It has been a month since the fishing was full
Everyone has eaten a variety of seafood
The delicious aftertaste on the tip of the tongue is long
However, whenever
Fresh and sweet shrimp
But it can always make people addicted
Shrimp, hard-shelled shrimp, blue-tailed shrimp,
Pippi shrimp, Arctic shrimp, small green dragon, peony shrimp...
Wei Yujun has a famous,
Self-proclaimed "across the market and kitchen for more than 20 years"
Countless foodie colleagues who have rubbed their hands to blade "shrimp members"
Aunt Chen, the king of the wet market
Twain asked her to introduce herself to everyone
Common shrimp in Zhanjiang and several special cooking methods
Chinese shrimp can be regarded as the "king player" of Zhanjiang - the prawns we commonly see in the market are generally shrimp.
Shrimp is also known as shrimp, yellow shrimp, green shrimp, etc., of which male shrimp are called yellow shrimp because of the yellow body of the shrimp, and female shrimp are blue-gray so they have the nickname of green shrimp. Shrimp are generally more than 13 cm long and up to 30 cm long.
There are also several kinds of shrimp on the market that are easy to confuse with shrimp, especially South American white shrimp, which at first glance looks very similar to China, and you can pay attention to this detail when choosing to distinguish them -
The spine (scientific name of the forehead sword) on the head of the shrimp is longer than the shrimp mouth, the shrimp whiskers are longer, and the larger head is basically the Chinese shrimp.
There are many ways to cook shrimp, oil stew, salt baking, grilling and frying is the classic method, cutting two slices of ginger and boiling with some salt water is also a good choice, how to eat are very delicious, the meat is tight and chewy.
Another common blue-tailed shrimp on the market is also a kind of shrimp, the scientific name is broad ditch shrimp, the tail limbs are sky blue, belonging to the "small fresh" faction, but the taste is slightly worse than chinese shrimp, and the price is relatively cheap.
Flower shrimp is also a regular in the market, the scientific name is Japanese shrimp, also known as bamboo shrimp, with yellow-brown stripes on the body. This shrimp species is easily confused with the same striped nine-section shrimp (tabby shrimp), the main feature of which is to look at the tail of the bamboo shrimp - the tail has a touch of soul-destroying yellow and blue on the edge, that is, the bamboo shrimp is correct.
The Mid-Autumn Festival is approaching, and the "golden hook sea rice" is fragrant again - this sea rice is the thick shell shrimp, its scientific name is eagle claw shrimp, because its overall color is red, also known as red shrimp. The fresh shrimp of thick shell shrimp is relatively cheap due to the small amount of thick shell meat, but it is the best after drying the shrimp.
In your spare time, you can buy more than ten pounds of thick shell shrimp, cook it with clean sea water on the shelf, then put it in the sun to expose it, dry it and then gently beat it with a small hammer, crush the shell, sift off the shell, and the rest is red and plump sea rice - dry chewing, cooking are very fresh.
There is also a kind of Pippi shrimp holding a "machete" on the table, although it alone occupies so many "shrimp names" - shrimp girl, mantis shrimp, shrimp woman, shrimp male, shrimp tiger, shrimp crawler, shrimp rake, climbing shrimp, pee shrimp, sashi shrimp, sashi shrimp, rich shrimp, spoon shrimp, belt shrimp, official hat shrimp...
But in fact, it does not belong to the general order of real shrimp, and its real identity is a member of the order of mouth and foot. Fresh pippi shrimp direct boiling or steaming are the most classic way to eat, the original taste and delicious, the red shrimp paste of the female shrimp, the white shrimp paste of the male crab have their own flavor, delicious to the extreme. Of course, crispy and salty pretzel shrimp is also good.
For most seafood, steaming and boiling with soy sauce and millet peppers is the most classic and delicious method.
On the occasion of the Mid-Autumn Festival, everyone's reunion family banquet is indispensable, aunt Chen specially shared with you a few often made shrimp dishes, "unlocking" the home cooking delicacies of shrimp.
