Scallion Fried Shrimp

Name: Scallion Fried Shrimp
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g shrimp; 5g Minced garlic; 20g Shallots; 2g ginger; 1g salt; 5g Cooking Wine; 1g Sugar; 3g starch; 30g water

by E Road Picking Up Edge

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

4

3 tips, take you to unlock a beautiful and delicious "scallion fried shrimp". Before operation, it is recommended to read "Cooking Tips" first!
Shrimp is one of the foods with high protein content. It is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains not high essential amino acid valine, but it is nutritionally balanced. Protein source. In addition, shrimp contains glycine. Compared with fish and poultry, shrimp has less fat content and almost no animal carbohydrates as an energy source. The cholesterol content in shrimp is higher, and it is rich in human serum. Cholesterol taurine, shrimp are rich in potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A aminophylline and other ingredients, and its flesh is soft and easy to digest, which is excellent for people who are weak and need to nurse after illness. food.

Ingredients

300g Shrimp
5g Minced Garlic
20g Shallots
2g Ginger
1g Salt
5g Cooking Wine
1g Sugar
3g Starch
30g Water

Scallion Fried Shrimp

1. 300 grams of fresh shrimps, add 3 grams of salt and 10 grams of starch and gently rub them repeatedly. After rubbing off the mucus on the surface of the shrimps, rinse them off with water. After draining the water, add 1 g of salt and 2 g of starch and marinate for 5 minutes.

2. Cut the shallots into sections, mince the ginger and garlic.

3. 1 gram of salt, 1 gram of sugar, 5 grams of Huadiao wine, 2 grams of starch, and 30 grams of water are made into "sauce" for later use.

4. Heat a wok and add 1 tablespoon (about 10 grams) of cooking oil. Spread the marinated shrimp in the pan and fry like this.

5. Fry the shrimp on both sides until the color of the shrimp changes. Add ginger and half of the garlic.
Note: Fry until the color changes (about 7 minutes cooked).

6. Stir fry the aroma of ginger and garlic.

7. Pour in the adjusted "sauce".

8. Bring the sauce to a boil over high heat.
Note: Don't keep stirring at this time, the juice will become cloudy.

9. After the juice becomes thick and bright, add the green onion and the other half of the minced garlic.

10. Stir-fry evenly and then take out the pan and serve.

11. The finished product has a bright red color, and the gorgon juice evenly wraps the shrimps. The aroma of shrimp blends with the fragrant green onions and garlic, which is very appetizing.

Tips:
1. Fresh shrimps should be rubbed repeatedly with salt and starch to wash off the mucus and blood stains on the surface of the shrimps, and then rinse them with clean water. The fried shrimp is sweet and crispy.
2. The ratio of salt to sugar in the sauce is 1:1, which is a good seasoning trick for seafood dishes. Sugar not only makes the seasoning more fusion, but also brings out the sweetness of the shrimp.
3. Save half of the minced garlic before putting it out of the pot, so that the garlic can add to the fresh flavour of the shrimp and make the aroma more intense.