The practice of beer shrimp
1. Scallop prawns, remove whiskers, wash feet, wash cucumbers and slice them for later use;
2. Heat the wok with oil, add chopped green onion and Jiang Mo, stir-fry the shrimps until red, add beer, cucumber slices and salt, stir-fry slightly, and serve.
Dietary taboo
Prawn with a knife: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
skill
1. When cooking this dish, just cut off the whiskers and feet of the shrimp, without peeling the head of the shrimp;
2. Cooking shrimp directly with beer without extra water will make shrimp meat more tender;
3. In the process of beer heating, alcohol has volatilized, so don't worry about not drinking it;
4. Cucumber is easy to cook, just put it in before cooking;
5. After eating shrimp, don't eat fruit rich in vitamin C within two hours, so as not to cause physical discomfort.
The above is a complete explanation of the practice of beer shrimp. Generally speaking, shrimp meat is suitable for cooking, and the taste of shrimp meat can also be accepted by the general public, because crayfish tastes very delicious, especially according to the practices of Sichuan and Hunan, the taste of shrimp meat can be maximized. I hope interested diners can learn about it.