How to make stir fried shrimp, how to make stir fried river shrimp

X bighead prawn, scientific name giant river prawn, it is native to Southeast Asia, also known as Malaysian prawn. More than 20 years ago, it began to introduce breeding and became a delicacy on our table. At the beginning, everyone was not friendly to it at all, and always thought that its fleshy wood was whirring, and it was not as tender and delicious as the native river shrimp.

I never thought that today, 20 years later, in the aquatic market where big-headed shrimp, river shrimp, and vannamei shrimp are all in battle, the world of big-headed shrimp is gradually expanding, and it has become the first choice for most people under the taste of picking and choosing fertilizer. The reason is a bit subtle. It can be said that you like the new and hate the old, or you can say that you are nostalgic.

However, it is more likely that today we have a deeper understanding of the prawn, mastered the cooking method to make it tender, plus it is cheap and good, even if you don't like it, it is really an old thing into a new favorite.

Any food can become delicious, the key is to master the cooking method, especially for aquatic products, to master the time, overcooked, no matter how good things will not be delicious.

In fact, being a human being is the same, many beautiful things are all around us, the key is to have the mood to feel the beauty and the eyes to find the beauty.

After talking so much nonsense, it should be to the point, how to make the big-headed shrimp tender? The method is very simple, only cook for 2 minutes, don't overdo it, otherwise it will be old, and the meat will naturally be woody. (Next time you talk about fish, don't miss it.) ）

Stir-fried prawns.

Ingredients: Bighead shrimp, ginger, shallots.

Ingredients: cooking wine, oil, salt.

Method: 1. Remove the spines and whiskers of the prawns, clean them up, wash them, and drain them;

2. Slice the ginger and cut the shallots into small pieces;

3. Stir-fry the ginger slices, add the shrimp and fry until most of them turn color, add cooking wine and an appropriate amount of salt, stir-fry twice, and then add a small cup of water, as long as the water is less than half of the shrimp;

4. After the water boils, cook for another 2 minutes, sprinkle in the shallots, put some chicken essence (or leave it out), and it's OK.

Prawns, auxiliary ingredients include pepper, chopped green onion, ginger rice, leed chili, Pixian bean paste, mash float, etc. The dry-roasted shrimp is golden red, spicy and tender.

Heat the pot into lettuce oil, when the oil temperature reaches 40% hot, the shrimp will be spread out until cooked, pour into a colander, drain the oil, put the lettuce oil in the original pot, put in the ginger rice and green onions, bad chili, Pixian bean paste, mash float, stir-fry, stir-fry a few more times under the tomato sauce, add shrimp, salt, monosodium glutamate, sugar, wine, wet water rhombus powder to thicken the spoon, pour on the chili oil, keep turning the pot, and put it into the basin, that is.

500 grams of prawns, half of egg white, 10 grams of rice wine, 4 grams of refined salt, 4 grams of monosodium glutamate, 50 grams of tomato paste, 50 grams of mash floats, grams of sugar, 1 gram of pepper, 5 grams of chopped green onions, ginger rice, 10 grams of dried chili peppers, 10 grams of Pixian bean paste, 25 grams of chili oil, 15 grams of water chestnut powder, 1000 grams of lettuce oil (actual consumption of 100 grams).

Method 1: Put the shrimp into a bowl, grab it with salt, then wash it with water, drain the water, add egg white, salt, monosodium glutamate, pepper, mix well, and then add 10 grams of lettuce oil;

2. Heat the pot and put lettuce oil, when the oil temperature reaches 40% hot, the shrimp will be scattered in the pot until cooked, pour into a colander spoon, drain the oil, put lettuce oil (50 grams) in the original pot, put in the ginger rice and green onions, bad chili, Pixian bean paste, mash float, stir-fry, stir-fry a few more times under the tomato sauce, add shrimp, salt, monosodium glutamate, sugar, wine, wet water rhombus powder to thicken the spoon, pour on the chili oil, constantly turn the pot, and put it into the basin, it is ready.

Ingredients: 300g prawns, 1 broccoli, 30g green onion

Ingredients for washing shrimp: starch 10g, cooking wine 5g, salt 5g

Ingredients for pickled shrimp: starch 3g, egg white, cooking wine 5g, salt 3g, salad oil 5g

Ingredient A: 15g ginger, 15g garlic, 2g tempeh

Seasoning A: 100cc of broth, 15g of bean paste, 45g of tomato paste, 10g of Shaoxing wine, 3g of soy sauce, 3g of sugar

Seasoning B: starch 3g, water 20cc

Method 1After removing the black line on the back of the shrimp, gently knead it with the ingredients used to wash the shrimp for about 3 minutes and rinse it with water.

