8-10 minutes.

Big head shrimp is Macrobrachium rosenbergii. After boiling the shrimp water, turn the heat to high for 8-10 minutes. Ingredients: Rocher shrimp. Ingredients: minced garlic, ginger, rice wine, soy sauce, sesame oil. Slice ginger and flatten garlic and set aside. Trim off excess shrimp tentacles and claws from the shrimp and set aside. Add appropriate amount of soy sauce to the garlic, heat the sesame oil and pour it into the sauce.

Pour an appropriate amount of water into the pot, add garlic slices, ginger slices and a little cooking wine. Add these ingredients and the shrimp meat will be more elastic. When the water is slightly boiling, put the shrimp in. Cook the shrimps on high heat for ten minutes. The shrimp heads have shrimp paste, so the cooking time will be longer, but it will not affect the deliciousness of the shrimp meat. Once cooked, it can be served with sauce.

How to judge the cooking method of big head shrimp

Looking at the shape of the big head shrimp in the pot, you can know the tenderness of the big head shrimp. If the shrimp body is U-shaped, it is optimal; if it is V-shaped, it is probably still raw; if the tail of the shrimp is close to the abdomen and is O-shaped, it is undoubtedly overdone. Specifically speaking, it is to look at the changes that occur in the pot when the shrimp is boiled. When the fresh shrimp is boiled in the pot, it will grow vertically at first.

As the heating progresses, the shrimps not only turn red, but also begin to change in shape. First they bend inward, and then gradually form an L-shaped hook shape. When the shrimps are cooked, the tails will tighten. department. When the shrimp is cooked until it forms an L shape, it is basically mature. When it is cooked until the end is close to the head, it is overcooked. It won’t taste good if it’s overdue. Fresh shrimps are delicious only when they are fresh.