How to make shrimp tender in cooking?

Answer: Shrimp should be starched when chilled after absorbing water. At present, many shrimps used in hotels are pulp-free shrimps. But shrimp must be sized, otherwise the transparency and taste of the finished product will be worse. First, after the shrimps are naturally thawed, rinse them 1 hour, and then dry them with a dry towel. Take 500 grams of shrimp skin, put it in a pot, add 5 grams of salt and 2 grams of monosodium glutamate, stir well, and then add chilled onion Jiang Shui in three times (the total dosage is 50 grams). After the shrimp absorbs water, we wrap the basin with plastic wrap and put it in the refrigerator 1-2 hours. Take out the shrimps, add half the egg white, and then add 10- 15g wet raw powder. There is an important point to pay special attention to here, that is, the shrimp must be put in the refrigerator for a period of time after absorbing water, so that the shrimp tissue can better blend with water, otherwise the shrimp will peel easily during cooking. Now peeling shrimp requires two refrigeration. If you choose fresh peeled shrimp, the sizing method is somewhat different. Don't hurry to remove the size of the shrimps after peeling, first ice 1-2 hours (ice can make the shrimps taste more crisp). After cooling, it is made into pulp according to the above method. Some chefs choose Thai shrimp. In order to increase the whiteness and elasticity of shrimp, they often add a cleaning process, that is, add 60 grams of salt to 4 kilograms of clean water and stir evenly, add thawed river shrimp, stir for 4-5 minutes in one direction, and then size. Whether the shrimp is crystal clear or not depends mainly on four aspects: good quality of raw materials, proper sizing, proper control of lubricating oil temperature and good thickening effect. But in general, sizing is the most critical. In our hotel, the way to check whether the shrimp sizing is in place is: take a basin of clear water and add a few starched shrimps. If the shrimp floats on the water, it proves that the sizing is good. If they sink, it means that the shrimp has too much salt. Seeing this, you may ask, what is the relationship between the amount of salt and the size of shrimp, as long as the dishes are not salty when cooked, right? As we all know, the amount of salt determines the strength of shrimp. In order to make shrimp better, many chefs often put all the salt needed for dishes in the process of sizing. Although this shrimp is easy to work hard, too much salt will also cause a lot of water loss in the process of lubricating oil or blanching, and the gloss and transparency will also be reduced.

The dish made of shrimp is very popular with diners, because it is light and refreshing, easy to digest and suitable for all ages. It seems simple to cook shrimp dishes, but it is not easy to do.

How can shrimp be tender when cooking?

The answer comes first: If you want to make an ideal shrimp dish, you must pay attention to the following key points in operation:

Strict material selection and scientific thawing; Reasonable sizing protection; Sizing and standing; Select grease and control the oil temperature.

Strict material selection and scientific thawing

High-quality shrimp is the most basic condition for successful cooking. So we must choose fresh, non-toxic, pollution-free, rot-free and impurity-free shrimp. When selecting ingredients, shrimps with similar sizes must be heated evenly, so that the dishes will be old and tender, pure in color and beautiful in shape.

Most shrimps sold in the market are quick-frozen products, and whether the thawing method is scientific or not will directly affect the freshness of shrimps.

In our daily life, some people use hot water to thaw quickly, and some people use hot water to rinse quickly under tap water. Practice has proved that these thawing effects are not ideal. The correct way is to thaw the shrimp slowly at room temperature or in slowly flowing tap water. If time is tight, it can also be thawed in the microwave oven, and the effect is good.

Reasonable size protection

Sizing is an effective method to tenderize shrimps, because a protective film can be formed on the surface of shrimps after sizing, so that shrimps do not directly contact with hot oil, but occasionally receive heat energy, so as to keep the moisture of shrimps to the maximum extent and make the cooked shrimps full and tender.

Reasonable sizing protection should reach the following four points [1]:

1. Be sure to squeeze out the water before dipping the shrimp into the seasoning.

Sizing is generally to put washed shrimps into a bowl, add some cooking wine, refined salt and monosodium glutamate, then add an egg white (usually the amount of cooking) and dry starch, and then start lubricating oil a few times.

Super brother reminds:

Because shrimp will spit water when seasoned with salt, the pulped shrimp will look thin, so it is easy to cause desizing when cooked. Therefore, attention should be paid to squeezing out water before soaking shrimp into flavor.

