How to make shrimp is more tender, how to fry shrimp is delicious and tender

Starch should be added to starch before the shrimp is fried, which can make the shrimp taste smoother and tenderer, and when the shrimp is fried, the time should not be too long, and the shrimp will be cooked when they change color.

Preparation of three-color fried shrimp.

Ingredients: shrimp, salt, white wine, starch, carrots, cucumbers, corn, oil.

1. Clean the shrimp you bought, remove the shell, remove the shrimp line, add 1 teaspoon of salt, add 1 teaspoon of white wine, mix well, and marinate for 15 minutes.

2. Add 2 teaspoons of starch to the marinated shrimp and mix well with your hands.

3. Wash the carrots and cucumbers and cut them into small cubes with a knife. Peel the corn kernels and set aside.

4. Add an appropriate amount of cooking oil to the pot, and after the oil is hot, the shrimp can be stir-fried in the pan, and the shrimp can change color. Scoop out the shrimp and set aside.

5. Add a little oil to the pot, stir-fry the carrots, diced cucumbers and corn kernels, fry in the pot until they are broken, and add a little salt.

6. Add the previously fried shrimp, stir-fry evenly, then turn off the heat and put on a plate, and you can eat.

Hello! Shrimp are a little more tender to do this.

Okra shrimp steamed eggs - low-fat, high-protein and calcium.

Egg custard is probably a favorite of many people, and it is a dish full of memories. If you add okra and shrimp to the egg custard, it is delicious and the nutritional value is also higher Okra can not only protect the stomach and intestines, help digestion, its calcium content is comparable to that of milk, and it is a very ideal source of calcium. Shrimp is a low-fat high-quality protein, and it is full of nutrients in one bite!

Ingredients: 2 okra, 2 eggs, 3-4 shrimps, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking oil.

Steps:1Okra can be added to the water in advance with two drops of cooking oil to blanch the water to keep it green.

2.Beat the eggs with salt and beat evenly in the ratio of 1:1 of eggs and water. Filter the egg wash to remove excess air bubbles.

3.Add a pinch of salt and mix thoroughly.

4.Add the shrimp.

5.Put okra cut into slices on the surface and wrap it in plastic wrap and prick holes.

6After boiling water, steam for 10 minutes, and then simmer for another 2 minutes, and the delicious okra shrimp steamed eggs are good!

7.Steamed eggs can be seasoned with a little soy sauce.

Tips: 1.The ratio of egg liquid to water is the best between the taste, too little water and too old egg custard, the taste is not good, too much water is too thin and the egg custard is not easy to condense.

2.Don't beat the egg mixture too hard, just break it up gently, otherwise too much air will be injected and it will be easy to produce a lot of bubbles.

3.Use a mesh sieve to filter the mixed egg mixture, filter out the air bubbles caused by stirring, and if there is no mesh sieve, you can let the egg liquid stand for a while and wait for the bubbles to disappear.

4.When steaming, add plastic wrap or a lid to make the steamed egg custard smooth and tender.

5.It is necessary to control the simmering time according to the amount of egg mixture, too short and undercooked, too long to overcook, easy to separate the egg water.

1. Put the processed shrimp in a bowl and add a small amount of salt. Grasp it well with your hands and leave it for 5 minutes, (you can wash it with salt first to wash off the mucus on the surface, so that the fried shrimp will be crisp and delicious).

2. Then wash off the salt.

3. Use kitchen paper to absorb the water. (If the shrimp is not drained, it will not adhere to the marinade easily when marinating).

4. Add a little starch to the processed shrimp and a drop of cooking wine, and mix evenly until starched.

5. Marinate for 15-20 minutes.

6. Blanch green beans, corn kernels and diced carrots in boiling water for 2-3 minutes.

7. Drain the blanched vegetables and remove them.

8. Heat an appropriate amount of oil in a pot until it is 7 hot, then add the shrimp and stir-fry until it changes color.

9. Add the blanched vegetables.

10. Add an appropriate amount of salt and chicken essence.

11. Serve when served.

Emerald shrimp

Manufacturing materials:Shrimp200g, 2 tsp wolfberry.

Marinade:Spinach25g (only the leaves), 1 4 tsp salt, 1 4 tsp Shao wine, 1 tbsp white powder.

Seasoning: a pinch of salt, a pinch of white pepper, a pinch of sesame oil.

Method: step1Wash the wolfberries and soak them in water.

step2.ShrimpOpen the back, pick out the intestinal puree and put it in a bowl for kilometers, and grasp the marinade well, so that the shrimp have a bottom taste.

step3.Take the spinach leaves and cut them into a large knife, put them in a juicer, add 1 2 tablespoons of water and beat them into spinach juice.

step4.Add the white powder and beat well to complete the marinade.

step5.Add the shrimp to the marinade and let it sit for 10 minutes.

step6.Heat 2 tablespoons of oil in a pan over medium heatShrimpSpread it flat into the pot (do not turn the shrimp at this time, so that the marinade can be heated and set quickly), so that the shrimp can be moistened to the hot oil as much as possible, and gently shake the pan to make the hot oil flow on the shrimp body to achieve even heatingThe method is more tenderpurpose.

