1, bottle preservation method
Put fresh shrimps in empty beverage bottles, fill them with water, tighten the bottle caps and put them in the refrigerator for freezing. In this way, the shrimp is completely isolated from the air and has no odor. Take out a bottle before eating, thaw it in advance, and break it with a knife or scissors. A bottle can just make a plate. This method is simple and convenient, clean and tidy, and the most important thing is that it is not easy to dry and has no odor.
2, fresh-keeping box freezing method
Cut off the shrimp whiskers and guns and put them neatly in the safe. Don't drain. Cover the lid, make sure there is no gap, and put it directly in the refrigerator for quick freezing. When eating, take a bigger fruit knife and gently pry it down. It's still intact. This kind of shrimp tastes the same as the fresh shrimp just bought, and it can be preserved until the next year when there is fresh shrimp.
Recommended practice of delicious shrimp
1, boiled shrimp
Practice: Put clear water, ginger slices and chives into a pot, tie them into knots, boil the cooking wine, put the treated water into the pot after boiling, cut off the whiskers, remove the shrimp line, put the shrimp into the pot, cook for 1 min on medium fire, then turn off the fire, take out the shrimp, drain the water, and prepare the favorite seasoning for dipping.
2. chilli shrimp
Practice: Peel prawns (shrimp heads can be fried for cooked food), marinate them with cooking wine and ginger for a while, put them in an oil pan (shrimp heads can be fried first, then fried with shrimp oil), heat the oil, turn on medium heat, add pepper and dried pepper, and take them out after fragrance. Then add five or six slices of ginger, stir-fry, add sugar, stir-fry with a spatula, add a spoonful of Pixian watercress, stir-fry red oil, then add a little soy sauce, add shrimp to a big fire, stir-fry in scallion after discoloration, and add some balsamic vinegar 30 seconds before taking out the pot to enhance fragrance.