1, taboo parts for eating shrimp
1, shrimp line
Generally speaking, the digestive system of crayfish, such as intestines, tends to accumulate heavy metals, so the shrimp line should be pulled out before cooking. Shrimp line on the back of shrimp is the waste that has not been excreted by shrimp. If it tastes muddy in the mouth, it will affect the appetite, so it should be removed.
2. Shrimp head
Usually, in the process of making shrimp, the whole shrimp will be cooked together. Therefore, many diners will eat the head of shrimp in the process of eating shrimp, but do you know? It is best not to eat the head of shrimp, because some harmful metal elements will be deposited on the head during the growth of shrimp. If people eat the head of shrimp, these harmful metal elements will have a certain impact on people's health.
3. Shrimp gills
Shrimp head mainly concentrates on the stomach, liver, heart and other internal organs of shrimp, and the most "dirty" place is actually located in the gill of shrimp. Shrimp is mainly filtered by gills, so harmful substances are concentrated in gills and body surface. It is best not to eat the parts above gills when eating.
4. Shrimp yellow
If you don't know whether the shrimp is clean or not, you should eat less shrimp yellow, and it is best not to eat it. Because from the test, shrimp meat is very safe, generally there is no heavy metal pollution, but there are some samples, shrimp brain heavy metals will be a little excessive. Shrimp yellow is located in the head and is easily polluted.
Shrimp yellow is the gonad of lobster, and it will be polluted when it is close to the liver. But as long as the gray liver is separated from the shrimp yellow, the consumption is not large, so there is no problem.
2. How to eat different shrimps.
1. Live shrimp: boiled is the most delicious.
Common live shrimps are green shrimps, river shrimps, grass shrimps, prawns, prawns, metapenaeus ensis, white shrimps, etc. Their meat quality is firm and elastic, and their taste is fresh and sweet. Boiled shrimps can best retain their fresh taste. When boiled, you can put oil in the pot, stir-fry the onion and ginger, pour in the white wine, add water to boil, and then add the shrimp with the beard cut off and the shrimp line removed. After the shrimp is cooked, soak it in cold water, which will be especially crisp and tender when eaten.
Buy shrimps that are alive and kicking, and don't buy those that smell bad, have their heads off and their shells fall off naturally. It is not optional if it is not refrigerated in time after death, because after death, bacteria will quickly decompose histidine (the ingredient that makes shrimp meat delicious) to produce toxic and allergic histamine, which is easy to be poisoned after eating. Be sure to cook thoroughly when boiling, so as to kill pathogenic bacteria and ensure safety. If you can't eat it all at once, you need to freeze it immediately.
2. Frozen shrimp: Boil in salt water for a while.
Seafood such as fish and shrimp are easy to contain low-temperature resistant bacteria, and even if they are stored in cold storage, the bacteria will continue to multiply. Protein of chilled shrimp has been partially denatured, and its taste and safety can't meet the standard of live shrimp. It can be boiled in salt water with onion and Jiang Duo for a period of time, and dipped in garlic juice, ginger vinegar juice or mustard juice when eating, which can reduce the formation of harmful histamine. Braised or roasted is also good.
3. Frozen shrimp: braised and fried in oil tastes good.
In the process of frozen storage and thawing, the juice in shrimp is easy to lose, and its umami and taste are not as good as those of fresh shrimp. Long-term storage is also easy to breed bacteria, so frozen shrimp is suitable for cooking with heavy taste, such as braised in oil and stir-fried. Frozen shrimp tastes crisp and tender, and can be fried with peas, cucumbers, asparagus, etc. It can also be used as cashew shrimp and Longjing shrimp. Frozen shrimps can be thawed by putting some salt or white wine in the fresh-keeping room of the refrigerator; It can also be thawed by microwave oven, but be careful not to thaw it repeatedly, otherwise it will not only lose flavor and nutrition, but also be more prone to deterioration.
Frozen shrimps and shrimps should be purchased close to the production date, and the shrimps with blue or white colors should be evenly wrapped on the surface of the shrimps. Red shrimps are likely to have been dead for a long time (except cooked and frozen or Argentine red shrimps). Avoid buying bright and huge ones with too thick ice cubes.
4. Shrimp skin: natural freshener
Shrimp skin is made from dried shrimp, which is rich in calcium and astaxanthin. Because the calcium in shrimp skin is not easily absorbed, shrimp skin is not a master of calcium supplementation. But it is a natural freshener, and it is also a versatile expert. It can be used in soup to freshen up, and can also be used with white gourd, Chinese cabbage and bean products. Wash with water twice before eating to remove impurities, excessive salt and soluble nitrosamine carcinogens. When buying shrimp skin, don't buy too white or too red. The best ones are natural in color, light in smell, dry and not salty. Shrimp skins that turn red and smell pungent should be resolutely thrown away.
5. Shrimp sauce: nutritious but high in salt
Shrimp paste is a paste-like food made by pickling, mashing and fermentation of hairy shrimp and scorpion shrimp. During the fermentation of shrimp paste, protein will be decomposed into amino acids, making it delicious and easier to absorb; Calcium is converted into free calcium easily absorbed by human body; After hydrolysis, it contains more polyunsaturated fatty acids. Shrimp sauce can go with all dishes: eggs, tofu, meat and all kinds of vegetables. Because the shrimp paste is high in salt, it should be seasoned with less salt and no more salt.
In addition, although shrimp meat is suitable for all kinds of people, people with weak constitution and sensitive stomach should not eat more, and people with gout, high uric acid and hyperthyroidism should not eat shrimp. Deteriorated fish and shrimp and other aquatic products are more toxic than other spoiled foods. Once they are found to be spoiled, don't be reluctant to throw them away.
3, shrimp skin purchase skills
1, distinguish the color of shrimp skin.
Fresh shrimp skin, its color is natural, transparent, a little amber; Deteriorated shrimp is red all over and can't be taken. Or white shrimp skin is not good.
2. Touch the shrimp skin.
The drier the shrimp skin, the better, not too damp. Too damp will increase the weight of the shrimp skin and make it difficult to preserve it. Don't let the shop assistant see it when touching the shrimp skin, otherwise it will be unwilling.
3. Try the shrimp skin.
Generally, shrimp skin can be tasted. Try the saltiness of shrimp skin. Don't eat it very salty. Too much salt in that shrimp skin is bad for people. Generally, shrimp skin with a little taste is better.
4. Identify the grade of shrimp skin.
At present, shrimp skin is generally divided into three grades. The first grade shrimp skin is more than 2 cm long, with large and neat slices, and those with incomplete head and tail should not exceed10%; The second-grade shrimp skin is less than 2 cm long, and the overall shrimp skin is not neat (the head and tail are not more than 25%); Generally speaking, the length of shrimp slices is uneven (more than 25% of them have incomplete head and tail).
5. Choose according to the price.
The price of shrimp skin varies, so we should be optimistic when buying it. The so-called penny gets the goods, and we can't just figure out the cheap ones. The salt content of cheap shrimp skin is often relatively large.
6. Grab a shrimp skin and hold it.
Grasp the shrimp skin in your hand. If the shrimp skin is not fragmented after opening your hand, it means that the shrimp skin is fresh and of good quality. On the contrary, the shrimp heads and tails are scattered and stale.