Shrimp is a very popular ingredient in life, its meat is full and delicious, nutritious value, especially protein content is much higher than eggs and milk, calcium content is not low, and young and old, especially suitable for growing children to eat, so for the children at home, every now and then, will buy some shrimp, so that the child's nutritional needs to be able to keep up.

There are many ways to do shrimp, you can do salt-baked shrimp, spicy shrimp, pepper shrimp, white burned shrimp, etc. When it comes to the many ways to do it, or white burned shrimp is the most popular, also known as boiled shrimp. Shrimp belongs to small seafood, and seafood to eat is the original flavor, as the saying goes, "high-end ingredients often only need the most simple cooking methods", so boiled shrimp is to ensure the maximum extent of shrimp original flavor and tender cooking methods.

Boiled shrimp, the most likely situation is the meat firewood, fishy heavy, shrimp hair black, these problems in addition to the quality of shrimp, the most critical is the "cooking", that is, the control of the water temperature, some people say that cold water under the pot to cook, some people say that the hot water under the pot to cook, then how much water temperature is most appropriate? Many people only know one, do not know the other, resulting in the first step is wrong, cook out of the shrimp is not meat is not tender, is fishy, there is shrimp black, the following to share with you the skills of cooking shrimp, to teach you 3 strokes, cook out of the shrimp meat is tender and no fishy, not black.

Boiled shrimp

The first step: prepare the ingredients

Main ingredients: prawns;

Accessories: ginger, green onions;

Seasoning: salt.

Step 2: start making

1. buy back the shrimp do not directly throw aside, but to raise in the water, the water to add a little salt, so that the shrimp to the body impurities out.

Buy shrimp must buy fresh, pick fresh is also simple, look at the shrimp will not move, whether the shrimp shell is glossy, whether the shrimp meat is firm, the purchase of the best call business to give you some brine, come back to not have to adjust their own brine.

2. The shrimp clean and spare, and then start a pot on the fire to boil water, the water slightly began to put ginger slices, small onions pulled knot into, in the addition of the right amount of salt, with salted water to cook.

The first trick is to cook shrimp with salt water. Salt water can make the shrimp meat more solid Q elastic, but also to fishy increase the basic taste of shrimp, salt can not be under too early, not too late, too early will lead to shrimp water analysis out, eat up the taste of more firewood, but also the fishy taste will be locked in the meat, too late shrimp is not easy to taste, so generally wait for the water is hot into the shrimp, and then put into the salt.

3. After the water is hot, turn the heat down, let the water temperature to maintain about 80 degrees, do not boil the water, and then put the shrimp into the water to soak, until the shrimp hot cooked through.

The second trick, shrimp is best to soak scalded, not boiled. Many people cook shrimp are boiling water for a few minutes, water boiling shrimp is not only easy to cause nutrient loss, meat is not tender, but also easy to blackheads, the correct approach should be to boil the water to 80 degrees or so, and then put the shrimp, soak until the shrimp is cooked through on the right, this approach can maximize the shrimp to ensure that the texture and freshness of the shrimp and the nutrients are not lost, and will not be blackened.

4. Scalded shrimp do not directly plate or put natural cooling, but out of the pot on the cool water.

The third trick, cooked over cool water. shrimp cooked in cool water is to make the shrimp meat more firm and elastic, the second is easy to peel the shell, it should be noted that the cool water is not to the shrimp rinse cool through, so that the shrimp to retain a certain temperature is better .

Shrimp meat is full and delicious, a mouthful of fresh and full of satisfaction, not only delicious, nutritional value is also high, so meet the supermarket shrimp to do activities, will have some, then how to keep shrimp for a long time, and the fresh flavor unchanged? Shrimp long time preservation of two ways, one is raw frozen, the other is cooked frozen, each has its own advantages and disadvantages, the following to understand.

1. Frozen, frozen shrimp is raw when it is frozen; the advantage is that the cooking mode is more flexible, can be fried can be fried, can be steamed can be boiled, the shortcomings of the raw freeze is prone to cause cell wall damage, so that the shrimp empty shell, nutritional taste is not good. Frozen method is to put the raw shrimp into a beverage bottle or plastic box, add no more than shrimp water, and then frozen can be eaten when you take out the natural thawing or direct cooking can be.