How to cook boiled cocktail shrimp? How to make boiled shrimp delicious

The steps of the practice of boiled shrimp.

500 grams of Jiwei shrimp, first clean the shrimp, boil the water in a pot and add two slices of lemon, put the shrimp down Characteristic boiled Jiwei shrimp miscellaneous picture pot boil for 10 minutes, scoop up the Jiwei shrimp and drain the water, boil a little oil in a pot, add ginger, green onions, red pepper and stir well, and finally add sugar, salt, and soy sauce to make an appropriate amount of seasoning soy sauce to dip the shrimp and eat.

1. Wash the fresh Jiwei shrimp with water and put it on a plate.

2. Cut the ginger and green onion into thin strips, cut the red pepper into red pepper rings, and cut the wild pepper into small pieces for later use. In addition, cut some large ginger slices and green onion belly.

3. Bring water to a boil in a pot and we will begin to prepare the boiled shrimp. Some friends said that when making boiled shrimp, the water is also particular, that is, a pot of water is boiled first, and then boiled after it cools, and then the shrimp is boiled at this time, so that the shrimp can better maintain the freshness of the shrimp meat.

4. After the water in the pot is boiled, put in the ginger slices and green onion belly, cook some rice wine into it, and after the water is boiled again, take out the green onion and ginger belly, and pour in the Jiwei shrimp.

5. Stir slightly with a fence, about.

After three or four minutes, see that the shell of the Jiwei shrimp turns red, and the meat will be taken out when it is cooked, drain the water and divide the other boiled Jiwei shrimp ** and put it on a plate.

6. Don't be in a hurry to eat, there is also the most important shrimp sauce dipping sauce. Yes, we can"Take-it-or-leave-it"I think Lee Kum Kee's steamed fish soy sauce is very good as a shrimp sauce dipping sauce, but a little bit sweet, you can add some Haitian Gold Label light soy sauce, the taste is just right.

7. Put the shredded green onion and ginger into a large bowl, heat the wok, pour in the salad oil, pour in the red circle and wild pepper grains when the oil temperature is 6 hot, and then put it into the bowl with the green onion and ginger shreds.

8. Heat the oil in a pot with a little more oil, and when the oil temperature is 8 hot, turn off the heat, stab the hot oil on the green onion and ginger shreds, then pour the Lee Kum Kee steamed fish soy sauce into the pot, and make a little Haitian Gold Label light soy sauce at home, the ratio of the two is four to one.

9. Finally, pour the soy sauce sauce into a bowl of green onions, ginger and red pepper rings with stabbed oil, and a bowl of dipping sauce is done.

I'm close to the coastal city of Beihai, and I'm most familiar with the sweet and beautiful boiled shrimp. Once the white is boiled, only half a lemon is needed to garnish the dish. Here's a recipe for boiled prawns, just follow along and you're sure to succeed.

(1) Material preparation:500g of fresh (chilled) prawns, 1 4 cups apple cider vinegar, 1 pinch of salt, 3 to 4 tablespoons of Old Harbour seasoning (or as much as you like), ice water, 1 lemon (cut in half for garnish).

(2) Operation steps:

Step 1:Boil a pot of water until it is just about to boil, as shown below。You need to have enough water to cover all the prawns. After all the prawns have been added, the water should be 1 to 2 inches (to 5 cm) higher than the prawns.

Add to the water: 1 4 cups apple cider vinegar + a pinch of salt + seasoning (3 to 4 tablespoons Old Harbour seasoning), as shown below.

Step 2: Bring the seasoned water to a boil. This allows that"water"becomes"Soup", after which the shrimp can be dipped in the soup.

Step 3:Put the fresh shrimp into the water, as shown below. Most chefs agree that it is best to boil shrimp with the skin on the head, and although it is a hassle to remove the skin, it will make the shrimp tastier and tastier.

If you wish, you can remove the shrimp threads before boiling them.

Step 4:Continue to cook until some of the shrimp float up, as shown below。There is no set time to cook shrimp, but smaller shrimp (more than 50 shrimp per pound) will take about 2 to 3 minutes, while larger shrimp (up to 30 shrimp per pound) will take about 5 to 7 minutes.

If you want to judge how cooked the shrimp is, you can look at the thickest part of the shrimp body, and if it becomes opaque, it means that the shrimp is basically cooked.

Be careful not to overcook the shrimp. The flesh of overcooked shrimp will become difficult to bite and will have a rubber-like texture. So, as soon as the shrimp emerges from the water, the heating can be stopped.

Step 5:Scoop up the shrimp with a strainer and place them in an ice bath. You only need to use a strainer to pass the shrimp in the ice bath for a while, and you can take it out directly. This will somewhat avoid overripe shrimp.

Step 6:Drain the shrimp thoroughly, place in a shallow dish and garnish with half a lemon, as shown below. You can enjoy it now.

Quick Tip (Must See):

Don't overcook the shrimp, overcooked shrimp meat is hard to bite and not delicious.

