First, put pandalus borealis at room temperature, naturally defrost it, wash it with clear water and eat it directly, and its sweetness and nutrition will not be lost at all.
Second, if you want other ways to eat, then, it is a very good choice to make salad first, rinse it with pure water or cold boiled water directly after thawing, peel off shrimp and mix it with various vegetables and fruits to make salad.
Third, make hot dishes. Generally, any dish that can be cooked with shrimp can be served in pandalus borealis. Braised pandalus borealis in oil, boiled pandalus borealis, pandalus borealis in a dry pot, spicy pandalus borealis, fried pandalus borealis with lettuce, etc., will do. Third, make hot dishes. Generally, any dish that can be cooked with shrimp can be served in pandalus borealis. Braised pandalus borealis in oil, boiled pandalus borealis, pandalus borealis in a dry pot, spicy pandalus borealis, fried pandalus borealis with lettuce, etc., will do.
Usually, all the shrimps we eat are raw, and only pandalus borealis is cooked and sold. Why? There is also a black head of shrimp, which is not bad. Wild pandalus borealis grows in the cold seawater environment of the Arctic Ocean and the North Atlantic Ocean, and it is completely normal to fish directly from the deep sea with large trawls, and drag pandalus borealis directly onto the boat from the deep sea of 200-300 meters. Sometimes, due to the rapid speed of trawling, the life of pandalus borealis is subject to rapid changes in atmospheric pressure, resulting in the rupture of the head (stomach) of shrimp. Pandalus borealis was quickly cooked and frozen on the boat within a few minutes after it was fished out of the water, so 100% was pure natural without any additives, with compact meat and delicious and slightly sweet taste. Pandalus borealis is salty and fresh, with a bit of sweetness, without any fishy smell, and their meat quality is superb. Sometimes I will meet pandalus borealis with seeds, which is more nutritious! As a high protein food, shrimp seeds are a rare food for the weak people. Shrimp meat is fresh, tender, cool and slightly sweet, especially the orange "head seed" in the shrimp head, which is not inferior to crab yellow and very delicious.
Therefore, the best way to eat in pandalus borealis is to buy it and eat it directly after thawing, so as to eat the original taste of pandalus borealis. If you don't understand the steps in the course of reading this tutorial, please leave a message for Ruth in the message area at the bottom of this article, and I will answer it for you immediately after I see it. If you have better practices or suggestions, you are welcome to leave a message in the message area.
Hello, I'm Lan Chan Shi Ji, winner of Qingyun Plan in the field of food, and I'll answer your question.
In fact, the most delicious way to eat in pandalus borealis is sashimi, that is, fresh food after thawing. Pandalus borealis is a cold-water shrimp, which is tender and sweet. So it doesn't need to be processed again at all, just after completely thawing, it can be eaten with mustard and soy sauce.
In fact, pandalus borealis is the so-called sweet shrimp. The standard wild sea shrimp in high cold areas only grows in the North Atlantic Ocean and the Arctic Ocean, and is only produced in Danish Greenland, Maoxiong, Norway, Scotland, Iceland and Canada. In almost the United States and Japan, they are all high-grade ingredients.
If you want to eat the best and most delicious pandalus borealis, the season is very important. Generally speaking, the turn of summer and autumn is the best time to catch pandalus borealis. At this time, pandalus borealis laid a large number of eggs, and ate fat and elastic teeth, while shrimps were mostly concentrated in the head. Because pandalus borealis is a hermaphrodite, the eggs at this time are unfertilized and have the best nutrition.
If in mid-autumn, pandalus borealis changes from bearing seeds to holding seeds, the nutrition and taste will be greatly reduced. So remember, the best eating season in pandalus borealis is July and August every year.
All over the world, the best way to eat in pandalus borealis is to eat fresh after thawing. The growth range is about 200 meters deep in the sea, so I don't worry about any parasites. The Japanese even regard pandalus borealis sashimi as the ingredient of the best sushi.
