Shrimp skin, also known as dried shrimp or shrimp skin, is a product made by cooking white shrimp, red shrimp and green shrimp with salt water, drying in the sun, putting them into bags, whipping and kneading, winnowing and winnowing, peeling and removing impurities, that is, cooking in salt, drying in the sun, drying in the air and shelling. Because it looks like a kind of rice, it is called dried rice. White shrimp is the top grade, with good color and taste and delicious fresh food.
White shrimp must be long, and its body and flesh are all white, so there is a saying that "a young man with a bent waist is two inches silver and one inch muscle". Soak dried seaweed in water before eating, the meat is tender and the taste is fresh and mellow. Suitable for frying, frying, steaming and boiling.
Selection method:
1. Taste: Take a shrimp and chew it in your mouth. The kind that feels fresh and slightly sweet is the top grade.
2. Dry humidity: The dryness of most dried seaweed in the market is about 90%, but it is considered as the top grade when it reaches 95%. But 90% is ok.
3. Salt: Some people say that factories use salt to cover up the bad smell. That was not the case. You can't hide the smell. Imagine, how much salt do you have to add to cover up that smell? Salt is added to prevent corrosion, not as a preservative.
4. Size: Dry rice is different from dry rice in the north and south. Nanhai rice is relatively large, but the chewing head is not enough and the price is not expensive. The market price is about 60 a catty. There are differences between Shandong and Liaoning in northern sea rice. There are five varieties of Shandong seaweed (four small and one big), which is the birthplace of golden hook seaweed. The bigger the dried seaweed of the same species, the better.