If the shrimp are sticky to each other, you can pick them up with long chopsticks, and the spatula is not easy to operate. ）

step7.Wait for the bottom surface of the shrimp to set, turn it carefully, and fry it again to pour out the shrimp for later use.

step8.Pour in the spinach juice of pickled shrimp, add some water, put in the wolfberry to boil, seasoning, and if you like the aroma of wine, you can choke some Shao wine along the edge of the pot.

step9.putShrimpPour it back into the pan and stir-fry, add sesame oil, and serve on a plate.

Shrimp nutritional value

ShrimpIt contains 20% protein, is one of the foods with high protein content, several times or even more than ten times that of fish, eggs and milk, 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.

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

1. How to fry shrimp.

After the shrimp are cleaned, you first need to remove the shrimp threads, then add 1 teaspoon of salt, 1 teaspoon of white wine, 1 teaspoon of starch and mix well and marinate for 15 minutes. Add 2 teaspoons of starch to the marinated shrimp and mix well. Wash the carrots and cucumbers and cut into small cubes.

Add 1 tablespoon of oil to the pan, stir-fry the shrimp after the oil is hot, and remove the shrimp quickly after the shrimp change color. Add a little oil to another pan, fry the carrots and cucumbers until they are broken, then add a little salt and corn kernels and stir-fry. Finally, add the pre-fried shrimp, stir-fry evenly, and then turn off the heat.

2. Precautions for shrimp selection.

There are a few key points to pay attention to in operation:

1.Strict selection of materials. Scientific defrosting uses fresh, non-rotten shrimp or quick-frozen shrimp.

Because shrimp is generally cooked in its natural shape (no knife treatment is required), the size of the shrimp is required to be basically the same, so that the shrimp can be heated evenly, the maturity is consistent, and the shape is beautiful. If quick-frozen shrimp is used, whether the thawing method is scientific and reasonable will directly affect the freshness and tenderness of the shrimp after the dish is cooked. The correct way to thaw frozen shrimp is to thaw them slowly at room temperature; or thaw in slow-running tap water; If time is tight, you can also use a microwave oven to thaw it.

Do not soak in hot water to thaw or put under the tap for a quick rinse to thaw.

2.Reasonable sizing. Keeping the water and sizing will make the shrimp tender.

After sizing, a layer of retention film can be formed on the surface of the shrimp, so that the shrimp is not in direct contact with the hot oil, but receives heat indirectly, which can maintain the moisture of the shrimp to the greatest extent, and the shrimp is full and tender after cooking. It should be noted that it is necessary to master the method of sizing, otherwise the quality of the dish will be affected after cooking.

3.Sizing and let stand. It should not be ignored that after the shrimp is starched, most people are immediately oiled.

Although the oil temperature is also well controlled when lubricating oil, there will often be shrimp depulping, shrimp surface is not smooth, and shrimp is not fresh and tender. This is due to the lack of a "resting" process, i.e. letting the pulped shrimp sit for 5 to 10 minutes before lubricating the oil. During the process of shrimp standing, the starch can fully absorb water and tightly wrap the shrimp, and it is not easy to depulp when oiling; In addition, after the shrimp is whipped, the protein is slightly denatured, and with the effect of salt, the internal tissue of the shrimp will shrink, and it will take a certain amount of time to recover the original elasticity, so that the surface of the shrimp is smooth and the texture is delicate.

4.Choose your grease. When controlling the oil temperature and lubricating oil, it is generally best to use chemical lard, followed by salad oil, and the oil is required to be clear and odorless, otherwise it will affect the color and taste of the dish.

1. Put the shrimp in cold water to thaw naturally, don't use hot water to thaw for the sake of speed, hot water will destroy the taste of the shrimp.

2. After the shrimp are thawed, take them out, grab the water on the surface with your hands, don't use too much force, it is easy to catch the shrimp, drain the water This step is very important, and then put the drained shrimp into a basin, add the appropriate amount of salt, a little sugar and pepper, and the appropriate amount of cooking wine and stir well, marinate into the bottom taste, then add an egg white and stir well, then add the appropriate amount of starch and stir evenly, so that each shrimp is evenly starched, and finally add the appropriate amount of vegetable oil and stir well. Set aside for 5 minutes. Then wash and cut the other side dishes, wash and cut the celery, and then put it in boiling water and blanch it for later use.

3. Heat the pot, pour in an appropriate amount of oil, when the oil temperature is hot, put in the pulp shrimp and quickly slide away, and quickly remove the shrimp after the color turns red.

4. Pour a little oil into another pot, add minced green onion and ginger to stir-fry the fragrance after the oil is hot, then put in the carrots and celery that were blanched before and stir-fry until broken, then pour in the smooth fried shrimp and stir-fry quickly and evenly, add an appropriate amount of salt and a little sugar to taste, and finally pour in an appropriate amount of water starch to thicken, and quickly stir-fry evenly before you can get out of the pot and put it on the plate.

