1. generally with hot water to cook shrimp, the reason is that the hot water in the pot when the shrimp exterior quickly cooked, protect the shrimp meat inside the vitamins, at the same time at this time to be able to kill the shrimp meat inside the enzyme, if the cold water in the pot, when the enzyme to reach a little bit of conditioned temperature, it will decompose some of the nutrients. Cold water first boil, the water boiled under the shrimp, shrimp quickly change color, cook to the water again open can start the pot. Cold water can be very old. Cooking can add some ginger and a little wine, this fire is very important.
2. Cooking shrimp can be put on the pot of water, put the washed shrimp in, sprinkle some pepper and salt on top. When the pot boils, cook for about 5 or 6 minutes. Mix a bowl of dipping sauce is essential, which put the ginger, vinegar, sesame oil, monosodium glutamate, soy sauce, you can according to taste weight preferred ratio. Be careful not to put too much water when cooking shrimp, not over shrimp can be. And time must be mastered, do not take too long, or shrimp death.
3. Fresh shrimp, shells and muscles stick very close to each other, we peel the shrimp meat by hand, it is necessary to make some effort, fresh shrimp shrimp intestinal tissues and shrimp meat also stick very tight, after refrigeration of shrimp, intestines and meat sticking to the less tight, if the shrimp intestines and shrimp meat appeared to be loose from the situation, it shows that shrimp is not dead fresh. And in the purchase of live shrimp, if the shrimp from time to time will produce bubbles, then it is fresh. Fresh shrimp shell shall be hard, color green bright, eye protruding, meat firm, taste very fishy very heavy. If the shell is soft, gray color turbid, eye concave, shell meat slightly separated means that the shrimp just died soon. The color yellow and dark, head and feet off, loose meat shrimp must not buy, indicating that its dead for a long time.