It’s autumn, the weather is cooler, people have an appetite, it’s time to eat low-fat and high-protein seafood to replenish your body. Prawns are rich in nutrients and loved by people! “Brine prawns” is a very classic dish with a simple preparation and full of flavor. Seemingly simple boiled prawns, in fact, many people do not know that it is boiled in a pot under cold water? Or boil under water? No wonder it tastes good, the shrimp meat is old and woody, and the fishy smell is particularly heavy. Yesterday I went to the seafood market to buy 50 yuan of prawns, the seaside people who sell seafood taught me the correct way, it is really practical to try it at home, today I will share what I have learned with you without reservation, I hope you like it.
Prawns are very rich in protein and trace elements, calcium, iron, potassium, zinc, etc. The taurine contained in it can lower blood sugar, regular consumption can enhance human immunity and many other advantages, unique taste, delicious taste! It is recommended that the elderly and children eat more prawns in autumn to supplement calcium and strengthen the brain! In fact, brine prawns are a hot dish, the cooking time is not suitable is not fishy, or shrimp meat and wood, let’s see how I do it.
1: Shrimp line and shrimp bun is the stomach of prawns, there is a lot of fecal garbage, is the source of fishy gas, we first use scissors to cut off the shrimp horns, cut off the shrimp gun, there is a shrimp stomach at the junction of the shrimp head and the back of the shrimp, as long as it is gently squeezed out, if the fresh prawns can slowly pull out the shrimp line, if it is frozen prawns, we only need to use a toothpick, gently pick it at the second joint of the shrimp back, the shrimp line will obediently come out, after all processing, we put the prawns in salt water to soak for 5 minutes, sterilize, and then clean it , drain, remove and put in a pan
2: Add cold water to the pot without prawns, put cooking wine, salt, ginger slices, green onion, cinnamon, fragrant leaf water to a boil, boil for 3 minutes, turn off the heat, cover and simmer for 10 minutes, in order to make it fully flavored. When boiling prawns, it is best to cook them in a cold pot, so that the prawns are evenly heated, slowly absorb the aroma of the ingredients, and eat more delicious! The prawns must not be boiled for too long, the shrimp meat will be old if it is too long, and the seafood is a “tender, crispy”.
3: The purpose of simmering for 10 minutes is actually to make the prawns taste better, the prawns are flavored, the umami taste comes out, and the fishy smell is naturally reduced! As long as everyone who cooks it is not on the table, they can always be soaked in the soup, and they can be directly plated and served when eating! Eat with the original soup in this way, the meat quality of the prawns will not only be delicious, but also more tender and crunchy!
【Tips】1: Shrimp line and shrimp bun are the stomach of prawns, hiding dirt and dirt, and are the source of fishy gas, so we must remove them before cooking. The shrimp gun is like a spike, be careful not to prick your hand when handling it.
Before boiling the prawns, soak the prawns in salted water to effectively remove the fishy. 、
2: Boil the prawns in cold water, the prawns are heated evenly, and the pot is boiled for 2 minutes, shortening the heating time, so the shrimp meat is tender and crispy, and it is not easy to get old.