Old shrimp and frozen shrimp are not easy to peel.

Add 2 to 4 cloves of garlic or 1 to 2 slices of onion to the water and this will add some flavor to the soup and shrimp.

Remember, don't get it that complicated. You just need to follow the recipe and cook it simply.

You can make a sauce sauce with tomato sauce, horseradish, lemon or lime juice, chili sauce, spicy soy sauce and honey.

When adding seasoning, add potatoes, sausages, onions, and then when the potatoes are six ripe, add shrimp, corn, clean crabs, and crayfish. These things take about the same amount of time to cook as shrimp, so when the shrimp float, they can be plated and placed on a table covered with newspapers.

Cover and cook to make the shrimp cook quickly, but be careful not to overcook the shrimp.

Boiled shrimp is delicious and simple to make as follows:Ingredients: Jiwei shrimp, shallots, ginger, peppercorns, salt, white wine, light soy sauce.

Steps: 1. Clean the shrimp. This is shown in the figure below.

2. Put shrimp in the empty pot and ginger slices. This is shown in the figure below.

3. Add the shallots. This is shown in the figure below.

4. Add peppercorns. This is shown in the figure below.

5. Add salt. This is shown in the figure below.

6. Drizzle with white wine (or rice wine, cooking wine). This is shown in the figure below.

7. Cover the pot, **. This is shown in the figure below.

8. Medium and high heat for 3 minutes. This is shown in the figure below.

9. Open the lid, stir well, and put it into your favorite container. This is shown in the figure below.

10. Serve with a simple sauce (light soy sauce, minced ginger). This is shown in the figure below.

11. Q bombs are delicious. This is shown in the figure below.

The boiled shrimp preparation is as follows:

1. Clean the prawns after thawing, pick out the shrimp line, and the live shrimp can not take the shrimp line, what you want is fresh. It is best to use live shrimp to make boiled shrimp, the ingredients are fresh and the taste is more delicious. Although the method is simple, just boil it in the pot, and the operation is also skillful.

If the practice is correct, the meat is firm and full, sweet and fishy, and it is delicious without dipping in the sauce.

2. After the shrimp is processed, start to cook the shrimp, try to put as much water in the pot as possible, and the shrimp can be heated evenly. Put the green onions and ginger slices in a pot under cold water, pour in a little cooking wine to remove the smell, and bring to a boil.

3. After the water is completely boiled, you can smell the faint smell of green onion and ginger, so as to better remove the fishy smell of shrimp. At this time, it is important to put in the prawns, not in a cold water pot, but in a boiling water pot. As soon as the shrimp enters the boiling water, it will immediately change color, and a little cooking wine should be put to double the fishy fragrance.

4. After putting the shrimp into the pot, pay attention to gently pushing it with a colander or spatula to heat it evenly until the water boils again, and it can be out of the pot after boiling for about 1 minute. The time depends on the size of the shrimp, don't cook it old, it won't taste good.

5. According to personal taste, you can start the meal with a dipping sauce, and it is delicious without dipping sauce.

500 grams of shrimp; 5 slices of ginger; 4 shallots; 2 tablespoons cooking wine; 2 scoops of Weishida Flavor Extreme; 1 tablespoon of vinegar; 1 tablespoon of vegetable oil.

Method: Prepare the ingredients used such as shrimp and mijixian, wash the shrimp and cut the mustaches, pick the shrimp line, and cut the shallots and ginger separately and slice them. Put vegetable oil in the pot, add ginger slices and green onions and stir-fry until fragrant, pour in cooking wine, and then add an appropriate amount of water. Once the heat is boiling, add the shrimp for about two to three minutes.

There will be foam in the pot, no need to skim it off in a hurry, the normal phenomenon is the paste in the shrimp brain, the foam produced after cooking. After scorching, take it out and quickly put it into ice water, this step can make the shrimp more Q bomb, if you like hot and hot, this step can be omitted, and it is also possible to take it out and serve it directly. Shrimp on a plate, with vinegar, sesame oil, minced ginger into a sauce, and then add the most critical flavor to spice and increase freshness, the freshness of shrimp and the salty taste of the taste are very compatible, used to dip super delicious.

The preparation of boiled shrimp is as follows:

1. Remove the shrimp line with a toothpick, cut off the shrimp whiskers, and wash the shrimp. Boil a pot of water in a pot, put ginger slices, peppercorns, and shallots into it, and pour in an appropriate amount of cooking wine. After boiling, add an appropriate amount of salt and sugar, and mix well.

Add the processed shrimp, boil until the water boils, and remove. Place the shrimp in ice water and freeze in the refrigerator for a few minutes. In a bowl, add minced ginger, miso and balsamic vinegar to make a dipping sauce.

2. Precautions for boiled shrimp: Shrimp must be bought to be fresh, and the shrimp dishes that come out of this way are fresher. Cooking wine, ginger and other ingredients are added to the water to sell boiled shrimp to remove the fishy smell.

