Argentine red shrimp cooking method by the Spanish company's large fishing fleet in the Argentine waters, fishing, immediately after the water rapid freezing to -20 degrees below the entire storage and transportation process always maintain this low-temperature state, locking the red shrimp freshness and nutrients. Argentine red shrimp naturally grows in low-temperature pure sea, has a high nutritional value, can enhance the human body's immunity to food function. It contains three important fatty acids, can make people stay concentrated for a long time, is the food can provide nutrition for the brain.
The first burning method: sauce burning Argentine red shrimp
Instruments: Argentine red shrimp, salsa, oil, green onions
1, to remove the shrimp cavity shrimp whiskers shrimp claws: first cut off the shrimp cavity, shrimp whiskers and shrimp claws, picking open the sandbags (in the shrimp cavity parts). Pick shrimp line (shrimp back center) generally leave two joints can be.
2, fried shrimp: add 20g cooking oil, shrimp into the pan, in the process of frying, gently pat the shrimp body, fried through fried.
3, into the salsa (freshness, aroma), into the oil, pour water, the water does not exceed the shrimp can be. Red shrimp seven mature when put into the wide noodles (can be replaced by vermicelli noodles), it is best to use a casserole! Watch the fire. Red shrimp flavor is fully integrated into the broad noodles when it is mature, sprinkle with chopped green onions.
The second way to cook: Argentine red shrimp balls in raw sauce
Ingredients: Argentine red shrimp, bitter chrysanthemums, sesame oil, salad oil, Japanese-style milk sauce (mayonnaise), purple yam juice, carrots
1, change the knife: the shrimp to set aside, take out the shrimp, the shrimp tightly balled up, flatten the shrimp, and cut through the threaded part of the shrimp to remove the threads.
1, cooking: put the pan hot, oil (salad oil, sesame oil) burned to 60% hot (180 degrees) crispy paste (starch, cornstarch, flour, baking powder), poured to the red shrimp on the even hanging paste, red shrimp shrimp ball into a ball under the pot. Foam less oil, high oil temperature, fry until golden brown.
3, plate: in the plate drizzled with purple potato juice, has reached the effect of reducing heat, shrimp into the mayonnaise and stir, add diced carrots, diced mango, bitter chrysanthemums, to enhance the freshness of seafood.
Thawing method: raw shrimp, you need to thaw under running water or in room temperature tap water for about 6-10 minutes (do not use hot water).
Argentine red shrimp nutritional value of deep-sea red shrimp in the body is a very important substance is astaxanthin, is the surface of the red-colored components, astaxanthin is so far human discovery of nature's strongest antioxidant, its antioxidant far more than the existing antioxidants, is the natural VE 1000 times. The redder the color indicates the higher the astaxanthin content.
Deep sea red shrimp has a strong lactation anti-toxicity effect, but also rich in DHA trace elements needed for infant brain development, calcium, phosphorus, zinc on the children of pregnant women especially complementary effect, calcium content is rich, there? Calcium library? The name, is a natural tonic for pregnant women and babies.
Argentine red shrimp and other practices of raw food nutrition - sashimi
Raw materials: Argentine red shrimp, mustard, soy sauce, vinegar
Argentine red shrimp from the southern Argentina near the South Pole of the natural pure pollution-free waters, to be red shrimp completely out of the ice, peeled off the intestinal line, dipping mustard, soy sauce, vinegar, eaten lubricated and refreshing, color and taste, shrimp flavor and sweet nutrients do not lose a little bit and the red shrimp is not very fishy Oh! The shrimp is not very fishy Oh!
Original flavor - boiled shrimp
Raw materials: Argentine deep-sea red shrimp, mustard, soy sauce, vinegar, delicate soup
High-end dishes often only need simple cooking methods, to be completely de-iced shrimp washed into boiling hot boiling water to cook for 1-2 minutes, shrimp tail began to roll up that is already cooked, shrimp meat is as tender and white as an egg white, coupled with the exquisite soup, sauce, it is to let people! It is a delicious flavor that is hard to resist.
Crispy and delicious - salt and pepper shrimp
Raw materials: Argentine deep-sea red shrimp, salt, black pepper, lemon slices
To the Argentine deep-sea red shrimp completely de-iced and washed, in the red shrimp sprinkled with an appropriate amount of salt and black pepper and put into the microwave oven, the temperature is set to 250 degrees, the time is about 7-8 minutes can be.
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