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How to make delicious home-flavored prawns? delicious and simple, do

Add the cucumber and stir-fry for a while. Add the flavored shrimp and stir-fry for a while, add light soy sauce. 1 add soy sauce. Add sugar, spicy girls and bean paste. Add boiling water, bring to the boil, boil for 20 minutes, add perilla, stir-fry for a while, collect juice, out of the pan.

Peel the potatoes and cut them into strips, rinse with water, remove the seeds and tendons of the red pepper, cut the parsley into sections, and cut the dried chili into sections with scissors; cut off the shrimp whiskers and shrimp guns with scissors and remove the lines on the open back (cut the shrimp back with a knife and remove a black line). After the shrimp is processed, marinate for a while with cooking wine and a small amount of salt.

Steaming prawns is the best way to retain the original flavor of prawns. Wash the fresh prawns, remove the shrimp lines, put them on a steaming plate, sprinkle with shredded spring onions and ginger, steam for a few minutes until the shrimp shells turn red. After coming out of the pot, sprinkle with pre-adjusted steamed fish soy sauce, so that the shrimp meat is fresh and tender, and the taste is pure. Steamed shrimp with minced garlic vermicelli this is a dish with excellent color, taste and taste. Wash the shrimp and remove the thread, then cut it on the back of the shrimp, but do not cut it.

Steamed shrimp is the simplest and best way to retain the original flavor of shrimp. Wash the fresh shrimp, remove the shrimp line, put it on a plate, sprinkle some shredded onions and ginger, add the right amount of salt and cooking wine, put into the steamer, steam over high heat for 5-8 minutes, adjust the time according to the size of the shrimp. After steaming, you can sprinkle with some hot sauce and soy sauce and sprinkle with chopped onions. Steamed shrimp with minced garlic is a very popular home practice.

10 Best ways to eat Shrimp

1. Fried Shrimps in Hot Spicy Sauce: prawns open their backs and remove the shrimp thread, head, cooking wine and ginger to marinate for a while. In an oil pan, heat the oil over medium heat, add pepper and dried chilli, and remove the fragrance. Then put five or six slices of ginger, squeeze dry, put sugar, then put a spoonful of bean paste, and then add a little light soy sauce. Add prawns over high heat, stir-fry green onions after discoloration, and pour vinegar into the pan 30 seconds before leaving the pan. Braised shrimp: wash the shrimp and remove the shrimp line.

2. Dry-pot prawns: this method is very simple and delicious. Wash the prawns and remove the shrimp line, marinate them with starch, eggs, light soy sauce and black pepper for 20 minutes, then deep-fry until crisp. Stir-fry your favorite side dishes (such as potatoes, lotus root slices, onions, mushrooms, etc.), add fried shrimp, stir well, and finally add seasoning.

3. The 10 best ways to eat shrimp are boiled shrimp, roasted shrimp, fried shrimp, lobster soup, shrimp sushi, shrimp salad, shrimp paste, shrimp pot, shrimp fried rice, braised shrimp. Boiled prawns are cooked in boiling water and can be served with seasonings such as salt, pepper, lemon juice, etc. Grilled shrimp kebabs on a grill or pan, add the right amount of seasoning, such as olive oil, garlic, vanilla, etc., roast until golden brown.

Hard shell shrimp shelling method, how to cook good to eat?

1. First, wash the crayfish and remove the whiskers and gills from the head. Take a sharp kitchen knife and separate the head of the crayfish from the body. You can gently wring the head off with your hands. Next, put the lobster body part on the cutting board and find the hard shell on the lobster's back. Use your fingers and knife tip to gently peel off the shell along the gap in your abdomen. Be careful not to damage the meat.

2. Head and tail: cut off the head and tail of the shrimp with scissors. This step needs to be taken carefully so as not to cut the body of the shrimp and cause meat damage. Shell: clamp the shell of the shrimp with pliers, then peel off gently. This step requires patience because the shell of hard-shell shrimp is so hard that it is not easy to peel off. You may need some effort, but make sure you don't damage the meat of the shrimp.

3. First of all, we prepare a chopstick and steamed oratosquilla. The stomach of the oratosquilla is facing up and poked vertically with chopsticks from the joint of the tail. Let's not push too hard, slowly poke at the head and insert the chopsticks. Then he flipped the shrimp cricket, holding the chopsticks in one hand and holding the tail in the other hand and lifted it up. Then the head is wrung off and it is ready to eat.

How to cook hard-shell shrimp?

Wine-brewed shrimp: boil the hard-shell shrimp with wine (sweet wine) and sliced ginger to let the shrimp absorb the sweet taste of the wine. This practice is more popular in some parts of the south, and it can bring unique taste and flavor. Baked shrimp with salt: this is a traditional Cantonese dish in which the whole hard-shelled shrimp with shell is wrapped with a lot of crude salt and then baked in a pot until cooked. The process of baking with salt can make the shrimp more compact and retain its delicious original flavor.

Wash the hard-shell shrimp first, remove the shrimp line, and set aside. Prepare chopped onion, ginger and garlic, add appropriate amount of salt, cooking wine, light soy sauce, soy sauce, sugar, chicken essence, water and starch into juice and set aside. Cool oil in a hot pot, add spring onions, ginger and garlic, saute until fragrant, add shrimp and stir-fry until discolored. Pour in the mixed juice, stir well and collect the juice. Sprinkle with chopped onions.

