1, put in aerobic water.
Generally, the shrimps bought are alive. At this time, water can be prepared. If you have an oxygen generator at home, you can put the machine of the oxygen generator in the water and then put the shrimps in it. In this way, the survival time of the shrimps can actually be prolonged.
Of course, if it is sea shrimp, you can add some salt to the water. If it is river shrimp, you don't need it. Just use fresh water and raise it, so it can be stored for a short time.
2. Put it in the refrigerator for freezing.
If you don't eat the shrimp for a short time, you must put it in the refrigerator for freezing, so that it can keep its fresh taste and won't go bad at the same time. So when preserving frozen shrimp, don't put it directly, but fill it with some water, put it in a fresh-keeping bag or box, then put it in water and freeze it with water.
In this way, the shrimp will be wrapped in water, and when it is ready to eat, it will be melted, and the meat quality and taste will be fresh and delicious.
The practice of garlic prawns:
Ingredients: 500 grams of black spot festival, Longkou vermicelli 1 bar, 5 pieces of old ginger, red pepper 1 piece, 2 garlic heads and 2 shallots.
Seasoning: oyster sauce 1 tsp, 2 tsp steamed fish and lobster sauce, a little white pepper.
Take a pair of scissors to cut off the shrimp whiskers and the shrimp sword, then bend the shrimp body and cut it open with a knife and take out the shrimp line for later use. After the prawns are ready, they start to prepare accessories. First, cut the vermicelli into small pieces and soak them in cold water. Then, onion white and onion leaves are separated, and a few pieces of old ginger are prepared to remove fishy smell.
Pepper is only used as a touch-up. If you are afraid of spicy, you can put it less or not. As for garlic, you must have more, because it is the main flavor of this dish. When everything is ready, you can start making. First, take half of the garlic, wash it with clear water and wring it out twice. Then heat an appropriate amount of oil in the pan, and when the oil temperature rises to 50%, add the scallion and the washed garlic.
Stir-fry the garlic slowly over low heat until it turns golden brown, and then pour it into a large heat-resistant bowl. Then pour in the other half of garlic, chopped red pepper and chopped green onion leaves, and then burn a little boiling oil to pour on it. Finally, add the required seasoning and stir evenly for later use. Put the soaked vermicelli at the bottom of the steaming tray and tidy it by hand to prevent the thickness from being different.
There is one thing that fans must pay attention to. It must be cold water. Don't use hot water in a hurry. Then put the pre-processed prawn code on it, and then put the old ginger slices and a green onion. The pattern is determined according to your own preferences, such as putting it in a circle or like me.
Then bring the boiling water to a big fire, and put the plate into a steamer and steam for about ten minutes. The time is mainly determined by your own boiler and heat. Simply put, you can steam the shrimp until it is just cooked. Finally, the old ginger slices and shallots are removed and discarded, and then the sauce prepared before is smeared on the back of the shrimp, so that the perfect garlic prawn is ready.