How to fry the cocktail shrimp and eat it, how to eat the cocktail shrimp

How to fry and eat Jiwei shrimp?

1. Remove the intestinal mud of the shrimp from the second section with a toothpick, then cut off the head and remove the shrimp shell, leave the tail, clean the tip of the tail with a knife so that the water will not stay at the tail end, cut three times with a knife in the abdomen (do not cut off), and then straighten the shrimp will hear the sound of broken tendons, after processing the shrimp, sprinkle a little salt and pepper (both positive and negative), which will increase the sweetness of the shrimp.

2. Prepare an egg yolk and beat it, add 150cc of water and stir to make it crispier when fried, and then add low-gluten flour.

Stir a little and feel the batter a little runny with your hands.

3. Wrap the previously processed shrimp evenly with a thin layer of flour Add a little sesame oil in the frying oil to increase the aroma and color of the frying The oil temperature is about 180 degrees, and the oil temperature test can be used to drop one or two drops from the noodle lake just now to see if the batter spreads quickly as the benchmark. First, hold the tail of the shrimp, let the shrimp run in the oil a few times, then put the shrimp into the pot, and then pour the batter on the shrimp to let the shrimp stick to the batter. Due to the moisture content of the shrimp roe.

If there are more, there will be more bubbles in the pot, and when it calms down, you can use chopsticks to touch it and feel crispy.

Jiwei shrimp is very delicious fried and eaten, it is crispy and sweet.

Raw materials for fried Jiwei shrimp: 400 grams of Jiwei shrimp, 50 grams of green and red peppers, 50 grams of onions, 5 grams of salt, 3 grams of chicken essence, 1 gram of Maggi fresh, 20 grams of cooking wine, 10 grams of starch, 2 grams of flavored pepper salt, 500 grams of salad oil (actual consumption of 100 grams) Preparation method: 1. Cut off the whiskers of Jiwei shrimp, wash it, roll it on the starch and grasp it evenly, fry it in seventy percent hot oil, and remove it from the hot oil, and control the oil for later use.

2. Leave a little bottom oil in the pot, put green and red peppers and onions to stir-fry to make a fragrance, then put in the fried Jiwei shrimp, add salt, chicken essence, Maggi fresh, cooking wine, flavored pepper and salt to taste, and stir-fry evenly over low heat.

If the chicken tail shrimp is fried and eaten, it must be coated with flour, otherwise the nutrition will be destroyed.

Ingredients: Jiwei shrimp, white pepper, salt, peanut oil, crispy fried Jiwei shrimp, step 1Remove the head of the shrimp and remove the shrimp line, wash it and put it in a basin with ice cubes (ice cubes are used to keep it fresh, for fear that it will be fishy when heated). 2.

Pick out the processed Jiwei shrimp and put them on a plate, sprinkle with white pepper and half a spoon of salt, stir well, and marinate for two minutes. 3.Wrap the shrimp in a thin layer of noodles and put them on a plate to be fried.

4.Pour oil into a dry pan, and the oil should be submerged over the shrimp. Heat the oil, put a shrimp to try, fry and bubble to indicate that the oil temperature is OK, you can put it all in.

5.Fry over medium-low heat for about 10 minutes. From time to time, take chopsticks and flick the fried shrimp.

6. ok

1.Wash the shrimp, remove the shrimp intestines, rinse well;

2.Put cold water in a pot, pour in the washed shrimp, add green onions, ginger slices, cooking wine, spices, salt, and cook for 3 to 5 minutes.

3.Garlic and ginger mashed with a pinch of salt and served with a little vinegar.

Skill. 1.Be sure to clean up the shrimp intestines, otherwise it will be embarrassing;

2.Adding a little salt to the pounded garlic can make the garlic puree thicker.

Ingredients: Jiwei shrimp, chives, ginger, cooking wine, minced garlic, light soy sauce, soy sauce, chili pepper, sugar.

