How many ways to eat shrimp? What are the ways to eat shrimp?

The shrimp is delicious. Whether it is a freshwater shrimp, a saltwater shrimp, a large lobster, or a small grass shrimp, it all has its own deliciousness. Lobster is precious, needless to say, family banquets, such as lobster salad, or fried lobster slices, of course, this wine feast is extraordinary.

However, it is mainly on top of the dish that the red lobster shell with teeth and claws is placed to move with its momentum, if not, the thick and hard flesh of the lobster is really not as good as that of prawns or fresh shrimp.

Dry-roasted prawns and prawns in tomato sauce are also relatively precious, and the trick to making them delicious is, first of all, of course, the choice of shrimp, the kind with green skin being the freshest, but not easy to buy; It can also be used as long as the connection between its head and body is intact. The second is the handling of shrimp. If the shrimp is cut off from the feet, the mud intestines are removed from the back, and even cut into sections, and then washed, of course, it is clean, but the shrimp will lose a lot of flavor.

The best way is to cut the shrimp's whiskers, rinse them, wash them, and then draw the intestines. If the amount of shrimp is enough to come in handy, of course, it is best not to cut it. The third is cooking.

If you use a large pot of oil, pour all the shrimp down and fry it, and then drain the oil and add seasoning to boil, it is easy to save trouble, but it is also tasteless. In general, the pot in the family is not too big, but also to save oil, it is best to use an appropriate amount of oil, put the shrimp into the pot three or five to fry in oil, and finally fry the green onion and ginger and other things, and then put the shrimp in the pot, or add sugar, wine, soy sauce, etc. to burn until the soup is flavorful, or add tomato sauce to stir-fry, so that the original taste of the shrimp is all saved, delicious and delicious.

White sauce prawns or pipa prawns should be said to be eaten in Western France. Put the whole shrimp into the basket and steam it, remove the shell and put it on the plate, then add wine, salt, milk, corn flour or flour (too white powder is transparent), boil it into a thick white juice, and pour it on the shrimp"Prawns in white sauce"It is important to put a lot of green onions, ginger and wine when steaming the shrimp to remove the fishiness. The shrimp are steamed to remove the juice and added with salad dressing, also known as white sauce.

Shrimp shell and tail, cut from the back of the slapped flat, dipped in egg juice bread powder, into the oil pan fried into, shaped like a pipa, the head, middle and tail are placed in a large basin, lined with lettuce leaves, tomato slices, etc., is more moving than the western vegetable fried prawns per person, which has the same taste. If you only dip the egg batter in the breadcrumb, and the shrimp does not move, the fried dish is Japanese cuisine"Tempura"Now, there are such Western or Japanese dishes in the banquet, which can not be too monotonous, but also quite desirable.

1. Wash the shrimp with water, first cut the shrimp whiskers and shrimp guns, remove the debris under the guns, cut off the shrimp claws and radial feet, and dry them. Cut the peppers into rice grains. 2.Heat a wok over a strong fire, add peanut oil, cook until it is 50% hot, and soak the oil in the sea.

You can eat as much as you want, as long as you don't go with VC.

It can be made into delicious red braised prawns, and the steps of the correct posture are as follows:

Ingredients: 300 grams of shrimp.

Excipients: 10 grams of ginger, 10 ml of cooking oil, 10 grams of cooking wine, 5 grams of white trace song sugar, 10 grams of white vinegar, 2 grams of salt, 5 grams of light soy sauce.

1. Ginger shreds, shrimp shears to remove shrimp lines.

2. Pour oil into the pot, add shredded ginger, and stir over high heat until fragrant.

3. Pour in the shrimp and stir-fry over medium heat until the shrimp change color.

4. Add cooking wine, sugar, stir-fry evenly.

5. Add white vinegar, salt, light soy sauce and stir-fry evenly.

6. The finished product of red stewed prawns.

1. Blanching. Bring the stock to a boil, put the shrimp in the pot and cook for 15 minutes. Make a spicy, numb, or light seasoning bowl with your own taste, peel off the hard shell and eat it.

Characteristics: The meat is delicate and easy to adjust.

2. Marinade. Add the prepared marinade medicine to the broth (you can consider buying ready-made marinade powder at home), look at the size of the pot and other conditions, consider how many shrimp should be put in, boil for five minutes with a fire, and then simmer for 20 minutes.

Characteristics: fragrant, tender and delicious.

3. Taste shrimp.

This is the most popular practice.

