How do shrimps tender in cooking?

Shrimp is a very high protein content of food, shrimp also contains a lot of mineral elements in daily life, but also can help our body to supplement the necessary vitamin A, shrimp contains a very low fat content, so shrimp calories are relatively low, so how do we make shrimp tender when we make shrimp in daily life?

1.Shrimp can help us achieve an antioxidant effect, but in order to make shrimp a better ingredient, we also have to go through some steps to make our shrimp taste more tender, so today I will teach you this method, we need to prepare a certain amount of shrimp and some auxiliary ingredients.

2.First of all, we need to clean the shrimp carefully, and remove the black line behind the shrimp, because this black line will cause the family to eat very fishy, and then we need to dry the moisture in the shrimp, put the shrimp into a plate, add some salt to it for marinating, the shrimp will be discharged after pickling, we need to squeeze out the water from the shrimp.

3.Add a certain amount of egg white, starch and pepper to the plate with the shrimp, stir well, and after stirring, we put the shrimp in the refrigerator with the plate in the refrigerator for refrigeration.

4.Turn on the pot, add a certain amount of oil to the pot, add the shrimp directly to the cold pan, after adding the shrimp, you need to keep stir-frying until the color of the shrimp has changed, add some salt and monosodium glutamate to taste, you can also add some auxiliary ingredients such as cauliflower, and then you can get out of the pot.

The above is to introduce to you how to make shrimp tender, so through the introduction, you can also find that in order to make the shrimp we eat very tender, we need to master a certain method in the process of making shrimp, and sizing and refrigerating shrimp is a better method.

Extended reading: Shrimp Contraindications for shrimp.

It's not difficult, as long as you move fast, as long as it's not stuffy prawns, the time that the shrimp is in the pot must be short, and it can be eaten raw by itself, so it doesn't need to be heated for a long time, understand.

Put the live shrimp in the water for 10 minutes, and then leave a little water after the water comes out, put a little water with the shrimp in the pot, put more garlic paste and do it according to your method.

It's hard to get old.

It is suitable for both the elderly and children. There are many ways to prepare shrimp, such as: stir-fried shrimp, steamed eggs with shrimp, and so on.

Today I want to share with you a delicacy about shrimp that my family often eats, "Shrimp with Slippery Eggs", shrimp is roughly divided into two types, sea shrimp and river shrimp. The former is involved in all major cuisines in cooking, and it is more common, while river shrimp is mostly used in Huaiyang cuisine and local dishes due to many reasons such as the season and the freshness required for cooking, as well as the preservation process, basically although I think that shrimp and many food combinations are delicious, such as shrimp and broccoli, three-color fried shrimp (including corn kernels, pea grains, carrot dices), shrimp winter melon soup, are very delicious, but the most memorable thing for me is shrimp eggs and spicy shrimp.

<> shrimp is a favorite and nutritious seafood, and there are many ways to make it, so let's introduce the method of stir-fried shrimp with cucumber and fungus. There is no need to read this as a meal, but as a snack. When watching TV or reading a book, take one and eat it, which is much more energizing than a snack.

Stir-fried shrimp is a light and refreshing dish that is easy to digest, suitable for all ages, and nutritious, and is loved by everyone. Its ingredients can be mixed and matched according to personal preference, and there are many ways to make it.

Shrimp is a seafood product, eating seafood is exquisite to the original, fresh and fragrant, so the shrimp made by steaming is personally considered to be one of the best ways to eat. Abundant, promote children's growth and bone growth, but also beneficial to children's brain development, enhance memory and intelligence. What's more, this dish is particularly delicious, nutritious and delicious, and it is a favorite meal for many children.

Next, I will share with you the delicious and tender shrimp tofu: a dish suitable for the elderly and children, boil water in the pot, cut the tofu into pieces and blanch it in the pot, take it out for later use, heat oil in the pot, add green onions, ginger and garlic to stir-fry, pour in the shrimp, stir-fry until it changes color, pour the blanched tofu into the pot and stir-fry together, and pour in soy sauce.

