How to cook the shrimp skin, how to cook the shrimp skin

There are two kinds of shrimp skin, one is called shrimp skin and the other is called blown skin, which is processed and has a salty taste. After the vegetables are cooked, sprinkle on the top, you can also steam the egg batter [65% of the eggs].35% water, put it in a soup bowl, stir well, add seasonings and steam for 7 to 10 minutes.

Note: Don't steam for too long, too long, the egg batter is not tender, and the taste is not good] The egg batter is steamed and sprinkled with blown skin, and the shrimp skin can be used for stir-frying, and the naturally dried shrimp skin also has a salty taste, and it is recommended that the taste should not be too heavy when cooking By the way, I would like to remind you that the shrimp skin sold in the market is not very clean. It is recommended to eat fresh shrimp or eat less.

The shrimp skin must be fried in oil before it can be used for stir-frying stews, so that the fishy smell of the shrimp skin can be removed after processing.

Stir-fried leeks and eggs, put in the shrimp skin, it is delicious.

Ingredients: 200 grams of flour, 250 grams of cabbage, appropriate amount of shrimp skin;

Ingredients: cooking wine, ginger, garlic, green onion, chicken essence;

Method: one. Filling:

1.Wash and chop the cabbage, add an appropriate amount of salt, mix well and marinate for 10 minutes, then squeeze out the excess water in the cabbage; Wash the shrimp skin and drain the water; Finely chop the ginger and garlic, and chop the green onion;

2.Put oil in a hot pan, add the shrimp skin, fry it over low heat until it is slightly yellow, then add two teaspoons of cooking wine and stir well, scoop out and set aside;

3.Put the fried shrimp skin, minced ginger and garlic, and chopped green onion into the pickled cabbage, then add an appropriate amount of chicken essence and sesame oil and mix well and set aside;

Two. Pancakes: 1Add an appropriate amount of warm water to the flour, knead it into a smooth dough, cover it with plastic wrap and leave it for 20 minutes;

2.Place the dough on a floured board and knead it into strips, then divide it into evenly sized pieces (slightly larger than dumplings);

3.Press the small agent flat, and then use a rolling pin to roll it into a dough with a thick middle and thin edges;

4.Take an appropriate amount of filling and put it into the dough, slowly close it with the tiger's mouth, and then press the mouth down into a small round cake, and the cabbage shrimp skin cake is ready;

5.Put oil in a frying pan, put in the green billet, fry it over low heat on one side and then turn it over, and finally fry it until the middle is golden on both sides and the middle is fully cooked.

The shrimp skin is not the skin of the shrimp and is dried from a small shrimp (Chinese hairy shrimp). This shrimp meat is very small, and the meat is not obvious when dried, making people feel that it has only one layer of skin.

The quality of shrimp varies greatly depending on the region and season. Luan County, Hebei Province spring shrimp skin is the best (spring shrimp fat, good meat quality), this kind of shrimp skin salt light, large, dry, no impurities, golden yellow, used to make soup, boiled vegetables and put into the wonton soup, can achieve the effect of freshness. Shrimp skin can also be fried with vegetables to eat, such as leek fried shrimp skin, it is a kind of fresh salty, fragrant and delicious dish, but when stir-frying, you should use oil to stir-fry the shrimp skin slightly, and then fry to produce fragrant.

Roasted winter melon with shrimp skin.

Winter melon contains a lot of water and vitamin C, which has the effects of clearing heat and detoxifying, diuresis and swelling, quenching thirst and removing annoyance. Shopee skin is rich in calcium, iodine and other ingredients, which is an indispensable element for pregnant women. Pregnant women eat this dish, which can improve the body's immunity and help the growth of fetal bones.

Ingredients: 45 grams of shrimp skin, 300 grams of winter melon, 15 grams of peanut oil, appropriate amount of salt.

Production: 1. Peel and cut the winter melon into pieces; Soak the shrimp skin and set aside.

