White burn

Flavor: original, sweet taste

Practice: boiled water can be cooked

Housewife introduction: cooking white burn shrimp, you can put in boiling water lemon slices, so that the shrimp meat is more flavorful, taste more beautiful and no fishy taste.

Suitable for shrimp species: as long as the fresh shrimp, can be used to white burn, which in turn to the sea shrimp, sand shrimp for the best.

Scorched shrimp is the most common way to eat the Guangdong people on the shrimp, it has two major advantages: First, it is convenient and quick, wash the shrimp, and so the water boiled all brain thrown down, without any cooking techniques, on the fire also did not have too much attention to the time almost can be fished up to eat, do not have to stretch their necks and so on the side of the stove, very suitable for people with mouths to eat; second is the original flavor, sweet taste, cooking shrimp is just a pot of boiling water to see the bottom of the clear! The bottom of the boiling water can be seen, there is no seasoning, cooking has been wafted out a sweet seafood flavor.

White scorched in all the system is the most in the shortest possible time to maximize the seafood of the "fresh", the most deserved to do out of the seafood called "raw".

Meiji

Flavor: Meiji shrimp flavor is strong, suitable for people with heavy taste.

How to make it: Stir-fry it hot and add as much or as little seasoning as you like.

Housewife's tip: Always add soy sauce.

Species of shrimp: large head of Rochester shrimp to make the best of the best, the shrimp head is fragrant and crispy, let people taste, the body of the shrimp have stolen the limelight.

Meiji is actually just a generic term for everything that is fried. The most favorite in the dishes on the article of the Guangzhou people will with their own preferences into the inside of a variety of seasonings, in addition to the soy sauce remains unchanged, chili oyster sauce that is commonplace, cheese milk is considered a new attempt to do the other seafood cooking methods such as the method of cooking there are also ---. -Friends have a lot of ideas, out of the blue: "ginger onion fried crab so delicious, I think it must do a ginger onion fried shrimp is not bad, right?" But I haven't heard him mention it since, so maybe it didn't taste good.

Salt?h

Flavor: both salty and fragrant.

How to make it: one of the simple ways to make salt?h is to put the shrimp in a wok without water and fry them over a slow fire, and then add salt and oil when they are almost done.

Housewife's tip: Use coarse salt.

Species of shrimp suitable: the shrimp to make salt?h should be large, and kiwi shrimp is a good raw material.

Salt?h shrimp is characterized by a sweet aroma of the nose, a little inhalation, the aroma will be straight into the throat, the most direct lure to the tastebuds, it is also quite beautiful to sell, the color is full of color, with a bright oil light. I personally love the salt?h shrimp, shrimp shells on a layer of unique salty flavor, eaten, the smell remains on the fingertips, often despite the ritual of sucking the finger back three days still want to stop.

Steamed with garlic

Taste: sweet and sweet.

Practice: the head of the prawns remain intact, cut the prawns in half, you can cut the shells from the back of the prawns, so that the prawns are easier to taste, but do not peel the shells, spread, sprinkled with garlic steamed under water.

Housewife introduction: minced garlic into a paste.

Suitable shrimp species: cinnamon shrimp, hemp shrimp, etc. can be.

This is a simple home cooking garlic steamed shrimp, the fire should be appropriate, the time control should be just right, so as not to cook the tender shrimp old, this practice is to test kung fu and technology. Garlic steam is many people will like a way to eat, sweet and sweet, taste first-class.

Steamed shrimp

Flavor: different flavors with different ingredients.

Method: Peel the shells off the raw shrimp.

Housewife introduction: fried shrimp also has a tip, shrimp should first and good seasoning, marinate for a while, before frying in the pan over a water, with boiling water to the shrimp immersion, on the one hand, you can retain the shrimp in the flavor, on the one hand, but also can save the family's amount of oil.

Suitable shrimp species: cinnamon shrimp, hemp shrimp, etc. can be.

Fried shrimp process is more complex, but also work, have the time and energy to choose this method of production. Raw shrimp peeled off the shell first is a test of human patience and careful work, must be careful to wait, otherwise it is easy to lack of head and tail, especially the tail, eight of ten is broken. Peeling shrimp has a tip, to wash shrimp before peeling the shell, so that the peeling out of the shrimp body more complete. There are many ways to fry shrimp, you can add greens, melons, dried fruits and even fruits, the flavor is sweet and clear, and without the hassle of peeling the shells, you can eat it unhindered.

□ buy shrimp Road

Never buy dead shrimp

Buy shrimp, we must know how to identify the degree of freshness, the fresher the shrimp the more fresh, otherwise it will be the loss of fresh flavor and meat "mold" rotten. Fresh shrimp, shell and muscle stick very tightly between the hands of peeling shrimp meat, you need to use some force to peel off the shell, fresh shrimp shrimp intestinal tissues and shrimp meat also adhere to the tighter, but refrigerated shrimp intestines and meat adhere to the less tight, if the shrimp intestines and shrimp meat loosened from the phenomenon, it is said that shrimp is not fresh. In addition, when shopping for live shrimp, if the shrimp from time to time produce air bubbles, it is also a sign of freshness.

Shrimp shells must be hard, bright green color, eye protruding, firm meat, fishy taste for the best. If the shell is soft, gray color turbid, eye concave, shell meat separation for the second. Where the color yellow and dark, head and feet off, loose meat for the poor.

