Materials: basil shrimp

Auxiliary tools: mineral water bottle

Operation steps:

1. Cut off the shrimp whiskers of the basil shrimp, especially Instructions to pay attention to the place where the hand is pricked.

2. Cut off the shrimp whiskers and rinse them with clean water to avoid debris.

3. Take a clean mineral water bottle and put the shrimps into the bottle one by one.

4. After the shrimps are full, pour water into the bottle. The amount of water should not exceed the mouth of the bottle.

5. Follow step 4 to process all shrimps that need to be kept fresh.

5. Put it in the refrigerator to freeze, and then take it out and defrost it directly before cooking.

Extended information:

When buying shrimps, choose ones that are alive and kicking. Do not buy shrimps that smell strange, have heads falling off, or have shells that naturally fall off. It is not an option if the shrimp has been dead for a long time without being refrigerated in time, because after the shrimp dies, bacteria will quickly decompose histidine (the component that makes shrimp meat delicious) and produce toxic and allergenic histamine, which can easily lead to poisoning if eaten.

Chilled shrimp: Boil in salt water for a while. Fish, shrimp and other seafood tend to contain low-temperature-resistant bacteria, and the bacteria will continue to multiply even if they are kept refrigerated. The protein of chilled shrimp has been partially denatured, and the taste and safety are not up to the standards of live shrimp. You can boil it in salt water with onions and ginger for a while, and eat it with garlic juice, ginger vinegar juice or mustard juice to reduce harmful substances. Histamine formation. It’s also good braised or grilled.

Frozen shrimp: Stir-fried and delicious. During frozen storage, thawing and other processes, the juice in the shrimp is easily lost, and its flavor and texture are not as good as fresh shrimp.

People's Daily Online-Which type of shrimp is highly nutritious? What’s the best way to make it?