First put the shrimp in a pot of + boiling water, and when the shrimp are all red, remove from the pot. Heat the oil in the wok until it is eight ripe, fry the shrimp in the pan, and pour all the prepared ingredients except for the chopped green onions

Spicy chili, ginger, Sichuan pepper, refined salt, soy sauce, bean curd is essential, after frying more than a dozen fried, put a little cooking wine, add water to half of the main ingredient, cover the pot, simmer for ten minutes, add chopped green onion to the bowl after the pot.

Features: Unique taste, appetizing cuisine.

There are many ways to make shrimp, shrimp contains 20% protein, is one of the foods with high protein content, is fish, eggs, milk several times or even more than ten times, shrimp and fish meat, the essential amino acid valine is not high, but it is a nutritionally balanced protein **, in addition, shrimp contains glycine, the higher the content of this amino acid, the higher the sweetness of shrimp.

Compared with fish and poultry, shrimp has less fat content, and almost does not contain animal sugar as energy, shrimp has a higher cholesterol content, and is rich in taurine that can reduce human serum cholesterol, shrimp is rich in potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A and other components.

So the more primitive and simple the method, the more nutrients of the shrimp are retained.

I will share 7 ways to eat today, shrimp meat directly into the dish, the rest of the shrimp head, shrimp shell wrapped in a little flour, salt, black pepper into the oil pan low heat and slow frying, is crispy and tender side dishes with wine, especially sandwiched in steamed buns, pancakes, every bite, accompanied by the sound of "porphyry", the mouth is suddenly filled with a rich taste of shrimp oil. With the blessing of the shrimp head and shrimp shell, a big steamed bun will enter the stomach in a blink of an eye, what more "crayfish" do you need?

In short, prawns have a high-end way to eat prawns, and small prawns also have a down-to-earth way to eat prawns, each of which is a gift from nature, and you can happily experience and enjoy the happiness brought by each delicious food.

Boiled shrimp] This boiled shrimp, the seasoning does not need to be put more, with thin salt soy sauce to increase the umami and salt taste, which can highlight the freshness of the shrimp boiled in white water, and then dipped in ginger and garlic vinegar sauce to eat, delicious and appetizing, not only the mother loves to eat, the family likes it.

Seafood rice bowl

This rice bowl uses small seafood and seasonal ingredients, it is simple to make, not to mention, it is really fresh, a meal for a family of four is so easy to solve, and the whole family said that it was good after eating. The weather is hot, and I don't know what to eat, and the carrots, green peppers, onions, cabbage and other seasonal vegetables are readily available, and you have all solved this pot!

Chilled shiitake mushroom asparagus shrimp balls

It is hot and humid in summer, and it should not be too monotonous in terms of diet, so it is recommended to blanch asparagus and shrimp separately and let it cool naturally, sprinkle salt and olive oil, and mix evenly. The low-fat and nutritious shrimp has its own umami flavor, which is a perfect match with the crispy asparagus and smooth shiitake mushrooms.

Oil-free loofah shrimp soup].

The loofah is also known as the "beauty melon" because of its rich juice, tender taste, and rich in vitamins C and E. The loofah in summer is good and cheap, and it can be soup and vegetables. Scrape the skin of the loofah and cut the hob pieces, boil in a pot of boiling water for 3 minutes, add the shrimp, turn off the heat, and sprinkle salt to taste.

This loofah soup not only has its own fragrance, but also with tender shrimp, which is really a high-protein, low-calorie summer hydrating soup dish.

Typhoon shelter crispy shrimp].

This is a spicy and crispy appetizer, instant noodle cake, black bean sauce, dried sea rice, sesame pepper, chili pepper, peanuts into the food processor to crush, garlic chopped, after water, fried over low heat until golden brown, non-stick pan to leave the bottom oil, fry the prawns until crispy, pour the garlic crisp and beaten seasoning into the pot, add green garlic, stir evenly.

Shrimp balls and spinach soup].

This soup is nutritious, low-fat and delicious, shrimp balls with spinach, the powder is green, and it is light and delicious when you look at it. 250 grams of shrimp meat, 50 grams of fatty pork, salt, chives into a food processor into minced meat, after the water boils, squeeze the shrimp puree into balls into the pot, wait for all the meatballs to float up, put the spinach into the water, sprinkle salt to taste.

Stir-fried shrimp] This plate of stir-fried shrimp, out of the pot in 5 minutes, is a home-cooked side dish, the color is beautiful, and the taste is crisp and tender. Cut the carrots and cucumbers into small cubes, leave the bottom oil in the pot, stir-fry the carrots to change color, pour in the shrimps, stir-fry over high heat, pour a little cooking wine, add diced cucumbers, and sprinkle salt to taste.

