Steamed bamboo shrimp should be steamed in cold water. The cold water will be heated slowly to produce steam, which can lock in the delicious taste of bamboo shrimp. If you use cold water to steam the cooked bamboo shrimp in a pot, the meat will not be very hard. If you use hot water directly and encounter the hot steam, the meat will shrink quickly, which will not taste good.

When steaming bamboo shrimp, clean the bamboo shrimp. If you steam, you don’t need to remove the shrimp shell and head. Try to keep the ingredients of the shrimp to make the shrimp more flavorful. You can cut off the pointed and hard shrimp gun to avoid hurting your hands and mouth. When steaming shrimp, cover the bowl with a lid to prevent too much water vapor from seeping in and affecting the taste, but the time should be extended accordingly.

After boiling the pot, you usually need to wait for about 5 minutes before turning off the heat. The heat of steaming shrimp should not be too high and the time should not be too long, otherwise the meat of the shrimp will become old. After the bamboo shrimp is steamed, if you like to eat something with a strong taste, you can make some sauce yourself and eat it as a dip. It tastes good too.

Bamboo shrimp has many nutrients and is rich in magnesium, which is very beneficial to the human body. The protein content in bamboo shrimp can be said to be one of the highest among foods, several times higher than that of ordinary fish and eggs. In addition, bamboo shrimp is rich in amino acids and glycine and is an important source of nutrients for the human body.