Fried shrimps can't be kept warm. Fish and seafood can easily produce protein degradation products overnight, which will damage liver and kidney function. Green leafy vegetables contain different amounts of nitrate. If it is overcooked or left for too long, not only will vegetables turn yellow and taste bad, but nitrate will also be reduced to toxic nitrite by bacteria, which will cause cancer. Cold salad is polluted when it is processed. Even if it is refrigerated, it may have gone bad after a night, so it should be cooked and eaten now.

Matters needing attention in eating fried shrimp

Stir-fried shrimp is well-known delicious, but it is learned to cook. It is as white, smooth and fresh as pearls.

First of all, pay attention to fresh materials, especially river shrimp (green shrimp). If it is a sea shrimp, the black sand sausage on its back must be removed, otherwise it will taste like chewing sand; When washing, you should put salt or baking soda into it and rub it thoroughly with your hands, then rinse it with clear water until it doesn't stick to your hands, that is, dry it with a clean cloth. Second, good egg white slurry. Sizing with fine salt, egg white and dry starch, first mixing with salt, then mixing with egg white, so that the muscle ball protein and egg white protein on the shrimp surface fuse to produce viscosity, and finally mixing with dry starch to increase viscosity, so that the slurry can fully wrap the shrimp. (After sizing, it is best to let it stand at a low temperature of 5 degrees for half an hour, but freezing is strictly prohibited. Sizing is to make the shrimps coagulate with a protective layer when heated to block the cell gap, so as to prevent the shrimps from losing their umami flavor when the protein matures and make up for the unevenness of the surface of the shrimps, thereby expanding the volume of the finished products, achieving full body and smooth color, and maintaining the umami flavor and crisp texture of the shrimps.

Another key point is that the oil is tender at low temperature when cooking, and the oil temperature is controlled at 1 10 degrees (that is, the oil temperature is seven-mature). From the appearance, the oil level is calm and there is no smoke and noise. It is suitable to treat shrimp at low temperature with this oil temperature. Too high or too low is a "failure"; If the oil temperature is high, the shrimp will stick together and cannot be stirred, and will be dried and shelled at high temperature, losing its tender and smooth feeling; If the oil temperature is too low, the shrimp will be boiled like water, and the slurry evenly coated on the surface is difficult to coagulate and gelatinize and fall off, which makes the shrimp dry. If these three points are properly handled, the shrimp will be as white as pearls, smooth and tender.

Food that can't be eaten with shrimp

1, a food rich in vitamin C.

Shrimp meat contains high concentration of pentavalent arsenic compounds, which is harmless to human body. However, if you take a large amount of vitamin C at the same time, pentavalent arsenic will be reduced to trivalent arsenic, which is arsenic trioxide, commonly known as arsenic, which will lead to acute arsenic poisoning.

Fruits rich in vitamin C: such as lemon and citrus; Vegetables rich in vitamin C: tomatoes, carrots, green peppers, etc.

2. Foods with high tannin content.

Shrimp meat is rich in nutrients such as protein, calcium and phosphorus. If eaten with food with high tannic acid content, it will not only reduce the nutritional components of shrimp meat, but also combine calcium with tannic acid to form a indigestible substance, leading to vomiting, dizziness, nausea, abdominal pain and other symptoms.

Fruits with more tannic acid content: persimmon, grape, pomegranate, hawthorn and so on. Drinks with more tannic acid content: various teas; Vegetables with high tannic acid content