However, due to zero tolerance for food safety issues, most of pandalus borealis imported into China is cooked. Pandalus borealis immediately boiled, graded, quickly frozen and packaged after fishing in the country of origin. This series of work was completed in 20 minutes.
Finally, talk about how to thaw in pandalus borealis. I once bought an expensive box of pandalus borealis to eat at night. The old mother didn't understand, so she put it directly in warm water to thaw, and as a result, the whole box of shrimp was scrapped.
Not only can pandalus borealis not be thawed with warm water, but even it can't be dipped in water during thawing. The correct way is to put it in the freezer and keep it at 0~4 degrees to naturally thaw. Of course, it would be better if you have a professional fresh-keeping box at home.
When eating pandalus borealis sashimi, never mix mustard sauce into soy sauce. One side of pandalus borealis must be dipped in mustard sauce first, then the other side dipped in soy sauce, and then put it in your mouth to taste it carefully. This will not make the mouth full of mustard, which will lead to the loss of layering in taste and taste.
This answer has come to an end. The author has updated the in-depth articles on food culture for a long time, and now paying attention to me can make you the soul of the table.
Hello, I'm honored to answer your question. I think the key to a good food is your taste, every taste in every region, so the most delicious way is not as good as the one that suits you. I'll share my way with you below, hoping to help you.
First, if you want to be a pandalus borealis, you must know pandalus borealis. pandalus borealis is a kind of cold-water shrimp, which can only be sold after being cooked and frozen. The thawed pandalus borealis can be eaten directly without cooking, so making cold dishes is the best cooking method.
nutritive value
2. What are the nutritional values of pandalus borealis? Pandalus borealis is rich in nutrition, it contains a lot of high-quality unsaturated fatty acids, and it is also a source of intake of high-quality protein, which contains no cholesterol and has always been extremely low in fat and calories. At the same time, it is also rich in vitamin B 12, zinc, iodine, phosphorus, potassium, selenium, iron and trace elements such as calcium, magnesium and sodium, and it is a very healthy food for 2 1 century.
Third, when eating pandalus borealis, you need to thaw it. When thawing, take pandalus borealis out of the refrigerator and thaw it naturally at room temperature (remember not to soak it in water, especially hot water, because it will lose the original delicious taste of pandalus borealis). When the temperature is high in summer, it should not be thawed directly at room temperature, but should be thawed slowly in a fresh-keeping cabinet at 0~4℃, so as to maintain the taste and freshness of pandalus borealis to the maximum extent.
4. Cooking method: Shrimp is most suitable for making all kinds of salads, and it is a very good choice to match with all kinds of fruits and vegetables. Pandalus borealis is rich in unsaturated fatty acids, and fruits and vegetables contain vitamins, which are very nutritious and healthy when eaten together. Pandalus borealis can also be cooked into various hot dishes, such as spicy pandalus borealis.
When cooking hot dishes, in order to make them full of flavor, there are two tips to be mastered:
1, don't completely thaw the frozen pandalus borealis cooking, but thaw it to 70%, which can fully lock the moisture inside pandalus borealis and keep its meat fresh and tender.
2. When frying pandalus borealis, use the method of quick fire frying. When the oil temperature is heated to 80% heat, add shrimp, fry until the skin (especially the head part of shrimp) expands to separate from the shrimp meat, take out the shrimp, quickly fry it for the second time, and then add a little water to the oil pan to make the hot oil fully boil, so as to make the skin of shrimp further fluffy. The advantage of this is that the flavors of various seasonings are fully absorbed by pandalus borealis, and the shrimp looks bigger and fuller.
What is the most suitable cooking method in pandalus borealis?
Pandalus borealis is usually boiled with fresh shrimps from offshore fishing boats and then frozen quickly.
