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Tips for cooking Pipi shrimp

Pipi shrimp is also called "crawling shrimp" here, and it is usually the fattest in the first spring. It also went on the market after opening the sea in autumn, but the overall feeling was not as good as that in spring.

Delicious method of boiling Pipi shrimp in salt water

Most of the time, Pipi shrimp is cooked mainly, because Pipi shrimp itself tastes fresh enough, so it really doesn't need any complicated cooking techniques. Simply cooking Pipi shrimp with salt water can highlight the delicacy of Pipi shrimp.

After buying fresh Pipi shrimp, wash it with clear water. Pick up the sundries inside, sometimes there will be some small miscellaneous fish or rotten fishing nets.

Cut the onion and ginger into large pieces and pat them with a knife to release the taste. A little pepper, a little cooking wine and a little salt. Put the shrimp in the pot and add half the water that is not used for the shrimp. Turn off the fire for two or three minutes after the water is boiled. Don't open the lid after turning off the fire, and stew for another three to five minutes. This way, Pipi shrimp tastes better.

Tips:

Soak the boiled shrimp in the soup for a while, so that the shrimp is more delicious.

The way to eat Pipi shrimp is to first pull off the head of Pipi shrimp, and then fry the skins on both sides of Pipi shrimp with scissors. Turn the shrimp over and pull off the calf on the stomach, so that a complete shrimp meat will come out when the lid is lifted. Especially enjoyable.

Raw pickled Pipi shrimp can best reflect the vigorous eating method of Pipi shrimp.

In Dandong and Dalian, the producing areas of Pipi shrimp, raw pickled Pipi shrimp is a very popular way to eat, because these two local Pipi shrimp are full of meat and delicious. The most important thing is that the seawater temperature here is relatively cold, so the seafood produced is less polluted and can be eaten raw.

Raw materials: fresh Pipi shrimp.

Ingredients: pepper, shredded onion and ginger, millet spicy, coriander and garlic slices.

Seasoning: salt, fresh soy sauce, high-alcohol liquor and a little sugar.

Practice: First, wash and control the water to purify Pipi shrimp, put Pipi shrimp into a basin, add salt, pepper, shredded onion and ginger, garlic slices, a portion of fresh soy sauce, a little sugar, millet spicy and coriander and mix well. Better put on gloves and catch it.

Second, after the hot oil in the pot smokes, pour the hot oil on the shrimp. Cover it with a lid while it is hot, so that the flavor of the seasoning can be fully suppressed in the shrimp.

Third, after Pippi shrimp emits fragrance, open the lid. Pour in high-alcohol liquor, mix well, cover with plastic wrap and put it in refrigerator for seasoning. Generally, it can be eaten after being refrigerated for more than two hours. The longer the time, the stronger the taste.

Pickled shrimp turns into crystal clear amber, which tastes cool, fresh and salty, and slightly spicy. The taste is distinct, and the delicious way of eating Pippi shrimp is recommended by the wall crack.

Tips:

Shrimp for salting must be alive, and white wine has bactericidal effect. Usually choose one or two shrimps per catty. It can also be pickled with carved wine, which has a more unique flavor.

In order to make pickled Pipi shrimp more tasty, the ratio of shredded ginger to sliced garlic should be increased. Because ginger can drive away cold, garlic has antiviral effect.

Although raw pickled Pipi shrimp is delicious, people who don't often eat seafood, and the elderly and children with weak spleen and stomach should be careful.

In order to make Pipi shrimp more tasty, you can also cut Pipi shrimp into pieces with scissors, which can shorten the curing time.

It is best to eat raw pickled Pipi shrimp with white wine, which can effectively sterilize.

There are many delicious ways to eat Pipi shrimp, such as: wrapping the meat of Pipi shrimp, frying Chinese cabbage, Pipi shrimp with salt and pepper and so on.