How to make fried shrimp delicious, how to cook shrimp?

Shrimp is a good product for calcium supplementation, spring is the season to eat small shrimp, and sea shrimp is especially delicious and calcium-supplementing. Generally, in order to better eat shrimp skin and head, the method of frying is used, since I have a baby, I want to reduce oil and salt, and try to avoid frying, but my son still loves to eat shrimp, so I thought of dry stir-frying. It's also very crispy.

Small children can also eat it. ”

Ingredient breakdown. 250g of small sea shrimp

1/2 tablespoon of salt. Ginger several.

Green onions to taste. Original taste.

Stir-fry process. Ten minutes takes time.

Easy difficulty. Steps to make a dry sauté of small sea shrimp.

Wash and drain the shrimp you bought, use a little salt (because the shrimp themselves are salty and fresh, so just add some base flavor), a few slices of ginger and a few green onions, and marinate for about ten minutes.

Put more oil in the pot than stir-frying, because it is not fried, you don't need to put too much, note: never put starch in the shrimp, because it is not fried, and the starch will stick to the pan.

After the oil is hot, the shrimp will be stir-fried all the time, and when you feel that the oil in the pot starts to increase, it means that the skin is starting to be crispy, so that the shrimp will not eat a lot of oil.

With less oil and less salt, the simple dry sautéed small sea shrimp is good, and the taste is not inferior to that of fried.

Tips. It will be a little sticky at first, but as the shrimp skin becomes crispy, turn to low heat and stir-fry slowly, and it will not stick to the pan.

Kitchen utensils used: Wok.

Classification: Hot dish.

The practice of sautéing small sea shrimp.

1.Stir-fry minced garlic and ginger until fragrant;

2.Pour in the cleaned and dried prawns and stir-fry;

3.Stir-fry until the shrimp turn red, the shrimp body is bent, drop a little light soy sauce, and stir-fry quickly;

4.Stir-fry and remove from heat.

Materials. Small white shrimp.

1 pound. Spring onion.

1 root. Dried red peppers.

6 8 pcs. Green pepper.

2 pcs. Coriander.

1 tree. Peanut oil. 1 scoop. Salt.

Half a scoop. Sugar. 1 scoop. Light soy sauce.

Amount. Chicken powder.

Half a scoop. Steps to make a dry sautéed shrimp.

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Step 1 buy this fresh white shrimp in the market, no need to be too big, the seafood market in Rizhao is recently 20 yuan a catty, buy a catty fried out is just a **.

Step 2<>

Rinse several times with clean water to pick out small fish and other impurities inside.

Step 3<>

Remove and place on a grate to drain the water.

Step 4Prepare the green onions, green and red peppers and coriander.

Step 5<>

Chop the green onions, cut the red pepper into small pieces, cut the green pepper into thin strips, and cut the coriander into large sections.

Step 6<>

Drain the shrimp and put them in a pot.

Step 7<>

Put a spoonful of peanut oil in the pot, pour in chopped green onions and dried red peppers when the oil is 50% hot, keep the heat medium-low, and stir-fry evenly.

Step 8: Pour in the shrimp that controls the moisture.

Step 9<>

Add a small amount of light soy sauce and lightly color the shrimp.

Step 10<>

Add a spoonful of sugar to taste (if you don't eat sugar, you can skip it).

Step 11<>

Add half a tablespoon of salt. Step 12

Start stir-frying, some moisture will come out from the bottom of the pan, continue stir-frying.

Step 13<>

Stir-fry until there is no moisture at the bottom, and this state is sufficient.

Step 14<>

Add the shredded green pepper.

Step 15: A small amount of chicken broth powder.

Step 16<>

Stir-fry well. Step 17

Finally, add the coriander segments.

Step 18<>

Remove from pan and serve.

Preparation of sautéed shrimp:

1. Be sure to choose shrimp with soft shells, such as Roche shrimp is not suitable for this practice, cut off the shrimp and wash the shrimp and drain the shrimp after buying.

2. Cut the bell pepper and set aside.

3. Put oil after the pot is hot, more oil than the usual stir-frying, shrimp stir-fry in the oil pot for a while, put a little liquor to increase the aroma, shrimp shells become crispy and put out for later use, I use rapeseed oil brought from the countryside, so the color of the oil is very yellow.

4. Then put a little oil in the pot, add the onion and stir-fry until fragrant, add the bell pepper and the shrimp just now, add salt, sugar, light soy sauce, and put it on a plate.

Features of shrimp:

Shrimp is an arthropod that lives in water, belonging to the arthropod crustaceans, with a size ranging from a few meters to a few millimeters, with an average of 4 8 centimeters. Those with large bodies are called prawns. By curvading the abdomen and tail, it can swim backwards quickly.

Eat tiny creatures, some eat carrion. There are many species, including Antarctic red shrimp, green shrimp, river shrimp, grass shrimp, prawns, prawns, lobsters, etc. China has a wide sea area, many rivers and lakes, and is rich in marine shrimp and freshwater shrimp.

Ingredients: 50g of dried river shrimp and 35g of green pepper

Appropriate amount of excipient oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of flavor, 20g of shallots, 5g of minced ginger Step 1Prepare the ingredients.

2.Soak the dried shrimp in water for 15 minutes, then rinse.