High-quality pandalus borealis doesn't need any cooking, because the shrimp itself is fresh and sweet, so it is a good choice to eat it directly or make a salad. Secondary cooking will destroy its own taste. Therefore, it is strongly recommended!
What should I do if the shrimp is frozen for too long and loses its original taste?
It is actually a good choice to make soup with pandalus borealis. I suggest you give it a try.
Pandalus borealis, also known as Arctic sweet shrimp, is a kind of wild shrimp in the middle of the night. It grows in the North Pacific Ocean and the North Atlantic Ocean, where the sea water is cold and the food is thin, so the sweet shrimp grows very slowly, and it takes 5-8 years or even longer to grow to the size of an adult's finger. It is precisely because of this that the sweet shrimp has a very high quality texture and nutrition. The meat quality of Arctic sweet shrimp is very clean and pure, which can be said to be the best source of marine protein on the earth. Rich in various nutrients and trace elements, the meat is tough and chewy, and the taste is slightly sweet and fragrant.
The specifications of sweet shrimp appearing in the market are generally 70-9080-10090-120120-150150+/head per kilogram. It is divided into head-seeded shrimp, belly-seeded shrimp, and mixed shrimp with head and belly seeds. Most of the market is cooked shrimp, and the eating method varies according to the preferences of people in different geographical occasions. It can be said that there are many ways to eat it. As for how to eat delicious food, different people have different opinions.
I think the best way to eat is to eat pure head-seeded shrimp, naturally thaw until the skin is soft and the shrimp meat is still hard, peel off the shrimp skin, head to the eye position, and then eat directly. Nothing, no seasoning, no heating. Those who are afraid of cold can soak in boiling water for a few seconds to get rid of the cold.
Pandalus borealis salad is the most suitable.
Pandalus borealis is a kind of cold water shrimp, which can be sold only after being boiled and frozen.
The thawed pandalus borealis can be eaten directly without cooking, so making cold dishes is the best cooking method.
30 yuan per kilogram, cheap, sold in major cities, small and medium-sized hotels can be used for cooking.
Pandalus borealis's scientific name is Pandalus borealis, also known as cold water shrimp, ice shrimp and seed shrimp, which are all wild shrimps in the North Atlantic and Arctic Ocean. The main fishing countries are Canada, Iceland and Norway.
Most of the shrimps in the world are warm-water shrimps that grow in temperate zone, subtropical zone and tropical zone, such as China prawn, Japanese prawn, metapenaeus ensis prawn and South American white prawn, while pandalus borealis grows in cold sea water with a depth of150m, so the growth speed is slow, and it takes 3-4 years to reach the commodity specification (generally, the cultured shrimps grow to the commodity specification within 3-4 months), so the meat quality is relatively tight.
Pandalus borealis was cooked immediately after being caught on board 1-2 hours, and then frozen, boxed and stored. Therefore, although pandalus borealis has been transported for a long distance, the quality is still good and fresh. You may ask why pandalus borealis is cooked. This is mainly determined by the fishing methods in pandalus borealis. Pandalus borealis is fishing in the depths of the ocean with modern large trawl boats, and the catch of each net is as high as tens to hundreds of tons. Because it is far away from the coast, it can't be unloaded to the shore immediately. In order to ensure the quality and freshness of shrimp, pandalus borealis needs to be cooked and frozen on board. When eating, as long as it is thawed correctly and slowly, the original texture, nutrition and freshness of pandalus borealis can be completely restored. The results of "blind taste test" showed that the taste and freshness of pandalus borealis, which was frozen and thawed after cooking, exceeded that of other fresh and frozen shrimps.
Cooked pandalus borealis is pink in color, firm in meat, and has a unique sweetness, so it is also called Arctic sweet shrimp in China.
