Buy back the shrimp is a live basal shrimp, there is a little dirty, put under the water one by one to rinse, my father in the side have to me to assist!
This step comes to a very cruel step, to use scissors, the back of the live shrimp cut open, take out the shrimp line, and then thrown into the water. I chose to cut at the bottom first to keep the shrimp from moving around, not wanting it to move around (I was scared too!) ), the process took so long that I ended up getting it done until almost 9pm.
Because of the live shrimp cooking, first boil the water, and then thrown in, in fact, less than a minute shrimp meat on the red, the next two or three minutes more cooking on all cooked! Did not add any seasoning, after fishing out, shrimp tender and delicious, and a little sweet.
The do-it-yourself feeling is still good, is the process of a little bit of heartache, taste good, basically boiling water to cook a three or four minutes to be able to cook all the way through, and the meat is not old, but if you are afraid of killing some parasites, it is still a little more cooking, smothered two or three minutes, *** count is five or six minutes, this kind of thing can not be too long, or meat is old and not delicious!
Often we eat is generally small shrimp, must buy fresh, to ensure the taste! Secondly, buy back the shrimp first with scissors to shrimp head that pointy thing (that is, frontal sword) cut off, otherwise in the process of handling, or when eating is easy to be tied, I was tied many times la! Don't eat the head of the shrimp, it is said that the shrimp head contains heavy metal substances, so pay attention to this point! The other thing you need to do is to take out the threads, the black stuff on the back of the shrimp (the digestive tract of the shrimp), which is related to dirt and affects the taste! Use a toothpick to go through the third joint under the head of the shrimp and gently pick the threads out.
Usually when I cook shrimp, the pot into the water, will be dealt with directly into the shrimp, do not have to wait for the water to boil (if you wait for the water to boil shrimp in, some of the shrimp will be active pop up, will be boiling water burns).
When the water is slowly heated, astaxanthin will slowly become astaxanthin, that is, when the shrimp become red, cook for five minutes can be out of the pot. Of course, usually, boiled shrimp will appear a lot of red bubbles, in order not to affect the taste, you can fish out of the pot, after the cool white water in the over again can be, must be cool white water!
Some people will say that shrimp have a lot of bacteria, to cook for a longer time, in order to kill the bacteria, which is also a necessary factor! In general the market sells dead shrimp is best not to eat, and again frozen, easy to get sick. And for babies who are too young, shrimp can easily cause allergies.
Shrimp as a home cooking now, eating practices are simple, but shrimp bacteria is still quite a lot, do not eat too often!
I am a registered dietitian of the Chinese Academy of Nutrition, but also the Chinese Cuisine Association expert committee of food and health experts, in the hospital for many years in the management of nutrition restaurant. Responsible to tell you: cook shrimp to see the time is useless, with my skills to ensure that the taste of tenderness, will not cook shrimp "surface".
Tell you to cook shrimp with a few minutes of that is someone else's home fire or restaurant inside the drum stove fire, can and home gas stove fire power the same? He told you to use a minute, the results of your home fire a minute just open the pot it. Therefore, the best way is to see the shrimp in the pot, which is the king!
Live shrimp is of course alive and kicking, which is the preferred raw material for white burnt shrimp. And just dead shrimp or chilled shrimp of the day, the body is translucent hairy glass-like, can also be white burned. First look at the head of the shrimp is not still growing strong, do not mention the shrimp whiskers on the head or shrimp hair black can never be used to white burn, only peeling shrimp meat fried shrimp ball with.
Do white burn shrimp, the pot of water must be enough, need to be completely without shrimp can be, and a little bit of oil, salt and ginger, oil can not only increase the brightness of the shrimp can be very good, but also will let the water temperature rise faster. Salt can be flavored, while ginger can be deodorized. The advantage of more water is that the heat storage is better, put the shrimp into the boiling water after not half a day can not open the pot, you can cook the shrimp in the shortest possible time.
Fresh shrimp into the boiling water to cook, because the protein heat denaturation and contraction of the reason, the original stretch of shrimp began to bend. When the live shrimp bent to 90 ° right angle when it has been 9 mature can be eaten, this time the shrimp meat is juicy and tender; if it is chilled shrimp or frozen shrimp, you need to cook until the shrimp body bent <90 °, this time the taste is also very good. If you continue to cook, it will lead to shrimp meat in the fresh flavor amino acid loss is too much, not only to lose the best elasticity and texture, fresh flavor is also reduced.