Don't boil the boiled shrimp for too long, the shrimp body can turn red, and the meat is easy to get old if you cook it for too long.

Jiwei shrimp

Jiwei shrimp is freshwater breeding, seawater peri-shrimp culture, and its name is due to "enclosure culture". The shape of Jiwei shrimp is like shrimp, but its shell is softer than that of shrimp, and the body shape is not as large as shrimp, generally the size of the middle finger. Juvenile shrimp are dark green to dark green, and adult shrimp are light brown yellow, and the body is covered with dense light brown spots.

There are some unscrupulous merchants in the market who use white shrimp to pretend to be Jiwei shrimp, so you should pay attention when choosing Jiwei shrimp: one look at the color, and the other look at the spots. Origin: Mainly distributed in the east coast of Japan, the East China Sea and the South China Sea, the Philippines, Malaysia, Indonesia.

Tips for home-cooked chicken tail shrimp

Jiwei shrimp is a delicacy, and here are three different ways to make it.

1. Oyster sauce-based shrimp.

Ingredients: 300g shrimp, 1 shallot, 3 garlic cloves, 2 tablespoons oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, a pinch of caster sugar, a pinch of salt, a bowl of beer.

1.Wash the shrimp, remove the shrimp threads, and set aside.

2.Pour oil into the pan, put the shrimp in the pan, fry over low heat, and turn it over when frying to let both sides heat evenly.

3.When the shrimp are golden brown on both sides, add the chopped garlic, turn to medium heat, and start stir-frying, so that the aroma of the garlic will burst out.

4.Then pour in two tablespoons of oyster sauce, two tablespoons of light soy sauce, one spoonful of cooking wine, a small amount of salt and caster sugar, and stir-fry evenly.

5.Then pour a bowl of beer into the pot, cover with a lid, simmer over low heat, after 3 minutes, reduce the juice on high heat, and cook the remaining little soup to serve.

2. Shrimp egg custard.

Ingredients: 2 eggs, 190 grams of water, 1 chives, a pinch of salt, a teaspoon of lard, 2 tablespoons of light soy sauce, 12 shrimps, 1 tablespoon of wine, pepper.

1.Crack the eggs into a bowl, add a pinch of salt and beat with chopsticks.

2.Once the eggs are beaten, add 190 grams of water and continue to mix well with chopsticks.

3.After beating the egg mixture, you need to strain it, and after filtering, if you find that there is still foam on the surface, you can skim it off with a spoon.

4.Put the bowl with the egg liquid into the steamer, steam it on high heat, and then turn to medium heat to continue steaming.

5.Next, process the shrimp, remove the head and shell of the shrimp, remove the shrimp line on the back, wash it and put it in a bowl, add cooking wine and pepper, mix well and set aside.

6.When the surface of the egg custard is somewhat solidified, put the shrimp on top, reduce the heat, and steam for about 3 minutes.

7.After the shrimp egg custard is steamed, pour the lard and light soy sauce over the surface of the shrimp egg custard, and sprinkle with chopped green onions.

3. Spicy shrimp.

Ingredients: 400g shrimp, 2 tablespoons red oil chili paste, 1 chives, 2 cloves of garlic, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, pepper to taste, 1 tablespoon cooking wine.

1.Remove the head and shell of the shrimp, remove the shrimp line with the back open, wash and set aside.

2.Pour an appropriate amount of oil into the pot, add the chopped garlic to the pan, and stir-fry it over medium heat.

3.Then pour the shrimp into the pan and continue to stir-fry over medium heat until both sides change color.

4.Then add red oil chili paste, oyster sauce, light soy sauce, cooking wine, socks and pepper, stir-fry until the color is even, and then stir-fry for about a minute.

Summary. Brood shrimp is a common seafood dish that can be cooked at home in a variety of ways. Here's a simple home-cooked practice:

Brood shrimp is a common seafood dish that can be cooked at home in a variety of ways. Here's a simple home-cooked practice:

Ingredients:- Cocktail shrimp: to taste - garlic:

To taste, chopped - Ginger: to taste, chopped - shallots: to taste, cut into pieces - Salt:

Appropriate amount - Light soy sauce with Royal: Appropriate amount - Cooking wine: Appropriate amount - Pepper:

Appropriate amount- Vegetable oil: Appropriate amountStep 1

Remove the shell of the cocktail shrimp, remove the shrimp line, and wash it with water for later use. 2.Add an appropriate amount of vegetable oil to a hot pan, add minced garlic and ginger and stir-fry until fragrant.

3.Add the chicken tail shrimp and stir-fry until browned. 4.

Add an appropriate amount of salt, light soy sauce, cooking wine and pepper, and continue to stir-fry evenly. 5.Add an appropriate amount of water, cover the pot, and cook over medium-low heat for 5-8 minutes until the shrimp are red and cooked through.

6.Finally, add the shallots and stir-fry evenly.