2. Put the pot on the fire, put the oil, heat it and fry the winter melon quickly, then add the shrimp skin and salt, add a small amount of water, mix thoroughly, cover the pot, and burn it thoroughly to taste.

Characteristics: light and palatable, fragrant and fresh.

Don't you use chopped green onions to fry oil before cooking, the shrimp skin is put together with chopped green onions, don't put too much, salty! 1. Ementa noodles. The noodles are cooked, mixed with various seasonings, and sprinkled with cheese crumbs.

Don't forget to bake it in the oven, it's delicious. 2. Camanbey with red wine. Take a bite of Camanbe, chew it and hold it in your mouth while taking a sip of wine.

Try it and you'll see that the aroma of the cheese and the aroma of the wine have become more intense, and the two complement each other, which is wonderful. 3. Emonta onion soup. Sauté the onion in oil, add water, cook for a while, serve in a bowl, sprinkle with Emmenta cheese and eat it straight or bake it in the oven for a nice taste.

4. Cheese with smoked meat. Serve as a dish and bake it in the oven. It's easy, but it tastes great.

5. Cheese is essential when making sandwiches. French bread with cheese and a few slices of vegetables makes a delicious French sandwich. If these recipes are complicated, treat the cheese as a snack and eat it straight.

The main dish of shrimp skin is still a little weaker, and it can only be used as auxiliary dishes, such as fried winter melon or something when making soup.

Use it for soup, or don't dial it. It can also be stir-fried.

Ingredients: grapefruit peel, lemon (optional), salt, rock sugar.

Method: 1. Rub the surface of the grapefruit peel with salt, rub it until the skin of the surface of the grapefruit peel is damaged, and clean it with water (some grapefruit are waxed, remove it in this step).

2. Cut the cleaned grapefruit peel into large pieces, and then slice the white pulp that is too thick inside (leave a little white pulp, although the white pulp is bitter, but it is also the essence of removing the fire), change the knife into small pieces, soak it in water (soak it for one day The best effect), and finally the color of the water turns yellow, and the bitter and astringent taste of the grapefruit peel is reduced Home cooking recipes.

3. Boil a pot of water, add a spoonful of salt to the water, put the soaked grapefruit peel in the pot and boil, boil for a while, until the grapefruit peel becomes transparent, turn off the heat, at this time the steamer water is yellow, take out the grapefruit peel and rinse it in cold water, after taking it out, dry the water of the grapefruit peel with your hands (taste it at this time, the grapefruit peel is basically not bitter and astringent, and it has a very fragrant taste).

4. Put a small half bowl of boiling water in the pot, add rock sugar, squeeze in a little lemon juice, I weighed it (140 grams of dried grapefruit peel, I used 90 grams of rock sugar, it is already very sweet, if you don't like sugar, you can control the ratio of grapefruit peel and sugar at 2:1), boil the rock sugar after dissolving, put the grapefruit peel in, slowly stir-fry over low heat, until the grapefruit peel absorbs all the sugar solution, and there is no liquid in the pot to turn off the fire.

5. The finished pomelo peel candy semi-finished products can be dried in the heated room for a day (if you don't want to wait, you can bake the oven at about 100 degrees and slowly bake until dry, or microwave the microwave oven to the minimum heat), but natural air drying is the most environmentally friendly.

Noteworthy Tips:

1. Clean the surface of the grapefruit peel with salt to remove the wax or pesticides from illegal traders, and also remove part of the bitterness of the grapefruit peel.

2. The outermost skin of pomelo and a part of the white bitter pulp are used to make pomelo peel candy, which has a good taste and a good effect of removing fire.

3. The trilogy of removing the bitterness of grapefruit peel: washing, soaking, and blanching.

4. The ratio of dried grapefruit peel to sugar is about 2:1, if I love sweetness, I add more, and the pomelo peel candy made is very sweet and sweet, and it is very delicious.

