Fresh eating method of shrimp in early autumn(chu qiu xian xia qing xin chi fa hua dan xia ren )

Fresh eating method of shrimp in early autumn

Introduction:

"I don't remember reading such a sentence in any book:" bamboo shoots are important for vegetarian food, shrimp are important for meat food ". The important thing here means important, main and representative. It can be seen that shrimp is a very important food material. There are many ways to make shrimp, such as steaming, boiling, stewing, frying, frying, and distilling grains. There are also many condiments such as shrimp paste, shrimp oil, and shrimp paste made from shrimp. The leader is from Chaoshan. Growing up by the sea, I can say that I grew up eating prawns. So prawns have an indescribable emotion. Growing up in an inland city, I seldom had a chance to eat fresh prawns, let alone make prawns, before I came to Shenzhen. So at the beginning, my method of making prawns was either blanching or stewing. In fact, I like scalded shrimp very much. It's simple and can keep the fresh, sweet and original flavor of shrimp very well. But after a long time, it's difficult to meet the requirements of some people. Since there are requirements, we have to improve and try more new methods. Please pay attention to the "slippery egg shrimp" instead of the "shrimp and slippery egg". Why should we emphasize it? I think the "slippery egg shrimp" is mainly shrimp, and the egg is the foil. The "shrimp and slippery egg" is mainly slippery egg, and the shrimp is the ornament, the freshness, and so on It's a new dish I tried to cook last weekend. Peel off the shell of fresh shrimp, remove the shrimp line, stir with egg white and proper seasoning, disperse the oil pan slightly, mix a little cooking wine, sprinkle with scallion, and then stir until the shrimp turns red. For me, a new kitchen man, it's better to do other things except peeling shrimp. Eat it while it's hot when it's out of the pot. The shrimp wrapped with egg white is very tender and smooth, and retains the original fresh and sweet taste of shrimp. A little seasoning will not cover the original taste of shrimp, but better highlights the fresh taste of shrimp. The color is also very good, so you have a good appetite. "

Production steps:

Step 1: wash the shrimp, remove the shell and leave the tail, remove the shrimp line, and use the kitchen paper towel to absorb the water; cut the paste into powder, cut the scallion into scallion; separate the egg white and yolk for standby; use the kitchen paper towel to absorb the water;

Step 2: in a large bowl, add shrimp, egg white, 1 / 2 tsp salt, a little pepper, cornmeal and ginger. Stir well and marinate for 10 minutes;

Step 3: stir the pickled shrimp with a little oil before cooking;

Step 4: heat the frying pan, add oil, and pour in the shrimps;

Step 5: use chopsticks to disperse the shrimp in one direction;

Step 6: turn shrimp red, add cooking wine, sprinkle with scallion, stir well.

Materials required:

Shrimp: 500g

Egg: 1

Jiang: a little

Shallot: a little

Salt: right amount

White pepper: a little

Raw powder: a little

Cooking wine: a little

Edible oil: right amount

Note: 1. When mixing shrimp, stir in one direction, slow first and then fast, light first and then heavy, until the shrimp is strong; 2. After the shrimp is put into the pot, it's better to spread it with chopsticks, not with a spatula. The spatula is easy to damage the surface of the shrimp; 3. It's easier to put the shrimp in the refrigerator for 30 minutes and then shell it.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chu Qiu Xian Xia Qing Xin Chi Fa Hua Dan Xia Ren