1, first put it in the basin and keep moving, turning and washing it for about half a minute to wash off the dirt on the shrimp.
2. Put the shrimp into the water, and the amount of water just drowns the shrimp.
3. Cover the dish basin with a perforated screen so that the shrimp can't jump out of the basin. After standing for 1~2 hours, the dirty things inside the shrimp can be spit out.
4. Before cooking, take it out and rinse it with water, and repeat the first step.
Cleaning method of frozen metapenaeus ensis:
1, remove the head of the shrimp.
2. Peel off the shrimp shell and remove the shrimp tail.
3, remove the shrimp line, you can pick it off with a toothpick, or pick it off with chopsticks with sharp tips.
4. After picking, put the shrimps in a bowl, add a little salt and edible alkali powder, rub them with your hands for a while, then soak them in clear water, and then rinse them with clear water to make the fried shrimps transparent as crystal.
Nutritional value of metapenaeus ensis;
1, metapenaeus ensis is rich in nutrition, and contains a lot of calcium and zinc, which is also a high-quality source of protein. It is rich in vitamins, fatty acids and so on. The contents of vitamin A, carotene and inorganic salts are relatively high, but the fat content is not only low, but also mostly unsaturated fatty acids, which have the function of preventing and treating atherosclerosis and coronary heart disease.
2. metapenaeus ensis's muscle fibers are relatively fine, and the structure of tissue protein is soft and contains a lot of water, so the meat is tender and easy to digest and absorb, which is suitable for patients, the elderly and children.
3. metapenaeus ensis is rich in magnesium, which plays an important role in regulating heart activity and protecting the cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary arteries and help prevent hypertension and myocardial infarction.
4. Astaxanthin in metapenaeus ensis helps to eliminate "jet lag" caused by jet lag.