brine shrimp
By VicentaLakin
Recipe Recommendations
- fresh shrimp 300 grams
- ginger appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for brine shrimp
1
Wash the fresh shrimp and remove sand lines.
2
Slice ginger for use.
3
Put the processed fresh shrimp and ginger into the pan, add appropriate amount of water, and add appropriate amount of salt.
4
Cover the pot and cook, and serve.
5
Chop the remaining ginger, add vinegar, stir well and settle for a few minutes, and stir into juice and serve.
6
Cooked red shrimp.
7
palletized
8
Dip it in vinegar and ginger juice and serve it more appetizing.
9
Look at this simple and delicious shrimp.brine shrimp Make Tips
Huan Xiaoyu:
1. When selecting, you should first pay attention to whether the shrimp shell is stiff and shiny, and whether the shrimp head and shell body are closely attached to the shrimp body, hard and firm, and whether there is any peeling.
Fresh shrimp are normal in terms of color and smell; in addition, pay attention to the firmness and elasticity of the shrimp meat;
2. The body color of cultured shrimp is affected by the substrate of the breeding farm. The body surface is bluish and black, and the pigment spots are clear and obvious.
3. Before frying the shrimp, thoroughly remove the sand line. Generally, it can be easily picked out with a toothpick from the connection between the head and the body of the shrimp; or cut the back of the shrimp open. This method can also make the shrimp easier to taste.
1. When selecting, you should first pay attention to whether the shrimp shell is stiff and shiny, and whether the shrimp head and shell body are closely attached to the shrimp body, hard and firm, and whether there is any peeling.
Fresh shrimp are normal in terms of color and smell; in addition, pay attention to the firmness and elasticity of the shrimp meat;
2. The body color of cultured shrimp is affected by the substrate of the breeding farm. The body surface is bluish and black, and the pigment spots are clear and obvious.
3. Before frying the shrimp, thoroughly remove the sand line. Generally, it can be easily picked out with a toothpick from the connection between the head and the body of the shrimp; or cut the back of the shrimp open. This method can also make the shrimp easier to taste.