Add one more step, the shrimp Q to dance in the mouth

Shrimp has always been among the top three in my mind in delicious and nutritious ingredients.

High protein, low fat, and also bring a fresh sweetness that can't be compared with any seasoning. Whether it is stir-fried or made into shrimp, even if it is only boiled in white water, it is extremely beautiful.

Most people know that the more fresh the taste of the shrimp, the more tender it will be, but sometimes it will make the shrimp more soft and soft with a little trick.

Speaking of it, this secret is also from a friend of mine, probably already guessed, yes, it is "knocking"!

The shrimps that are shelled open are wrapped in starch and placed on the cutting board to flatten and knock flat. The shrimps are scattered, and the taste is gone. The tenderness is also coming out.
Knocked shrimps are placed in boiling water and boiled, then rolled on the clams and simmered. One bite, play, tender, crisp, soft, delicious as if dancing on the tip of the tongue.

I have not tried this practice today, I would like to learn to learn, I also specially matched with fresh vegetables. Taste bud new world, waiting for you to open it~

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material

Prawn 12 / Onion Half / Asparagus 4

1 red pepper / 1 green pepper / 1 ginger

seasoning

Cooking wine 1 porcelain spoon / steamed fish oyster sauce 1 porcelain spoon

Starch amount / salt 1 teaspoon / white sugar 1 teaspoon

▼ 1. Dispose of the ingredients: remove the shrimp head from the prawns, peel off the shrimp shell outside the tail, and open the back to remove the shrimp line.

The onions are cut into pieces, the asparagus is cut into sections, and the green and red peppers are cut into diamond pieces, and the ginger is peeled and sliced for use.

▼ 2. Shrimp: Shrimp should be topped with proper amount of dry starch.

Then hold down the shrimp tail and use a rolling pin to knock the shrimp out.

After all processing is completed, put it in the tray for use.

▼ 3. Cook the shrimp: add the appropriate amount of water to the pot, add ginger and 1 porcelain spoon wine.

Open the medium fire, and then pour the prawns after the water is opened. Asparagus is also followed by the water, removing the smell

▼ 4. Adjust the sauce: Add 1 porcelain spoon steamed fish oil, 1 teaspoon salt, 1 t
Then add 2 porcelain spoons of water and mix well.

▼ 5. Stir-fry: Pour a little cooking oil into the pot and open the medium heat. After the oil temperature rises, first put the onion and green pepper into the scent.

Then pour the prawns into the clams.

Put in the asparagus.

Finally, topped with the well-preserved sauce, turn to the fire, stir fry evenly to the pan.

▼ 6. Packing and enjoying: Red, green and orange gather together, so colorful, just watching, the mood is clear!

The prawns are smooth and tender, and also absorb the scent of asparagus and green pepper. Refreshing, healthy and delicious, it is a rare good taste~

Today, this shrimp is used because it is a combination of healthy and nutritious fruits and vegetables. As mentioned at the beginning, shrimp itself is also a high-protein, low-fat ingredient, so it is not only very friendly to people who are losing weight, but also suitable for the elderly and children. .

In addition to the form of cooking, the knocked shrimps are served with fresh vegetables such as vegetables and meatballs, and the soup is delicious and delicious. It is also very good.

Regarding the choice of ingredients, I spent my time this time because I didn’t buy fresh prawns, so I used frozen shrimp to do it. It’s also very good from the taste and taste of the finished product, but if you can, I suggest you Go to the market to buy fresh shrimp, such as prawns.

The taste made in this way will be more Q-bomb, and the sweetness is also full!

Some friends may still be curious. What is the principle of knocking shrimps delicious? Seriously thinking about it, I think there are two main reasons:

As soon as the shrimp meat is beaten into thin slices, the entire texture fascia is broken up, and the taste will naturally become tender and elastic.

Secondly, the area of shrimp meat is increased and the thickness is thinner, which means that more sauce can be hanged and it is better to taste.

However, this is just my own understanding and guessing.