How to make shrimp crawling meat delicious?

Stir-fry and eat (shrimp is skin shrimp!) The marinade package needs to be homemade, and the materials can be purchased in large supermarkets, and any brand of seasoning can be used).

This marinated skin shrimp is similar to the drunk shrimp and drunk crab in the south, it is made of fresh skin shrimp, plus white wine, Sichuan pepper, fine salt, ginger and green onion marinated for several hours, the taste is very delicious, and the marinated shrimp roe is the raw material.

500 grams of live shrimp crawler (Pipi shrimp).

10 grams of star anise, 5 grams of bay leaves, 10 grams of cinnamon, 1 green onion, 1 piece of ginger.

Seasoning: 200 grams of soy sauce, 15 grams of monosodium glutamate, 20 grams of sugar, 15 grams of chicken powder, 15 grams of Sichuan pepper powder, 100 grams of high liquor.

Method 1 Wash the live shrimp crawlers with sediment and remove them for later use.

2 Sit on the pot and light the fire, add 400g of water, add the marinade packet, soy sauce, monosodium glutamate, sugar, chicken powder, Sichuan pepper powder to boil, turn off the heat and let it cool, then add the white wine and mix well to make a marinade for later use.

3 Put the shrimp crawlers into the marinade, marinate for about 10 hours, then remove and put on a plate, then soak in the original juice, sprinkle with some coriander segments, ginger slices, garlic slices, chives segments, red pepper rings, etc., and serve.

ps: Personally, I prefer light brine, the so-called light halogen means that the marinating time is shorter. However, the requirements for raw materials are high, requiring that the skin shrimp is not only live, but should go to sea in April, May or September and October, the female shrimp have quite (yellow), and the male shrimp have meat (the meat should be full).

My usual light halogen practices are:

Ingredients: shrimp, Sichuan pepper, star anise, green onion, ginger, salt, liquor.

There are a number of fresh shrimp, pay attention, they must be live. The dead ones are not suitable for light halogen. Boil some water, add peppercorns, star anise, and salt.

After boiling for a while, turn off the heat and let the soup dry to 70-80 degrees. Slice the green onion and slice the ginger. You can put it in the soup at this time, or you can wait for a while to put the temperature of the soup to about 30 degrees and put it with the shrimp, and the taste of green onion and ginger is different at different times.

You can try which one you like for yourself. Then dry the braised soup to about 30 degrees, control the water with live shrimp, and then throw it into the marinade. Add a little liquor (appropriately, liquor has the effect of penetrant, and can also set off the fresh aroma).

The main point of this method: put a little more salt, and taste the marinade slightly salty. Otherwise, the taste of the shrimp will not come up. In addition, the pickling time should not be too long, it will be salty after a long time, and you will not be able to eat the fresh fragrance.

It is better to eat the marinated skin shrimp in one meal, and if you can't eat it, you can't eat it raw next time, and it is safer to eat it steamed.

Method 1 Wash the live shrimp crawlers with sediment and remove them for later use.

2 Sit on the pot and light the fire, add 400 grams of water, put in the marinade packet, soy sauce, monosodium glutamate, sugar, chicken powder, pepper and bring to a boil, turn off the heat and let it cool, then add the liquor and mix well to make a marinade for later use.

3 Put the shrimp crawler into the marinade, marinate for about 10 hours, then remove and put on the plate, then soak it in the original juice, sprinkle some coriander segments, ginger slices, garlic slices, chive segments, red pepper rings, etc., and serve on the table.

Steamed. Ingredients: 750 grams of shrimp.

Excipients: 20 grams of vinegar, 10 grams of ginger.

1. Buy the shrimp and wash it twice and soak it for a while.

2. Chop ginger into minced ginger.

3. Put it in a small bowl and pour the vinegar.

4. Pour the shrimp into the open steamer drawer, cover and steam for 10 minutes.

Open the lid as soon as the minutes are up.

6. Pick it out and put it on a plate and dip it in vinegar to eat.

Here's how to make climbing shrimp:

Method 1: 1. Wash the shrimp with salt and water, remove the mud intestines, and discharge them on a plate.

2. Add green onions, ginger salt and cooking wine, cover with microwave film, heat on high for 4 minutes until cooked, and then dip in salad dressing, mustard sauce or rice vinegar to eat.

Method 2: 1. Wash the shrimp with sharp bend brine and steam the shrimp.

2. Put the shrimp on a plate, spread with chopped green onion and ginger, and add cooking wine.

3. Put it in a pot and steam it for 5 minutes.

Method 3: 1. Leave the shrimp shell and shrimp head to keep the ingredients of shrimp oil and full of shrimp flavor.

2. Cut off the sharp and hard shrimp to avoid hurting the hands and mouth.

3. Shred the green onions and put them on top of the shrimp, and pour an appropriate amount of cooking wine on the plate.

4. When steaming shrimp, cover the bowl with silver to avoid too much water vapor penetration, affecting the taste, the time is extended accordingly, and the pot will be out of the pot for 4 minutes after boiling.

5. The steamed shrimp is moderately heated, and the time is not easy to be too long, so as not to make the meat too old.

6. Different sauces can be prepared according to personal taste.