Peppie shrimp delicious practice - salt water boiled
Peppie shrimp most of the time are mainly steamed, because the flavor of the peppie shrimp itself is fresh enough, so there is really no need for any complex cooking techniques. A simple boiling in salt water is all that's needed to bring out the flavor of the Peppermint Shrimp.
Fresh skin shrimp bought, into the water to wash. Pick up the debris inside, sometimes there are some small stray fish or rotten fishing nets.
The onion and ginger cut into large pieces, with a knife to facilitate the release of flavor. Pepper grains to come on a few grains, add some wine and a little salt. Peppermint shrimp into the pot to add not more than half of the Peppermint shrimp water, water boiling two or three minutes after the fire can be turned off. Do not rush to uncover after the fire, and then simmer for three or five minutes. So that the skin shrimp more flavorful.
Tips:
Cooked Peppermint shrimp more soaked in the soup for a while, so Peppermint shrimp more flavor.
Tips for eating Peppermint shrimp, you can first pull out the head of the Peppermint shrimp, and then use the clippers to fry the Peppermint shrimp on both sides of the skin off. Turn over the peel shrimp pulled off the belly of the small legs, so that a lift cover out of a complete peel shrimp meat. It's a great way to get the most out of your life," he said.
The most can reflect the Peppermint shrimp raw eating method - raw pickled Peppermint shrimp
"Raw pickled Peppermint shrimp" is Peppermint shrimp origin Dandong and Dalian is more popular eating method, because of the two properties of the Peppermint shrimp full of meat, flavorful and delicious. The main thing is that the temperature of the sea water here is cooler, so the seafood produced is less polluted and can be suitable for eating raw.
Main ingredient: fresh shrimp amount
Accessories: pepper, green onion and ginger, millet spicy, parsley, garlic
Seasoning: salt, a fresh soy sauce, a high degree of white wine, a little sugar
Practice: the first, peeled shrimp washed and controlled the net water, the peeled shrimp into the pot, plus salt, pepper grains, green onion and ginger, garlic, a fresh soy sauce, a little sugar, millet spicy, parsley, mix well. Add salt, pepper, garlic, soy sauce, sugar, chili pepper, cilantro and mix well. It is best to put on gloves and mix it.
Secondly, heat the oil in a pan and when it smokes, pour the hot oil over the peeled shrimp. Cover with a lid while it is still hot, so that the flavor of the seasoning fully suffocated in the skin shrimp.
Third, Peppered shrimp hold the flavor, uncovered. Pour a high degree of white wine and mix well, covered with plastic wrap into the refrigerator refrigerated flavor. General refrigerated more than two hours can be eaten. The longer the flavor is more intense.
Marinated shrimp meat into a crystal clear amber color, eat a mouthful of cold, fresh, salty, slightly spicy. The taste is layered, the wall cracked recommended Peppermint shrimp delicious eating method.
Tips:
To pickle the skin shrimp must be live, white wine has the role of sterilization, generally a catty skin shrimp choose one or two or so. You can also use flower carving wine to marinate, the flavor is more unique.
In order to make the marinated Peppermint shrimp more flavorful, the ratio of shredded ginger and sliced garlic should be increased. Because ginger can drive away cold and garlic has the effect of killing poison.
Although raw pickled Peppermint shrimp is delicious, but infrequent seafood eaters, as well as the elderly and children with weak spleen and stomach should eat with caution.
Peppie shrimp in order to be more flavorful, you can also use clippers to cut the peppie shrimp into a section of the marinade, you can shorten the marinade time.
Eating raw pickled Peppermint shrimp is best served with white wine, which can be effectively sterilized.
There are also many more niche and delicious practices, such as: the skin shrimp to take the meat after the package chaos, fried cabbage, salt and pepper skin shrimp and so on.