The first step is to thaw the shrimp naturally, then gently rinse with water to remove the shredded shrimp. The correct way is to drain the shrimp, add 5 grams of alkaline water and 3 grams of baking soda, add a little more water, and stir well with chopsticks. About 40 minutes so that the shrimp can absorb enough moisture and the natural shrimp will be tender when fried.

The second step is to rinse the soaked shrimp once under the tap, gently wiping it with your hands while rinsing until the surface of the shrimp is not greasy. Then drain the shrimp and put them in a bowl. Add egg whites, appropriate amount of salt, monosodium glutamate, pepper, cornstarch, stir well with chopsticks, and put in the refrigerator for 30 minutes to freeze.

In this way, the shrimp will shrink as it cools quickly, and the meat will be more compact.

The third step is to pour an appropriate amount of cooking oil into the pot and heat it over a fire. When the oil is 50% hot, sauté the prepared onions, ginger and garlic in a pan, then place the shrimp in the pan and sauté over high heat for about 2 minutes. Then add a little salt to the pan and add oyster sauce to taste to make it fresh, so that a plate of smooth and pliable shrimp can be fried.

Clean and shell the shrimp and marinate them with cooking wine, salt, and egg whites. Blanch in water in advance, about 30 seconds, not too long, plus marinate in advance, it will make the boiled shrimp more tender and delicious.

When making shrimp, first put some salt and cooking wine to feed it, be sure to add it to the egg white liquid and dip it, and then go to the pot to fry, the fried shrimp is big and soft, very delicious.

Sizing is an effective way to tenderize shrimp. A protective film can be formed on the surface of the shrimp after starching, so that the shrimp will not be in direct contact with the hot oil, and the heat will be received indirectly, which can maximize the moisture of the shrimp and make the cooked shrimp full and tender. To make the shrimp dish tender, the sizing method must be done in order.

First of all, use a clean napkin to remove the remaining water of the shrimp, and then put in the fine salt to marinate for a while, the purpose of pickling is to make the shrimp have a basic taste, and then use the method of squeezing to further discharge the remaining water of the shrimp, and then use the napkin to rub the water again, after rinsing it, add dry starch and stir repeatedly, after the shrimp is strengthened, add a small amount of oil to grasp and mix evenly. The purpose of adding oil is to improve the lubrication of the shrimp, prevent the shrimp from sticking to each other when lubricating the oil, and make the cooked shrimp more tender.

When <> stir-frying shrimp, keep in mind "1 paste, 2 sauces, 3 seasonings". 1. Paste refers to adding seasoning and egg white starch to starch before frying shrimp to make the fried shrimp tender and full; 2. Stir-fry refers to the heat, and the fried shrimp should be fried over medium heat; Seasoning is to stir-fry shrimp without adding too much seasoning. Keep in mind the above three points, the fried shrimp is fragrant and not fishy, and it is full and tender!

Ingredients: 200 grams of shrimp, 50 grams of cucumber, 50 grams of carrots, 2 grams of green onions, 2 grams of ginger, 2 grams of garlic, 1 egg. Seasoning:

1 gram of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 1 gram of pepper, 1 gram of sugar, 2 grams of rice wine, 1 gram of sesame oil, 5 grams of corn starch, 5 grams of water starch. Production process: Wash the shrimp with water, hook out the shrimp line on the back of the shrimp with a toothpick, and soak it in water for a while.

Drain, wring out, add a pinch of salt, MSG and cooking wine, marinate for about two minutes, add half an egg white and stir well. Add the cornstarch to starch and let stand for about 10 minutes. Peel the cucumber and cut it into 1cm slices with a knife, and peel the carrot and cut it into shrimp-shaped hook slices.

Wash the green onions and cut them into green onion segments, peel the ginger and cut it into diamond-shaped ginger slices, and slice the garlic. Put some cool oil when the pot is hot, and put shrimp oil when it is hot. Quickly remove the shrimp after changing color.

Add a pinch of salt and oil to the hot water, blanch the cucumbers and carrots after boiling, and pour out immediately after boiling. Wash the pot, heat it, pour in an appropriate amount of salad oil, heat it, add chopped green onions, ginger slices, garlic slices, shrimp and stir-fry evenly, cook the rice wine, add salt, monosodium glutamate, chicken essence, pepper to taste, pour in an appropriate amount of water starch to thicken, stir-fry evenly.

