Seasoning for stir-fried shrimps and peas: fresh shrimps 125g, peas 120g, a small amount of yellow wine, appropriate amount of refined salt, ginger 1 small piece, soy sauce 1 spoon, garlic with low oil consumption 1 petal. Cooking process: 1. Fresh shrimps should be marinated with salt, ginger slices and rice wine in advance for about 20 minutes. 2. Remove the head and tail of the peas, remove the tendons and wash them for later use. 3. Let the pan cool, add appropriate amount, burn in oil, and add minced garlic. 4. Saute the garlic, add the fresh shrimp and add the marinade together. 5. Stir fry until the fresh shrimp fades. 6. Add peas. 7. Add the right amount of salt. 8. Stir well, add a little water and stew for 1-2 minutes. 9. Add a little fuel consumption. 10. Turn over and mix well, and you can go out.
Cooking skills 1, body bending. Fresh shrimp must be meticulous from beginning to end and closely integrated with the human body. Shrimp body is quite hard, with certain toughness and curvature. 2. The epidermis is dry. The vivid surface of shrimp is clean, and it feels dry by hand. If the shrimp head sticks to the hand, it means that the shrimp has changed qualitatively. 3. Bright colors. Different kinds of shrimp have slightly different colors. Fresh shrimp, rock shrimp and grass shrimp turn green, sea shrimp is light pink, bamboo shrimp and grass shrimp are a little light pink with black and white patterns. If the shrimp has black hair, it is stale shrimp, and the whole shrimp is dark and dull, which also shows that it has undergone qualitative change. 4, the meat shell is closely connected. Fresh shrimp shells and shrimps are closely glued together. When peeling shrimp with your hands, the shrimp will stick to your hands, and it takes a little effort to peel the shrimp head. Shrimp intestines and shrimps of fresh shrimps are also tightly adhered. If the shrimp is loose, it means that the shrimp is not fresh.