Shrimp is delicious, but consumption should also pay attention to the method. Otherwise, it will also hinder the health of the body. Dead shrimp and spoiled shrimp can not eat shrimp rich in histaminic acid, which is the main ingredient to make it taste fresh. But once the shrimp is dead, the histaminic acid is broken down by bacteria into harmful histamine substances. In addition, shrimp often contain pathogenic bacteria and toxic substances in their intestines and stomachs, and their bodies are highly susceptible to spoilage after death. Especially with the prolongation of the shrimp death time, the shrimp body accumulated more toxins, eaten will be poisoned phenomenon.

When eating, the shrimp should be shabu-shabu clean, tasting must be added ginger and vinegar, not only can solve the fishy freshness, but also heat and cold, to help digestion, and more sterilization effect.

Qingdao prawns practice

1, the shrimp head, shell, remove the black skin, from the back of the smooth slice into two pieces, take out the black sand glands, the large cut two segments, mounted in a bowl with cooking wine, salt, pepper code flavor. Egg wash with dry bean flour into a paste, the shrimp mix well.

2, asparagus cut short pieces. Mushrooms soak up, wash the sediment, remove the rod, blanch in boiling water, add soup and steam until soft and cooked. Carrot cut into 4.5 cm long flower blade, boiling water blanch, soak cold.

3, the pot of oil boiled to six mature, shrimp one by one into the, slightly deep-fried fish up, until the oil temperature rises, and then into the deep-fried, crispy skin fish up.

4, pour away the remaining oil in the pot, add lard, put ginger, garlic, green onions, sautéed, add soup, asparagus, mushrooms, prawns, soy sauce, salt, monosodium glutamate, burned and moved to a small fire simmering through the flavor, under the water soybean meal will be thickening the juice to the plate, the carrot heated, inlaid in the plate side that is complete.

Making wounds note: stewing before mastering the amount of mixed soup. Stewing with a small fire, do not burn the juice dry. Thickening clear and less. The flavor is mainly salty and fresh, so that the light is not thin.