How to make delicious shrimp

Shrimp, choose live shrimp as raw material, wash the shrimp body with water, remove the head, tail and shell. Shelled pure shrimp meat is shrimp. The shrimps sold on the market are mostly frozen products. Shrimp has a high nutritional value, containing protein and calcium, while the fat content is low.

Compared with fish, the essential amino acid valine contained in shrimp is not high, but it is a nutritionally balanced source of protein. Shrimp how to make delicious? Teach you the best shrimp to eat 5 kinds of home practices, fresh and delicious, nutritious, suitable for all ages, are also good banquet dishes. Let's take a look at what practices are there:

[Salt and Pepper Shrimp Section] Required Materials: Shrimp, 1 egg, right amount of salt and pepper, right amount of oil and salt, half teaspoon of white pepper, half tablespoon of cooking wine, 3 tablespoons of starch, 1 tablespoon of flour,

Practice steps:

1. Put frozen shrimps in cold water and thaw them naturally.

2. Add white pepper and cooking wine, a little salt, mix well, marinate for 10 minutes, remove the fishy smell of shrimp.

3. Let's mix the pastry: knock an egg into a small basin, add 3 tablespoons of starch and 1 tablespoon of flour, and mix well. The ratio of starch and flour is 3:1.

4. While stirring, pour in clear water in portions, stir evenly with chopsticks, stir until the batter flows but is stagnant. Pick up the paste with a spoon. The paste can be hung on the spoon and slowly flow down. Add 1 tablespoon of oil, mix well, and the pastry paste is ready. If the paste is diluted, add some starch in moderation.

When mixing paste, you must not stir in one direction, so it is easy to apply strength, and the paste after applying strength is not easy to wrap the raw materials. The correct way is: first mix all the powder evenly and then add water, stir well and mix well without pimples, then add oil and evenly.

5. Put the pickled shrimps into the mixed paste and mix well so that each shrimp is evenly wrapped with a layer of paste.

6. Add oil to the pan and heat it to 60% heat. First, put it into the pan to try the oil temperature. After putting it into the pan, the shrimps will immediately get dense bubbles around it. The oil temperature will be fine. Put the shrimps into the pan one by one and fry them. Do not turn them first. Fry the shrimps until they are finalized. Then turn the shrimps over to heat them evenly and take out the shrimps for later.

7. After the shrimps are fished out, put them for a while, they will soften and fry them again, and the surface will become golden and crisp.

8. Raise the oil temperature to 7-80% heat, add shrimps and fry them again, fry the shrimps until they are golden and crisp in appearance, remove them, drain the oil, put them on a plate, and sprinkle them with salt and pepper. If children eat them, they can also be served with tomato sauce, which tastes sweet and delicious.

[Fried Shrimp with Celery] Required materials: celery 1kg, shrimps 10kg, proper amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of white pepper powder, half tablespoon of cooking wine, 1 teaspoon of chicken essence, proper amount of starch,

Practice steps:

1. Remove the leaves of celery, wash the celery, pat the thicker stem with a knife, and cut the celery into segments with an oblique knife.

2. Pick out the shrimp, wash the shrimp thread, slice it on the back of the shrimp, put the shrimp in a plate, add white pepper, cooking wine, a little salt, grasp well, add a little starch, grasp well, marinate for 10 minutes, so that the fried shrimp is not fishy to eat and tender.

3. Add water to the pot and boil, add a little salt and a few drops of oil, add celery to blanch, boil for 1-2 minutes after the water is boiled, and boil the celery until the color becomes dark green. When blanching celery, add a little salt and a few drops of oil to the water to make the celery more green in color.

4. After taking out the celery, immediately put it in cold water and cool it down to make the celery cool down quickly. This can keep the crisp and tender taste of celery and the color will not turn yellow. Take out the celery and drain the water for later use.

5. Add oil to the pan and heat it, add Jiang Mo and garlic powder to saute, add shrimp and stir-fry for 1-2 minutes, and stir-fry the shrimp until the color turns slightly red.

6. Add celery and stir-fry evenly over high fire, then add salt, stir-fry chicken essence evenly, pour in appropriate amount of water starch and thicken it, stir-fry quickly for a few times, and serve it on a plate. A plate of light and delicious fried shrimps with celery is ready.