Tips: Jiwei shrimp should first be cleaned again, and then the shrimp line of Jiwei shrimp should be removed, and the shrimp line can be picked out from the back of the shrimp with a toothpick, so that you don't have to worry about eating the shrimp line when you eat it.

Production process: 1. Pour oil into the pot, pour the prepared ginger, chili pepper and minced garlic into the pot, stir-fry for about a minute, and feel that it smells particularly fragrant. This is conducive to the fragrance of Jiwei shrimp.

2. Pour the prepared Jiwei shrimp into the pot, stir-fry, and keep stir-frying until the Jiwei shrimp change color. Jiwei shrimp generally change color, which means that the shrimp has begun to cook, so at this time it is necessary to prepare the seasoning.

3. After the Jiwei shrimp change color, start to put seasoning in the pot, two spoons of light soy sauce, half a spoon of soy sauce, a spoonful of cooking wine, and finally put some sugar in the pot, the sugar is used to enhance the flavor, and then continue to stir-fry. Pour some water into the pot so that the amount of water does not submerge the shrimp, cover the pot and prepare to collect the juice. At the end of the juice, sprinkle the chives in the pan and you've got a delicious shrimp dish ready!

The nutritional value of Jiwei shrimp is very high, and Jiwei shrimp is rich in nutrients, rich in protein, vitamins, calcium, magnesium and other trace elements. The meat of Jiwei shrimp is very soft, which is good for our digestion. Both the elderly and children are suitable for eating Jiwei shrimp, but one thing to note is that after eating Jiwei shrimp, avoid taking vitamin C, because Jiwei shrimp and vitamins are compatible, and eating too much will cause physical discomfort.

Ingredients: 500g Jiwei shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of breadcrumbs, appropriate amount of cornstarch, 1 egg, appropriate amount of black pepper, a little white vinegar.

Method: 1. Clean the shrimp and start processing, and cut the shrimp line with scissors.

2. Remove the shrimp head and use a toothpick to pick the shrimp line in the penultimate section of the shrimp tail.

3. Remove the shrimp shells.

4. Wash again and marinate with black pepper, salt and cooking wine for 20 minutes.

5. Beat an egg.

6. Evenly coat the marinated shrimp with cornstarch.

7. Put it in the egg wash and wrap it in a layer of egg wash.

8. Roll on the breadcrumbs.

9. Heat the oil in a pot and throw the shrimp into it when it is hot.

10. Fry until golden brown to control the oil and remove from the pan.

1. Fry the raw materials with soy sauce, salt and wine, and fry them thoroughly in a hot oil pan over high heat. Generally, it is not paste, and it is crispy on the outside and tender on the inside after frying.

2. Dry frying After the raw materials are mixed with seasonings, the moisture is removed, the dry dough powder is mixed, and the coke is fried. It can make the raw material crispy and browned in color.

Frying, dry frying must be based on the nature of the raw materials such as old and tender, grasp the oil temperature and heat, usually for tender, small shape such as live shrimp and other raw materials, should be boiled when the oil is boiling, the frying time should be short, about eight mature that is out of the pot, and then after the oil boils, then put in a fried fish. For larger whole materials, it should be heated in oil.

Seven, eighty percent of the pot, stay in the pot for some more time, or ask the ground to fry a few times, sometimes you can also end the pot away from the stove several times, in order to cook into crispy outside, crispy and tender dishes inside, the raw materials of frying and dry frying are generally fried into the dishes that are killed, and the condiments are dipped when eating.

3. Crispy frying Cook the raw materials to rot, hang egg whites and flour paste on the outside, and then fry them in the pot. To operate, put the ingredients in the pot after the oil boils and fry until the outer layer is dark yellow and crispy. Crispy frying is characterized by crispy on the outside and rotten on the inside, and it is unusually crunchy.

Fourth, after the soft frying with fresh shrimp hanging paste, the oil in the pot is boiled when the pot, the temperature of the oil is too high will be coke and the inside will grow, and the temperature is too low will be depulped.

8. When the balls are ripe, take them out, then boil the oil in the pot and then put them in, and fry them. This method of frying is short-lived, and it is characterized by a crispy outer layer and tender inner flavor.

