Good cooking method of river shrimp

Your fat is good. I also accept the methods I added: 1. Cut the shrimp into sections, wash with clear water and drain.

2. Wash the wok, pour water into it, bring it to a boil, and then add the onion, ginger slices and salt. When the fragrance overflows and the salt particles dissolve, add the river shrimp, cook the yellow wine, add a little pepper and cook over high fire. When the shrimp shell is red, the curly meat shrinks and the shrimp brain is clearly visible, it is mature. Take it out immediately with a colander and put it on a plate to cool before eating. Drunk shrimp practice:

Features: Fresh shrimp tastes delicious.

Ingredients: 500 grams of fresh shrimp (preferably 3-5 cm each). Onion 100g. 50g of bean curd, soy sauce 10g, monosodium glutamate 0.5g, sesame oil1g..

Production process:

Wash the fresh shrimps with clear water, cut off their guns, whiskers and feet, put them in a plate and sprinkle with sake. Cut the scallion into sections of about 3.5 cm, put it evenly on the shrimp and buckle the bowl to get the drunken shrimp. Mix bean curd, tooth oil, monosodium glutamate and sesame oil evenly, and then make Nanlu. When the drunken shrimp is served as a snack, uncover the buckle bowl and soak it in the marinade to eat together.

Drunk shrimp: As the name implies, if you put live shrimp in wine, you will soon get drunk (it should be said that you are drunk). Consumers can not only taste the fresh fragrance of shrimp, but also taste the fragrance of wine, killing two birds with one stone, how to enjoy it?

Eating shrimp is the unified hobby of China people, and inviting people from China to dinner is the most popular. But it's best to eat fresh things, especially live ones, just like drunken shrimps. Picking up the bouncing live shrimp with wine and dipping the drunken live shrimp with seasoning is self-evident. The technical essence of eating drunken shrimp lies in the degree of destruction of shrimp shells, which is a mess, elegant and self-indulgent. The most perfect way is to code the shrimp shell with almost no tooth marks into an arc, or the appearance of the Great Wall wall battlements. The experience of drunken shrimp is the level of gourmets.

The first secret of drunken shrimp is drunkenness. If the shrimp drinks rotten white wine such as Yaxi, the head of the shrimp will turn black and the flesh of the body will be soft; If the shrimps drink Louis XIII, they will look down on you, talk nonsense in your mouth, and finally annoy you to death.

Only the best Shaoxing yellow wine is the only best product for making drunken shrimp. The drunken shrimp even moves gently in front of you poetically. That feeling is written in The West Chamber, "The county is dead and the muscles are as thick as fat".

Of course, except wine, peppers, ginger, onions, soy sauce and salt are all sloppy. For example, peppers should be produced for the first time in spring and so on. These are the fundamental guarantees for making drunken shrimp. Sauced shrimp

Ingredients: river shrimp

Accessories: onion, ginger and garlic

Seasoning: salt, chicken essence, sugar, soy sauce, cooking wine and vinegar.

Cooking method:

1. Wash the shrimps, add a little vinegar and cooking wine for a while, put them on the fire, and pour in the right amount of oil. When the oil is hot, fry it in shrimp.

2. Take a container, add onion, ginger, minced garlic, soy sauce, chicken essence, salt and sugar, pour boiling water and stir well, then add the fried river shrimp.

Features: Shrimp is crisp, tender and delicious.

Clever use of "Biluochun" shrimp as ingredients, the dishes have fresh tea fragrance, light and refreshing taste and plain color.

The characteristics of elegance.

raw material

350g of fresh shrimp, 0/0g of biluochun/kloc, 6-7g of refined salt, 0/0g of egg white/kloc, and 20 of dry starch.

-25g, salad oil 400g (about 50g).

prepare

Wash, bleach and drain the fresh shrimps. Put in a bowl, add salt, egg white and dried starch and stir.

Make another cup of boiled water, add Biluochun and make a cup of tea.

Heat a wok with high fire, scoop in salad oil, and add shrimps when the oil temperature is about 120℃.

Gently break up with chopsticks until the shrimp is milky white, pour it into a colander and drain the oil. The pot is put on the tempering,

Pour the shrimps back into the pot, boil about 30 grams of Biluochun tea juice, turn the wok over, take it out and put it on the plate.

Tea leaves are slightly squeezed out of the tea juice and dotted next to the shrimp to show snails.

Production key

1. Tea juice is rich in flavor and has the function of removing fishy smell. This dish replaces wine with tea, which highlights the flavor of the dish.

Features.

2. Don't heat the shrimps in the berth for a long time, but fry them quickly to keep them fresh and tender.

Feel the fragrance of tea juice. Tea leaves are decorated next to shrimps for color matching and oral cleaning.

3. Fresh shrimp should be fully rinsed in clear water, and it can meet the requirements of white and fullness after frying.