How to make chicken flavored shrimp more nutritious, tasty and healthy

Jiwei shrimp practice:

One couldn't be simpler:

The most convenient way is to wash the Jiwei shrimp in water, and then put a little water in the pot to boil it, and the shrimp will turn red and serve it; In addition, use a bowl, cut some ginger, put some vinegar and sugar, put it in the microwave for a minute, take it out as a seasoning and eat.

A few more tricky tips:

Salt and pepper base shrimp:

Ingredients: 250 grams of Jiwei shrimp.

Seasoning: 20 grams of refined salt, 1 gram of monosodium glutamate, 5 grams of Sichuan pepper noodles, 50 grams of dry fine starch, 20 grams of cooking wine, 1000 grams of refined oil (50 grams consumed).

How to make:1Put the pot on low heat, add refined salt and stir-fry until fragrant, add monosodium glutamate and Sichuan pepper to form a salt-and-pepper dish.

2.Wash the shrimp, marinate for a while with a little refined salt and cooking wine, add dry and fine starch and wrap well.

3.Put the pot on the fire, burn the refined oil to eighty percent oil temperature, and fry the shrimp until golden brown. When crispy on the outside and tender on the inside, remove and put it on a plate, sprinkle with salt and pepper.

On the soup base around the shrimp:

Ingredients: 500 grams of Jiwei shrimp, tablespoon fresh soy sauce, 1 tablespoon of soup, appropriate amount of shredded onion, coriander (i.e. coriander), a little sugar, Shao wine, and sesame oil.

Production method: Cut the shrimp whiskers, shrimp claws, etc., remove the shrimp intestines, and cut a knife at the belly of the shrimp (can not cut the back), salt and mix well.

Mix the fresh soy sauce, soup, monosodium glutamate, sugar, and sesame oil into a sauce for later use.

Heat the pan, add oil, boil until 60% boil, soak the shrimp in the oil pan until 8 mature, pour the oil and filter the oil. Then put the shrimp back into the pot, put Shao wine, pour in the juice and stir-fry until the shrimp is cooked and has a dry fragrance.

Jiwei shrimp is suitable for steaming.

Boiled shrimp:

Ingredients: 1000 grams of live base shrimp.

Seasoning: 100 grams of light soy sauce, 10 grams of monosodium glutamate, 10 grams of green onion rice, 5 grams of ginger rice, 25 grams of clear soup, 10 grams of rice wine, and half a basin of cold boiled water for white chrysanthemum.

Production: 1Wash the live Jiwei shrimp, boil the water pot, add wine and Jiwei shrimp, cook until just cooked, remove it, and put it in a pot on the table.

2.Heat the pan and add oil, boil until ninety percent hot, pour in chopped green onion and ginger rice, and serve it together with light soy sauce, monosodium glutamate, clear soup and small dishes.

3.After eating, wash your hands with cold boiled water of white chrysanthemums.

Professional eating method: First, it is a white drink, that is, the Jiwei shrimp is cooked with water, and then the sauce is adjusted with soy sauce, sugar, ginger shreds and other seasonings, and the cooked shrimp is dipped in and eaten, so that the umami of the shrimp will not be lost because of cooking, which is convenient and delicious.

The second is to eat raw, which is the easiest way to eat, that is, peel the live Jiwei shrimp, and then dip it in green mustard and eat it raw, the entrance is slippery, and the aftertaste is sweet.

The third is frying, which is the general practice of fried shrimp. You can go to the restaurant to eat it once, and most seafood restaurants have this dish called Jiwei shrimp to eat twice.

Eating shrimp raw, if the digestion is not good, it will cause food poisoning. Vomiting, diarrhea, etc. Eat raw to make egg custard Boiled brine shrimp, that is, salty umami. Drink quickly because the heat will destroy the nutrients of the food.

Shrimp is a common ingredient in our daily life and an important protein supplement in people's diets. From a nutritional point of view, shrimp is rich in protein, amino acids, etc. At the same time, the purchase of shrimp varies from region to region, and its purchase in coastal areas is generally lower than that of beef and mutton, so it is also a daily ingredient for shrimp people in many parts of China.

Shrimp is an ingredient that needs to be cooked thoroughly, and it is suitable for preservation and not easy to spoil if the freezing conditions of the refrigerator allow. However, "eat shrimp while it is fresh" is also a common dietary concept in coastal areas. Judging from the way the shrimp is handled, we recommend putting the live shrimp in the frozen layer of the refrigerator for half an hour before slaughtering.

In this way, during the process of cleaning the shrimp, we do not have to worry about the fierce resistance of the shrimp.

