1, generally with hot water to cook shrimp, the reason is that boiling water into the pot when the surface of the shrimp quickly cooked, maintain the shrimp inside the vitamin, in addition, this time can eliminate the shrimp inside the enzyme, if the cool water into the pot, when the enzyme arrives at a little standard temperature, it will dissolve some of the nutrients.

2, cool water first boil, water boil over the next shrimp, shrimp quickly change color, cook until the water is open again can be out of the pot. Cool water under but will be very old oh. Cooking situation can be gifted with a little ginger and a small amount of rice wine, this is very important for the degree of familiarity.