Deal_h3 ("Manufacturing Element")
1, shrimp must be washed and drained to avoid peeling of shrimp during curing.
2. Do not add cooking wine during curing. After the shrimp is sized, the alcohol is tightly wrapped in the pulp, which is not volatile, so that the cooked shrimp has a bad smell.
3. The purpose of curing and oiling is to improve the lubricity of shrimp, prevent shrimp from sticking to each other when oiling, and make the cooked shrimp more fresh and tender.
4. The mixed shrimp must be kept in the refrigerator for a period of time, because the absorption of shrimp is best only at about 5 degrees Celsius.
5. If it is peeled shrimp, it must be stored in the refrigerator for a period of time before pickling, because the protease of fresh shrimp has not yet started to decompose, and it will be put in the pot immediately, and the shrimp meat will be squeezed into a ball.