Non-fried Version of Salt and Pepper Skin Shrimp and Cleverly Plucked Shrimp Shell
1.
Wash the pipi shrimp, pour it into the pot and add a little bit of water, add 2 slices of ginger, and the peppercorns (additional or not) have a good effect on removing the smell. Turn on the fire and cover the pot.
2.
Baking until the water is dry, this step is very important. Whether the dishes are delicious or not depends on this. The shrimp meat must be harvested to make the prawns firmer. If the shrimp meat is confiscated, the water will be inelastic and the shell will not be easy to poke.
3.
In a separate pot, add a little bit of oil, heat the oil, pour the Pippi shrimp and sautΓ© until fragrant, and serve. (If you are afraid of oil, you can skip this step. Stir-fry is to collect the moisture from the dried shrimp body, so that the seafood can emit a unique fragrance and burnt fragrance, which is more attractive ππ)
4.
Prepare mince ginger, garlic, chili, white onion and scallion tail into beads.
5.
Pour an appropriate amount of oil into the pot, heat the oil, leave the chopped green onion, pour the chopped ginger, garlic, chili and the white onion until fragrant. Reduce the heat, add a little cooking wine and salt.
6.
Pour in the prawns and appropriate amount of salt and pepper, mix well, add the chopped green onions, mix well, and get out of the pot.
7.
The prawns are plump and juicy, not as dry as they are fried.
8.
As shown in the figure, the best way to quickly pull out the shrimp shell is: first find the red circle in the second section of the tail, and break the protruding shell on both sides along the yellow part on the picture.
9.
After breaking the two sides from the second section of the tail to the bottom of the head, lift directly from the middle.
10.
Look, just lift these relatively large sections directly, just satisfying to bite down. πππ
11.
Eating Pipi Shrimp is that simpleπππππ.
12.
The situation is as shown in the figure. The bottom of the pot is slightly browned without water, and the shrimp meat is only crispy and fragrant. If the bottom of the pot is burnt or too wet, the taste will be compromised. If you are really unsure, it is recommended to steam it first, and then sautΓ© to fragrant.
It must be fresh and live shrimp, but if the shrimp is not fat enough, it will be watery. If the shrimp is fat and creamy, the meat is absolutely firm.
13.
You can also remove the large shrimp shells after step 3, and then fry in step 4 with salt and pepper. The shrimp meat will be more flavorful. Your hands will not be greasy due to the shrimp shells. You can eat the shrimps elegantlyπππ π».
Tips:
If the water is confiscated and dried, the prawn meat will be soft and non-Q, with a slightly poor taste. In step 3, stir-fry for a while and fry until it gives off a fragrance. Shrimp will taste delicious. If you can't bake it, or if you are afraid that the harvest is not dry enough, you can steam it and then sautΓ© the fragrant.
Some kitchen friends reported why the shrimp meat is watery or not firm according to the steps. In this case, 1. It may be that the shrimp is not live meat. 2. If it is fresh shrimp, it will be watery if the shrimp is not fat enough. If the shrimp is fat and creamy, the meat is absolutely firm. At the beginning, the fire must be boiled, and the water must dry quickly and then turn to medium and small fires. The water must be collected. Another remedy is to return to the pot and stir-fry it to dry.
You can also remove the larger shrimp shells after baking or steaming after step 3 is completed, and add pepper and salt to add more flavor.
If it is delicious, please remember to give a good review to the recipe when uploading the work, thank you, thank you ππ»
