How to make shrimp tender in cooking?

Shrimp should be iced and sized after absorbing water. At present, many shrimps used in hotels are pulp-free shrimps. But shrimp must be sized, otherwise the transparency and taste of the finished product will be worse.

First, after the shrimps are naturally thawed, rinse them 1 hour, and then dry them with a dry towel. Take 500 grams of shrimp skin, put it in a pot, add 5 grams of salt and 2 grams of monosodium glutamate, stir well, and then add chilled onion Jiang Shui in three times (the total dosage is 50 grams). After the shrimp absorbs water, we wrap the basin with plastic wrap and put it in the refrigerator 1-2 hours. Take out the shrimps, add half the egg white, and then add 10- 15g wet raw powder.

There is an important point to pay special attention to here, that is, the shrimp must be put in the refrigerator for a period of time after absorbing water, so that the shrimp tissue can better blend with water, otherwise the shrimp will peel easily during cooking. Now peeling shrimp requires two refrigeration.

If you choose fresh peeled shrimp, the sizing method is somewhat different. Don't hurry to remove the size of the shrimps after peeling, first ice 1-2 hours (ice can make the shrimps taste more crisp).

After cooling, it is made into pulp according to the above method. Some chefs choose Thai shrimp. In order to increase the whiteness and elasticity of shrimp, they often add a cleaning process, that is, add 60 grams of salt to 4 kilograms of clean water and stir evenly, add thawed river shrimp, stir for 4-5 minutes in one direction, and then size.

Whether the shrimp is crystal clear or not depends mainly on four aspects: good quality of raw materials, proper sizing, proper control of lubricating oil temperature and good thickening effect. But in general, sizing is the most critical. In our hotel, the way to check whether the shrimp sizing is in place is: take a basin of clear water and add a few starched shrimps. If the shrimp floats on the water, it proves that the sizing is good. If they sink, it means that the shrimp has too much salt. Seeing this, you may ask, what is the relationship between the amount of salt and the size of shrimp, as long as the dishes are not salty when cooked, right?

As we all know, the amount of salt determines the strength of shrimp. In order to make shrimp better, many chefs often put all the salt needed for dishes in the process of sizing. Although this shrimp is easy to work hard, too much salt will also cause a lot of water loss in the process of lubricating oil or blanching, and the gloss and transparency will also be reduced.