Cook live shrimp, don't boil it before you put it in the pot. The chef will teach you four tricks. Shrimp meat is fragrant and tender, without fishy smell.

Shrimp is a kind of seafood that many people like to eat. Tender and nutritious. If you eat it regularly, you can supplement protein, calcium and other essential elements. There are many ways to do it. Stir-fried is delicious, but boiled shrimp is my favorite.

The practice of cooking shrimp is very simple, just boil it in water, but why can't some people cook it well? The cooked shrimp is old and fishy, and it is not delicious at all. Boiling shrimp is the most primitive way, and it should be delicious. If you can't do it, please learn the correct method from me.

My second uncle is a restaurant chef. He told me not to wait for the water to boil before cooking shrimp. You should master four key skills to ensure that shrimp meat is fragrant and tender, and it is not fishy at all.

Skills of cooking shrimp

1, cook the shrimp while it is hot.

Live shrimp is the freshest, and cooked meat is tender. But once the shrimp dies, the bacteria in the body will multiply in large numbers, which will lead to the deterioration of shrimp meat. Many people like to pick shrimp lines, which are cleaner. When all the shrimps are picked up and killed, they will go bad, resulting in bad taste and taste.

In fact, live shrimps don't need to pick shrimp lines, and their intestines are quite clean. Just wash it with water twice and cook it directly. The chilled dead shrimp can pick the shrimp line, but it is fast and easy to deteriorate when the temperature rises.

2, direct cold kettle, no cover.

In order to remove the fishy smell of shrimp, we will add some onions, ginger slices and cooking wine. If boiled, protein will immediately denature, and the fishy smell will be locked in the meat, so the fishy smell will not evaporate.

The correct way is to clean the live shrimp, put it directly into a pot with cold water, add onion, ginger and cooking wine, and cook it over high fire without covering it. With the increase of water temperature, the fishy smell will be removed with the volatilization of cooking wine, and prawns will not have fishy smell. Boiled shrimp has a strong flavor, and it tastes when it is cold.

3. Remove after boiling red.

Some people will say that cold water takes a long time to cook. In fact, there is no need to look at the time when cooking shrimp. Whether boiled in cold water or boiled in water, there is a standard, that is, the color of shrimp turns red and the body bends.

The shrimp meat is tender and well cooked. It takes about 3-5 minutes to cook.

4. Soak in ice water after cooking.

If you want shrimp to be strong, don't eat it directly after cooking. It should be soaked in ice water for a few minutes to make the shrimp shrink, so that the taste becomes firm and the taste is particularly elastic. If there is no ice, soak it in cold water.

Let's take a look at the specific method of boiled shrimp, which is very simple. Pay attention to the above skills to ensure that shrimp meat is as delicious and tender as restaurant.

Prepare live shrimp, onion, ginger, cooking wine, salt, soy sauce, balsamic vinegar, garlic and Chili oil.

1. Rinse the live shrimps with clear water, put them directly into the pot with cold water without removing the shrimp line, and add onion, ginger slices, cooking wine and a spoonful of salt. No matter what shrimp you cook, salt is indispensable. Salt can make shrimp meat delicious and stimulate its own umami flavor, thus making it more delicious.

2. After the shrimp meat is put into the pot, don't cover the pot, turn on the big fire and heat it, so that the fishy smell will evaporate with the hot air, so that the cooked shrimp meat will not have fishy smell.

3. After boiling water, continue to cook for a while and pay attention to observation. The prawns are discolored and bent, and the color is red. They are fished out immediately and then softened.

4. Prepare a basin of ice water in advance, pour the cooked prawns in and soak for 5 minutes, so that the prawns will be tight and elastic.

5, cut some chopped green onion, Jiang Mo, minced garlic, put in a bowl, add soy sauce, balsamic vinegar, Chili oil, peeled prawns to eat, especially delicious.