How to get the taste of shrimp, the practice of taste shrimp

Main raw materials: 2 kg of crayfish, 100 grams of garlic, 20 grams of coriander, 100 grams of Chaotian pepper, 20 grams of star anise, 100 grams of ginger.

1. Buy it from the market, peel off the head, brush it clean one by one with a toothbrush, and dry the water.

2. Chop and set aside.

3. Put oil, first put star anise and then put the shrimp in and stir-fry. Remember that the heat must be high at this time, and the oil should also be put in more.

4. When the shrimp are red after a few minutes of stir-frying, add the prepared accessories and add a little salt.

5. Mix and fry for a while, then add an appropriate amount of water, cover the pot and simmer for a while. No less than fifteen minutes. Taste it some.

6. OK, a delicious shrimp dish is complete!

Nowadays, even in areas with a light diet, there are many Hunan restaurants, and shrimp is one of the signature dishes. The method of cooking flavored shrimp is not difficult, and friends who love to eat flavored shrimp may wish to learn a trick as a specialty dish for family gatherings or gatherings of friends. Let's take a look at the common recipes for flavored shrimp!

Ingredients: appropriate amount of crayfish, dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, minced coriander.

Method:

1. Put the crayfish in clean water for at least one to two days, let the shrimp spit out the mud in the body, and wash the lobster with a discarded toothbrush, especially the connection between the head and the body, which is very dirty; If necessary, consider removing the lobster's head and making a cut on the back of the shrimp's tail to tear off the black line.

2. Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, and quickly pick up the shrimp when the surface of the shrimp is red, and remove from the pot.

3. Put an appropriate amount of vegetable oil in the pot, put the garlic and ginger in the oil pan and fry the fragrance over medium heat, then put the shrimp, star anise, and cinnamon into the pot and add an appropriate amount of water to cook over high heat.

4. After the water boils for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, and let it sit for a while.

5. Turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer over medium heat for ten minutes, wait for the water to boil into a thick juice, add chopped green onions out of the pot and serve the bowl.

The recipe and ingredients of the flavor shrimp are as follows:

Tools Ingredients: 5 kg of crayfish, 1 lettuce, 1 onion, 1 garlic, 1 beer, 1 pepper, 5 dried chilies, 20 grams of bean paste, 100 grams of hot pot base, 1 green onion, 1 piece of ginger, 5 grams of dark soy sauce, 10 grams of light soy sauce, 3 grams of salt, 3 grams of pepper, 5 grams of sugar, oil, brush, water, pot, scissors.

1. After buying the crayfish back, put it in the basin and put the water, take an old toothbrush to brush the whole body of the crayfish, especially the abdomen should be brushed twice, and the water in the basin should be changed several times until the water is no longer muddy.

2. After the lobster is brushed, use scissors one by one to cut off at about 45 degrees of the crayfish head, remove the internal organs of the lobster, that is, the black thing, and then pinch the tail in the middle of the crayfish, turn around and pull out the shrimp line.

3. After the crayfish is processed, we rinse it several times, wash the lobster thoroughly, drain the water and dry the silver hole for later use.

4. Peel the lettuce, cut it into finger-thick strips, cut the onion into pieces and put it on a plate; Cut the green onion into sections, cut the ginger into small pieces, crush the garlic and chop it into minced garlic, and cut the dried chili pepper into sections and put it on a plate for later use.

5. Heat the oil in the pot, put a little more oil, pour the crayfish into the pot on high heat until it is 70% hot, fry the crayfish on high heat until the shrimp tail is bent, and then remove it for later use.

6. Leave the bottom oil in the pot and boil it until it is 60% hot, pour the chopped onion, ginger, half of the minced garlic and green onions into the pot and fry until fragrant, then add the dried chili pepper and a handful of peppercorns and 20 grams of bean paste and 100 grams of hot pot base into the pot to stir-fry and stir-fry the fragrance.

7. Pour the fried crayfish into it and stir-fry evenly, pour in a bottle of beer and an appropriate amount of water to watch, start seasoning, put in 5 grams of dark soy sauce, 10 grams of light soy sauce, 3 grams of salt, 5 grams of sugar, 3 grams of pepper and stir-fry, boil over medium heat and simmer for about 10 minutes.

