How to cook and eat frozen shrimp?

For most people who don't live by the sea, fresh shrimp is rarely eaten, so we often freeze shrimp in supermarkets. Some people think that frozen shrimp is unhealthy. In fact, the reason why shrimp is frozen is because we want to keep it fresh, so that the ingredients that reach us can be cooked better and achieve satisfactory production results. So, how to make frozen shrimp delicious?

First of all, the practice of chilled shrimp with ginger and onion

Ingredients: 500g of chilled shrimp, 2g of refined salt 1 g, 2g of monosodium glutamate, 20g of pepper 1 g, 20g of ginger slices, 50g of onion, 50g of stock, appropriate amount of watercress powder, and 0g of salad oil1000g.

Practice: break the back of chilled shrimp with a knife, remove the sand intestines and wash them. Mix refined salt, monosodium glutamate, pepper, soup stock and water bean powder in a bowl to make a sauce. Put the wok on high fire, add salad oil and heat it to 40%. Add chilled shrimp and stir-fry until cooked. Wash the pan, add 50g salad oil, ginger slices and onion knots, stir-fry over medium heat until fragrant, add chilled shrimps and stir-fry, and cook the sauce until it is bright.

Second, the practice of chilled shrimp with salt and pepper

Ingredients: 250g of chilled shrimp, 20g of refined salt, 5g of monosodium glutamate 1 g, 5g of pepper noodles, 50g of dry fine starch, 20g of cooking wine and 50g of refined oil1000g (dosage).

Practice: Put the pot on a small fire, add refined salt and stir fry, add monosodium glutamate and pepper, and mix well to make salted vegetables. Wash the chilled shrimp, add a little salt and cooking wine to marinate for a while, add dry fine starch and wrap it evenly for later use. Put the pan on high fire, heat the refined oil to 80% oil temperature, then add the chilled shrimp and fry until the color is golden. When the outside is crisp and the inside is tender, take it out and put it in a plate.

Third, the practice of fresh lemon juice and peach pit kung pao chicken.

Ingredients: chilled shrimp 1 kg, 5 walnuts, 20g of fresh lemon juice, 0g of yellow rice wine10g, 20g of chili oil10g, 20g of small sweet pepper, 25g of sesame pepper, 25g of pepper, 0g of soy sauce10g of sugar and 5g of salt.

Practice: Try to keep the two halves of walnuts intact, so that they look good. Soak them in boiling water twice so that the skin can be wrapped. If you are in a hurry, blanch them. Take the stem of Chinese kale, cut a cruciform knife at both ends with a knife, just connect the middle ones and soak them in cold water, and it will bloom. Remove the head, peel and leave a small tail on the shrimp, then cut the shrimp gland from the back to make the slice deeper, otherwise the rolling egg white and raw flour will be mixed together and grabbed evenly, then dry the shrimp with a cloth, season with a little salt, then pour in the prepared egg paste and mix it evenly, and refrigerate it for at least one hour, or cold it now and leave it outside for half a day. Walnut kernels are almost soaked, peeled, chopped with onion, ginger and garlic, and small pieces of persimmon pepper and pepper are ready. Cut half a lemon, squeeze the lemon juice into a small bowl, pick out the seeds, then add soy sauce, yellow wine, sugar, salt and corn starch and mix well. Sit in some water, put salt and oil in it, blanch the soaked kale, and the pot will come out as soon as it is cooked. Blanch the shrimp balls with water until they are half cooked, and then soak them in 60% oil. Stir-fry peppers and peppers in Chili oil, and then add sweet peppers. Now is the best time to add other ingredients. Stir-fry shrimp balls and onion, ginger and garlic a few times, then pour in the prepared juice and fried walnuts, stir-fry twice and quickly take out the pot. All right.