In North America and Europe, people usually thaw pandalus borealis naturally, rinse it with clear water, and then peel it and eat it directly. In some hotels, pandalus borealis is often processed into shrimp, which is served as salad with lettuce, thousand island sauce and other original seasonings. In China, because many people don't know that pandalus borealis is cooked, they often reheat it before cooking, or rinse hot pot with pandalus borealis, which will affect the taste and nutrition of shrimp. In fact, the cooked and frozen pandalus borealis can be eaten directly as long as it is thawed properly and rinsed with clear water before eating, and the taste is very good.
Answer over. Note: As the answers provided by Oriental cuisine are very professional in the heavy vertical catering industry, it is suitable for professional chefs, catering managers or culinary researchers to read. If it is only a personal hobby of food, you can pay attention to me if you don't understand it.
I'm the owner of Wanhua Mountain Villa, and I'm glad to answer your question "What do you know about pandalus borealis?"!
Pandalus borealis is a kind of shrimp that must be cooked and stored quickly within half an hour after catching water, so what we see in the market is pandalus borealis that has been cooked in advance and then frozen and packaged.
Because pandalus borealis is already ripe, its practice is not so complicated. Here, let's introduce some practices of pandalus borealis!
1, umami pandalus borealis
Take the frozen pandalus borealis out of the packaging bag for thawing (pandalus borealis must be put in the freezer first for slow thawing, so that the taste and freshness will not be destroyed). After thawing in pandalus borealis, rinse it with cold boiled water, drain the water, and you can put it on the plate and eat it directly. (No need to dip in any seasoning)
Pandalus borealis's method makes pandalus borealis delicious, fresh, tender and juicy.
2, Xiang Lian pandalus borealis
Take the frozen pandalus borealis out of the packaging bag for thawing. It must be thawed slowly at natural temperature. After thawing in pandalus borealis, rinse it with clear water for later use.
Put the oil in the wok, when the oil temperature is 70% hot, add the cleaned pandalus borealis to stir fry. When the surface of pandalus borealis turns red and discolored, add ginger slices, onion segments, dried peppers, green and red peppers, celery segments and spicy sauce, soy sauce, stir fry again, and after the celery becomes soft, you can take it out of the pan and put it on the plate.
In this way, pandalus borealis, the shrimp is fragrant, spicy and delicious!
3, crispy pandalus borealis
Take the frozen pandalus borealis out of the packaging bag for thawing, and thaw it slowly at natural temperature to keep the taste and freshness of pandalus borealis. After defrosting in pandalus borealis, rinse with clear water for later use.
Put oil in the pan to fry shrimps, dip the washed pandalus borealis in enough bread flour, fry one by one in the oil pan until it is golden, remove and drain, and serve on a plate.
The pandalus borealis made in this way is crispy in the mouth, and the shrimp is fragrant and delicious.
These pandalus borealis methods are simple and easy to do, and I hope they will help you.
Thank you!
The nutritional value of shrimp is very rich, and the content of protein is several to dozens times higher than that of fish, eggs and milk. Its meat is delicious, just like fish, it is easier to chew and digest. Very suitable for children to eat.
To say it's delicious, I think it's steamed. When I say steaming, I don't mean steaming directly with cold water, but boiling the water, then steaming the shrimp on the steamer and heating it slightly. Then mix the juice with Jiang Mo, oyster sauce, vinegar and sesame oil and dip it in. Because shrimp is cooked, if it is overheated, it will take away the delicate flavor of shrimp and lose its nutrition. It is suggested that children should heat it when eating it. If adults eat it, it is the original taste to eat it directly after natural thawing.
If you don't like the steamed way of eating, then have a garlic-flavored one. In fact, the method is very simple, that is, stir-fry the shrimp with minced garlic. Share my practice, hoping to help everyone.
1. Thaw the shrimps in a basin and rinse them with clean water.
2. Cut the garlic into powder, pour the oil into the pot, then pour the minced garlic and saute.
3. Stir-fry the shrimp, add a little salt after the shrimp becomes discolored, stir-fry evenly, and sprinkle coriander after taking out the pot.
