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What about the shrimp line of prawns?
2 tips for shrimp line removal, 5 seconds to get the shrimp line! Simple and practical, learn quickly! Everyone should know that when you cook shrimp, you must remove the shrimp line, because the shrimp line is just a secretion of shrimp. If it is not washed and eaten in the stomach, it will be unclean and may cause gastrointestinal discomfort.

However, shrimp lines are sometimes difficult to remove because some shrimp lines are easy to break. Today, I will share with you two methods: 1, hold the shrimp head and the shrimp tail, break the shrimp head slightly, and pull out the shrimp line conveniently.

2, find the middle position of the shrimp line, gently pick it with a toothpick, and you can get it. Is it simple? Try this method quickly. You can make shrimp dumplings according to the following methods ~

shrimp dumpling

Gourmet Bian Xiao

Composition:

Shrimp100g, carrot 30g, pork100g, dry powder100g, pepper 2g and refined salt 2g.

Step 1. Prepare shrimps, carrots, pork, shrimps and salt.

Step two. Pour carrots into the pot and stir well. Add sodium sulfate and water and stir well.

Step three. Knead into flour, stir fry, cut the dough into agents and roll it into dough.

Step four. Take appropriate amount, wrap shrimp dumplings and steam them in water.

Cooking tips:

How to choose shrimp?

1, the surface of high-quality shrimp is slightly bluish gray or has peach pit reticulate, the front end is thick and round, the back end is tapering, it is hook-shaped, and the color is bright; However, the body of blister shrimp is white or yellowish, reddish and translucent, and the exposed intestine is thicker or more dispersed than that of fresh shrimp.

2. High-quality shrimp has a shrimp smell, and the body is soft and transparent, and the elasticity of pinching with fingers is small; However, the soaked shrimp is elastic and has no fishy or alkaline taste. When the shrimp is peeled off along the gut, the smell is more obvious.

3. When high-quality shrimps are fried and cooked, they are rich and tough, do not shrink, release little water and have no foam; When the soaked shrimps are fried in the pot, a lot of water is released, and the shrimps shrink into a slag paste with a strong strange smell.