2.Add the ingredients for pickling the shrimp, knead well and soak for 20 minutes.

3.Blanch the shrimp with hot water, strain out the water, and dry them with a paper towel. In addition, I blanched the broccoli again, and I cut the rhizome part of the broccoli into small pieces and blanched it separately.

4.Place the broccoli on a plate and set aside. 5.Ingredient A and green onion finely chopped and set aside.

6.Put a spoonful of oil in the pot and stir-fry ingredient A, add seasoning A after the fragrance comes out, and slowly boil over medium heat until the soup is thick and fragrant.

7.Add the shrimp and broccoli and stir-fry together.

8.After sprinkling in chopped green onions and stir-frying, pour in the seasoning B, stir-fry and turn off the heat immediately.

Prawns 250g.

Half a green onion.

1 shallot.

6 cloves of garlic.

Ginger A small piece.

1 tablespoon cooking wine, 1 tablespoon oyster sauce 1 tablespoon soy sauce.

Steps. Pick the shrimp line, cut off the shrimp whiskers, half a green onion, a shallot, a small piece of ginger, and 6 cloves of garlic for later use.

2. Add a spoonful of cooking wine and marinate the prawns for about 15 minutes to remove the smell.

3. Shred ginger, chop green onions, slice garlic, and chop shallots.

4. Put a little cooking oil in the pot, add green onions, ginger and garlic, and stir-fry until fragrant.

5. Put the marinated prawns in a pot, add a spoonful of Verdar Mei Premium Oyster Sauce, and stir-fry.

6. Add a spoonful of soy sauce and add oyster sauce and soy sauce when cooking, which is moderately salty, so I basically don't put other condiments.

7. Stir-fry the prawns until they change color, and the prawns themselves are easier to cook, so you don't need to fry them for too long.

8. Put the fried prawns out of the pot and put them on a plate, sprinkle them with chopped green onions for decoration, and place them in your favorite style.

Stir-fried shrimp. <>

Ingredients: 200 grams of shrimp.

Egg whites 1 pc.

Starch 1 scoop.

3 grams of salt 1 teaspoon of cooking wine.

1 cucumber.

How to stir-fry shrimp.

1.Grab the shrimp with salt, cooking wine, starch, and egg whites by hand.

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2.Dig the core of the cucumber and cut into slices.

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3.Marinate it with salt.

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4.Put the loose shrimp in a pan and stir-fry them in a wide oil.

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5.Cut the cucumbers and set aside.

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6.Add chopped green onion to the base oil and stir-fry until fragrant.

7.Add shrimp and cucumber, stir-fry and add salt.

Cashew shrimp. <>

Cashew shrimp is light, refreshing, colorful, nutritious and delicious.

Ingredients: 200 grams of shrimp.

Cashew nuts 100 grams.

1 cucumber.

Carrot 1 stalk.

Salt to taste 1 tablespoon of cooking wine.

1 scoop of dry starch.

1/2 tablespoon of sugar grams of chicken bouillon.

1 green onion 1 garlic clove.

Egg whites 1/2.

Preparation of cashew shrimp.

Peel the cucumber and carrot, add two spoons of salt to the shrimp and stir for a while, rinse with water.

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Break the cucumber and remove the core between the cucumber and the carrot, and do the same for the carrot.

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Cucumbers and carrots cut into crescent knives.

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Add a pinch of salt to the shrimp, half an egg white, stir in cooking wine for a while, add a little dry starch and mix well, stir in a little oil, and marinate for five minutes.

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Blanch the cashew nuts and remove the water.

Put the cashew nuts in the pan with cold oil and fry them slowly over low heat.

Fry until the color is slightly yellow, then remove it.

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Add boiling water to the pot, add a little salt, cooking wine, cooking oil, first add the shrimp and cook for one minute, then add the cucumbers, and the carrots boil for three seconds before taking out the water to control the water.

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Add a little cooking oil to another pan and sauté the chopped chives and garlic slices.

Then add the blanched ingredients, stir-fry evenly, add a little salt, chicken essence, and sugar.

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Thicken the soup with a little water starch, sprinkle in the fried cashew nuts and stir-fry.