[Note: Lubricating oil is a heating process in which raw materials are processed into small shapes such as diced, strip, silk, flake and granule, and then cooked at medium oil temperature (3-40% oil temperature, i.e. 90-120) after sizing. ]

2. Shrimp does not need to be soaked with cooking wine when sizing.

Alcohol can dehydrate protein and make shrimps lose elasticity, while alcohol is tightly wrapped in the pulp after being sized, so it is difficult to volatilize, which makes the cooked shrimps have a bad smell. Besides, cooking wine itself contains water, which is easy to desize shrimp.

The correct way is to use cooking wine when cooking.

3. Sizing methods must be carried out in sequence.

First, remove the residual water from the shrimp with a clean napkin, and then marinate it with refined salt for a while. The purpose of pickling is to give shrimp a basic taste. Then, the residual water in the shrimp is discharged by squeezing. Then, scoop water with a napkin. After cleaning, add dry starch and stir repeatedly. After the shrimps are firm, add a little oil and grab them evenly.

The purpose of oiling is to improve the lubricity of shrimps, prevent shrimps from sticking to each other when oiling, and make the cooked shrimps more tender.

4. Give the shrimp strength in the process of stirring.

In the operation, we should be light before heavy, slow before fast, and mix in the same direction rhythmically.

In the process of stirring, protein molecules of shrimp are deformed due to strong oscillation, causing slight solidification and precipitation. The water is fully combined with protein, and the long-chain glycogen absorbs a lot of water, which increases the water absorption and forms a colloid with a certain viscosity, making the cooked shrimp more delicate and delicious.

(Note: electrifying means beating in one direction when stirring, so that the fiber tissue of meat is connected into a whole. )

Sizing and standing

People are used to lubricating shrimp immediately after sizing, but even if the oil temperature is well controlled, it will often desize, and even if it is not desized, it is difficult to meet the requirements of smoothness and tenderness. This is because there is no "standing" process.

Therefore, before oiling, it is necessary to let the pulped shrimp stand for 5- 10 minutes, so that the dry starch can fully absorb enough water and tightly wrap the shrimp, so that it is not easy to peel when cooking the shrimp.

Select grease and control the oil temperature.

Proper application of oil temperature is a necessary condition for shrimp tenderness. If the oil temperature is low, the shrimp will peel easily and the vegetables will be half cooked. When the oil temperature is high, the shrimps are not the right color, stick to each other, dry in shape, old and tough in texture, and lose their fresh and tender characteristics.

The appropriate oil temperature for cooking shrimp is 30-40% (about 100℃). Sprinkle the pulped shrimp lightly in the oil pan, and use chopsticks to paddle rhythmically in one direction, first light and then heavy, then slow and then fast. Never use a spoon to stir violently to prevent the shrimp from being scratched and affecting the shape of the finished product.

When lubricating oil, lard is the best choice, and salad oil is also acceptable. Oil should be clear, translucent and tasteless, otherwise it will affect the color and taste of dishes.

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If you want to make an ideal shrimp dish, you must pay attention to the following key points in the operation:

Strict material selection and scientific thawing; Reasonable sizing protection; Sizing and standing; Select grease and control the oil temperature.

As long as you do the above, you can make tender shrimp.

Have you learned these tricks that Brother Chao taught you? More food knowledge is in "Super Brother Talk about Food".

refer to

Liu Weimin. The key to fresh shrimp [J]. Cooking knowledge, 2004( 12):32-33.

Author: Liao Lichao

Shrimp with slippery eggs-the secret of delicacy and crispness. I think it is best to use frozen shrimp in bags, because this kind of shrimp is as crisp and tender as water, and it is still crystal clear after frying. The crisp taste is irreplaceable by fresh shrimp. Then when frying, in order to keep its fresh and tender texture, I like to wrap the shrimps in oil, because the oil can lock the water in the shrimps without losing it. I don't like starch, egg white and the like. I always feel that it is not refreshing, and maybe it will make the pot sticky.

Slimming shrimp

1. Required materials: shrimp 1 bag, 2 eggs, 2 slices of ginger, 2 drops of white wine, appropriate amount of salt and cooking wine, 50g of pure milk (about the amount of one egg).

2. After the washed shrimp is thawed, add 2 drops of white wine, a little salt and cooking wine, mix well and marinate for 10 minute.

3. Then control the juice until it is dry, add a little olive oil and mix well.

4. Knock two eggs into the bowl, then pour in the milk and add some salt.

5. Beat well with a blender.

6. Ginger is minced.

7. When the oil in the pan is hot, add Jiang Mo wok.

8. Stir-fry shrimps over high fire.

9. Stir fry until the shrimps are curly or slightly discolored.

10. Pour in the egg mixture and turn down the fire slightly.

1 1. Stir-fry until the egg mixture is solidified, and then turn off the heat.