In addition to the Canton style shrimp sauce (at home, you can usually use the Meiji soy sauce, chicken powder, Huadiao and other seasonings with their own), my favorite dipping sauce is wasabi, soy sauce and a little rice vinegar blended, a little more exciting and more appetizing, but of course, you need to eat before dipping one or two non-dipping taste of the original flavor!
Shrimp is a high-protein food, do not eat too much at once, lest indigestion. As for the legend that shrimp and vegetables and fruits with high vitamin C content are not eaten together, it is purely a rumor. People with a bad stomach are not recommended to eat more high-protein foods, even if you do not eat fruit and eat shrimp alone will be upset stomach!
Fresh shrimp in boiling water for a few minutes to cook? Cook a few minutes better? I'll give my advice.
When I cook shrimp in white water, depending on the size of the shrimp head, the heating time is different. Of course the head is no bigger than a large prawn or lobster level.
In general, with the form of white burned shrimp to eat most of the shrimp will make the basal shrimp or South American white shrimp of a class of varieties, eat on the bare feet of hemp shrimp are rare varieties.
White burn shrimp or hot pot shrimp we eat, as long as it is live shrimp, cooked time is about the same
The water in the boiling pot, under the shrimp.
If the head of the shrimp is relatively large is probably a catty 15 or so, it takes about 5 minutes, most of the shrimp will turn red after cooking, the color turns red, shrimp meat firm on it.
If the head is relatively small, commonly sold on the market are a catty 25 or so, generally 2-3 minutes can be, shrimp meat becomes red, the meat is tight, it is cooked.
The aspect of eating shrimp, especially white burned shrimp, there is a little trick, that is, after the shrimp become red and ripe fish out, quickly put in ice water to pull for a while. This will get the shrimp meat will be more Q elastic flavor. But Xi eat hot shrimp may feel a little bit of shrimp fishy flavor.
Dipping sauce for white burnt shrimp:
In a small bowl, add ginger, vinegar, soy sauce, fresh taste, a little sugar (to alleviate the acidity of vinegar, increase the flavor), chopped scallions, chili peppers. You can enjoy the nutritious and delicious white burnt prawns.
White burned shrimp, a simple and delicious dish, simple, fast and delicious.
We all know that the meat of fresh shrimp is very soft and tender, so this determines that we cook shrimp, can not be fresh shrimp for a long time cooking, should be cooked for a long time, fresh shrimp nutrients will be less than a lot of
So we cook fresh shrimp, according to the size of the fresh shrimp to decide to cook the shrimp time, usually, we are in the cooking shrimp, more than the shrimp, almost large shrimp put together, the shrimp, the shrimp, the shrimp, the shrimp, the shrimp, the shrimp, the shrimp, the shrimp and the shrimp. Almost big shrimp together, so that we can ensure that the time to cook shrimp consistent
Often larger shrimp, after we boil the water, into the shrimp, basically cook for about 5 minutes can be out of the pot, that is, when the shrimp all over the body becomes red on it, this time of the shrimp, the nutritional value of the maximum
On the contrary, if a little bit of smaller shrimp, and so on the water boiled, put shrimp, wait for 3 minutes, and so on. Into the fresh shrimp, and so on for about 3 minutes can be out of the pot, this time the shrimp has become red, shrimp meat inside the vitamin will protect the good, but also clear the shrimp meat inside the enzyme, eating taste is also the best
1, shrimp bought back to put the faucet to open the smallest point of the water rushed to ensure that do not die, dead impact on the texture.
2, shrimp to the mud intestine, (to avoid scratching when using, especially at home with children students must pay attention to, shrimp head is very sharp.) Put water in the pot.
3, boil onion and salt, put the shrimp together to cook, cooking time can not be long, a minute or two can be. I usually cook two minutes, this time out of the pot is the most tender shrimp.
4, out of the pot into a large bowl to cool.
5, take a small bowl and pour some June fresh soy sauce, shrimp dipped in June fresh super tasty
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Usually boiled shrimp in white water, in general, according to the size of the shrimp head, the heating time is not the same, in the opening of the pot, add shrimp, if the shrimp head is relatively large, it takes 5 minutes! around, if the head is smaller, usually 2-3 minutes can be, shrimp turn red means it is cooked.