Is it simple? It's a common practice. Changing your mind is another taste. Welcome to comment on my practice.
On weekdays, all the shrimps we eat are raw, but only it is cooked and sold. What is this situation? Because it grows in the icy environment with a depth of 200-300 meters in the Arctic Ocean and the North Atlantic Ocean, it will be cooked and frozen after being salvaged. So their meat quality is excellent. If you meet a seed, congratulations to your friend. You are so lucky. Shrimp with seeds is more nutritious! As the food of high protein, shrimp seeds are good for the weak people. The "head seed" in the shrimp head tastes as good as crab roe, and the shrimp meat is fresh, tender and very delicious.
1. It is obviously helpful for infants to improve their eyesight and intellectual development;
2. It has the beauty function of keeping the skin state balanced for young women; 3. It can reduce the effect of postpartum depression in pregnant women;
4. It is helpful for students and teenagers to increase their memory;
5. It can reduce blood pressure and blood lipid and prevent coronary heart disease for middle-aged and elderly people.
Cooked pandalus borealis is pink in color, tight in meat and sweet to eat, so it is also called Arctic sweet shrimp in China.
Share the practice of a garlic pandalus borealis for the kiss.
1. Chop garlic, mince scallion, put oil in the pan, stir-fry garlic and scallion, stir-fry until golden, and take out for later use.
2. Stir-fry the shrimp with the oil of fried garlic, stir-fry with salt and light soy sauce until cooked.
3. Pour in the fried garlic, stir-fry until fragrant, and sprinkle with chopped green onion.
Delicious fragrant garlic pandalus borealis is ready.
My favorite way is to salt and pepper pandalus borealis. Here are some ways.
The authentic method of salt and pepper shrimp, you are worth tasting.
Shrimp with salt and pepper is a famous dish of Han nationality, which belongs to Cantonese cuisine. The main ingredient is sea shrimp. Taste, spicy and fragrant, salty and spicy, and the meat is tender and delicious. This product is selected from fresh shrimps, and there is no need to shell them. After soaking in oil, stir-fry with pepper and salt; Pepper, salt and other spices are attached to the shell but not into the meat. The food is fragrant and salty outside, and the meat is soft, tender and delicious.
Steps of salt and pepper shrimp
1. Boil the water first. When the water boils, put the shrimp through the water. When it turns red, take it out immediately. Don't cook it for too long, the meat will not taste good when it is old. When cooking, you can put two pieces of ginger in the water to remove the fishy smell. Because it is for children, I gave up the head and tail of shrimp. In fact, the whole shrimp is also very delicious.
2. After removing the head and tail of shrimp, cut the prepared pepper, ginger and garlic into small particles.
3. Take a bowl alone and dip the shrimp with starch evenly. Pay attention to using kitchen paper towels to absorb the water on the shrimp as much as possible before putting the starch. Otherwise, when frying the shrimp later, the shrimp wrapped in starch will explode and the oil will spill out.
4. Put a little more oil. When the oil temperature is 70%, put the shrimp. Olive oil and salad oil can be used as the oil, but it is best not to use peanut oil. Eating peanut oil at too high a temperature is not good for your health. When the shrimp turns bright red, take it out and set aside the oil in the pot.
5. Add the prepared garlic and ginger into the remaining oil and saute.
6. Add green and red pepper granules after the ginger and garlic are fragrant. Friends who like to eat pepper can add some pepper to saute at this time. My children don't eat pepper, so they didn't put it this time.
7. After the seasoning is fragrant, put the fried shrimp into the pot and mix well with the seasoning. Stir-fry it in moderation. Sprinkle salt and pepper before cooking. The taste of children is heavy. I put some spiced powder. Parents who like barbecue taste can add some cumin powder, which tastes good. Because the shrimp is delicious, there is no chicken powder to flavor it.
8. After adding all the seasonings, stir-fry for 1 minute, and a spicy and crispy salted shrimp is ready.