Finished product drawing

Shrimp is rich in nutrition, containing 20% protein, low in fat, light and delicious, and easy to digest, so it is deeply loved by everyone.

Except frozen shrimps, the shrimps sold in the general market are all fresh shrimps with mucus on the surface and fishy smell. Be sure to soak it in baking soda and salt for a while before eating, then rub it with your hands for 2-3 minutes, and then wash it with water, so that the shrimp will be crystal clear and very clean.

When cooking shrimp dishes, lubricating oil is usually used. When lubricating oil, shrimp should be sized in advance to protect the moisture of shrimp, so that shrimp can be tender and delicious after serving. Generally, egg white, salt and starch are used to grab them evenly, and then the oil temperature is 30-40%, but most of the time the shrimp will be beaten into pulp, which will lead to the failure of the dish.

What we are talking about here is not the oil temperature, but the most important thing is that the water in the shrimp causes the slurry to fall too thin, so the lubricating oil failed. Be sure to dry the water when serving shrimp as a base. After washing the shrimp, wring out the water, dry it thoroughly with kitchen paper, and then marinate it with salt for 5 minutes.

Because of the osmotic pressure of salt, shrimp skin will come out again. Here, dry it again, dry it with kitchen paper, and then add the right amount of egg white and dry starch for sizing. When sizing, it should be light before heavy, slow before fast, stir evenly in one direction, and then let it stand for 10 minute, so that the shrimps can absorb some water and restore elasticity and tenderness.

When the oil temperature is 3-40%, add the shrimp paste and slide it away. Stir gently with chopsticks, not vigorously with a spoon. Then take out the oil control for later use. Leave the bottom oil in the pan, add the ingredients and stir-fry until it is raw, add the shrimps, then cook a bowl of juice (salt, cooking wine, pepper, chicken essence, starch), stir-fry for a few times, and then take out the pan, so that a plate of salted shrimp is ready, which ensures the freshness and taste, and the more you eat it, the more you like it.

Before professional chefs cook shrimps, they usually need to be treated repeatedly to ensure that their color is crystal clear, white and tender, and their taste is crisp. Generally, it needs repeated cleaning, absorption, pickling and refrigeration. It takes several hours just to refrigerate with water, so it needs to be processed in advance and then stored in the refrigerator for later use, so as to ensure the speed of serving in the restaurant. Moreover, dishes like "Crystal Shrimp", which have special requirements for the nature of shrimp meat, will be treated with borax, which will make shrimp extremely transparent and fragile, but it is very unhealthy.

Most of us can't do it at home, and even fewer people can peel fresh shrimp at home. Most of them use ready-made frozen shrimp or buy sea shrimp to peel fresh shrimp. Once most frozen shrimps are melted, they will become very soft, and some of them are still semi-cooked. Therefore, if this kind of shrimp is used for cooking, I suggest you wash it with clear water, marinate it with a small amount of rum or rice wine for half an hour, and then hang a small amount of egg white starch slurry, which can greatly restore the taste of shrimp and improve the taste. If it is fresh sea shrimp, go to the shrimp line and wash it repeatedly with cold water. After the mottled color is gone, blanch it with boiling water, and then take it out immediately and put it in ice water for thorough cooling. The shrimp cooked in this way can be fried again in the pot, and it can be taken out as long as it is heated thoroughly. The Q-bomb and freshness of shrimp are fully maintained, and it is convenient and easy to prepare.

Steamed eggs with shrimp

First, thaw the shrimp and turn around and shell it. Shrimp sausage shrimp line retains the tail and the last shrimp shell, and the back is not cut. Marinate the processed shrimp with cooking wine for ten minutes to remove the fishy smell.

2. Beat four eggs, beat the egg liquid evenly with an egg beater, add 40-degree warm water which is 1.5 times and stir evenly, filter out the foam on the surface with a fine sieve, cover the plate with plastic wrap, and make holes in the film.

3. Boil the egg liquid on the pot, steam it for four minutes after the water is boiled, then take it out, put the shrimp neatly on the egg liquid that has begun to solidify, put the shrimp tail up on the bottom of the shrimp back, pose the shape of anchovies, and steam for another four minutes.

Fourth, after steaming, add delicious or balsamic vinegar to eat according to personal taste.

This method not only combines the delicious taste of shrimp and eggs, but also retains the nutritional components of the ingredients to the greatest extent, which is especially suitable for children and the elderly.

Please refer to the following video for details: