Metapenaeus ensis is a seafood product that we can eat all year round. Unlike crayfish, which can only be eaten in summer, many people like to eat shrimp, because shrimp is really delicious, and there are many ways to eat it. However, it is most important to eat healthy and clean anyway. Shrimp heads, shrimp gills and shrimp lines are very dirty. So how to remove metapenaeus ensis shrimp lines, shrimp heads and shrimp gills? Let's have a graphic teaching post directly.

Simply speaking, the diagram of metapenaeus ensis's shrimp line is shrimp head, shrimp line and shrimp gills, but the shrimp made by directly removing the shrimp head is neither beautiful nor the most delicious shrimp oil is missing. In fact, the head of shrimp is the stomach (sandbag) of shrimp, which can't be eaten. It is the dirtiest part of shrimp like shrimp line, and it is often easy to deposit some heavy metals. After these three parts are basically handled, shrimp can be safely eaten.

Remember the thawing board I introduced earlier? It is very useful for thawing frozen shrimp.

This is the green shrimp I bought in Sanyuanli vegetable market. The quality is very good, and the price is not expensive. It is 48 kilos, which is even better than those shrimps with 58 kilos in the supermarket. Look at the size. Basically, I can eat 3-4 meals every time I buy 100 yuan.

first step

Cut off shrimp whiskers and shrimp feet first.

Second step

Cut off the front end of shrimp and the position of shrimp eyes;

Cut off the shrimp gun (the long thorn) diagonally. When cutting, try to cut as deep as possible against the shell. There are two black shadows on the head here.

What we need to do is to remove the sandbags and keep the shrimp yellow. Pick it out with a toothpick, pull it out, and rinse the shrimp head with water a little.

Third step

Picking the shrimp line, many people choose the shrimp line by opening the back of the shrimp. This method is no problem, but if the shrimp is not fresh, the shrimp will be loose after opening the back. I went to buy shrimp that day, and I saw that the big sister selling shrimp was skillful in picking it up, so I was curious and came back to try it. On the Internet, I said that I could insert a toothpick in the third section of the shrimp head or the first section of the shrimp tail, and pick it hard and the shrimp line would come out.

This is the first time for me to use this method, and sometimes the shrimp line will be broken, so I choose it once in the third section of the shrimp head and once in the first section of the shrimp tail. (The black line on the belly of shrimp is shrimp tendon, which generally does not need to be treated. When the shrimp is heated, it will bend, which is caused by the shrinkage of shrimp tendon, and it needs to be treated unless it is specially shaped.)

In this way, the shrimp is finished, and the integrity of the shrimp is very good.

Metapenaeus ensis's practice is a relatively common public practice (the same is true of the method introduced by the chef who watched the warm taste before):

1, put the oil in the pot, heat it, add the shrimp, turn it over after one side changes color;

2. Add onion ginger and cooking wine;

3. Add tomato sauce, a little soy sauce, a little water and sugar, and let the shrimp taste for a while;

4, collect juice, add salt, and take out the pot.

By the way, the cheapest time to eat metapenaeus ensis in a year is coming: from the end of June to the middle of July, don't miss it! I bought it yesterday at 58 kilos, and it can reach 40 kilos at the cheapest price.

I'll give you a way to tell if shrimp is fresh. If live shrimp is cooked, its tail will be open. If dead shrimp is cooked, its tail will be closed. Going out to eat seafood in the future will no longer have to worry about being fooled by black-hearted stores.