How to make shrimp glue The more detailed the better, thank you in advance

Stampe the raw shrimp and stir clockwise with your hands for n minutes until gelatinous.

Super simple hand-made shrimp slip tutorial.

It's the fourth year of junior high school, I didn't go out today, and I wrote this tutorial on hand-made shrimp slips at home, so I wish you all a happy New Year.

Step 1: Prepare the ingredients, which are super simple.

If there are more than 4 people in the family, it is recommended to prepare more than two catties of shrimp (I am afraid that it will be too delicious, and it will be sold out as soon as it is served), edible salt, starch, pepper, and an egg.

Step 2: Ready to get started!! If it is fresh shrimp, it can be operated directly.

Frozen shrimp must be completely thawed, otherwise it is not good to go to the shrimp line and put the shrimp skin. Remove all the shrimp heads and tails, and pick out the shrimp line from the back of the shrimp with a toothpick (if it is a fresh shrimp, the shrimp line is basically pulled out when the head is removed). After all the going is done, there is probably more than a pound of shrimp left.

Step 3: To process the shrimp, you must use a knife to pat a few times before chopping the shrimp (as shown in Figure 4), and it will be easier to chop after the shooting, and it will also make the shrimp slide stronger. The next thing is to quickly chop the shrimp, you can leave a part of the minced ones that are not so broken, so that they taste more grainy (that is, they taste more refreshing).

It's almost like the fifth**, there is no specific standard for this, but the particles can't be too big. That way it is not sticky, and the shrimp will not be smooth.

Step 4: Add condiments, I declare, this step is a hundred people, a hundred methods, there is no unified standard and materials, salt can be put more, can also be less, if you eat hot pot you can put less, because the hot pot base is strong enough, if you give it to the baby, you should also put less salt, if it is all adults to eat, make shrimp soup or other you can put a little more salt.

Starch is 0--3 spoons can be, there is nothing wrong with not putting it at all, eat it for your own family, don't put too much, after all, no one likes to eat starch slippery.

Put a little pepper appropriately, other seasonings can also be, I sometimes put a little five-spice powder, mushroom powder, oil consumption, depending on personal preference, try not to put cooking wine, the processed will not have that unpleasant taste, and put too much to affect the strength. . .

Step 5: Add an egg white after the condiment is stirred evenly, if you only buy a pound of shrimp and put an egg white, you can also put half of it, the fifth step and the previous step can be carried out at the same time, I think it is not easy to stir with egg white, so mix the condiments well in advance.

Step 6: Towards the direction of the sun, the moon, and the watermelon, you can keep stirring in any direction, if you feel that you are not strong enough, you can use a spoon to beat and beat in one direction, if you feel still not satisfied, you can put it in the refrigerator for a while.

Step 7: Finally, it's time for the last step.

There are many ways to eat shrimp slippery, and we will share our home-cooked and simple two for everyone.

The first is hot pot, my favorite, and the other is seaweed and shrimp slippery soup, boil water in the pot, open the water to a little salt, put the shrimp slippery, put the torn seaweed in the bowl, add hot water, and put the shrimp into the bowl after it is cooked and you can enjoy the food.

Method. Remove the shell and intestines of the shrimp (if you use frozen shrimp, you can also use frozen shrimp, the shrimp is fresher and sweeter), wash the shrimp meat and use a towel to absorb the water * Be sure to absorb the water to make it easy to gelatinize.

Take 2-3 shrimp at a time and pat them firmly with a knife

Pat a pat and then drag a drag, this is a continuous action, a pat and drag can be easily glued

Then mince the shrimp

Add egg whites and seasonings to taste, if you like sweet flavor, you can add finely chopped fatty pork at this step and stir well

Stir well in the same direction (I'm used to clockwise)* If it's too dry at this time, add a little egg white; If it is too wet, you can add a little corn flour and cornstarch.

Then the "tart" from top to bottom, the tart is about 7-8 times * The number of tart shrimp glue can not be too much and not too little, too much shrimp meat will scatter and plum, too little and no elastic teeth, moderate is good, about 7-8 times

If you make shrimp balls, you can use your hands to form them into balls

Shrimp gelatin, also known as "potpourri filling", is a kind of high-grade filling that is widely used. Dishes made with shrimp gelatin are smooth and delicious.

Making of Shrimp Gum:

Ingredients: 500 grams of fresh shrimp, 100 grams of pork fat, 6 grams of refined salt, 25 grams of egg white, 5 grams of monosodium glutamate, 1 pork skin.

Production and seasoning order: 1. Cut the pork fat into grains the size of rice grains with a knife, and then put it in the refrigerator to freeze it into jelly; Wash the shrimp meat, pick out the shrimp threads and absorb the water with a clean towel. 2. Put the shrimp meat that absorbs the water on the pork skin, chop the shrimp meat into a puree with the back of a knife, put it in a basin, add refined salt and stir well, then add egg white, monosodium glutamate and whip it in one direction by hand until it is strong, and finally add frozen fat meat pieces, mix well and put it in the refrigerator for 1-2 hours before use.