8. After 10 minutes, pour in the lettuce and onion, and cook for another 2 minutes.

9. After about 2 minutes, pour in the remaining minced garlic, stir-fry a few times over high heat to reduce the juice, put it on a plate, sprinkle with some chives and eat.

10. A dish of spicy and fresh shrimp is ready.

Ingredients: Crayfish 500g.

Seasoning: 20 grams of chili pepper (red, sharp, dry) 5 grams of Sichuan pepper 50 grams of vegetable oil 50 grams of garlic 5 grams of ginger 5 grams of star anise 5 grams of cinnamon bark 3 grams of salt 3 grams of soy sauce 5 grams of cooking wine 5 grams of each appropriate amount.

Taste shrimp preparation:

1.Buy the live shrimp and raise them for two days, so that the shrimp can spit out the mud in the body;

2.Shrimp must be washed and brushed with a brush if necessary;

3.Rinse the shrimp and remove them until the surface is red;

4.Put the chili pepper and Sichuan pepper into the oil and fry it to make it fragrant;

5.Add garlic and ginger and stir-fry over medium heat until fragrant;

6.Put the shrimp, star anise, and cinnamon into a pot, add an appropriate amount of water, and cook over high heat;

7.After a minute, add salt, soy sauce and cooking wine and let it simmer;

8.When the fragrance of cinnamon and star anise is strong, add an appropriate amount of water;

9.Continue to cook for about half an hour, and when the water boils into a thick juice, it is ready to come out of the pot.

The fun of eating shrimp is all in this grasping, sucking, pulling, peeling, chewing, poking, and biting.

Catch: Don't care what you eat when you eat lobster, the more elegant you are, the more ugly it is. A plate of lobster is served, what are you waiting for? Reach out and grab it.

Sucking: The lobster is delicious and delicious, the juice in the shrimp is the essence, can not be wasted, after catching the lobster, first "kiss" it, the soup will be sucked down.

LRA: If this trick is used on a live lobster, it will be like an ancient waist chop, which seems a bit cruel. However, the lobster in your hand is fully cooked, so pull hard to separate the fleshy tail from the yellow head.

Peel: This season's lobster is a lot yellow, delicious is the best product in the lobster, to eat shrimp yellow first to peel off the hard shell, always can not bite it directly with your teeth. Grab the back of the shrimp shell with your left hand, grab the back of the shrimp shell with your right hand and gently peel it off, and the golden shrimp yellow will appear in front of the diners' eyes.

Hurry up and use chopsticks to eat shrimp roe.

Chewing: After eating the shrimp yellow, don't throw the gills directly, although you can't eat the lower belly directly, but you can chew it slightly in the mouth, you can taste the fresh juice.

Poke; After eating the shrimp head, start eating the shrimp meat. If the kitchen doesn't crack the lobster's shell completely, you'll have to do it yourself. Poke the shrimp tail with chopsticks and the whole shrimp will come out, and you can dip it in the sauce and eat it.

Biting: After eating the shrimp body, now start to conquer the extremely hard shrimp claws, don't look at it, there is no way to save effort now, grit your teeth. In order to develop your combat effectiveness, it is recommended that you brush your teeth frequently, eat more hard food, practice a pair of adamantine teeth, bite the shrimp claws, and absorb the sweet shrimp meat and juice from the cracked end.

Note: Lobsters have intestines, and in order to keep the lobster meat full, the store basically retains the intestines of the lobster when cooking, but you can't eat the intestines together with the shrimp meat when eating. You must know that the intestines of lobsters are full of unhygienic things!

The trick of pumping the intestines is exquisite, the body of the lobster that has been removed from the head is lifted up, and the hard nail in the middle of the three-petal tail of the lobster is clamped with the thumb and index finger, and the hard nail is pulled out slightly, and the black whole intestine comes out together with the hard armor, and the shrimp meat is relieved to eat a large piece!

QQ elastic and flavorful taste shrimp, the most delicious season to eat shrimp.