brine shrimp
By NonaCrona
I have been a gourmand for so long and I have seen everyone cooking a lot of delicious shrimps. There is one question I still don't understand. Why does the shrimp gland have to be removed? On the weekend, I also bought shrimp, so I tried to cut the back of the shrimp and picked out the thin shrimp gland with a toothpick. Alas, it was so thin that it was almost negligible compared to the size of the shrimp. My husband saw it and asked me What am I doing? I told him I was picking shrimp glands! He scoffed and said,"Isn't it troublesome? Why remove it?" So, I completely compromised. It was really a big project to remove the shrimp glands from these dozens of shrimps one by one. Anyway, I have been eating like this for many years, and I haven't seen anything wrong. I'd better continue to eat like this today!
Recipe Recommendations
- fresh shrimp 400 grams
- salt a small spoon
- cooking wine a small spoon
- oil a big spoonful
- salty and fresh
- burn
- ten minutes
- simple
Steps for brine shrimp
1
Cut off the shrimps and feet, and rinse them with water.
2
Put a large teaspoon of oil in the pan, add the onions and ginger and saute until fragrant.
3
Pour in the washed shrimp.
4
Add a small teaspoon of cooking wine and stir fry the shrimp until it changes color.
5
Pour in appropriate amount of water and bring to a boil.
6
Sprinkle with a small teaspoon of salt and stir well.
7
Cover the pot and simmer for a few minutes and then serve.