Steamed prawns are simple, but the steamed prawns made by some people not only taste bad, but also become firm and hard, completely losing the tender and delicious taste of prawns, wasting such good ingredients in vain. In fact, it is not difficult to make prawns tender, smooth and delicious. It is nothing more than steaming for a few minutes and putting cold water or hot water into the pot. As long as these two points are handled properly, it is difficult to make the steamed prawns tender or not.

First of all, whether to steam prawns with cold water or hot water into the pot should be distinguished between frozen shrimps and fresh shrimps. For frozen shrimps, cold water should be put into the pot, so that the shrimp meat can be thawed with the slowly rising temperature, while fresh shrimps should be put into the pot with hot water. High temperature can lock the protein on the surface of the shrimp meat, prevent nutrient loss and water loss, and make the shrimp meat more tender. Then, for the problem of steaming for a few minutes, it is usually 5-8 minutes after SAIC, depending on the size of the shrimp.

Precautions for steaming prawns

Fresh prawns don't need to go to the shrimp line. Instead, they need to be washed directly and then rinsed, so that the tentacles can be reduced. Put prawns into the plate, you need to add some shredded onion and ginger to remove the fishy smell and taste. If you don't avoid eating, you can add more shredded ginger. This also does not need to add wine. Steamed prawns should be taken out immediately, and can't be braised in the pot, otherwise the meat will get old easily.

Everyone will remove the soup from the plate, remove the shredded ginger from the prawns, put the shrimps back on the plate, and prepare a bowl of ginger vinegar juice to eat the shrimps.