I am a super person who likes to eat fish and shrimp. I have always loved to eat shrimp from sea fishing. Before I learned to do this shrimp slip, I tried all kinds of shrimp slipping on the Internet, but none of them can be used with sea fishing. The beauty is that almost every shrimp slips with starch/flour, and when the powdered shrimp slides, the taste will change. The result was a coincidence, let me know a chef, he taught me to make this shrimp slippery, and really did not put a powder, but the shrimp slippery Q-spinning, and the sea fishing is not high, Everyone must try it!
Medium size green shrimp, I use the shrimp tail directly. It is best to use fresh shrimp. I have tried the frozen shrimp and frozen shrimp in my house the other day. The taste is quite bad!
To the shrimp line, start from the head of the shrimp, find the third section of the shrimp, fold the shrimp body slightly, poke it in with a toothpick, pick it gently, and the shrimp line will come out.
After the treatment is clean, control the water slightly (use the kitchen paper to absorb the water or dry it for a while, the less the water, the more chewing)
Special attention here is also the key to the shrimp's chewing head and crispy bombs! Use a knife to scrape the shrimp into a paste, not cut! Never cut with a knife, it will destroy the taste of the shrimp!
The knife face and the table top are at a 30 degree angle. The meat is scraped into mud a little bit (no one takes a picture of me, so the photo shows no angle of the knife). It can be scraped a few times, the meat will be more delicate, I want to be slightly smooth, The shrimp meat is well-defined, so it is scraped once.
After all the mud is scraped, tap the shrimp paste with the back of the knife until it becomes a very sticky state. Be careful, here is the knife back, not with a knife!
Put it in the bowl, add half an egg white (not enough egg white, or affect the taste of the Q bomb) to put a little salt, white pepper 2-3g, cooking wine a little (the same reason wine is a little bit just fine, not much, I Probably put about 3-5ml), you can also add only salt and egg white, the taste is also very good. Then stir in one direction, stir the meat to start to work hard, and finally reach the consistency of the chopsticks not to fall, the shrimp slip is ready!
Put it in the box and put it in the refrigerator for more than 20 minutes.
Q bombs and shrimps, like the shallots, you can put some shallots while whipping
QQ, there is elasticity
Before everyone’s comments, I said that I don’t know how to scrape meat. I specially recorded a small video. Let’s take a look.
The trick is: Never use a knife to smash the shrimp, or use a blender, a cooking machine, etc.... Use a knife to scrape the meat a little bit and scrape it into a mud. Do not put a series of powders such as flour/raw powder, otherwise the taste will be greatly reduced. The water of the washed shrimp must be controlled. Do not put more wine and egg white, or it will affect the taste. It is best to use the tail of the fresh shrimp. I tried the frozen shrimp and the frozen prawn tail. The taste is not voice-over. I made the shrimp slide the day before. After the meat was scraped, put the meat in the bowl and put the seasoning to start stirring. However, if I didn't make it, I found that I forgot to use the knife to knock back. So I put the dried pork back on the cutting board and knocked it with a knife. I slowly found that the seasonings were slowly melted during the knocking process. Going to the meat, it is a lot easier to stir it up, so you can try this method, first put the corresponding seasoning after scraping the meat, then knock with the knife back, and finally stir! It will be a lot simpler and more savory, it will be easier to stir up when stirring!