The list of refreshing cashew shrimp is ready.

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Tips: The shrimp taste is smoother and more tender by marinating, and the fried cashew nuts should be fried slowly over low heat, and the cashew nuts after blanching are more crispy, golden in color, and not easy to paste.

The home-cooked recipe for stir-fried shrimp is as follows:Ingredients: 350g shrimp, 1 tablespoon oil, 1 tablespoon salt, 1 teaspoon liquor, 2 teaspoons starch, 30g cucumber, 30g carrot, 30g corn kernels.

1. Prepare all the materials as shown in the figure below.

2. Clean the shrimp and remove the shrimp line as shown in the figure below.

3. Add 1 teaspoon of salt as shown below.

4. Add 1 teaspoon of white wine, mix well, marinate for 15 minutes, as shown in the figure below.

5. Add 2 teaspoons of starch as shown in the figure below.

6. Grasp and mix evenly as shown in the figure below.

7. Wash the carrots and cucumbers and cut them into small cubes as shown in the figure below.

8. Add 1 tablespoon of oil, heat the oil and stir-fry the shrimp as shown in the figure below.

9. After the shrimp changes color, it can be fished out as shown in the figure below.

10. Add a little oil, fry the carrots and cucumbers in the pan until they are broken, as shown in the figure below.

11. Add a pinch of salt, add corn kernels and stir-fry as shown in the figure below.

12. Add the pre-fried shrimp as shown in the figure below.

13. Stir-fry evenly, then turn off the heat as shown in the figure below.

1. Cut off a number of prawns, cut off the shrimp guns, shrimp legs, and shrimp whiskers, and prick a hole with a toothpick at the second section of the shrimp's back, pick out the shrimp line, and then draw a knife on the back, which is more flavorful.

2. Rinse the shrimp, then, control the moisture, put the shrimp in a basin, add salt, pepper, cooking wine, stir well, marinate for five minutes to give the shrimp flavor.

3. Prepare some breadcrumbs, pour them into a basin for later use, a handful of garlic, pat them flat, cut them into sail grips, and put them on a plate for later use. Pour vegetable oil into the pan, wait for the oil to heat up, drain the water from the prawns with a colander, sprinkle with dry starch and mix well.

4. When the oil is burned to fifty percent hot, the prawns are fried in the oil pan one by one, this process is turned on medium heat, in order to prevent the prawns from sticking together, turn over a few times with a sedan chair colander, slowly fry the shrimp until golden brown, and then remove the oil.

5. Leave the bottom oil in the pot, pour in the minced garlic, don't turn on such a big fire, slowly fry the garlic fragrance, then pour in the breadcrumbs and stir-fry, stir-fry over low heat, fry the breadcrumbs until golden brown, and when the taste is relatively crispy, pour in the fried prawns.

6. Add salt, monosodium glutamate, sugar, stir-fry a few times, enough time to melt the seasoning, and then you can put it out of the pot and put it on the plate. Well, the delicious typhoon shelter fried shrimp is ready, very crispy and delicious.

<> "Ingredients: river shrimp, tender leeks.

Method: 1. Stir-fry ginger and garlic in an oil pan and stir-fry the river shrimp for 1 minute;

2. Salt Zheng Ye, light soy sauce bush chop, pepper, cooking wine along the side of the pot;

3. Pour in leeks and chicken essence before cooking;

4. The whole process is hot, and the whole process is disturbed and shouted, fry quickly!

<> "Stir-fried shrimp. Materials:

500 grams of prawns, 3 slices of shredded ginger, 1-2 grams of salt, 1 gram of white pepper, 3 tablespoons of breadcrumbs, 2 tablespoons of fried garlic crisp, appropriate amount of chopped green onions.

Method: Wash the prawns, remove the head and open the back of the shrimp line, and marinate with salt, shredded ginger and pepper for half an hour;

Wipe the shrimp dry, fry in the pan until crispy, remove and set aside;

Filter the dipstick used to fry the shrimp, put the breadcrumbs, fry until the breadcrumbs turn yellow, and then pour in the garlic crisp and stir-fry it (you can use ready-made oil garlic to relieve sleepiness, that is, fried minced garlic.) It's okay to fry it yourself, you have to control the oil temperature, and it's easy to disturb the garlic if it's too hot);

Pour in the fried shrimp and stir-fry evenly, add chopped green onion and stir-fry to remove from the pan.