5. The pomelo peel is naturally air-dried, or oven or microwave, as long as it is stiff and sealed, but it will naturally regain moisture in the process, which is a normal phenomenon, and it will be softer and more delicious after the resurgence, 6. Lemon can also be added, not added (less will not affect the taste, citric acid has a preservative effect), but because there is no preservative, it is better to eat it quickly.

The tofu skin is so fragrant and delicious.

1. Tofu skin can be made into cold tofu skin.

2. Ingredients: 3. Steps:

1.First, roll up the tofu skin, shred the onion, and cut the coriander into sections.

2.Pour hot water into the pot, pour the tofu skin into the pot, blanch for about a minute, and remove into the cold water.

3.Prepare the bowl and pour in the tofu skin.

4.Add onion, coriander, add half a spoon of salt, a little sugar, pour in three spoons of light soy sauce, then pour in an appropriate amount of sesame oil, mix well, and then put it on a plate and enjoy!

Fourth, the finished product display:

Let's talk about how to fry tofu skin deliciously! Hehe.

Slimy, I guess you haven't had oil, tofu skin dry stir-fry will be very watery, but put too much water and water, it's even more undelicious, you have to go through the oil.

Braised tofu skin:

Ingredients: 250 grams of tofu skin.

Excipients: 25 grams of fungus, 25 grams of magnolia slices, 40 grams of water chestnuts, 25 grams of eggs, 60 grams of starch (corn), 10 grams of dried shrimp.

Seasoning: 100 grams of salad oil, 10 grams of green onions, 10 grams of ginger, 35 grams of soy sauce, 2 grams of monosodium glutamate, 15 grams of cooking wine, 8 grams of salt.

Features: The juice is thick and the flavor is thick, and the tofu skin is soft and palatable.

Method:1Cut the tofu skin into diamond-shaped slices;

2.fungus knife;

3.Magnolia slices and water chestnuts cut into slices respectively;

4.Eggs, starch (50g) and soy sauce (a little) are beaten into a paste;

5.Then add the tofu skin slices and stir well;

6.Put the wok on the fire, pour in the oil and burn until it is hot, fry the tofu skin slices with paste on the bottom, and remove the clean oil;

7.Put oil in a wok, heat it, and stir-fry the green onion and ginger shreds;

8.Add dried shrimp, soy sauce, refined salt, monosodium glutamate, cooking wine, fresh soup, then add fungus, magnolia slices, water chestnuts and fried tofu skin slices, and bring to a boil over a strong fire;

9.Switch to medium heat and burn until the tofu skin is soft and the juice is thick, thicken and drizzle a little oil.

How do you make tofu skin delicious? Put the tofu skin in the water for two minutes, heat the oil, fry the green onion, ginger and garlic fried sauce, pour in a bowl of water and then put in the bean skin.

Cold tofu skin, easy to learn, delicious and delicious, let's try it together.

The new way to eat tofu skin is not only beautiful, but also very delicious, you must not have tasted it.

Soak it in water to soften it first, this kind of tofu skin is fried in oil, and it can be stored for a longer time after dehydration, and it can be used like fresh tofu skin by soaking it soft before use.

It tastes good to stir-fry with oil and chili

Sweet and sour shark meat

Ingredients: shark chunks, 1 egg white, ginger slices, green onions, garlic, sugar, white vinegar, tomato sauce, oil consumption, chicken essence, cooking wine, light soy sauce, white pepper, starch.

Production: 1Sauce: sugar, white vinegar, tomato sauce, oil, chicken essence, light soy sauce, water starch mix well and set aside, it is recommended that the sauce will have a stronger taste, and it can also add color.

2.Sharks are quickly washed, deboned, and cut into small pieces.

3.Put it in a bowl, add egg whites, cooking wine, a little white pepper, starch and a little salt, grasp it with your hands and marinate for about 30 minutes

4.Heat the pot, put in an appropriate amount of oil, heat about 5 into the heat, put in the marinated fish fillet, turn it over with chopsticks and fry the other side after setting, and drain it for a few minutes after the fish fillet changes color.