Fifth, paper-wrapped fried paper-wrapped fried mostly with fresh, boneless net material, processed into flakes or dices, with egg white to add ingredients and condiments, wrapped with glutinous rice paper or cellophane, put into oil to fry, the characteristics of this frying method is to keep the original juice, so that the raw materials are particularly fresh and tender. When operating, apply a strong fire, in cold oil or oil to.

When four or five percent is hot, put the raw materials, wait for the oil to boil, and the paper bag floats up to be golden yellow.

6. Crispy frying The raw materials with the skin are first slightly scalded with boiling water to make the skin shrink and tighten. And smear the starch sugar on the surface, dry it and put it into the hot oil pot, keep turning, and pour the hot oil into the abdomen, when the whole body is fried to light yellow, then the oil pot is high, let the raw materials be soaked and fried in the oil and then go to the people, and take it out when the oil temperature rises.

Anchovy shrimp is full of umami and delicious to cook, and many people like it very much. Today, I will teach you a delicious fried anchovy shrimp, after the anchovy shrimp is marinated, then wrapped in cornstarch and egg liquid, put it in the pot and fry it, it is crispy on the outside and fresh on the inside, it is not greasy to eat, and it is quite delicious.

How to make fragrant imitation high-fried anchovy shrimp.

Ingredients: 300 grams of shrimp, 1 egg mixture, 30 grams of cornstarch.

Seasoning: 20 grams of cooking oil, 3 grams of cooking wine, 1 gram of salt, 2 grams of pepper, 2 grams of light soy sauce, 10 grams of salad dressing.

Preparation of fried anchovy shrimp:

1. Remove the head and shell of the shrimp, leave the shrimp tail, remove the shrimp line, cut the back of the shrimp, put it in a bowl, add cooking wine, light soy sauce, salt and pepper, mix well, and marinate for 20 minutes;

2. After the shrimp tails are marinated, wrap them in a layer of egg wash, and then wrap them in a layer of cornstarch;

3. Pour an appropriate amount of oil into the pot, when the oil temperature is heated to 7, turn on low heat, and fry the wrapped shrimp for 1 minute to prepare the ruler clock;

4. Take it out and put it on a plate, then serve it with salad dressing.

Tips: When frying anchovies, the oil temperature should not be too high, control the heat and fry for 1-2 minutes.

Jiwei shrimp two eats, it is very simple, divide the Jiwei shrimp into two halves, shrimp head and shrimp body, shrimp head with starch fried to golden brown, and then adjust the bowl of seafood sauce to eat.

How to boil the shrimp in water. Put some salt in the water, and you can eat it when you boil it, please refer to the landlord.

There are generally three ways to make Jiwei shrimp:

The first is to drink for nothing, that is, to cook the Jiwei shrimp with water, and then use soy sauce, sugar, ginger shreds and other seasonings to adjust the sauce, and eat it with the cooked shrimp, so that the umami of the shrimp will not be lost because of cooking, which is convenient and delicious.

The second is to eat raw, which is the easiest way to eat, that is, peel the live Jiwei shrimp, and then dip it in green mustard and eat it raw, the entrance is slippery, and the aftertaste is sweet.

On the soup base around the shrimp method.

Ingredients: 500 grams of Jiwei shrimp, a tablespoon of fresh soy sauce, 1 tablespoon of soup, an appropriate amount of shredded onion and coriander (i.e. coriander), a little sugar, Shao wine, and sesame oil.

Production method: Cut the shrimp whiskers, shrimp claws, etc., remove the shrimp intestines, and cut a knife at the belly of the shrimp (can not cut the back), salt and mix well.

Mix the fresh soy sauce, soup, monosodium glutamate, sugar, and sesame oil into a sauce for later use.

Heat the pan, add oil, boil until 60% boil, soak the shrimp in the oil pan until 8 mature, pour the oil and filter the oil. Then put the shrimp back into the pot, put Shao wine, pour in the juice and stir-fry until the shrimp is cooked and has a dry fragrance.

