The cooking method of Argentine red shrimp is that the Spanish company's large fishing fleet catches in Argentine waters, and it is quickly frozen to MINUS 20 degrees immediately after the water comes out. The whole storage and transportation process is always kept in this low temperature state, which locks the freshness and nutrients of red shrimp. Argentine red shrimp naturally grows in low temperature and pure sea area, which has high nutritional value and can enhance human immunity. It contains three important fatty acids, which can keep people focused for a long time and is a delicious food that can provide nutrition for the brain.
The first roasting method: roasted Argentine red shrimp with sauce.
Ingredients: Argentine red shrimp, sand tea sauce, oil consumption, onion.
1. Remove the shrimp cavity, shrimp whiskers and shrimp claws: firstly, cut off the shrimp cavity, shrimp whiskers and shrimp claws, and pick up the sandbag (inside the shrimp cavity). Pick the shrimp line (right in the middle of the shrimp back) and generally leave two joints.
2. Stir-fry the shrimps: Add 20g cooking oil, put the shrimps into the pot, and pat the shrimps lightly when frying. The fried shrimps are very thorough.
3, add sand tea sauce (fresh, fragrant), add oil, pour water, water does not shrimp. When the red shrimp is ripe, add the wide noodles (vermicelli can be used instead), and it is best to use casserole! Watch the heat. The delicious taste of red shrimp is cooked when it is completely mixed with the wide powder, and sprinkled with chopped green onion.
The second burning method: red shrimp balls from Argentina, with original juice.
Ingredients: Argentine red shrimp, bitter chrysanthemum, sesame oil, salad oil, Japanese milk (mayonnaise), purple potato juice and carrots.
1. Tool change: take out the shrimp, take out the shrimp, press the shrimp, flatten the shrimp, cut the shrimp from the shrimp line, and take out the shrimp line.
1. Cooking: Heat the pan to 60% heat of oil (salad oil and sesame oil) (180℃). Pour the crisp paste (starch, raw flour, flour, baking powder) on the red shrimp and hang it evenly. Pellet the red shrimp into balls and put them in the pot. Less oil bubbles, high oil temperature, fried to golden yellow.
3. Dish: Drop the purple potato juice on the dish to reduce the heat. Stir the shrimp in mayonnaise, and add diced carrots, diced mangoes and bitter chrysanthemums to enhance the flavor of seafood.
Thawing method: Raw shrimp should be thawed with tap water or tap water for about 6- 10 minutes at room temperature (hot water is forbidden).
Nutritional value of Argentine red shrimp Astaxanthin is an important substance in deep-sea red shrimp, which is a red component on the surface. Astaxanthin is the strongest antioxidant found by human beings in nature so far, and its antioxidant capacity far exceeds that of existing antioxidants, which is 1000 times that of natural VE. The redder the color, the higher the astaxanthin content.
Deep-sea red shrimp has a strong anti-toxic effect and is also rich in DHA trace elements needed for infant brain development. Calcium, phosphorus and zinc are especially beneficial to pregnant children. Rich in calcium. Calcium bank? It is a natural tonic for pregnant women and babies.
Another way to eat Argentine red shrimp raw with high nutrition-sashimi
Ingredients: Argentine red shrimp, mustard, soy sauce, vinegar.
Argentine red shrimp is produced in the natural, pure and pollution-free sea near the South Pole in southern Argentina. After the red shrimp is completely thawed, peel off the catgut and dip it in mustard, soy sauce and vinegar to make it smooth and refreshing, with good color, smell and taste. The sweet and nutritious taste of shrimp is not lost at all, and the red shrimp is not very fishy!
Original-boiled shrimp
Ingredients: Argentine deep-sea red shrimp, mustard, soy sauce, vinegar, exquisite soup.
The raw materials of high-end dishes often only need simple cooking methods. After the shrimps are completely thawed, they are washed and put into boiling water for 1-2 minutes, and the shrimp tails are cooked when they start to roll up. At this time, the shrimp meat is as white as egg white, with exquisite soup, which is irresistible.
Crispy and delicious-salt and pepper shrimp
Ingredients: Argentine deep-sea red shrimp, salt, black pepper and lemon slices.
After the Argentine deep-sea red shrimp is completely thawed and washed, sprinkle some salt and black pepper on the red shrimp and put it in the microwave oven. The temperature is set at 250 degrees, about 7-8 minutes.
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