Six Tips for Home-Shrimp Cooking

Stir-fried Shrimp Due to their crystal clarity, elasticity, and fresh taste, stir-fried shrimp are much loved by people. Many diners often order this dish when they go to restaurants. After a fine meal, customers frequently sigh, "Why can't my home-made ones be as tender?"Stir-fried Shrimp be so good? Actually, based on my cooking experience, if you follow the key steps, even a busy housewife can do it well.

To make stir-fried shrimp, start by selecting high-quality ingredients. Live river shrimp are preferred; for sea shrimp, choose large, fresh ones. The main steps to master in preparation include cleaning, marinating, and quick frying.

First, clean the raw material by peeling it into shrimp and removing the black sand intestine along the back. Then, gently knead with salt for a few minutes before rinsing with clear water multiple times.

Marination is crucial as it affects the shape of the shrimp. Before marinating, use a dry cloth to absorb the moisture from the shrimp.Dry Shrimp Pele, ensuring that the seasoning can adhere tightly. Next, add salt, monosodium glutamate (MSG), cooking wine, egg, and cornstarch. Mix well and refrigerate for two hours.The next step is quick frying. Heat the wok with oil until it reaches four-fifths hot. Quickly stir-fry the shrimp until they turn white and are cooked through; then remove them from the pan.Leave a small amount of oil in the wok, add scallion knots and ginger slices to release their fragrance, and then discard them. Return the shrimp to the wok with wine, salt, sugar, MSG, and water-starch. Stir a few times before serving.

This stir-fried shrimp will have an elegant color, be tender and smooth, and "eye-catching."Heat the wok and wipe with oil, then add 500 grams of oil and turn on high heat.Stir-fry over high heat. When it reaches four, add shrimp and quickly stir-fry until the shrimp turns white and is cooked through, then remove from heat. Leave a bit of oil in the pan, add,ginger slices and stir-fry until fragrant, then remove.

Add back the shrimp, cooking wine, salt, sugar, monosodium glutamate, and water starch; stir a few times before removing from heat to serve.