But, shrimp line is sometimes difficult to remove, because some shrimp line is easy to break. Today I share with you two methods: 1, hold the head and tail of the shrimp, the head of the shrimp will be gently broken a little, and pull out the shrimp line along the way.
2, find the middle of the shrimp line, gently pick with a toothpick, can be done. Is not it very simple? Hurry up to try this approach. You can handle the shrimp, according to the following method, made of shrimp dumplings, yo ~
Shrimp dumplings
By Food Editor
In Ingredients:
100g shrimp, carrots 30g, pork 100g, 100g clarified flour, 100g, pepper 2g, refined salt 2g
Step 1. >
Step 2. Pour the carrot in the pot, stir well, add the clarified flour, water, stir
Step 3. Knead the flour, let it rise, cut the dough into doses, roll it out
Step 4. Take the appropriate amount, wrap the shrimp dumplings, steam them over high heat under water
Cooking tips:
How to choose shrimp?
1, the surface of high-quality shrimp slightly greenish-gray or peach kernel mesh, the front end of the thick round, the back end of the sharp and thin, curved hook, bright color; and blistering shrimp kernel body whitish or slightly yellowish, mildly reddened, the body is semi-transparent, revealing the intestinal cord is thicker than the fresh shrimp or has been spread out.
2, high-quality shrimp shrimp odor, body soft transparent, pinched with a finger elasticity; and blistering shrimp elasticity, no shrimp odor or alkali flavor, shrimp meat along the intestinal line peeled off, the odor is more obvious.
3, high-quality shrimp frying, individual thick, tough, not crumpled, very little water release, and no foam; and blistering shrimp into the pot when cooking and frying, that is, release a lot of water, the body shrinks into a slag paste, there is a strong strange flavor.