During the cleaning process, we need to refresh the outside of the shrimp from head to tail. If we need to remove the shrimp line, we must also remove the shrimp line from the shrimp body by cutting the tail. After washing, we can put the shrimp in the pot and cook.

For office workers, the easiest way to eat shrimp is boiled shrimp. Boiled shrimp is a cooking method in which shrimp are thrown into clean water to cook and cook thoroughly. After boiling the shrimp in the pot, we can also cut a few ginger slices, clean the ginger slices and put them into the shrimp pot to stew together, so as to play the role of removing the smell and driving away the cold.

When the shell color of the shrimp changes from cyan to red, we can consider the shrimp to be cooked. To be on the safe side, we can continue to cook the reddish shrimp for dozens of seconds to ensure that the shrimp are cooked thoroughly. After that, we can turn off the stove and put the boiled ginger slices and shrimp on a plate and eat.

Fried shrimp is another way we cook shrimp meat. We need to clean the shrimp first, and then pour a certain percentage of peanut oil into the frying pan. When the oil splashes appear in the pan, we put the shrimp in the pan and fry them.

Afterwards, we can add a small bowl of liquid mixture of water, soy sauce and chicken essence to the pan to prevent the shrimp from burning. After the shrimp body turns red, we can also pour a certain proportion of minced garlic into the pot and stir it well with a spatula to remove the smell and drive away the cold. After all the condiments are placed, we can fry the shrimp meat for tens of seconds, then put it on a plate and eat.

Families with ovens can choose to boil shrimp in salted water, and when they see that the shrimp are red, they can be fished out without being fully cooked, and then put them in the oven to bake the shrimp into dried shrimp. In this way, you can put a few noodles in a meal, or chew them as a daily snack is very nutritious.

Steaming is relatively simple, and nutrients will not be lost, so it is the best choice for everyone.

Marinate the cleaned shrimp with salt, cooking wine and other seasonings, heat the oil, and pour the shrimp into the pan and fry them.

"Searing" is a technique of Cantonese cooking, in which raw food is blanched by boiling water or soup, which is called burning.

Shrimp boiled best retains the original flavor. You try, of course, after cleaning up the live shrimp.

1. First fry the pot with green onion and ginger slices, 2. Pour in a little white wine, then add an appropriate amount of water, and change orange.

3. After the water boils, put in the shrimp to cook (to the degree of crab eye water), dip it in chili soy sauce and eat it. If only boiling water is used in this process, the fishy smell of the shrimp will still remain, and the fishy smell will naturally disappear by adding ingredients such as ginger, shallot, wine.

Stuffy prawns: First fry the shrimp directly in oil, filter to remove the oil, pour the selected sweet and sour sauce (sugar, water, vinegar, salt, minced green onion, minced garlic, soy sauce) into the wok and boil, put in the fried shrimp until the soup is viscous, then you can get out of the pot, put it on a plate, and sprinkle a little coriander to decorate. This shrimp is salty, sweet, fresh and crispy, with a unique taste.

Bring boiling water to a boil in a wok, then put the shrimp boiled, and add some soy sauce when eating, and add some chili pepper to the soy sauce if you like spicy food. That's called a delicacy. This is the most primitive and the most perfect way to make the shrimp delicious, my home by the sea, this method is the most popular food in our area.

Ingredients: shrimp, chives, eggs, salt, warm water, chicken powder, sesame oil.

Method:1Handle the shrimp thoroughly and take only the shrimp. Knock the eggs into a bowl.

2.Beat the eggs, add a small amount of salt and chicken powder to taste, the salt must be less, the eggs themselves contain a small amount of salt.

3.Then prepare a glass of warm water (about 30 degrees), or chicken broth, and add warm water to the egg mixture, the ratio of water to eggs is about 2 to 1.

Then stir well in one direction to clean the foam from the top. The water in which the egg wash is poured is preferably lukewarm, do not add tap water and hot boiled water. Because there is air in tap water, after the water is boiled, the air is discharged, and the egg custard will appear honeycomb, which will affect the quality and taste of the custard, and the nutrients will also be damaged.

Don't use boiling water, otherwise it will become egg drop soup, so if you steam it again, your nutrition will be damaged, and you won't even be able to steam the egg custard. It is best to steam egg custard in warm or cool boiled water, which will ensure both the taste and appearance. The amount of water is also very important, too little will make the custard taste firmer and older, too much custard will not be easy to form, and the taste will be watery.

When beating the egg mixture, do not stir the egg liquid, stirring the egg liquid before steaming or stirring the egg liquid for a long time will make the egg liquid foam, it is best to beat the egg mixture, add water and then slightly break up and stir.