How to make shrimp marinated in soy sauce, how to marinate shrimp paste

The recipe for soy sauce shrimp (I hope it helps you).

Ingredients for making soy sauce shrimp:

River prawns, green onions, ginger, garlic, salt, chicken essence, sugar, soy sauce, cooking wine, vinegar.

Teach you how to make soy sauce shrimp and how to make soy sauce shrimp delicious.

1. Wash the river shrimp, add a little vinegar and cooking wine to marinate for a while, sit in the pot and pour in an appropriate amount of oil, and put the river shrimp into the fried crispy after the oil is hot

2. Take a vessel, add green onion, ginger, minced garlic, dark soy sauce, chicken essence, salt, sugar, pour in boiling water and stir well, and put the fried river shrimp in.

There is also a heavier method of pickling shrimp, I don't know if you can accept it, but it is very delicious.

Ingredients: Shrimp a pound.

Green onions, ginger, garlic, coriander.

Red pepper and lemon 2 pieces.

Cooking wine, soy sauce, vinegar, sugar.

Salt cooked white sesame seeds.

Preparation of raw pickled shrimp.

To clean live shrimp, it must be alive.

After the shrimp is ready, find a clean and large container (with a lid) and pour it in, add cooking wine, salt, vinegar, sugar, soy sauce, and then add the minced ginger, garlic, red spicy, coriander and cooked white sesame seeds, and squeeze two lemons into it. Stir well until each shrimp has even access to the dressing sauce.

Then cover the lid, put it in the refrigerator if you have it, take it out every one to two hours and stir it, let each shrimp absorb the flavor, and you can take it out and eat it after seven or eight hours!In fact, you don't need to put it in the refrigerator in this kind of weather, but you should stir it diligently, once an hour. You can eat it for four or five hours without putting it in the refrigerator!

Tips: All kinds of ingredients must be added vigorously, soy sauce and vinegar should be put a lot, and ginger and garlic should also be added a lot.

Ingredients: river prawns.

Excipients: green onion, ginger, garlic.

Seasoning: salt, chicken essence, sugar, soy sauce, cooking wine, vinegar.

Cooking method: 1. Wash the river shrimp, add a little vinegar and cooking wine to marinate for a while, sit in the pot and pour an appropriate amount of oil, and put the river shrimp into the fried crisp after the oil is hot

2. Take a vessel, add green onion, ginger, minced garlic, dark soy sauce, chicken essence, salt, sugar, pour in boiling water and stir well, and put the fried river shrimp in.

1. First of all, prepare the ingredients for making shrimp paste: fresh shrimp, cooking oil, salt, green onion and ginger, cooking wine 2. Clean the small shrimp, and then put the shrimp into a meat grinder to grind into shrimp puree.

3. Heat oil in a pot, add minced green onion and ginger and stir until fragrant.

4. Add the shrimp paste and stir-fry for a while, then add an appropriate amount of water. Add salt to taste. You can add a small amount of soy sauce or sweet noodle sauce to taste and color according to your preference, and add chili sauce if you like spicy. Boil for more than a minute before cooking. /

When marinating shrimp paste, the main thing is to pick some good small shrimp, then rinse it, then control the moisture, and then find the right tool to crush it.

Then add salt and condiments to taste.

It takes about a month to marinate.

First of all, clean the shrimp, put them in a meat grinder and grind them into shrimp puree, heat oil in the pot, add minced green onion and ginger to stir until fragrant, add shrimp paste and stir-fry for a while, and then add an appropriate amount of water and salt. You can add soy sauce or sweet noodle sauce to taste and color according to your preference, and add chili sauce if you like spicy, and boil for more than a minute before cooking.

1.After the dough is mixed, buckle the bowl on the dough and let it rest for 20 minutes.

2.Cut the green onions, roll out the dough into dumpling wrappers, cover the dough one by one, and roll it together.

3.Put the rolled dough in a pot and steam for 20 minutes, heat the oil, add the chili pepper and shrimp paste and stir-fry. Add the scrambled shrimp paste to the scrambled eggs ,..

Generally, after we cook this shrimp, we directly make it into shrimp paste, then put the soybean paste, put the large mixed sauce, and then put the green onion salt thin, and then carry out a kind of fermentation of the substance.

If you want this, I suggest that you just have that recipe in the first middle school, and then there is everything on it, or you can take that first onion, ginger, garlic, and other dishes, I'll marinate it, and then put some salt or something.

When I let you marinate shrimp paste, I marinate it with the special rice pepper and the special soy sauce.

At least, so this drop, is difficult for your men. I'll make it and then I'll make this again. This prize.

100 kg of natural soy sauce, 10 kg of fresh shrimp, 4 kg of sugar, 4 kg of sorghum wine, 1 kg of ginger.

First, the natural soy sauce is boiled with hot water to remove the foam, and then the cleaned fresh shrimp, sugar Gaoman, sorghum Wang Nianqing wine and ginger are put into the pot at the same time, continue to heat, until the shrimp floats upward, immediately stop heating, and bottle after cooling out of the pot to get shrimp soy sauce.

