Shrimp rice, that is, dried shrimp kernels also known as seaweed, golden hooks, open ocean. Shrimp rice is a cooked and dried product made from eagle claw shrimp, ridge-tailed white shrimp, wool shrimp and Chow's new pair of shrimp added
.
Shrimp is a famous seafood, has a high nutritional value it was determined that every hundred grams of shrimp contains protein
58.1
g, fat
2.1
g,
Sugar
4.6
g, calcium
577
mg, phosphorus
614
milligrams.
614
mg, iron
13.1
mg, and multivitamins, among others.
There are two main processing methods for shrimp, boiling and steaming. Boiling method is more common, is the traditional processing method, steam method for
large number of processing can improve efficiency, the taste of the finished product is also better.
1
. Cooking method:
(
1
) raw material processing: before cooking, the raw material shrimp must be separated according to the quality of good and bad grades of processing, to avoid poor freshness of the shrimp mixed into the fresh shrimp
and affect the quality of the product. Mixed with sediment and other dirt shrimp, must be cleaned with water, refused to raw materials in the small fish and other inclusions
things. In order to make the shrimp does not appear to stick skin phenomenon, should be soaked in cold water (preferably ice water) before boiling
20
minutes, up to 25min
2
Boiling: boiled shrimp with clean seawater and fresh water can be used, the ratio of water consumption and the raw material each time the input
4
1
, seawater with salt
1
, water consumption and raw material, water consumption and the raw material each time the input ratio of water consumption and raw material. The amount of salt used for seawater
is
3-4%
, and the amount of salt used for fresh water is
5-6%
(the weight of salt to water). First of all, the salt water to boil, and again the raw materials into the pot, each pot of shrimp cooking
boiling
5
minutes or so, during which time to be rotated, and with a strainer to remove the foam on the water surface, when the shrimp out of the water, the shrimp shells immediately whitened, that is, proved
professed to have been cooked through, and can be immediately fished out. Each pot should be appropriate to add salt to the pot to replenish the concentration of brine, when cooking
8
pot or so, the cooking water has
become very turbid, should be replaced in time with new water. In cooking soft skin shrimp, you can use fresh and salty water two pots to cook, first in the fresh water pot boiling
2
minutes
clock, and then fished into the pot of salty water boiling
4
minutes, so that generally does not appear to be sticking shrimp, thus reducing the trouble of peeling off the shell after drying.
(
3
) out of the sun: the cooked shrimp into baskets, draining can be out of the sun, such as at that time can not be out of the sun, must be drained after the shrimp poured on the
mat cooled through the next day out of the sun, such as rainy weather, should be thinly spread out in a shed air-drying, do not stack, in order to prevent the internal heat and deterioration, if a long time
time rainy, you can shrimp If the long rainy period, the shrimp can be returned to the pot, so as not to cause quality change. Out of the sun, the shrimp spread on the mat or the floor, to be turned at the right time, so that it dries
dry quickly and evenly, the sun to the shrimp head dry, shrimp body hard, easy to peel off the shell, can be collected in a dry warehouse, stored
5
days
and then shelling.
4
)Shelling: before shelling, the dried shrimp with shells should be spread on the floor out of the wind and then sunshine, sunshine until the shrimp shells burnt crispy (generally after noon)
can be shelled. Under the conditions, the available shrimp shelling machine rice, but also manually by hand one by one to pick off the shrimp shells, hand-picked shrimp color
bright, individual integrity, out of the high rate of shelling, the simpler method is to dry shrimp spread on the concrete floor, thickness
10
cm or so, with
stone threshing floor back and forth rolling pressure, shrimp shells crushed with a shovel to raise in the air, by the wind to separate the shrimp. In the air, the wind to separate shrimp rice, shrimp yellow, shrimp eyes, shrimp legs, shrimp chaff. At this time
the shrimp,
shell is not yet clean,
needed to be loaded into a fine straw rope prepared in a dense mesh bag,
two people to carry the bag back and forth in mid-air rubbing,
pouring out,
and then gently rubbing the old mesh clothes, and then raised to remove the shells.