Salt baked shrimp
ingredient
Ingredients: coarse salt, fresh shrimp
Accessories: star anise, fragrant leaves, peppercorns, ginger two pieces
method
1. Use a toothpick to pick out the shrimp intestines from the connection between the shrimp head and the shrimp body, wash it, use kitchen paper to absorb the surface water, and set aside;
2. Pour star anise, fragrant leaves and peppercorns into a casserole dish, and fry over low heat to make a slightly fragrant dish;
3. Pour in clean coarse salt, mix well with spices, sauté until slightly yellow and hot, then fill with one-third and set aside;
4. Stack the shrimp in a casserole dish of sautéed coarse salt, spread the surface with salt for use, cover and simmer over low heat for 3 minutes.
tips
Be sure to dry the moisture on the surface of the shrimp, otherwise it will become salty. This method can also be used to bake snails, do not cover the surface with salt, and simmer for 5 to 8 minutes.
Grilled prawns
Ingredients: shrimp
Accessories: 1 head of garlic, red pepper, cooking wine to taste
1, prawns open their backs, pick off the shrimp intestines, marinate the cooking wine for 15 minutes, set aside;
2、 Cut the garlic, green onion, ginger and red pepper into small pieces, add a little salt and stir;
3. Fish the shrimp and spices well and let stand for 5 minutes;
4. Spread aluminum foil in the baking dish and put shrimp on it;
5: Preheat the oven to 200°C, add prawns and bake for 8 to 10 minutes, bake until brown.
This dish is made of prawns as much as possible, and the shrimp meat is thick and chewy, and the more you chew, the more fragrant it is.
Shrimp slippery eggs
Ingredients: shrimp, eggs
Accessories: white pepper, lemon, shallots
1, fresh shrimp open back to remove the head shell, head cut off the shrimp whiskers, set aside;
2, shrimp meat washed with a small amount of pepper, grasp well;
3, knock the egg, add the appropriate amount of salt, squeeze two drops of lemon juice, use chopsticks to beat the egg liquid to foam;
4, cold pan cold oil into the shrimp head, simmer for 3 minutes on low heat to boil out the shrimp oil, fish out the shrimp head;
5: Stir-fry the shrimp in the shrimp oil, drizzle with egg liquid, mix the egg liquid with the shrimp for about 3 seconds on high heat, turn off the heat and cover for about 10 seconds.
This dish selects small shrimp, which must be fresh, otherwise the shrimp oil fried by the shrimp head is easy to have a peculiar smell; after the shrimp head is fried, it can be used to cook tofu soup, which is more sweet and tender.
Harbin can shrimp
Ingredients: shrimp, onion, potatoes, gourd, celery
Accessories: egg, white pepper, starch, salt, sugar, garlic grains
1, fresh shrimp open back shell, knock in 1 egg, add a small half spoon of white pepper, appropriate amount of starch, grasp the pulp;
2: 1/2 onion, sliced; 1/2 potato, cut into small pieces; carrots in small strips, diced into small pieces; 1 small section of celery, shaved off the surface of the coarse fiber and cut into 5 to 6 slices, each piece is about 1 cm;
3, when the oil is 50% hot, put in the pickled shrimp, fry until it floats up, then turn the noodles and fry slightly, fish it up, and let the oil dry;
4, carrots, potatoes fried and fished out (can also be changed to steamed, the taste is not much difference);
5, put the onion in the jar and stir-fry, pour in the appropriate amount of tomato sauce, add half a bowl of hot water, salt and sugar, add a small half bowl of water starch, add some minced garlic and mix well;
6: Put carrots, potatoes and celery in a jar in turn to form a gradient layer, put in the fried shrimp balls, simmer on low heat for 15 minutes.
Tomato sauce supermarket sauce area is sold, sweet and sour, remember not to buy into tomato hot sauce; the ingredients as much as possible to buy a little less, the portion is relatively uniform, to avoid the jar can not fit; when eating first from the bottom up to stir a little, the taste will be richer.
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