Today we bring you a practice of boiled prawns, so that the shrimp meat is tender, original flavor, take a look at it!
First 300 grams of shrimp clean, and then put into the pot, and then into the right amount of water and ginger, and then into the right amount of salt, and then pour the shrimp into the water, cook until discolored and fish out, and then the bowl into the right amount of soy sauce, sesame oil and ginger into a sauce, you can also add a spoonful of boiled shrimp water, so that it is more fresh and tasty, the juice is well adjusted, you can use shrimp dipping to eat!
Did you learn?
Seafood is highly nutritious, and it is commonplace for southerners to consume seafood, and for northerners to pay a very expensive price. My hometown location in the Central Plains, a pound of live shrimp 58 yuan, really is not cheap. Because shrimp is rich in magnesium, magnesium for heart activity has an important regulatory role, and can well protect the cardiovascular system, the dish can also be through the pain, appetizer and phlegm, etc., the price is not a problem. Boiled prawns water boiled and cooked for 5 minutes, the meat is tender and elastic
, Jiao juice taste good. Incidentally, extend the treatment of boiled prawns.
1. Keep the head of the shrimp if the head will be squeezed clean, remove the shrimp whiskers, the head of the shrimp within those things are squeezed out, the head of the shrimp is some of the shrimp's internal organs, is not clean. Shrimp head is best not to, directly pull off on the line.
2. Shrimp line clean up. Live shrimp shrimp line in the meat of the shrimp tail, is that a complete black line, which is the shrimp stomach and intestines, must be cleaned up.
3. Fresh shrimp cleaned and washed, the pot injected into the water did not exceed the prawns, heating into a little white wine, high heat, until the water boiled the prawns into the pot, cook for 5 minutes after the fish out, quickly into the ice water, fish out of the dry water on the plate.
"White burn" cooking process from the Cantonese cuisine, the soup or water boiling, into the raw material hot until cooked, so called "burn", the soup is not colored seasoning so called white burn. The next step is to introduce you to the practice of white burned shrimp. White scorched shrimp is a simple cooking, delicious dishes, but also indispensable to the table of delicious. Whether it is from the appearance or flavor is the favorite of the table.
Prepare ingredients: shrimp, green onions, ginger, dashi, cooking wine, scallions and so on.
1, the shrimp clean, remove the shrimp line shrimp whiskers spare.
2, the green onions cut into sections, ginger slices spare.
3, the pot into the water, put ginger, scallions, dashi, cooking wine, when the water boils into the shrimp cooked fish out of the plate.
4, will be chopped scallions, ginger cut strips, millet pepper cut into a bowl, start the pot into the oil, when the oil temperature of about ninety percent of the oil temperature will have to be poured into the bowl, frying out the flavor, in a small amount of soy sauce, soy sauce, chicken essence, etc. made into a material sauce.
Tips
1, cooking shrimp is not easy too long, so as not to affect the taste of shrimp.
2, the sauce can be added according to personal taste.
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Thank you for your question, food small husband son answer.
Qinhuangdao wild prawns boiled top ------ white burned shrimp
Golden autumn October seafood fat, Qinhuangdao outside the fishing boat. Fresh shrimp online to come, white burn live shrimp really called beauty. Pro everyone good, today boy I introduce you to the introduction of white burn shrimp, every year in late September and early October China's best quality wild prawns, Qinhuangdao wild shrimp tide flood came, Qinhuangdao marine wild shrimp have this skin thin and crispy, shrimp meat sweet Q Q elastic smooth and tender, shrimp yellow is full of characteristics. Nowadays, the sea pounces on the live shrimp raised directly with seawater oxygen, shrimp eat food spit clean, shrimp line are invisible. Here is the local method. Boil water with ginger two or three slices, 2 young green onions, salt according to 1.8% of the water to add, 2 star anise, cinnamon 2 grams, 5 peppercorns, 3 grams of yellow wine and cook for 3 minutes on low heat, and then turn on the heat into the shrimp (shrimp arrows, shrimp whiskers have been cut off), and then open the pot immediately turn to a low heat to cook for a minute or two (according to the size of the shrimp), out of the pot on a platter. Small butterfly with Hong Kong-style soy sauce and red vinegar, as a dipping sauce. With this good shrimp with good wine, love to eat traditional flavors, vinegar aged yellow wine, daughter red; love to eat modern flavors of vinegar white wine, Riesling.