Tips: 1. It is best to use fresh shrimp, if it is frozen, be sure to thaw it with cold water, do not use hot water, it will destroy the taste of shrimp.

2. This step of pulping shrimp is very important, and it is the key to the freshness and tenderness of shrimp. Adding egg whites and starch can make the shrimp more tender, and finally adding some vegetable oil can prevent sticking.

3. Before frying the shrimp, you should stir-fry the shrimp first, or you can cook the shrimp in advance, but the fried shrimp will taste better.

4. When frying shrimp, because all the ingredients have been processed in advance, it is okay to stir-fry a little when stir-frying, and don't fry too much, it is easy to get old.

Usually, my family loves to eat the home-cooked dish of scrambled eggs with shrimp, although the dish is very home-cooked and ordinary, but it is rich in nutrients, and it is the best dish to supplement calcium. Eggs are considered a nutritious food that contains protein, fat, vitelline, lecithin, vitamins, and minerals needed by the human body, such as iron, calcium, and potassium. Shrimp is rich in calcium and other nutrients, which is also very conducive to the absorption of children and the elderly.

The combination of eggs and shrimp can not only eat smooth scrambled eggs but also delicious shrimp, the most important thing is that it is convenient and fast, master the following steps to ensure that the eggs are smooth and tender, and the shrimp are crispy.

Ingredients: 250 grams of shrimp, 4 eggs, 1 tablespoon of cooking wine, 1 teaspoon of salt, 1 tablespoon of starch, appropriate amount of chopped green onion.

Method]: 1. Remove the shrimp to the shrimp line, wash and drain, and add a little salt;

2. Add an appropriate amount of cooking wine;

3. Put a little starch and marinate for 10 minutes.

4. Knock the eggs into a bowl, add a small amount of salt, and beat;

5. Cut the chopped green onion and put it in the egg and stir well;

6. Heat oil in a pan and fry the shrimp until slightly discolored;

7. Turn to medium-low heat and add the egg mixture, and slowly let the egg liquid form;

8. When the egg liquid is slightly solidified, use a spatula to scatter it, continue to stir-fry until it is completely solidified and turn off the heat;

The shrimp egg should be tender and smooth, so it doesn't take too long to fry it.

Jiwei shrimp 1 catty, a little green onion, a little ginger, a little pepper, a little pepper, a little rum, a little olive oil.

Salt a pinch of white sesame seeds a pinch of lemon 6 pieces of black pepper paste a pinch of mustard a pinch of sand tea sauce a pinch Preparation.

1.Wash the shrimp, pick up the thread and cut the whiskers, pour in the wine, ginger, green onion, and peppercorns and marinate for half an hour.

2.Preheat the oven Put the shrimp into a baking tray and bake at 210 degrees for 8 minutes Take out the olive oil and sprinkle it with salt Bake in the oven for 10 minutes 3Shrimp plate sprinkle with white sesame seeds, squeeze lemon juice and dip the sauce to your taste.

Jiwei shrimp 350g ginger a pinch salt a pinch

Method 1Wash the shrimp and marinate with salt, lead and ginger for 20 minutes.

2.Wrap the shrimp in tin foil and seal it.

3.Set the oven to 170 degrees, bake for about 20 minutes, smell the aroma, and bake for about 5 minutes.

4.Served with vinegar and chili peppers, it tastes great.

2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp corn oil, 1 tsp shredded green onion, a small handful of ginger, 1 garlic, 1 clove of pepper, 1 2 tsp monosodium glutamate, 1 2 tsp salt, 1 tsp salt, to prepare.

1.Cut off the head and tail of the shrimp in Jiwei, cut the middle of the tail, and pick off the shrimp line.

2.Put it in a large bowl, add oyster sauce, salt, monosodium glutamate, pepper, light soy sauce, oil, tempeh, ginger shredded, garlic chopped and add to the seasoning, mix well, marinate for about 30 minutes.

3.Place the foil in a baking dish and place the marinated shrimp in the middle.

5.Gently wrap the shrimp in tin foil, preheat the oven to 200 degrees, and bake on top and bottom heat for about 12 minutes.

6.After baking to taste, take it out, remove the tin foil, and put it on a plate to serve.

8-10 prawns 300g sea salt.

In the first step, half of the sea salt is spread on the bottom of the box, and in the second step, a layer of prawns is spread, and in the third step, the other half of the sea salt is covered.

Ready to put into the oven.

Cover and bake in the preheated oven for about 10 minutes.

The production process is <>

Cut off the shrimp and the shrimp whiskers and tidy up slightly.

Preheat the oven to 200 degrees in advance, and after the preheating is complete, put the baking tray in the oven and bake for 15-17 minutes, and it can be baked when you smell the aroma of shrimp.

Shake off the salt grains from the shrimp directly, peel the shell and serve.