Steamed sea shrimp: this is the most common and simplest way to cook. Wash the fresh hard-shell prawns, put them in a steamer, add the right amount of sliced ginger and green onions, and steam for about 5-8 minutes until the shrimp shells turn red. Steamed sea shrimp can retain the original taste of sea shrimp and taste fresh and tender. Fried sea shrimp: shell the sea shrimp, remove the catgut, and marinate it with cooking wine, salt, pepper and so on.

Wash and drain and set aside, slice ginger, cut onions, shred green peppers and set aside. Saute ginger slices in hot oil, turn on high heat, and stir-fry the drained prawns. Stir-fry until the shrimp begins to turn red, add one spoonful of soy sauce, two tablespoons of old wine and stir-fry evenly, add the right amount and start to boil, add a little salt (salt can improve the flavor of shrimp meat). Collect the juice, stir-fry the green bell peppers until cut off and sprinkle with spring onions. Serve.

Quick cooking: hard-shell sea shrimp should not be cooked for too long, otherwise the meat will become hard. You can choose to cook, steam, roast or stir-fry. When boiling or steaming, add the shrimp after boiling. Depending on the size of the shrimp, the cooking time is about 3-5 minutes. When roasting or stir-frying, pay attention to the heat and turn it quickly to heat the shrimp evenly.

Rinse mantis shrimp with clean water, cut off the hard shells on both sides and tail, remove the shrimp head, and divide it into two parts in the middle. Chopped ginger, chopped green onions and set aside, prepare water starch. Heat the wok and pour in the vegetable oil. Stir-fry the minced ginger and chopped onions to give a fragrance. Put the skinned shrimp into the pan and stir well.

How to cook hard-shell shrimp is delicious

1. Wash the hard-shell shrimp first, remove the shrimp line, and set aside. Prepare chopped onion, ginger and garlic, add appropriate amount of salt, cooking wine, light soy sauce, soy sauce, sugar, chicken essence, water and starch into juice and set aside. Cool oil in a hot pot, add spring onions, ginger and garlic, saute until fragrant, add shrimp and stir-fry until discolored. Pour in the mixed juice, stir well and collect the juice. Sprinkle with chopped onions.

2. Fried Shrimp with Shrimp Sauce: use shrimp paste as a fermented seasoning to stir-fry hard-shell shrimp, which is common in Southeast Asian cuisine. The unique salty flavor of shrimp paste can enhance the flavor of shrimp meat and make it more attractive. Roast shrimp in orange juice: marinate the hard-shell shrimp with orange juice, olive oil, garlic, vanilla and other seasonings, then bake them in the oven. This method allows shrimp meat to absorb the fresh fruit aroma of citrus, making it suitable for summer consumption.

3. Fast cooking: the cooking time of hard-shell sea shrimp should not be too long, otherwise the meat will become old and hard. You can choose to cook, steam, roast or stir-fry. When boiling or steaming, add the shrimp after boiling. Depending on the size of the shrimp, the cooking time is about 3-5 minutes. When roasting or stir-frying, pay attention to the heat and turn it quickly to heat the shrimp evenly.

4. Wash and drain and set aside, slice ginger, cut onions, shred green peppers and set aside. Saute ginger slices in hot oil, turn on high heat, and stir-fry the drained prawns. Stir-fry until the shrimp begins to turn red, add one spoonful of soy sauce, two tablespoons of old wine and stir-fry evenly, add the right amount and start to boil, add a little salt (salt can improve the flavor of shrimp meat). Collect the juice, stir-fry the green bell peppers until cut off and sprinkle with spring onions. Serve.

Which is delicious, hard shell shrimp or soft shell shrimp?

Soft-shell shrimp and hard-shell shrimp have their own advantages, and it is impossible to directly judge which is better. The characteristics of soft-shell shrimp soft-shell shrimp refers to its shell is relatively soft, easy to shell to eat shrimp. The meat of this shrimp is more fresh and tender and tastes smooth. In the cooking process, the shell of soft-shell shrimp is easy to taste, which makes the shrimp meat have a strong soup flavor. In addition, soft-shell shrimp can be digested and absorbed more easily, which is suitable for people of all ages.

Of course, the shell is hard, the shell is soft, it means that the shrimp has just shelled, the nutrition in the body is insufficient, or the growth is not good enough to be the soft shell.

Theoretically, shrimp shells are edible. Shrimp shells have high nutritional value. However, in real life, we suggest that very soft shrimp shells can be swallowed and eaten, such as shrimp shells that can be eaten completely. Also, some smaller krill have soft shells and can be eaten. However, don't eat the big, hard lobster shell directly.

When choosing Boston lobster, you should pay attention to the state of its shell. The soft-shell lobster has just changed its shell, and the meat is relatively soft and full-bodied, while the hard shell is compact and elastic. When selecting, full of energy is the primary criterion, as for whether it is a soft shell or a hard shell, it all depends on personal taste. The hardness of shrimp clamp is also different from that of shrimp tail. The meat of shrimp clamp is thick and chewy, while the shrimp tail is relatively soft.

Mantis shrimp's hard shell and soft shell are edible, but the hard shell tastes better. Mantis shrimp with hard shell is more fleshy, while mantis shrimp with soft shell may be due to lack of nutrition or poor growth, so the meat is thin and not fat. Generally speaking, mantis shrimp hard shell is better than soft shell, but we should pay attention to distinguish the quality of shrimp.