Black gills are mostly sick shrimp

Recently, a newspaper reported that some informal market to sell a few dollars a pound of shrimp, the original is to sell dozens of dollars, why the price drop so much? Experts pointed out that the original is these shrimp, some of them were measured as fish medicine residues, such as chloramphenicol and other sales, those aquatic businessmen had to cut the price of sales, and the aquatic market due to the lack of management and detection means, these contaminated shrimp, so that a large number of the market can be sold, and the buyer thought that the price is cheap, in fact, has become a victim (chloramphenicol on the human hematopoietic system, the digestive system has a serious) (Chloramphenicol has a serious toxic reaction to the human hematopoietic system, digestive system, may trigger human aplastic anemia; at the same time, it will also cause optic neuritis, skin rash and other adverse reactions).

So consumers must be careful when shopping for shrimp, generally fed the drug sick shrimp, shrimp skin will have a little black and white spots, while the shrimp gills blackened.

□ Shrimp lovers say

Shrimp raw

"Raw Rochester shrimp have the thrill of Rouge"

The other day ran to a friend of the small Fu home to dilly-dallying, he said: "We eat shrimp raw tonight, I will do a very tasty shrimp raw oh! " The shrimp is available to eat outside, the ingredients are very many, a variety of dazzling look, make their own shrimp is not a lot of trouble?

Running to the supermarket, hemp shrimp has been sold out, leaving only the stupid Rochester shrimp, the top of the head of a large and boundless swim around. This can be difficult to Fu, he has not tried to use such a large Luo shrimp shrimp shrimp, but it may be worth a try. Carrying dozens of still alive and kicking big head shrimp, the first thing he did when he got home was to soak the shrimp and wash them, directly to the freezer compartment of the refrigerator, and then began to tell me about his unique shrimp raw method: "My shrimp raw is very simple, that is, this is the way they threw them into the freezer on the freezer!"

An hour or so passed, and all the other dishes were ready, waiting for the main event, the sheng shrimp. Fu the bucket of frozen shrimp out of the refrigerator, a flailing Luo shrimp is already flooded with cold, stiff limbs at the mercy of the people, many are not yet completely frozen, tentacles are still gently trembling. At the same time, there is a dish of dipping sauce, mixed with green mustard, chili sauce, soy sauce, etc., so that is all the shrimp sheng's family. He picked up a shrimp, peeled off the shell in three swipes, revealing the plump and crystal clear flesh inside, put it into the dip and peddled it back and forth, then brought it to his mouth, immediately letting out an exclamation, "Wow, just right!" I took over, but found that the shrimp's feet are still moving around, apparently not dead, hard according to the point peeling, dipping, entrance, crisp to the extreme, sweet and flavorful, and because of the Rochester shrimp large and fat, eat up meaty, enjoyable.

Reporter comment: Fu said: "It seems to be Rochester shrimp to do shrimp raw is not bad, winning in the meat, eat up enough cool!" And I was a little bit of palpitations, the thought that the hands and feet are still moving Luo shrimp so alive by me swallowed the stomach, ultimately a little shudder. The flavor was fantastic, though.

Dried shrimp

"I can make dried shrimp in the microwave"

Another friend who loves to use a microwave oven has perfected his microwave oven to the point where he can make shrimp in the microwave with a new flavor.

His practice is also very simple, the raw shrimp in the dish into the microwave, do not add any seasoning, do not even need to add water, with a high fire "ding" for a few minutes, to be inside the shrimp water is evaporated, become dry and hard when you can take out, dry to the side, and when the temperature is lowered into the shrimp dry. Its seasoning is very simple and very special, with ordinary white vinegar, friends say that used to accompany the wine is really a great enjoyment of life, what more could you ask for.

Reporter comments: Eat this dried shrimp apparently do not need to be as raw shrimp need courage, hard dried shrimp meat dipped in white vinegar will be a little soft, soft hardness can be adjusted on their own, with the amount of dipped in the amount of white vinegar more or less and change. Unexpectedly, the vinegar can fully mobilize the dried shrimp inside the shrimp's original fresh taste, think it should be used to eat steamed crab dipped in red vinegar has the same wonder.

Drunken shrimp

"Dipped in green mustard to eat drunken shrimp is really cool"

Drunken shrimp is actually a way to eat shrimp, but it's more than one process of preparation, which is my uncle's specialty in Chaozhou.

Buy back the live shrimp, they will be placed in the water to raise, at the same time in the water into a certain amount of white wine (portion with the degree of wine and personal tolerance). Wait until the original lively shrimp swimming slow up, lazy up, until the last completely paralyzed in the water can not move, it is implied that the shrimp warm-up exercise has come to an end, to the slaughter of the time. At this point, the uncle began to perform his knife skills, from the water to pick up the drunken shrimp, carefully peeled off the outside of the shrimp shell, shrimp meat from the back of the knife, cut into thin slices, a shrimp can be cut into four or five slices, laid on a plate full of ice, beautifully served. The dipping sauce is simple green mustard and soy sauce, there were a lot of other ingredients, but my uncle felt that it would steal the fresh flavor of the drunken shrimp itself, so I did not want all of them.