Name: Cooked frozen lead South American white prawns
Country of origin: Thailand
Specifications: 10 boxes per box, 450 grams per box, 31/40 51/60
Shelf life: 24 months
Saving method: -18℃
Tasting: Thai fragrant shrimp is cultivated in the sea water of the Pacific Ocean. The water quality here is natural and pollution-free, and the living environment is good. The fragrant shrimp produced has high protein, large size, and the meat yield is as high as more than 65%. Fishing in the season when white shrimps are full in South America. After a few hours of fishing, it is immediately frozen after rinsing, removing miscellaneous, cooking and other mature modern processes to ensure freshness and nutrition;
Cooking method
Meiji Baijian shrimp
Ingredients
shrimp, sliced ginger, scallions, cooking wine
Method
1. First put the shrimp in room temperature water to thaw, wash, and cut off the beard;
2. Put water, sliced ginger, and scallions (become knots), and boil the cooking wine to
3. After the water boils, put the processed shrimp, cook in medium heat for 1 minute and turn off the heat
4. Remove the shrimp, drain the water and place the plate;
5. Prepare your favorite seasonings and dip them for food;
Salt-salt-pepper prawns
Ingredients
shrimp, ginger, garlic, dried pepper, salt pepper
Method
1. Put the shrimp in room temperature water to thaw, remove the shrimps, open the back and pick the sand thread, drain the water and set aside
1 l02. Cut garlic and ginger into
3. Put oil in the pot, add the shrimps and fry until the shrimp is crispy, remove and drain the oil
4. Leave a little oil in the pot, add minced ginger, garlic and dried chili (if you don’t like spicy food, don’t add it) stir-fry
5. Put the fried shrimp, sprinkle an appropriate amount of salt and salt powder and stir-fry evenly, immediately put the pot on the plate
soy sauce king shrimp
Ingredients
shrimp, ginger, green onion, garlic, soy sauce, oyster sauce, pepper
method
1. Open the back of the shrimp, remove the shrimp head and remove the intestine line, control the moisture, and then pat some raw powder on the shrimp before frying
2. Make a clean bowl, pour in an appropriate amount of soy sauce, a little oyster sauce, and a small tea spoon of sugar and set aside
3. Heat the oil in the pan, pour in the shrimp with raw powder
4. Until the shrimp meat turns white, the shrimp shell shrinks and remove the filter oil and set aside
5. Pour out the excess oil, leave a little oil in the wok, pour in garlic, minced ginger and a few peppercorns to stir-fry to make the aroma, pour in the fried shrimp, then pour in the sauce and stir-fry evenly. Add a little green onion section before leaving the pot and stir-fry it out. A full-flavored banquet dish can be served
yunwu tea fragrant shrimp
Ingredients
shrimp, give Tieguanyin tea, glutinous rice flour, dried garlic, cooked sesame seeds, dried pepper festival, green onion, pepper salt, cumin
Method
1. Cut the shrimps off the whiskers and feet, peel them from the back and pick them off shrimp thread , marinate them and dip them in glutinous rice flour.
2. Heat the wok over a heat, inject salad oil, and cook until 60% hot. Add the shrimp dipped in glutinous rice flour and fry until the shrimp skin is crispy, and remove and drain the oil.
3. Continue to heat the wok, add butter, stir-fry the cumin and dried chili festivals, add the fried shrimp, salt, tea, dried garlic, cooked sesame seeds, and scallions.
4. (Note) Tieguanyin tea, soak it in boiling water, drain the water, fry it in clean oil and crisp it for later use.
Braised prawns
Ingredients
Shrimp, shredded ginger, sugar, salt, tomato sauce, olive oil
Preparation
1, Remove shrimp thread. Cut a hole along the back of the shrimp and remove the shrimp thread. Wash the shrimps that remove the shrimp thread with water and drain the water.
2. Cut ginger into shreds and set aside.
3. Heat the pan and cool the oil. When the oil is 80% hot, add shredded ginger and stir-fry. After the aroma is revealed, pour in the prawns and stir-fry for a while. Add salt and sugar to continue stir-frying. Cover the pan and simmer, then pour in an appropriate amount of tomato sauce and stir-fry evenly. You can leave the pot.
Tips
1. The moisture of the shrimp must be drained, because after adding salt when stir-frying, some water will be released from the shrimp. If the dishes that were not drained before will be very water.
2. You can add a little more shredded ginger to remove the fishy smell of shrimps and balance the cold air of shrimps.
casserole shrimp porridge
Ingredients
shrimp, salt, cooking wine, pepper, rice, shredded ginger, shallot, minced coriander or celery, oil
Method
1. Wash the rice, add clean water and soak for 30 minutes, cut into shreds of ginger, and set aside.
2. Remove the head of the shrimp (don’t throw the head, it’s useful), open the edges and remove the intestines.
Wash the removed shrimp, add salt and cooking wine, and marinate for 10 minutes.
3. Add water to the soaked rice and put it in a casserole. Cook over high heat, stir with a wooden spatula to prevent the bottom. Boil, turn to medium-low heat, and simmer slowly. (Rice: Water = 1:8)
4. Use kitchen paper to absorb the surface moisture. Put oil in the pot, fry the shrimp heads, and drain the shrimp oil.
5. Boil the rice until it blooms, add shrimp oil, decide how much to add according to your preference, and add shredded ginger.
6. I feel that the rice is almost cooked, add the pickled shrimp, add salt, pepper and other seasoning. Cook for 5 minutes, turn off heat, and add chopped shallots and minced celery.
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