Fried shrimp is always dry and fishy? Head Chef: Do a good job in the key 3 steps, delicious and smooth, fresh and not fishy
Hello everyone, thanks for reading the article I shared, this time I want to say to you: 'Fried shrimp is always dry and fishy?' Head Chef: Do the key 3 steps, delicious and smooth, fresh and not fishy!'
After autumn, it is the time when seafood is the fattest, whether it is crab or prawns, the meat is very tender and full. Recently went to the supermarket, always can meet cheap prawns, the original 60 yuan 1 kg of kiwi shrimp, live jumping, 30 yuan can buy, so my family has to eat prawns several times a week.
Prawns are rich in nutrients, rich in protein, vitamins, minerals, can provide sufficient nutrition for the body, very suitable for eating in the cool autumn.
There are many ways to eat prawns, such as braised prawns, spicy shrimp, garlic shrimp, etc., for children to eat I like to make a bite of shrimp.
Live shrimp are bought back, directly peeled into shrimp, put in the refrigerator and frozen, as you eat, very convenient. Shrimp can be fried or steamed, but also made into shrimp slip, the family's favorite is still fried shrimp. The texture of the shrimp is tender and delicious, but many people fry it out and become dry and fishy, which is very difficult to eat.
Stir-frying shrimp seems simple, but in fact, it is skilled. Many people are directly fried after peeling, no wonder it is always fried badly. Let me tell you about the skills of stir-frying shrimp, to ensure that it is tender and delicious, and the flavor is not fishy.
【Stir-fried shrimp】
Prepare broccoli, shrimp, salt, soy sauce, cooking wine, pepper, starch, garlic, eggs, etc.
【Directions】
The first step is to buy some live shrimp, peel off the shrimp shell, take out the shrimp, pick out the shrimp line, and draw a knife from the middle, so that it is better to taste.
The second step, put the shrimp in clean water, drain the water, if you can't wait, you can use kitchen paper towels to absorb water.
The third step, shrimp add salt, soy sauce, cooking wine, pepper, grasp and mix by hand for 2 minutes, so that the shrimp fully absorb the taste; then beat an egg white, continue to grasp and mix by hand, until the shrimp are sticky, add egg white to make the shrimp more tender; finally add a spoonful of starch, and then grasp and mix by hand for 2 minutes, so that the surface is wrapped with a layer of starch paste, the role of starch is to keep it smooth and tender; finally pour in some cooking oil and mix well, you can lock in moisture, prevent the shrimp from sticking, and marinate for half an hour.
Step 4: Break the broccoli into small flowers, rinse with water and soak in lightly salted water for 10 minutes. Boil a pot of boiling water, add salt and cooking oil, pour in broccoli, blanch for 3 minutes and then remove, soak in cold water to cool down and drain.
Step 5: Cut the garlic into minced garlic, add salt, sugar, cooking wine, pepper, chicken essence and starch to a small bowl, pour in an appropriate amount of water and stir well.
Step 6: Pour the right amount of oil into the pot, pour the marinated shrimp when it is 40% hot, gently stir-fry with a spatula, and the shrimp will change color and spread out and then fish out.
Step seven, leave the bottom oil in the pot, pour in the minced garlic and stir-fry, add the broccoli, quickly stir-fry with a spatula for half a minute, then pour in the shrimp, pour into the sauce in a small bowl, collect the juice on high heat, and fry the shrimp with light and delicious broccoli.
【The head chef has something to say】
Stir-fried shrimp, if you want to be delicious, smooth and tender, fresh and fragrant, the most critical 3 steps are seasoning, sizing and stir-frying.
When seasoning, salt, soy sauce, cooking wine, pepper and these 4 spices can not be less, can make the shrimp into the flavor, but also to remove the fishy effect of freshness.
When sizing, add egg white, starch, cooking oil, can keep smooth and tender, lock in moisture, fried shrimp is tender.
When stir-frying, the shrimp should be cooked at a low oil temperature, because the starch is wrapped, and if the oil temperature is too high, the starch will be mushed, and the texture of the shrimp will become hard.
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