Sauteed Shelled Shrimp(shui jing xia ren )

Sauteed Shelled Shrimp

Introduction:

"A lot of friends have such doubts. The frozen shrimp bought from the supermarket looks white and tender. When it is fried, it will shrink very small and taste very Chai. It is difficult to make the taste of crystal shrimp in the restaurant. Why? The key to the production is the sizing of shrimp. Sizing meat raw materials is a very technical work. This is a skill that needs a lot of practice and constant summary to master. The sizing of each raw material has its own key points. Every step should be done in place, rather than simply mixing salt, starch and egg white together. Today, let's make a shrimp with lily and demonstrate the sizing process of shrimp by the way. "

Production steps:

Step 1: thaw the frozen shrimp in water.

Step 2: after thawing completely, hold the end of the shrimp with your fingertips.

Step 3: you can remove the shrimp intestines with a little pull. You can master the skills with a little practice. Removing the shrimp intestines is very important, otherwise it will affect the taste and color of the finished product.

Step 4: after removing the shrimp intestines, clean the shrimp and drain the water. The water absorption capacity of shrimp is much worse than that of pork and beef, and it doesn't need too much water when making pulp.

Step 5: add 1 teaspoon salt and 1 / 2 teaspoon baking soda.

Step 6: gently stir with your hand. After stirring for a few minutes, you will obviously feel that the shrimp is a little sticky and glossy. You can add a little sugar to neutralize the astringency of soda powder, and gently stir again. With the increase of viscosity, you can feel like stirring meat stuffing.

Step 7: add an egg white and stir again.

Step 8: the skin of shrimps is sticky and glossy.

Step 9: add wet starch and mix well.

Step 10: put the shrimps in the refrigerator and let them stand for 1 hour, so that they can fully chelate with water.

Step 11: put the shrimps with and without sizing into the water at the same time. As a result, the shrimps without sizing should be much smaller and have a good taste.

Step 12: peel and wash the lily, cut the asparagus into small pieces.

Step 13: add water and bring to a boil. Put the shrimps in naoba until they are ripe. Then pour in the lily and asparagus. Take out after a few seconds.

Step 14: add a little scallion oil to the pot, add a little water, add salt and chicken essence to taste, add a few drops of starch to thicken, pour shrimps, Lily and asparagus into the pot and stir fry them out.

Step 15: take out the pot and put it on the plate.

Materials required:

Shrimp: 250g

Asparagus: 2

Lily: 100g

Salt: right amount

Chicken essence: appropriate amount

Soda powder: right amount

Starch: right amount

Egg white: right amount

Note: the main points of sizing: 1. The principle of sizing tenderness is that the raw materials should absorb more water, and there is no water in cooking, so that the raw materials will be more tender and easier to mature. 2. Add enough salt, the weight should not be salty, too salty is not good, but the water will fail if it is too salty. 3. Mixing should be sufficient to make the slurry have a strong feeling, so as to better lock the water. 4. The raw materials should be put into the refrigerator for 1-2 hours before use.

Production difficulty: Advanced

Technology: stir fry

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shui Jing Xia Ren