1. What is a tiger shrimp?
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(1) Tiger shrimp is a pelagic shrimp, which is wild and cannot be cultured. In Australia, there are abundant marine resources, so there is no need to spend artificial farming. What needs to be farmed is freshwater products, so live freshwater products in Australia are more expensive than seafood. The price of green shrimp is two to three times that of sea shrimp, and even crayfish is the same as lobster.
(2) Tiger shrimp is a kind of giant and striped shrimp. Its sweet and elastic tiger shrimp can be said to be the king of shrimp, but it is famous in the eyes of seafood lovers.
2. Introduction to the place of origin:
The main producing areas are Malaysia, Australia, Malaysia, Philippines and Vietnam. At present, all the tiger shrimps on the market in China are imported.
Second, the practice introduction:
1, fermented tiger shrimp
Ingredients: a packet of tiger shrimp, a small piece of fermented milk, 2 teaspoons of fermented milk, 3 tablespoons of water, 1.5 tablespoons of olive oil or other vegetable oil, 1.5 tablespoons of chopped green onion, 3g of shredded ginger, 1 tablespoon of garlic, 1/6 teaspoons of white pepper,1.
Exercise:
(1) Dry pan, add 1.5 tablespoons of oil, turn on high heat, add 1 tablespoon of chopped onion, ginger and garlic and stir-fry until fragrant. Add the tiger shrimp and stir-fry for a few times, then add two kinds of fermented milk and stir well.
(2) Adjust the medium heat, add the remaining three ingredients in turn, stir-fry until the shrimp turns red (about 1 ~ 2 minutes), and then add the remaining chopped green onion and sesame oil to soak evenly.
2. Grilled Tiger Shrimp with Cream and Garlic
Ingredients: 4 tiger shrimps, 2 tablespoons cream, 2 ~ 3 tablespoons minced garlic, a little salt, and a little chopped black pepper.
Exercise:
(1) Preparation materials. At the same time, the oven is preheated to 17 degrees, the tiger shrimp cuts its back, picks its intestines, divides its back in two, and sprinkles Shanghai salt and chopped black pepper to taste. Bring the wok to a low heat, add 1 tablespoon cream and minced garlic, and stir-fry until fragrant. When the minced garlic is not golden, add the remaining cream and mix well. Turn off the heating.
(2) Spread the minced garlic cream evenly on the shrimp meat, and bake it in the preheated oven for 6-8 minutes until the shrimp is cooked (the shrimp meat turns white). Take it out and sprinkle with chopped green onion.
3. Dry roasted tiger shrimp
Ingredients: several tiger shrimps, appropriate amount of rice wine, two cloves of garlic, two or three slices of ginger, one onion and appropriate amount of pepper.
Exercise:
(1) Put ginger slices in the oil pan and saute, garlic and onion.
(2) Add the processed tiger shrimp, stir-fry and add a little water to stir-fry;
(3) stir-fry a little rice wine; Add a proper amount of horseshoe and stir well;
(4) Before taking out of the pot, add the onion and shrimp and mix well to serve.
4. Stir-fried tiger shrimp with golden sauce
Ingredients: 12 tiger shrimp, 15 curry leaves, 3 dried shallots, 3 garlic cloves, 2 finger peppers, 40g shrimp, 50g medium gluten meal, proper salt and black pepper, 2 tablespoons seasoning oyster sauce, 1 tablespoon curry powder and 1 tablespoon coarse black pepper.
Exercise:
(1) Soak the shrimps until soft, then chop them, wash the shrimps with tiger skin, remove intestines, cut garlic and chopped green onion into paste, dice the peppers, remove the leaves from curry leaves, chop them, prepare a small bowl, add oyster sauce, curry powder, coarse black pepper, soy sauce and sugar, and mix well to form a paste.
(2) Prepare a large bowl, add medium gluten flour, black pepper and salt, mix well, dip tiger skin shrimp in flour one by one, fry in an oil pan until golden brown and fully cooked, pick it up and put it on kitchen paper to absorb excess oil, and quickly fry it evenly.
5. Baked tiger shrimp with salt
Ingredients: 5 tiger shrimps, crude salt 1/2 cups, sugar 1 tablespoon, a little black pepper, a little white pepper, 2 tablespoons wine, 200cc broth or water, and a bunch of rosemary.
Exercise:
(1) Thaw the frozen tiger shrimp first. Spread coarse salt and sugar on the bottom of the casserole, add tiger shrimp, sprinkle with black pepper, spread a layer of salt, pour wine and broth, and add rosemary.
(2) The oven power cord is inserted into the socket of Remy thermostat, the Remy power supply is inserted into the socket, the temperature probe is inserted into the casserole and fixed, and then sealed with aluminum foil paper. After the casserole is placed in the lower layer of the oven, the oven will be 130 degrees and 160 degrees. Cook72App sets the master's trip, 75 degrees for 5 minutes, and then 64 degrees 10 minutes.
6.tiger shrimp soup
Ingredients: 200g of tiger shrimp, 5 dried onions, 2 cloves of garlic, celery 1 root, onion 1 root, carrot 1 root, 40g of butter, 50ml of brandy, 50ml of white wine, 200ml of whipped cream, 300ml of water, 2 tablespoons of fresh thyme, and eggplant sauce.
Exercise:
(1) Chop the dried onion and garlic into paste, dice the onion, carrot and celery, remove the shrimp shell and sausage (keep the shrimp head and shell for later use), and cut the shrimp meat into small pieces for later use.
(2) Put the shrimp shells on the baking tray, bake them in the oven for 20 minutes until golden brown, take them out, heat the wok over medium heat, add half of butter and olive oil until the butter dissolves, add onion, celery and carrot into the fried garlic and dried onion, cook until soft, and add the shrimp shells and stir-fry until fragrant.
(3) Add eggplant sauce and stir fry, then add white wine and water to boil, turn to low heat and cook for 45 minutes, pour all the materials into a blender and stir until smooth, then sift out the soup, filter out the soup, heat the pot with medium heat, add the remaining butter, stir fry the shrimps, and sprinkle a little light cream and olive oil on the surface.