Jiwei shrimp is suitable for steaming.

Boiled shrimp.

Raw materials: 1000 grams of live base shrimp.

Seasoning: 100 grams of light soy sauce, 10 grams of monosodium glutamate, 10 grams of green onion rice, 5 grams of ginger rice, 25 grams of clear soup, 10 grams of rice wine, and half a basin of cold boiled water for white chrysanthemum.

Production: 1Wash the live Jiwei shrimp, boil the water pot, add wine and Jiwei shrimp, cook until just cooked, remove it, and put it in a pot on the table.

2.Heat the pan and add oil, boil until ninety percent hot, pour in chopped green onion and ginger rice, and serve it together with light soy sauce, monosodium glutamate, clear soup and small dishes.

3.After eating, wash your hands with cold boiled water of white chrysanthemums.

On the soup base around the shrimp method.

Ingredients: 500 grams of Jiwei shrimp, a tablespoon of fresh soy sauce, 1 tablespoon of soup, an appropriate amount of shredded onion and coriander (i.e. coriander), a little sugar, Shao wine, and sesame oil.

Production method: Cut the shrimp whiskers, shrimp claws, etc., remove the shrimp intestines, and cut a knife at the belly of the shrimp (can not cut the back), salt and mix well.

Mix the fresh soy sauce, soup, monosodium glutamate, sugar, and sesame oil into a sauce for later use.

Heat the pan, add oil, boil until 60% boil, soak the shrimp in the oil pan until 8 mature, pour the oil and filter the oil. Then put the shrimp back into the pot, put Shao wine, pour in the juice and stir-fry until the shrimp is cooked and has a dry fragrance.

Jiwei shrimp is suitable for steaming.

Boiled shrimp.

Raw materials: 1000 grams of live base shrimp.

Seasoning: 100 grams of light soy sauce, 10 grams of monosodium glutamate, 10 grams of green onion rice, 5 grams of ginger rice, 25 grams of clear soup, 10 grams of rice wine, and half a basin of cold boiled water for white chrysanthemum.

Production: 1Wash the live Jiwei shrimp, boil the water pot, add wine and Jiwei shrimp, cook until just cooked, remove it, and put it in a pot on the table.

2.Heat the pan and add oil, boil until ninety percent hot, pour in chopped green onion and ginger rice, and serve it together with light soy sauce, monosodium glutamate, clear soup and small dishes.

3.After eating, wash your hands with cold boiled water of white chrysanthemums.

The third is frying, which is the general practice of fried shrimp. You can go to the restaurant to eat it once, and most seafood restaurants have this dish called Jiwei shrimp to eat twice.

1. Raw materials: lobster tail, green and red pepper, green onion, ginger, garlic, dried chili, thirteen spices, (bay leaf, ginger, cumin, star anise, grass cardamom, angelica, grass fruit, pepper, hawthorn, cloves, white cole, white pepper, licorice. Cooking oil, wine, sugar, salt, light soy sauce (or light soy sauce), oyster sauce, coriander.

2. Cut the green onion, slice the ginger, flatten the garlic, wash the chili pepper and dry it.

3. Soak thirteen incense in warm water for 20 minutes, and filter out the sun fiber for use.

4. Heat the oil for three minutes under the thirteen spices, stir-fry the cong Lu for 1 minute, add the green onion, ginger and garlic, add dried chili peppers, stir-fry and pour white wine.

5. Add the lobster tails to the pot, add light soy sauce, oyster sauce, sugar and salt. Stir-fry on high heat for 3 minutes.

6. Fill the lobster with water, cover and simmer over medium heat for 10-15 minutes.

7. Cut the green and red peppers into cubes and set aside.

8. Take out the lobster tails separately and put them on a plate, and put the soup in the pot into a bowl after filtering out the spices.

9. Sprinkle green and red peppers, peel teeth on the lobster, pour in the soup that has been filtered out of spices, sprinkle coriander segments or celery stalks, and you're done!