How to cook fresh shrimps

The mud shrimp can be said to be the most common seafood on the market, and the mud shrimp is also a type in the Strait. A particularly important point is that the reason why mud shrimp is popular among people is that its meat is tender and its content of nutrients such as protein is also high. The method of making prawns is relatively simple, but how to make fresh prawns taste better?

The nutritional value of shrimps

1. Shrimp contains 20% protein, which is one of the foods with high protein content. It is several times or even dozens of times that of fish, eggs and milk. Compared with fish meat, shrimp meat does not contain high levels of valine, an essential amino acid for the human body, but it is a source of nutritionally balanced protein. In addition, shrimp contains glycine. The higher the content of this amino acid, the sweeter the shrimp will taste.

2. Compared with fish and poultry, shrimp meat has very little fat and almost no animal sugar as an energy source. Shrimp has a high cholesterol content and is rich in taurine which can lower serum cholesterol in the human body. Shrimp is rich in trace elements such as potassium, iodine, magnesium, phosphorus, and vitamin A.

How to cook shrimps and how to eat them

1. Teach you how to quickly remove shrimp threads: wash the shrimps after buying them; cut off the long whiskers and excess parts of the shrimps; use a toothpick to pull out the shrimp intestines, usually at the second knuckle of the shrimps; wash the processed shrimps with clean water and set aside.

2. Before cooking the shrimps, blanch them in boiling water soaked in cinnamon to make them taste more delicious.

3. Shrimp is a cold and yin food. It is best to eat it with condiments such as ginger and vinegar. It can kill bacteria and prevent physical discomfort.

The method of making shrimps will completely satisfy your stomach

Method 1 of cooking shrimp: Boiled shrimp tail

Main ingredients: 500 grams of fresh shrimp tails and 10 grams of fresh and tender chili peppers.

Auxiliary ingredients: 30 grams of green onion, 20 grams of coriander, 10 grams of ginger, 10 grams of soy sauce, 5 grams of sugar, and 1 gram of MSG.

Preparation method:

1. Cut the chili pepper and 15 grams of green onion into thin strips and put them into a bowl. Add sugar and a little soy sauce to make a sauce. Slice the rest of the green onion and ginger. Cut the coriander into sections.

2. Put soy sauce, MSG and 2 cups of boiling water into the pot, add coriander and bring to a boil, then add onion slices, ginger slices and shrimps. After the water boils, take out the shrimps and dip them in the sauce.

Salt and pepper shrimp Ingredients: 250g shrimp

Seasoning: 20 grams of refined salt, 1 gram of MSG, about 5 grams of pepper powder, 50 grams of dry fine starch, 20 grams of cooking wine, 1000 grams of refined oil (50 grams consumed).

Preparation method:

1. Place the pot on low heat, add salt and stir-fry until fragrant, then add MSG and Sichuan peppercorns and mix well to make a salt and pepper sauce.

2. Wash the shrimps, add a little salt and cooking wine and marinate for a while, then add dry fine starch to coat evenly and set aside.

3. Place the pot on high heat, heat the refined oil to 80% oil temperature, put in the shrimps and fry until golden brown. When it is crispy on the outside and tender on the inside, scoop it out and put it on a plate, sprinkle with pepper and salt and serve.

Method 2 of cooking shrimp: Sauna shrimp

Ingredients: 1 pound of fresh shrimp, a pile of pebbles, gauze and a grill

Seasoning: Huadiao wine, soy sauce, vinegar, garlic paste, ginger paste and sesame oil

practice:

1. Prepare the sauce with soy sauce, aged vinegar, minced garlic, minced ginger and sesame oil and set aside.

2. Place the pebbles on the grill and heat them at high temperature (the required temperature must be heated for at least 40-60 minutes), and carefully take out the heated pebbles together with the grill.

3. Pour all the fresh shrimps onto the pebbles, pour some Huadiao wine on them and cover with gauze for about one minute before eating.

4. The body of the prawns is filled with the aroma of Huadiao wine and pebbles. They should be eaten while hot and dipped in the seasoning prepared earlier, otherwise the prawns will be left on the pebbles for too long, as the meat will become tough.