1. Remove impurities from the shrimp, wash and drain.

2. Puree the food processor. In this step, the food processor I used was not very easy to use, and the shrimp paste was too sticky, and a small part of the shrimp was not broken, so it didn't matter.

3. Beat the shrimp puree. Add salt. What it looks like after stirring well.

4. Find an opaque container, cover and seal, and store it in a warm and sunny place. Open the lid and stir every one or two days.

5. When marinating for ten days, the shrimp puree becomes thinner after fermentation, and you can take it out and re-cook it again.

6. Marinate for fifteen days and you can eat it.

7. Details: Pink paste, the color is significantly darker.

Ingredients: 500 grams of prawns.

Excipients: appropriate amount of oil, 5 cloves of garlic, 5 slices of ginger, appropriate amount of chives, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of salt.

1.Clean the prawns and cut off the tentacles and spikes of the prawn heads with scissors.

2.Use a knife to cut the back of the shrimp, find the shrimp line, pick it out with a toothpick, then wash it and drain it for later use.

3.Heat the pan and add the peanut oil, then add the minced garlic and ginger slices to burst until fragrant.

4.Pour the prawns into the pan and stir-fry over high heat.

5.Stir-fry until the prawns change color, add soy sauce, oyster sauce, sugar and salt when they are medium cooked, and continue to stir-fry evenly.

6.Add chives and stir-fry evenly before cooking.

7.Finished product drawing.

How to marinate shrimp paste at home:1. Pick out the impurities in the small shrimp, wash it twice with water, and squeeze out the water.

2. Chop the shrimp into pieces, shave the ginger, wash it, and chop it into minced pieces with the green onion.

3. Put the shrimp into a basin, add salt and mix well and marinate for 5 minutes.

4. Heat the wok, put the salad oil and cook it until it is hot, then fry the minced green onion and ginger until fragrant.

5. Put in the fresh shrimp cubes and stir-fry, add water to boil, and add soy sauce and remaining salt to adjust the color and taste.

6. Boil over low heat for about 5 minutes until there is no water vapor, turn off the heat, bottle and store.

Hello, step 1 of the production method of sesame shrimp paste: put gauze in the basket, pour the hemp shrimp into the basket, and wash it with water. Step 2:

Set aside the washed hemp shrimp. Step 3: Put oil in a pot, heat it, add green onion and ginger and stir until fragrant.

Step 4: Add the hemp shrimp and stir-fry for a while, then add an appropriate amount of salt, boil for 1 minute, and then you can start the pot. Step 5:

Serve out and cool. Step 6: After cooling completely, bottling.

Pour 1 to 2 cm of sesame oil on top.

I hope mine can help you and hope to get your likes, thank you, I wish you a happy life

The most authentic way to make soy sauce shrimp is as follows:

Ingredients required: shrimp, soy sauce, green onions, vinegar, sugar.

1. First of all, we will prepare the ingredients of the soy sauce shrimp, prepare a pound of shrimp, clean it with water, remove the shrimp line, clean it with water, and then dry the excess water, and put it on the side of the plate for later use.

2. Next, we prepare 1 green onion, if the green onion is small, prepare two green onions, then wash it with water, cut it into small pieces, and then put it aside for later use.

3. Next, we pour an appropriate amount of cooking oil into the pot, and when the oil temperature is about the same, we can put the shrimp into the pot and stir-fry. Then stir-fry with a spatula, just put the shrimp in color and then it's time to add the seasoning.

4. Next, we add 2 tablespoons of soy sauce and 1 tablespoon of vinegar to the pot, then stir-fry, stir-fry a few times and then add 5 grams of white sugar to the pot, and then stir-fry the chopped green onion in the pot, and then put it out to prepare for dinner.

Tips for picking shrimp:

1. See whether the body shape of the shrimp is curved: the head and tail of the fresh shrimp are complete, the head and tail are closely connected to the body, and the shrimp body is relatively straight, with a certain elasticity and curvature. Stale shrimp are loosely connected to the head and body, shell and flesh, and the head and tail are easy to fall off or separate, and cannot maintain their original curvature.

2. See whether the color of the shrimp is bright: the color of fresh shrimp is turquoise, and the color of the shrimp is slightly different depending on the species, but it basically looks very shiny, and under the irradiation of the sun, it will be somewhat transparent, and it will reflect some light. When the shrimp body deteriorates and decomposes, it is separated from the protein and produces astaxanthin, which makes the shrimp body red, if the color of the shrimp shell appears reddish or dark, it is best not to buy such shrimp, indicating that the shrimp has been placed for a long time.

3. See whether the shrimp shell is tightly connected: the fresh shrimp head and tail are complete, and the shell and muscles are very tightly glued. The intestinal tissue of fresh shrimp and shrimp meat are also sticky tightly, while the head and body, shell and flesh of fresh shrimp are loosely connected, and the head and tail are easy to fall off or separate.

According to the degree of connection between the thoracic and ventral segments, the shrimp body is easy to decay and decompose after death, and affects the tissues at the junction of the cephalothorax and the abdominal segment, so that the internode connection becomes relaxed.