A small number of dry shrimp shelling, shrimp can be loaded into the sack, do not load too much, generally load a quarter can be loaded, loaded, two hand-held
sacks in the cement floor wrestling, to be basically shells off, poured out of the wind, not net shells into the sacks again wrestling, after two
times the shrimp shells can be stripped clean.
Shrimp after shelling, according to its quality and specifications for grading and packaging, with a small plastic bag quantitative packaging, each bag
250
g or
500
g, the most
after loading the large carton. The yield is usually around
8%
.
2
. Steam method
1
) raw material treatment: steam before the raw materials according to the freshness of the grades, after a good, clean with water, pick off other inclusions, according to the weight of raw shrimp
mixed into
3-4%
fine salt, pickling
2
hours or so, you can steam.
2
)Steam: add the right amount of water to the pot, add a drawer to the pot, layer by layer, the marinated shrimp loaded, cooking with fierce fire, after
30-40
minutes of steam can be cooked, cease fire out of the sun. If you use the boiler steam, will shorten the steam time, greatly improving efficiency.
Out of the sun and shelling process with the same method of boiling, the drying speed than the boiling method faster, because of less water content, out of the rate than boiled shrimp to be
higher, generally in
9%
about this method is worth promoting
3
. Quality requirements:
1
) color: good quality shrimp, the color should be apricot yellow or reddish yellow; over-volatile or stored for too long shrimp was dark red;
yellow-white shrimp are generally too high salt content, or too much water; dark brown shrimp is generally stored for too long, or has begun to
deteriorate.
2
)Dryness: dryness is appropriate, the water content does not exceed
20%
, in the hands of the feeling of dryness and hardness, with the thumb and forefinger press shrimp at both ends
when the non-elastic. If there is a soft feeling in the hand, the water content is too high.
3
)Salinity: salinity is appropriate, the salt content in
3%
about the best; salt is too low, the taste is not fresh; salt is large, the taste is bitter,
shrimp fragile, and not durable storage.
4
) specifications: grain size neat, body without shell, no impurities and broken yet for the best. Small or untidy grain, as well as a small amount of scarf skin
Subsequent.
4
. Storage: shrimp to be stored for a long time, the first condition is dry, high water content can not be stored for a long time, in the high temperature season, it is easy to mold
deterioration, scattered a pungent ammonia flavor, loss of food value. High water shrimp should be stored out of the wind to dry, to be dry, and then
Packed into a plastic bag or sealed in the capacity, stored in a dry and cool place. In addition, the salinity of the shrimp is very important to the appropriate amount of salt is too high, especially the surface
Layer pan salt frost,
Long time storage is easy to stack and become crumbled,
When some shrimp due to poor quality or poor storage management,
Easy to appear mildew and deterioration phenomenon,
If the surface layer of the red mold has been born, do not consume in order to avoid causing food poisoning.
5
. Edible: shrimp consumption is quite convenient, first wash with cold water, immediately fish out, and then a small amount of warm water soak
3
Small
hours or so, when the shrimp become soft can be cooked into the dish, with shrimp burned cabbage, stir-fried celery, slice of meat, mixing vermicelli, mixing cucumber, noodles or
simmering broth, etc., the taste is very fresh, its characteristics have fresh shrimp. not as good as the fresh shrimp.
Three, edible methods
Malan can be used as cold, fried with meat, as dumpling filling, but also for soup.
1
, cold. The fresh
Malan washed, boiled water, cut fine, add chopped shrimp, dried incense, etc., mixed with the right amount of seasoning that is.
2
, fried food.
Malan washed and cut, lean pork slices. Add ginger, meat, cooking wine, etc. in the frying pan, stir-fry and add water, when the meat will be cooked
Add Malan stir-fry, then add salt, monosodium glutamate can be.
3
Dumpling filling. Scald the marjoram with boiling water, cut it finely, add finely chopped
lean meat, add condiments, and stir-fry until it is six mature.
Four, health and healing
Malan is cool, pungent, has the effect of clearing heat and cooling the blood, diuresis
detoxification and so on. It plays an important role in protecting eyesight, preventing arteriosclerosis, and preventing cancer. It can cure tonsillitis, acute pharyngitis
inflammation, snakebite and maltreatment. Our local children, every time the fire, cough, etc. are used Malan whole plant and water decoction, with very
good efficacy.