The 10 best ways to eat shrimp are: steamed shrimp, stir-fried shrimp, egg custard, stewed shrimp with shredded radish, stewed shrimp with cabbage, stewed shrimp with winter melon, stir-fried shrimp with cucumber, grilled shrimp in the microwave, boiled medium shrimp, and hard-shell shrimp with wine flavor.

1. Steamed shrimp. It's very simple, wash the shrimp and put it in the pot and steam it until the shrimp body is red, one word: fresh.

2. Stir-fry shrimp. After the pot is boiled dry, pour a little peanut oil, pour in the shrimp and fry after the oil is boiled, and the shrimp body can be red, one word: fragrant.

3. Egg custard.

Take two shrimp to wash, pull the skin, chop, chop together with the vegetable ruler Qingyin, vegetables can be selected (cucumber, spinach) and eggs together to stir well, put a little water and salt in the pot to steam, the baby likes to eat.

4. Stewed shrimp with shredded radish.

Qingdao famous dish, the method is simple, radish shredded and shrimp stewed in the pot, add water, put a little salt, time to master.

5. Shrimp stew with cabbage.

It is to stew cabbage leaves with shrimp for a longer time, and even the vegetable soup will lose the eyebrows after stewing.

6. Stewed shrimp with winter melon.

Stewed with prawns, the fragrance of the melon and the salty aroma of the prawns are a match made in heaven.

7. Stir-fried shrimp with cucumber.

Cut the cucumber into cubes and stir-fry the shrimp.

8. Microwave grilled shrimp.

The prawns can be eaten together with the shells, crispy and crispy, and there is a barbecue aroma.

9. Blanched shrimp.

Remove the intestines of the medium shrimp with a toothpick, rinse and set aside; Add ginger slices, green onions, and cooking wine to a boil in half a pot of water, add shrimp and boil for 90 seconds, soak into ice water, remove and drain.

10. Wine-flavored hard-shell shrimp.

Put a glass of Shaoxing wine, a glass of water, a little salt, monosodium glutamate, ginger and garlic slices in the soup bowl; Blanch the hard-shell shrimp in a method similar to boiling the shrimp in the Zhongling Hall, remove the sparkling ice water, put it in the wine soup, and soak it in the refrigerator overnight.

There are nearly 2,000 varieties of shrimp, and the main varieties are marsh shrimp, grass shrimp, green shrimp, freshwater lobster, white shrimp, etc. Giant river prawn: belongs to the long-arm shrimp family, the genus giant river prawn.

The frontal angle is well developed, the lateral is flattened, and the upper and lower margins are toothed. The large jaw has tentacles. The first two pairs of foot feet are chelicera.

Grass shrimp: The scientific name of grass shrimp is Penaeus monodon, commonly known as ghost shrimp, bamboo shrimp, etc., which is an ambiguous water-based shrimp. Omnivorous, high temperature resistance, strong disease resistance, high yield, fresh long-distance transportation and other characteristics.

Green shrimp: Green shrimp taxonomically belongs to the phylum Arthropods, Crustacea, Decapod, Swimming Shrimp Suborder, Long-arm Shrimp, Giant Shrimp genus. <

There are nearly 2,000 varieties of shrimp, and the main varieties are marsh shrimp, grass shrimp, green shrimp, freshwater lobster, white shrimp, etc.

Giant river prawn: Giant river prawn, belonging to the family of long-arm shrimp, the genus of giant river prawns. The frontal angle is well developed, the lateral is flattened, and the upper and lower margins are toothed. The large jaw has tentacles. The first two pairs of foot feet are chelicera.

Grass shrimp: The scientific name of grass shrimp is Penaeus monodon, commonly known as ghost shrimp, bamboo shrimp, etc., which is an ambiguous water-based shrimp. Omnivorous, high temperature resistance, strong disease resistance, high yield, fresh long-distance transportation and other characteristics.

Green shrimp: Green shrimp taxonomically belongs to the phylum Arthropods, Crustacea, Decapod, Swimming Shrimp Suborder, Long-arm Shrimp, Giant Shrimp genus.

Freshwater lobster: Freshwater lobster, commonly known as crayfish, is also known as cricket and crayfish in various parts of China, and is commonly known as shrimp in Singapore, which is a freshwater shrimp that resembles a lobster and is small in size, widely distributed all over the world.

White shrimp: The frontal angle of the white shrimp is well developed, and the base is a cockscomb-like toothed bulge, and its front is smooth and toothless, and the end often has additional teeth. The cephalothorax has a antennal spine and a gill spine, and there is a distinct gill sulcus above the gill spine.