water is completely boiled.

Don't look at the short time, it's enough to cook the shrimp.

Try it once and you'll know, it's sweet and tender.

The first time I cooked it, I was afraid that it would not be cooked.

Every time the key hole is cooked, you have to peel one first to see, and the result is really that you are too worried, sweet and tender are delicious.

I won't say much about the dipping sauce, which is usually vinegar and light soy sauce.

The deluxe version is to add garlic, green onions, coriander, millet spicy, fuel consumption, etc.

- Ingredients: 200 grams of Jiwei shrimp, 1 shallot, 1 piece of ginger, 1 teaspoon of bean paste, 10 grams of dried chili pepper, 10 grams of Sichuan pepper, appropriate amount of oil, 1 teaspoon of salt.

Wash the shrimp, remove the shrimp line, and cut off the shrimp whiskers.

Finely chop the shallots.

Ginger slices. Dried chili peppers cut into sections.

Pour oil into the pan, add bean paste and ginger slices to the hot oil, and stir-fry the red oil.

Then pour in an appropriate amount of water, bring to a boil over high heat and turn to low heat, add salt and Jiwei shrimp, simmer for 5 minutes, remove and put on a plate.

Pour oil into another pot, add dried chili peppers and peppercorns in hot oil, stir-fry until fragrant, and pour into the plate.

Sprinkle with chopped green onions.

Ingredients: 250g shrimp, 25g green onion, 30g ginger, 10g cooking wine.

Steps: 1. Wash the shrimp and remove the shrimp line.

2. Cut the green onion into sections and slice the ginger.

3. Add water, add green onions, ginger and cooking wine and soak for 10 minutes. Bring to a boil over high heat, reduce the heat to medium, and cook for about 12 minutes.

Boiled prawns] Ingredients]: 300 grams of Jiwei shrimp, a little salt, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 3 spoons of vinegar, appropriate amount of sugar, 1 small piece of ginger.

Method]: 1. Prepare the required ingredients, and rinse the shrimp in clean water.

2. Take a pot, pour in an appropriate amount of water, add ginger and cooking wine, and cook over high heat until the bottom of the pot begins to bubble, and the water temperature at this time is about 60-70 degrees.

3. Pour the cleaned prawns into the pot, bring them to a boil over high heat, cook until the shrimp tails are bent and the color turns red, add a little salt, and cook for another 1-2 minutes.

4. After boiling, after the prawns are taken out of the water, put them into the wide and cool white boil, and soak them in the cold for 5 minutes, so that the shrimp meat will taste more Q bomb.

5. Prepare a bowl of dipping sauce, pour a spoonful of light soy sauce, a spoonful of oyster sauce, three spoons of vinegar into the bowl, add an appropriate amount of sugar according to personal taste, mix well, and add a little minced ginger.

6. The boiled shrimp is dipped in the sauce, which is tender and delicious.

Tips]: Boiled shrimp can not be boiled with bright cold water and boiling water, to use a degree of underwater pot, shrimp is easy to cook, do not need to boil too much time, cook until the shrimp tail is bent, the color turns red with 2 minutes of cooking, do not cook too much, otherwise the meat will be old.

Do you have to add cooking wine to boil shrimp? Not necessarily, but also liquor.

First of all, when boiling shrimp, boil water to put prawns, do not cold water, boil shrimp in hot water, shrimp meat will be very tender, cold water ruler will boil shrimp meat will be old and hard to eat.

When boiling shrimp, lemon juice is used instead of cooking wine, which makes the taste more fragrant, and at the same time, under the condition of high temperature clear oak, lemon juice has a greater effect on removing fishy gas, which can make the shrimp meat more fragrant.

Finally, soak the boiled shrimp in ice water, so that the shrimp meat will become tight and elastic from hot and fluffy, and the taste will be more elastic and delicious!

The seasoning should be blanched with smoking oil and then mixed with soy sauce and vinegar, etc., which can stimulate the aroma of the seasoning, and put cooked sesame seeds to be fragrant and flavorful.