How to make golden shrimp? How to make pine nut golden shrimp balls?

**How to make shrimp, first choose fresh and live shrimp, clean and peel the shrimp, then pickle the shrimp, and finally fry the shrimp, so that a plate of shrimp is crispy on the outside and tender on the inside, and the shrimp with attractive color is ready. We all know that shrimp is not only nutritious, but also soft and easy to digest, shrimp also has certain medicinal value, shrimp contains protein, vitamins, calcium, iron, amino acids and other nutrients, eating more shrimp can enhance human immunity, conducive to recovery after illness and other effects, many people will not do **shrimp, the following will talk about the practice of shrimp.

1. What is the best shrimp to use to make ** shrimp 1, the best is fresh live shrimp, there are many types of shrimp, there are Jiwei shrimp, green shrimp, sea shrimp, grass shrimp, prawns, etc., the nutritional value of shrimp is very high, can be used for boiling, steaming, frying, etc., no matter what kind of shrimp is used, it must be fresh live shrimp, fresh live shrimp meat is firm, elastic, and it will taste delicious when made. 2. When we buy shrimp, we should choose to be alive, the shrimp should look shiny, the body is not curled up, if you see the shrimp head and chest corner blackened, the head falls, the shell falls off naturally, and the smell is peculiar, don't buy it, it's not fresh. 3. If it is a frozen shrimp, you must choose one that is close to the production date, the color is cyan or white, and the ice is evenly wrapped on the surface of the shrimp, and the red shrimp may die for a long time.

2. Shrimp production step 1, ingredients: shrimp, eggs, starch seasoning: salt, cooking wine, five-spice powder, oil 2, cut off the long whiskers and excess parts of the shrimp you bought, pick off the shrimp line with a toothpick, peel the shrimp, clean it and put it in a bowl.

3. Add cooking wine, five-spice powder and salt, grasp evenly with your hands, and let marinate for 10 minutes. 4. After marinating, beat an egg, add a little starch, and grasp evenly, so that each shrimp can be coated with egg liquid. 5. Heat the oil in the pot, pour an appropriate amount of cooking oil into the pot, add the shrimp at a temperature of 6 into the heat, fry slowly over low heat, and keep turning it in the middle to make the shrimp evenly heated on both sides, and fry until both sides are golden and remove the oil.

6. Pour it in and fry it again after hot oil, so that the fried shrimp is crispy on the outside and tender on the inside, and the color is golden.

Tip 1: Shrimp must be washed with water several times, so that the shrimp taste better. 2. The shrimp should be marinated, so that it is more flavorful and delicious. Summary:

Through the above analysis, we know the practice of ** shrimp, to choose fresh live shrimp, fresh live shrimp meat is firm and elastic, make it delicious, clean and wash the shrimp, add seasoning to marinate for a while, and then add egg starch to wrap evenly, the oil temperature is 6 into the hot pan and fry until both sides are golden and remove the oil, and then fry it again, crispy on the outside and tender on the inside, especially delicious. Warm reminder: Although shrimp is rich in nutrition, people with high blood pressure, arteriosclerosis, and gastrointestinal sensitivities should not eat more, people with gout, high uric acid, and hyperthyroidism can not eat shrimp, and people with allergies, chronic diseases, and bronchitis can eat shrimp.

First add water to the salted egg yolk and crush it for later use, then stir-fry the shrimp in a pot until it changes color, pour in the salted egg yolk and stir-fry continuously, then sprinkle in chopped green onions, and mix evenly.

The shrimp are marinated, then dipped in egg yolks, and then fried in oil until they are shrimp.

Clean the prepared shrimp, wrap it with cornstarch for later use, prepare minced green onions, ginger and garlic, dried chilies, put oil in the pot, pour in the prepared minced ginger and chili peppers after the oil is hot, put in the shrimp wrapped in cornstarch and fry them, cut the bottom of the plate into the tomato and put it on the plate.

Brief introduction. The shrimp is fat and full, the taste is tender and sweet, and the shrimp balls are fried into elastic and fragrant mouths. The golden crispy shrimp balls are dipped in sweet salad dressing, and the deliciousness is like fireworks in the night sky.

Material. 300 grams of shrimp, 100 grams of crispy flour, 30 grams of pine nuts, 150 grams of salad dressing, oil, salt.

Method. <>

After thawing the black tiger shrimp naturally, drain the water, pour it into a bowl, sprinkle with 1 gram of salt and mix well and marinate for a while, pour the crispy flour into another bowl, add 100ml of water and 10ml of oil and mix into a paste, mix well and set aside.