Check the outer packaging of the frozen shrimp to see if there is any air leakage. If there are signs of melting ice or loose single shrimp, or there are many incomplete shrimp, it is not recommended to buy them, because half of the frozen shrimp are thawed and refrozen, and the shrimp are not fresh and have a strong fishy smell. Check the color of the frozen shrimp, the color of the fresh frozen shrimp is generally milky white or light blue.

Even after thawing, the color is not much different from frozen shrimp, but if it is red or black, it means that the frozen shrimp is not fresh. Check the integrity of the frozen shrimp, if you see a lot of finely chopped shrimp, it is not recommended to buy, because the finely chopped shrimp indicates that the shrimp tissue is soft and scattered, the shrimp body is incomplete, it is troublesome to cook, and the dish is not good-looking.

Prepare some cornstarch and add water, you can hang a layer of water starch on the surface of the shrimp, so that the shrimp will be particularly tender and have a good taste. When stir-frying the shrimp, don't fry the heat too much, and don't fry it for too long.

First of all, heat the pot in advance, heat the pan with cold oil, and then fry it on high heat, the stir-fry time should be short, and an appropriate amount of water starch should be added, so that the shrimp will be very tender; It should be noted that the heat must be mastered, and it must not be fried over low heat, otherwise it is easy to make the shrimp very old.

Wash the shrimp and pour in a small amount of oil; Be careful not to heat too much, be careful not to put salt, and be careful not to starch the shrimp before stir-frying.

1. After the shrimp is removed and cleaned, be sure to drain the water and add a little salt to marinate to make the shrimp have a bottom taste. During the marinating process, the shrimp will be drained with water, at this time, you need to squeeze out the water, add egg white, starch, pepper, etc., and stir in one direction to strengthen. Finally, you can add a little oil and stir well, which can not only lock in the moisture in the shrimp, but also prevent sticking when putting it into the pan.

2. After the shrimp is starched, don't rush to put it in the pot, you can put it in the refrigerator and refrigerate it slightly, which can not only prevent sizing, but also make the meat more elastic.

3. When frying shrimp, the oil temperature should not be too high, otherwise the shrimp will not be in the right color, stick to each other, and the meat will be old. When the oil is hot, put the shrimp in the pan and stir-fry lightly without stirring violently.

4. Seasoning: Because the shrimp itself has umami and has been flavored when marinating, it is not suitable to use too much seasoning, just use a small amount of cooking wine and salt, and do not let the condiment cover the refreshing umami of the shrimp.

1. Ingredients: shrimp, eggs, ginger, green onions, cucumbers, 2. Seasoning: green onions, ginger and garlic, water starch, salt, pepper, Shao wine.

3. Method: Wash the shrimp and pick the shrimp line with a toothpick. The eggs are not loose when opened, and the yolks are whites. Wash and absorb the water from the shrimp threads and place them on a plate.

4. Add salt, pepper, wine, dry starch and egg whites to the shrimp.

5. Stir the starch, egg whites and shrimp evenly and starch them, and put them in the refrigerator to freeze slightly.

6. Wash the cucumber and everything is two.

7. Remove the cucumber seeds that love water in the middle.

8. Finely chop the green onion, mince the ginger, and cut the cucumber into a shrimp shape in a pot 9, salt, pepper, cooking wine, water starch, and chopped green onion in advance into a bowl.

10. Heat the oil in the pan.

Put the pulp into the oil temperature and quickly slide away.

12. When the color turns red, quickly remove it and set aside.

13. Quickly remove and put on a plate to ensure the crispiness of the shrimp.

14. Leave a little bottom oil in the pot.

15. Put oil in the pot and stir-fry chives, minced ginger and add diced cucumbers.

16. Stir-fry slightly, quickly add the smooth shrimp.

17. Quickly pour in a bowl and stir-fry.

18. Stir-fry the soup slightly and tighten it to get out of the pot and put it on a plate.