How to make drunk shrimp, delicious and fresh?

Drunken shrimp method:

Features: The shrimp is drunk and delicious, and the entrance is delicious and mellow.

Ingredients: 500 grams of fresh shrimp (each 3-5 cm long is preferred). 100 grams of green onions. 50 grams of tofu milk, 10 grams of soy sauce, monosodium glutamate.

grams, 1 gram of sesame oil. Ice cubes (there must be ice, no ice is not delicious).

Production process: Wash the sediment with clean water, cut off the shrimp guns, whiskers and feet, put them on a plate, and pour koji wine. Cut the green onion into pieces about centimeters, arrange evenly on top of the shrimp, and fasten the bowl.

That is, drunken shrimp. Tofu milk, tooth oil, monosodium glutamate, sesame oil mix evenly, that is, into a southern marinade, with the drunken shrimp on the table when the bowl is opened, the drunken shrimp dipped in the marinade on the green onion and white food.

Drunken shrimp: As the name suggests, put live shrimp in wine, and after a while, the shrimp will get drunk to death (it should be said to be drunk). Put the ice cubes in the glassware, then put in the live shrimp, and finally.

Pour the rice wine into the shrimp to soak it completely and cover with a lid. Eaters can taste the fresh aroma of shrimp and the aroma of wine at the same time.

Eating shrimp is the great unification hobby of the Chinese people, and inviting Chinese people to eat is the most popular with shrimp. However, it is best to eat fresh food, especially alive, and drunk shrimp is exactly like this, and it will not stop jumping.

The live shrimp are marinated in wine, and the tincture of live creatures is dipped in seasoning and swallowed, and its luscious taste is self-evident. The technical essence of eating drunk shrimp lies in the destruction process of shrimp shells.

degree, a bunch of messes, indecent, and self-depraved character. The perfect way to do this is to stack the shrimp shells, which have almost no traces of teeth, into an arc, or a battlement mold of the Great Wall.

is like that, the experience of drunken shrimp is at the level of gluttony.

The first trick of drunk shrimp is to get drunk. If the shrimp drink rotten liquor such as duck Xijiao, the head of the shrimp will be black, and the flesh of the body will be soft; If the shrimps.

Drink Louis XIII, then, the shrimp will look down on you, will speak wildly in your mouth, chatter, and finally annoy you to death.

Only the best Shaoxing rice wine is the only good product for making drunken shrimp. The drunken shrimp and even the whole body are poetically moving gently in front of you, and that feeling is the story of the West Chamber.

It reads "The jade body is horizontal, and the muscles are like clotted fat".

Of course, in addition to alcohol, chili, ginger, green onions, soy sauce and salt are not allowed to be sloppy. For example, the chili pepper should bear fruit for the first time in spring, etc., these are the roots that ensure the production of drunk shrimp.

Our office. Function: It is mainly used to treat kidney deficiency, impotence and other diseases.

Ingredients: Fresh river shrimp, light soy sauce, ginger, green onion, minced garlic, Shao wine, sugar, monosodium glutamate, salt, vinegar, sesame oil, broth, coriander, pepper.

Preparation: 1. Take 1 glass cup, put in live river shrimp, add salt, monosodium glutamate, ginger, green onion, Shao wine, cover with a lid, turn it up and down a few times and put it aside for later use.

2. Take 1 bowl, add ginger rice, minced garlic, light soy sauce, sugar, monosodium glutamate, pepper, vinegar, sesame oil, a little coriander, and a little broth, mix thoroughly, serve with the drunk river shrimp in the glass cup, remove the lid, and pour in the marinade.

Features: The shrimp meat is tender, the taste is pure, fresh and salty.

Live drunk shrimp is a special delicacy, with delicious taste and rich nutritional value, which is favored by people. Let's share the practice and steps of live drunk shrimp.

Step 1: Choose fresh shrimp.

First of all, fresh shrimp are chosen, preferably slaughtered on site and processed instantly. When choosing, you can consider the appearance, body shape, weight and other aspects of the shrimp, generally speaking, the shrimp with a stiff body, bright shell color, bright head and fat flesh is fresh.

Step 2: Rinse.

Wash the selected shrimp and remove impurities such as shrimp whiskers and shrimp threads. Then soak it in clean water for a while, then wash it with lightly salted water and put it in the refrigerator freezer compartment for better preservation.

Step 3: Prepare the seasoning.

Prepare the desired seasonings: cooking wine, soy sauce, minced ginger and garlic, chopped green onion, salt, sugar, light soy sauce, dark soy sauce, etc. Mix the seasonings in a certain proportion and set aside.

Step 4: Cooking.

Blanch the processed shrimp in clean water to remove the fishy smell from the shrimp. Remove the shrimp and make a cut on the back with a knife to remove the black thread inside. Then pour the mixed dough into the pot, bring to a boil and add the shrimp to cook.

After the shrimp turn orange-red, add water, cover the pot and simmer for about 5 minutes.

Step 5: Pour the sauce on a plate.

Pour the boiled shrimp into the **, then bring the soup in the pot to a boil and pour it on the shrimp. Sprinkle with chopped green onion after the last sleepy orange and serve.

Step 6: Delicious taste.

Live drunken shrimp is simple to cook, delicious in mouth, high in nutritional value, rich in protein and calcium, and is known as a delicacy of people. However, please note that shrimp is a seafood food, so people with allergies should be cautious about eating it.

1.When buying fresh shrimp, first put it in clean water to filter the sediment in **, and slightly cut off the shrimp guns, whiskers, and feet.

2.Finely chop the ginger and garlic, and finely chop the green and red peppers, pour them into a bowl, and then mix all the seasonings (except the wine) into a soup. Let sit for 10 minutes to allow the soup to absorb the flavor.

3.Pour the wolfberry rice wine into a large bowl with a lid, pick up the fresh shrimp from the clear water and quickly rinse it under the faucet, quickly pour it into the rice wine bowl, and cover with a lid.

4.The shrimp start to bounce around in the bowl, and when the beating ability slowly wanes, pour the soup into the glass bowl and close the lid until the bowl is completely quiet. Crack Dan Hui open the lid and eat.

1.Wash the shrimp first, cut off the shrimp whiskers and shrimp feet with scissors, and then rinse the skin with a large amount of clean water and wash it for later use.

2.Prepare a container with a lid, put the live shrimp in, pour in the rice wine to cover the shrimp's body, cover the lid and soak the shrimp for 20 minutes.

3.Mix light soy sauce, vinegar, sesame oil, green onion, and minced ginger into a sauce, and finally add a spoonful of fermented bean curd juice to increase the fragrance.

4.The drunk shrimp is very tender, so take it directly from the wine and eat it with a seasoning that you have prepared.

Drunken shrimp is actually very easy to make.

1. Put the small river shrimp in the basin first, add a small amount of white wine and rice wine, add some water, wash it slightly, soak it 2, and prepare the water for drunk shrimp at the same time (very little rice wine, light soy sauce, ginger slices, a few peppercorns, add boiled water) If you are too lazy to concoct, you can go directly to buy drunk shrimp feed.

3. Take out the river shrimp soaked in the wine and put it in a jar and add the prepared drunken shrimp feed (the amount of water added is subject to covering the shrimp). Cover and refrigerate.

4. When the taste is soaked in, you can eat it (the specific time depends on the salt content of the drunken shrimp feed, generally days).

Pour the high liquor into the shrimp and soak it.

The easiest way:

Put the washed river prawns directly into the white wine, and add some shredded ginger. Baijiu can choose high or low alcohol according to one's adaptability. The time is generally about 30 minutes before serving.