2.Absorb the shrimp dry, pour 500ml of oil into the pot and heat it to 5-6 oil temperature, the oil temperature should not be high, and it should be fried slowly, otherwise it will be undercooked. Hang the shrimp on the batter, gently put them into the oil pan in turn, and drain the surface oil until the shrimp swell and set;

3.Continue to heat the oil in the pan until the oil temperature is 8 hot, pour the hot oil on the top of the shrimp balls, so that the color is as consistent as possible up and down, and fry the shrimp balls again until the surface is golden brown and drain the oil;

4.In a separate pot, pour in the salad dressing and mix well with the shrimp balls, and sprinkle with pine nuts.

Tips. Frying it again can be more crispy.

Peel out the pine nuts, remove the shrimp line, add cooking wine, marinate with light soy sauce, mix flour and starch into a paste, wrap the outside of the shrimp balls, sprinkle with pine nuts, fry them in an oil pan at low temperature, and set the shape.

(1) Cut the toast into small cubes and put it until dry.

2) Chop the shrimp, fatty meat, and water chestnuts and mix well, then add all the seasonings and mix well to form shrimp puree.

3) Pinch the shrimp puree into a ball, dip it in the toast, and finish all the shrimp balls in order.

4) Heat the oil pan, fry the shrimp balls over medium heat until golden brown, remove them, and drain the oil.

Compared with fish, shrimp is more balanced in nutrition, compared with chicken, the fat content is lower, and its meat is soft, easy to digest, cook dishes with shrimp, the color is white, refreshing and neat, the taste is fresh and tender, its table rate is very high, there are shrimp at home, you can try the following practices.

"Mushu shrimp" ingredients: shrimp, cucumber, egg, black fungus, starch, green onion and ginger shreds.

Seasoning: salt, pepper, cooking wine.

1. Prepare about ten shrimp, remove the shrimp head, open the back to pick out the shrimp line, this step must be done right, first add a small half spoon of salt, grasp and mix evenly, rinse with water, and then add an appropriate amount of starch, cooking wine, salt, pepper, grasp and mix evenly, marinate for 15 minutes.

2. Put the black fungus in water, soak it for 2-3 hours, if you want to shorten the time, you can use warm water to soak it, but you must not use boiling water, otherwise it will burn the surface of the fungus and lose some nutrients.

3. Heat the oil, pour in the marinated shrimp in the hot oil, the oil is more than usual, and fry it over medium heat until it changes color, then you can get out of the pot, the shrimp at this time have changed color, but it is not fully cooked, and it needs to be put into the pot twice after a while.

4. Beat 2 eggs into the bowl, add 1 gram of salt to taste, stir well, pour the oil into the pot hot, fry it over medium heat until it is set, stir it and you can get out of the pot, don't fry it too old and affect the taste.

5. Start the pot again, pour in shredded green onion and ginger in hot oil and stir-fry until fragrant, then pour in cucumber slices and black fungus, continue to stir-fry over medium heat for a while, pour in shrimp first, then pour in eggs, only add salt to taste, stir-fry evenly and remove from the pot.

6. A "mushu shrimp" is made, this dish is smooth and delicious, fragrant and delicious, delicious and not greasy, the color is beautiful, it looks very appetizing, the child eats it without pressure, this golden color, meaning "the title of the gold list".

Summary of tips. 1. The shrimp must be handled well, cleaned, removed from the head and shrimp line, and marinated to remove the fish, otherwise the taste of the whole dish will be affected later.

2. When adding starch, according to the number of shrimps, wrap a thin layer of slurry, and stir with cooking wine, so that it is smooth and tender.

3. The taste of mushu shrimp is very fragrant, delicious and not greasy, and when seasoning in the later stage, only salt is needed, and there is no need for too much condiment.

Shrimp is an ingredient with high nutritional value, and many people usually like to cook with shrimp, which will be more fresh and delicious.

First, shrimp, cashew nuts, celery.

Ingredients: a pinch of shrimp, appropriate amount of cashew nuts, half a celery.

Method: Wash the shrimp, remove excess water, and put it in a bowl with cooking wine and salt to marinate; Celery cut into segments; Heat the oil pan, fry the green onion and ginger first to bring out the fragrance, add the shrimp and stir-fry together; Stir-fry the celery a few times in another pot, put the shrimp in it and stir-fry again, add salt to taste; Put the cashew nuts in and stir-fry.

Second, shrimp omelet.

Ingredients: eggs, shrimp, salt, cooking oil.

Method: Dilute the flour with water, stir with eggs, cut the ham and radish into cubes, and chop the shrimp; Put an appropriate amount of oil in the pot, fry all the ingredients together, add an appropriate amount of salt and fry out of the pot; The stir-fried ingredients are stirred into the egg batter, made into a cake shape and fried in oil until all the ingredients are cooked thoroughly, and the taste is very delicious!

Three, shrimp rice balls.

Ingredients: rice, corn, shrimp, salt, vinegar, etc.