3.Follow and steam for 15 minutes.

4.Then cut the shallots and green peppers into small pieces, and chop the ginger into minced pieces.

5.Put a little cooking oil in the pot and add the white shallots to the sauté until fragrant.

6.Then add the green pepper and stir-fry.

7.Then put the steamed dried shrimp together and stir-fry.

8.Then add the minced ginger and stir-fry together.

9.Add salt and sugar to this point.

10.And then some extra flavor.

11.Then add the chopped shallots.

12.Stir-fry evenly over high heat, and it's done

Tips: It is best to soak the dried shrimp before stir-frying, so that it has a little moisture and does not taste too dry.

Fish-flavored bamboo shrimp.

Ingredients: 500 grams of prawns.

Excipients: 10 grams of ginger, 15 grams of green onions, 10 grams of garlic, 5 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, 2 grams of monosodium glutamate, 10 grams of starch (broad beans), 15 grams of cooking wine, 20 grams of rapeseed oil.

Method:1Remove the shell and sand line of the bamboo shrimp, and cut off the head;

2.Cut it from the back but keep it open, turn it over and cut it horizontally on the back several times, put it on a plate, steam it on the basket and take it out;

3.Put sugar, vinegar, soy sauce, monosodium glutamate, bean flour and cooking wine into a bowl to make a sauce;

4.Add oil to the pot, fry the soaked red pepper, ginger and garlic in the pot until the color is red and fragrant;

5.Cook in the sauce, sprinkle with green onions, push evenly, and pour over the shrimp meat.

Tips:1When cutting the knife, it is necessary to enter the shrimp meat 1 2 deep, and cut the tendons to prevent the shrimp from shrinking;

2.When steaming, it should be taken out of the cage as soon as it is broken to keep the shrimp meat fresh and tender.

Deep-fried anchovy bamboo shrimp.

Ingredients: 12 bamboo shrimps.

Excipients: 4 egg whites, 10 grams of rice wine, 5 grams of green onion and ginger juice, 1 gram of refined salt, 10 grams of monosodium glutamate, 10 grams of sesame oil, 150 grams of bread flour, 25 grams of refined white flour, 50 grams of water chestnut flour, 1000 grams of lettuce oil (actual consumption of 100 grams).

Method: 1. Peel off the shell and head of the bamboo shrimp, leave a section of the tail, cut it from the back with a knife, remove the mud intestine, pat it with a knife on the shrimp surface, and then gently drain it, drain the water, put it in a basin, mix well with rice wine, green onion and ginger juice, salt, monosodium glutamate, sesame oil, lettuce oil (10 grams), then drain the water, and dip the shrimp meat on both sides with flour (the tail is not powdered);

2. Use chopsticks to froth the egg white, then add flour and diamond flour, stir and mix thoroughly, and then beat a few times with chopsticks and foam, and then dip the shrimp with the tail of the shrimp in the egg bubble paste, and then roll on the breadcrumb;

3. Heat the pan, pour in lettuce oil, when the oil temperature reaches six or seven hot, fry one shrimp into the pot, take out 12 and fry them, and then let the oil temperature reach 60% hot, 12 shrimp are fried together until the color is golden when they are picked up, drain the oil, and put them in a pot neatly. It can be served with 1 plate of tomato sauce and 1 plate of spicy soy sauce.

Characteristics: golden yellow, pine fresh, crisp and tender.

Everyone's saying that's pretty good, I'll add. 1.Deep-frying, fry for a second on medium heat, then pour the oil, leave a little bottom, put dry chili foam and peppercorns and stir-fry; 2.

Make dumplings. But you can soak it in the water a little beforehand, and if some shrimp are not very salty, don't use it; 3.Soup.

Sea rice and winter melon soup, drink in summer to dispel the heat. 4.Stir-fried dried shrimp with leeks.

Stir-fry the dried shrimp until fragrant, add leeks and stir-fry, and add seasonings.

Ingredients: 500 grams of small sea shrimp.

Excipients: 20g dried chili, 3 coriander, 20g shredded green onion

Method: 1. Remove the head of the fresh shrimp and remove the shrimp line, in fact, it is easy to pull out the shrimp line together with a light tap when going to the shrimp head, and then cut the back of the shrimp with scissors, which is to better absorb the flavor.

2. Wash the shrimp, drain the water, put oil on the pot, burn it to 7 heat, turn off the fire slightly, but not use low heat, fry the shrimp, fry until it is red, and take out the filter oil (there may be water on the shrimp when frying, and two spoons of salt may be put in the oil, so that the oil will not splash out).

3. After the shrimp is fried, put the chili, garlic and ginger into the pot and fry until fragrant, then put in the shrimp, add salt, you can put some light soy sauce, and stir-fry for a few minutes to get out of the pot.

Wash it, blanch it slightly in hot water, prepare the pot, put oil, garlic, ginger, dried chili pepper and stir-fry until fragrant, pour in shrimp roe, add some salt, light soy sauce, oyster sauce, sprinkle some garlic sprouts, stir-fry, and drain the juice.

When washing shrimp, clean up the internal organs, it is very laborious but definitely worth the money, and then you can just brush some oil and fry it, and the fishy smell is greatly reduced after removing the internal organs, and the disgusting umami comes out without that disgusting taste. Add salt and add chili pepper to taste.