Precautions: 1. Be sure to dry the surface moisture of the shrimp meat so as not to affect the gelatinous texture. 2. The shrimp meat must be pounded into puree in order to whip it up and form a "shrimp glue" shape.

3. The feeding should be accurate, too much or too little will affect the taste and texture. 4. When whipping, it must be whipped in one direction. 5. To make shrimp gelatin, there is generally no need to put spicy seasonings such as onions, ginger, garlic, etc.

Making of Shrimp Gum:

Ingredients: 500 grams of fresh shrimp, 100 grams of pork fat, 6 grams of refined salt, 25 grams of egg white, 5 grams of monosodium glutamate, white pepper, cooking wine and a small amount of baking soda.

Recipe and seasoning order:

1. Cut the pork fat into grains the size of rice grains with a knife, and then put it in the refrigerator to freeze it into jelly; Wash the shrimp meat, pick out the shrimp threads and absorb the water with a clean towel.

2. Chop the dried shrimp meat into a puree with the back of a knife, put it in a basin, add cooking wine, refined salt, monosodium glutamate, white pepper, baking soda, stir well, then add egg white and whip it in one direction by hand until it is strong, and finally add frozen fat meat particles and a little sesame oil, mix well and put it in the refrigerator for 1-2 hours before use.

Precautions. 1. Be sure to dry the surface of the shrimp to avoid affecting the gelatinous texture.

2. The shrimp meat must be pounded into puree in order to whip it up and form a "shrimp glue" shape.

3. The feeding should be accurate, too much or too little will affect the taste and texture.

4. When whipping, it must be whipped in one direction.

5. To make shrimp gelatin, there is generally no need to put spicy seasonings such as onions, ginger, garlic, etc.

Most people think that as long as the shrimp is chopped and added to the cornstarch, it can be beaten into shrimp glue, but this is actually wrong. The correct way is to remove the head and shell of the shrimp, remove the shrimp intestines, and put them under the water pipe to flush until the shrimp meat is clear and transparent; You can also use the gurgling method instead, and stir the shrimp meat in a large bowl for a while, and then rinse it off to have the same effect. Then use absorbent paper to absorb the water, press it with the back of the knife and chop it lightly, add seasonings and stir well in one direction, and put it in the refrigerator to refrigerate the shrimp meat to make it dry.

As for whether or not to add cooked fatty pork, it depends on personal preference.

Material: Main material.

4 shrimps, 1 baby cabbage.

Seasoning salt. 1 2 teaspoons.

1 small piece of ginger. 1 tablespoon light soy sauce.

1 2 teaspoons sugar.

2 tablespoons of vegetable oil.

Small half bowl of water. The practice of the practice of shrimp gum.

1.Cut off the shrimp whiskers and shrimp guns, pick off the sand sausage with a toothpick from the shrimp shell of the second section on the back of the shrimp, wash it and cut it into 2 sectionsWash the baby cabbage and cut it into pieces, and place the cabbage and leaves separately.

3.Put vegetable oil in a pot and stir ginger slices to bring out the fragrance.

4.Add the shrimp segments and stir-fry until they change color, remember to press the head of the shrimp with a spatula, so that the brain oil of the shrimp can flow out.

5.Then put in the cabbage and stir-fry, add a small half bowl of hot water, cover the pot and cook for 2-3 minutesFinally, add cabbage leaves, stir-fry until soft, and then add salt, sugar and light soy sauce to taste.

Material Practices.

Combine the fish and shrimp in a bowl.

Add the long beans and add the remaining seasoning.

Place shrimp glue on one end of the tofu skin.

After that, roll the tofu skin like a spring roll.

Seal with water. Add tofu rolls and fry until golden brown.

Serve and serve. Shrimp glue curd rolls.

Ingredients: shrimp gelatin, fresh lemon.

Seasoning: salt, sugar, white vinegar, Shao wine, light soy sauce, starch, soup. Combine the shrimp glue (Ingredients:

Fresh shrimp. Chop the shrimp and marinate them in 1 8 teaspoons of salt and a pinch of pepper) to form shrimp balls and stick with starch. After the pan is hot, put the shrimp balls and fry them until golden brown, remove them, absorb the oil with a blotting cloth, and drain;

Cut the lemon in half, squeeze out half of the juice and set aside, and cut the other half into slices and place on a plate for garnish;

Leave the bottom oil in the pan and add lemon juice (if you are afraid of acid, you can add less lemon juice or add more sugar. Be careful not to put too much lemon juice at once, and you can slowly add it to your own satisfactory acidity. However, the earthy taste of seafood is relatively heavy, and you can't put too little lemon juice), soup, white vinegar, sugar, Shao wine, salt, light soy sauce and boiling, thicken with wet powder, pour in shrimp balls and stir well, and put them on a plate.