[Fried peas with shrimps] Required materials: half a kilo of peas, about 10 large shrimps, appropriate amount of oil and salt, 1 piece of scallion, 1 piece of ginger, 2 cloves of garlic, half a tablespoon of cooking wine, half a teaspoon of white pepper powder, 1 teaspoon of chicken essence, appropriate amount of water starch,

Practice steps:

1. Peel the pea pods and take out the peas.

2. Pick out the shrimp string, and then use a knife to slice along the back of the shrimp. Don't slice it thoroughly, so the shrimp is easy to taste. Put the shrimp in a bowl, add a little salt to the bottom, add cooking wine and white pepper to remove fishy smell, mix the shrimp and seasonings together, and marinate for about 10 minutes. Cut green onions, chopped ginger, chopped garlic.

3. Add water to the pot to boil, blanch the peas, boil the peas until they float, and cook for another 2 minutes.

4. Take out the peas, put them in cold water and cool them. Take out the draining water for later use. After blanching the peas, immediately put them in cold water to cool them down, so that the color of the peas will not turn yellow.

5. Boil the water in the pot again, add the shrimps to blanch, blanch the shrimps until the color turns red, and remove the shrimps for later use.

6. Add oil to the pan and heat it, add chopped green onion, Jiang Mo and garlic powder to stir-fry, add peas and stir-fry for about 1 minute.

7. Add shrimps and stir-fry evenly together, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of water starch and thicken the sauce, stir-fry a few times over high heat, turn off the heat, serve and put on a plate, and stir-fry peas with delicious shrimps.

[cucumber fried shrimps] required materials: more than 10 large shrimps, 2 cucumbers, 1 handful of water-soaked agaric, proper amount of oil and salt, half tablespoon of sesame oil, 1 piece of scallion, 2 pieces of ginger, 2 pieces of garlic, 1 teaspoon of chicken essence, half teaspoon of white pepper powder, half tablespoon of cooking wine, proper amount of water starch,

Practice steps:

1. scrape off the skin of the cucumber, do not scrape too thick, wash the cucumber.

2. Use a knife to slice the back of the shrimps, which will make the shrimps more tasty. Put the shrimps on a plate, add a little salt, add a little salt, add white pepper, cooking wine, grasp well, pour in a little water starch, grasp well, and marinate for 10 minutes.

3. Use a knife to divide the cucumber into 4 strips along the length, then use the knife to slice the melon pulp, and then cut the cucumber strips into segments with an oblique knife for later use.

4. Add water to boil in the pan and blanch the shrimps for about half a minute.

5. Blanch cucumber strips and agaric together. After the water is boiled, take out shrimp, cucumber strips and agaric together.

6. After taking out the shrimps, cucumber strips and agaric together, put them into cold water to cool down immediately, so that the ingredients can cool down quickly without excessive fire and keep the crisp and tender taste of the ingredients. Take out the shrimps, cucumber strips and agaric together and drain the water for later use.

7. Add oil to the pan and heat it. Add chopped green onion, Jiang Mo and garlic powder to fry.

8. Add shrimps, cucumber strips and agaric, stir-fry for half a minute over high heat, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of water starch, stir-fry for a few times over high heat, wrap the sauce on the ingredients, turn off the fire, put it on a plate, and stir-fry cucumber with shrimps with light nutrition.

[leek egg shrimp dumplings] required materials: leek 1kg, eggs 4-5, frozen shrimp 1kg, oil and salt right amount, sesame oil 1 tablespoon, white pepper 1 teaspoon, cooking wine half tablespoon,

1. Put the quick-frozen shrimps into clear water to thaw naturally, pick out the thawed shrimps from the shrimp line, and cut each shrimps into 2-3 sections. Put the shrimps in a container, add white pepper and cooking wine, mix well, marinate for a while to remove the fishy smell.

2. Wash the leeks, cut off the roots, cut the leeks into pieces, knock the eggs into a bowl, and beat evenly.

3. Add oil to the pan to heat, heat until it smokes, fill out half of the oil to cool, lower the oil temperature slightly, pour in the egg liquid, spread out, wait for the egg liquid to solidify slightly, then use chopsticks to spread the egg liquid, fry into small pieces, fill out the egg pieces to cool, if the egg pieces are relatively large, use a knife to cut up the egg pieces.

4. Put the cut leeks into a basin, add the oil that has just been cooled, add sesame oil, mix well, add shrimp kernels and fried eggs, add salt and stir well, and the stuffing is ready. Be sure to add edible oil and sesame oil to the leek powder first, and then add salt. Don't be wrong. The stuffing should be wrapped immediately. Don't wait for a long time. If the stuffing is pickled out of the water, the dumplings will not be easy to wrap.