Method: Cook the rice and corn kernels together and stir them until they can be kneaded into a viscosity of rice balls; Remove the shrimp line, shrimp head, etc., put cooking wine and salt in a bowl, and blanch in a pot; Rice, corn and shrimp are left on the outside to make shrimp balls, and then they can be eaten immediately after the shape is set, remember to keep the temperature of the rice balls, otherwise the cold is unpalatable!

1. Baked shrimp with egg yolk.

Ingredients: 10 shrimps, 3 salted egg yolks. Excipients: a pinch of salt, 1/2 tablespoon of sugar, a pinch of white pepper, a pinch of light soy sauce, a pinch of cooking wine, a pinch of vegetable oil. Steps:

1. After the shrimp are cleaned, remove the shrimp line, then pull a hole on the back, put it in a large bowl, add a little salt, cooking wine, light soy sauce, sugar and white pepper to grasp it well, and marinate for a while.

2. Crush the salted egg yolk and mash it into a puree, drain the marinated shrimp, then add starch to grasp well, so that the shrimp are evenly coated with starch.

3. Pour enough cooking oil into the pot, when the oil is hot, put the shrimp in, fry until eight mature, drain the oil and set aside.

4. Leave a little base oil in the pot, then put the chopped green onion in and stir-fry until fragrant, then pour in the salted egg yolk and fry it slightly.

5. Pour the shrimp into it again, stir-fry it quickly, let the shrimp coat the egg yolk, and serve.

2. Stir-fry shrimp.

Ingredients: 350g shrimp, 30g cucumber, 30g carrot, 30g corn kernels. Excipients: 1 tablespoon oil, 1 tablespoon salt, 1 tablespoon liquor, 2 tablespoons starch. Steps:

1. After cleaning the shrimp, remove the shrimp line, put it in a bowl, then add 1 tablespoon of salt and 1 tablespoon of white wine, mix well and let it stand for 15 minutes, marinate the shrimp, add two teaspoons of starch to grasp it well.

2. After washing the carrots and cucumbers, cut them into cubes, add a tablespoon of oil to the pot, after the oil is hot, put the shrimp in and fry until they change color.

3. Pour a small amount of oil into another pot, pour the cucumbers and carrots into the pot and fry them, then add a small amount of salt, then add corn kernels and stir-fry, then add the previously fried shrimp and stir-fry well, then turn off the heat.

3. Stir-fried shrimp with broccoli.

Ingredients: 200g shrimp, 300g broccoli. Excipients: 20g garlic, 5g soy sauce, cornstarch, chicken essence, and salt. Steps:

1. Clean the shrimp and broccoli separately, remove the shrimp line after the shrimp is washed, then add an appropriate amount of soy sauce and cornstarch, marinate for about 10 minutes, after the broccoli is washed, remove the thick stems and cut into small flowers.

2. Add enough water to the pot, add a small amount of salt, put the broccoli into the pot after the water boils, blanch and remove it.

3. Cut the garlic into minced garlic, pour a little oil into the pot, add minced garlic and stir-fry until fragrant, then add the shrimp, fry until it changes color, add broccoli and stir-fry well, add a little chicken essence, and you can get out of the pot.

The production method of shrimp is quite simple, and many children may love to eat shrimp because the nutritional value of this dish is relatively high. In fact, you can also make environmental shrimp at home, first prepare the corresponding ingredients, prepare a pound of frozen shrimp, an appropriate amount of eggs, and then prepare some starch, edible oil, edible salt, pepper, cooking wine, pepper and tomato sauce. <>

After preparing these materials, you can start the formal cooking calendar, take out the frozen shrimp and thaw it first, then clean it with water, and remove the shrimp line inside the shrimp, dry the water and put it in a bowl, add marinade to the bowl and marinate for about 10 minutes. Once marinated, add two eggs to a bowl and stir in the same direction to form an egg batter. <>

Heat the oil, the amount of oil should be slightly more, but after the oil in the pot is hot, we stir the shrimp and egg batter evenly, and put the shrimp stained with egg batter into the pot to fry, to fry the shrimp until nine mature, and then take out the oil inside, be sure to ensure that the shrimp are scattered and do not drag together. Then we reheat the oil in the pot over high heat, put the fried shrimp into the pan again and fry it in the oil dipstick, this time the frying time must be shorter, and then quickly remove it after getting out of the pot, and then put it on a plate. Finally, we add some salt and pepper and tomato sauce to the plate, so that the very tasty ** shrimp is ready.

In fact, when making food at home, one of the most important points is to master the viscosity of the batter, if the batter is too sticky, then the amount of batter wrapped around the shrimp will be too much, which will mask the taste of the shrimp itself. However, if the batter is particularly thin, the batter will easily fall off during frying, which will cause the shrimp to be fried. The second is that when making this delicacy, you must re-fry it over high heat again, so as to make the texture of the shrimp more crispy.