When eating, you can eat it with cucumber.

Evaluation: The nutritional value of lemon is extremely high, it is not only rich in vitamins, contains many essential trace elements CA, FE, ZN, MG, etc., but also contains unique lemon oil, citric acid, and shrimp is suitable for summer to eat light yin effect of food, so this dish is very suitable for watching the ball game as a food with wine.

Tips: Wash the shrimp and wipe them dry, if time permits, put the shrimp on a dry towel and put them in the refrigerator for about 4 hours to remove the moisture from the shrimp and make shrimp gel or fried shrimp to be cool. If the knife or cutting board has cut the minced garlic, it must be washed very clean before chopping the shrimp, otherwise the shrimp gum will be moldy.

Dry-braised prawn balls.

Ingredients: 6 prawns, 30g ginger, green onion, garlic, 1 teaspoon of sweet wine, 1 teaspoon of spicy bean paste, 1 egg, 1 teaspoon corn flour. 1 4 tbsp monosodium glutamate, 1 2 tbsp sugar, 1 tsp white vinegar, 1 tsp soy sauce, 2 tbsp Japanese white powder, 1 2 tbsp sesame oil, 1 tbsp red oil, 1 tsp tomato paste.

Method: 1. Open the back of the prawn meat with a blade to make the shrimp body in a row, extract the middle intestine mud, put it in the water and wash it and use a cloth to absorb the water. Then mix half an egg white, 1 teaspoon corn flour and 1 4 tablespoons of salt for later use.

2. Finely chop the ginger, green onion and garlic into minced pieces for later use.

3. Put the marinated shrimp meat into the oil pan and remove it from the oil at 16o medium temperature for 30 seconds. Leave 1 tablespoon of oil in the pot, first fry the spicy bean paste, wait for the oil to be bright red, and the bean paste is fragrant, then add 3 tablespoons of ginger, minced garlic and water, and 1 teaspoon of sweet wine, simmer the shrimp balls until cooked, and then stir-fry with the withered seasoning to thicken the soup, and finally sprinkle the green onion to enhance the freshness.

Stir-fried prawns with gum white.

1.Wash the shrimp and make a knife on the back of the shrimp.

2.Cabbage: Cut the cabbage leaves into cubes.

3.Mix the cabbage with slices.

4.Heat the iron pot and stir-fry the chopped cabbage in the iron pot first.

5.Stir-fry with a sauté pan until the cabbage begins to come out of the water, and set aside.

6.Add oil to another pot and add the green onion and ginger in the pot.

7.Add the prawns.

8.Stir-fry until the prawns come out of the shrimp oil.

9.Add the stir-fried cabbage and salt and stir-fry well.

10.After the juice is stir-fried, turn to low heat and cook for 2 minutes, turn off the heat and form a plate.

Ingredients: 300 grams of shrimp, 80 grams of minced meat, 80 grams of bamboo shoots, salt, ginger, pepper, monosodium glutamate and other seasonings.

Method steps.

1.Cut the bamboo shoots into slices and blanch them in boiling water; 2.Cut the blanched bamboo shoots into small cubes; 3.Put in the minced meat; 4.Add salt, pepper, minced ginger, cooking wine and other seasonings to it and stir well;

5.After peeling the shrimp, use a toothpick to pick out the shrimp thread and cut it into two sections; 6.Put the shrimp marinated with a small amount of salt into the freshly mixed meat filling and stir well; 7.

Flush boiling water into the noodles and stir while adding boiling water; 8.After mixing with your hands, cover with plastic wrap and let it sit for 10 minutes;

9.Prepare the steamer basket and top it with sliced carrots; 10.Roll the dough into equal sizes; 11.Press into discs; 12.Put the freshly prepared shrimp filling in the middle;

13 wrap into dumplings; 14.Place on top of the carrot slices in the steamer; 15.Bring the water to a boil and steam over high heat for seven minutes; 16.Cantonese shrimp dumplings are ready, and they should be eaten while they are hot.

Precautions. 1.The bamboo shoots should be blanched in water first, then cut into small cubes, and added to the meat filling after cooling; Add an appropriate amount of minced meat to the shrimp for a better taste;

2.Don't add too much seasoning, mainly add salt, and then add minced ginger and cooking wine to remove the fishy, which can highlight the deliciousness of the shrimp; Shrimp only need to be salted to taste;

3.The noodles should be mixed with boiling water, stir with chopsticks if it is too hot, do not add too much water at one time, and then mix it with your hands after it is suitable;

4.When starting to wrap, you should move quickly to avoid dry faces;

5.Put the carrots on top of the carrots and boil them over high heat and steam for seven minutes, if there are no carrots at the bottom, brush the pan with oil.