5.Put a little oil in the pot, heat it, add ginger slices, garlic slices, and green onions to the bottom of the pot until fragrant. After adding the shark pieces, pour in the previously prepared juice and stir well.

Pan-fried shark with garlic.

Wash the shark, pat it dry and marinate it with salt and garlic for two hours.

Pat off the salt and garlic from the fish, heat the oil pan, and fry over medium heat until golden brown on both sides.

Dip in chilli vinegar when serving.

Marinated shark in tomato sauce.

Ingredients: shark chunks, broccoli, onions, fungus, tomatoes.

1 Overheat the shark pieces and fry them to make the fish fragrant.

2 Then stir-fry the garlic and ginger, pour in the onion, stir-fry for a while, then pour in the fungus pieces and stir-fry, add the tomatoes, let the tomatoes boil into the sauce, and then pour in the shark pieces.

3 Stir-fry evenly, simmer for 2 to 3 minutes, add a little dark soy sauce, salt and chicken essence.

4 While the shark cubes are stuffy, put the selected broccoli in a pot of water, add some salt and a little oil, cook the broccoli, and use it to round the plate.

5 Plate! ~~

That's the life of a shark. Do you use him to cook and eat safely? Humans kill animals in the most brutal way, and it's because of you ignorant consumers that I recommend reporting the place of sale to the Forestry Department. That's against the law.

Ingredients: 750 grams of alkaline shark skin.

Excipients: 10 grams of mustard, sour chili, red pepper, garlic sprouts, 20 grams of minced pork.

Seasoning: 5 grams of minced green onion, minced ginger and salt, 2 grams of monosodium glutamate, 1 gram of chicken essence, 2 grams of oyster sauce, 2 grams of chili powder, 1 gram of soy sauce, 7 grams of white vinegar, 5 grams of red oil, 2 grams of sesame oil, 1 gram of wet starch, 100 grams of broth, 10 grams of Huadiao wine, 15 grams of peanut oil.

Method 1: Cut the mustard and sour pepper into small grains, and cut the red pepper and garlic seedlings into rice;

2. Shark skin in a pot under cold water, add 5 grams of white vinegar, Huadiao wine to a boil over high heat, take out the water control, and cut into slices 3 cm long and 3 cm wide;

3. Put peanut oil in the pot, and when it is hot, add mustard, minced green onion, minced ginger, sour chili, red pepper, garlic sprouts, and minced pork and stir-fry for a few minutes;

4. Boil the shark skin and broth over low heat, season with salt, monosodium glutamate, chicken essence, oyster sauce, chili powder, soy sauce and white vinegar for 2 minutes, thicken with wet starch, and pour red oil and sesame oil out of the pot.

You can smear the eggplant with egg bean flour and fry the eggplant until golden brown before stir-frying.

Ingredients: 500g eggplant (green skin); Excipients: 80 grams of soybean flour; Seasoning:

10 grams of ginger, 80 grams of rapeseed oil, 10 grams of garlic, 50 grams of shallots, 50 grams of pickled peppers, 10 grams of bay leaves, 25 grams of white soy sauce, 5 grams of salt, 20 grams of sugar, 15 grams of white vinegar.

Method. 1.Wash the tender eggplant, remove the stem, cut into two slices, and cut the leather with a cross-shaped knife;

2.Wash the bay leaves and cut them finely;

3.Ginger, garlic, and pickled pepper are all cut into thin strips;

4.Eggs, salt, dried fine bean flour stir into egg bean flour;

5.soy sauce, vinegar, sugar, 50 ml of vegetarian soup, and bean flour to make a sauce;

6.Put the vegetable oil into the pot, put it on medium heat, burn until it is six ripe, smear the eggplant with egg and bean powder, put it into the pot one by one, fry it until it is golden brown, wait for the skin to be crispy, and put it on a plate;

7.Leave an appropriate amount of oil in the pot, add ginger, garlic, soaked chili pepper shreds, stir-fry the fragrance, cook the sauce and stir well, pour it on the eggplant after boiling, and then sprinkle with shredded green onions and bay leaves.