'Pretty' or tips when purchasing and processing shrimp

Surely you know fresh shrimp is always the best choice; and these should be processed and within 24 hours from when you buy back.

2. Should not be thawed shrimp at room temperature or in the microwave. Instead, let them defrost in the refrigerator or in a cool brass cool water. And once thawed you absolutely not freezing again for shrimp anymore. The shrimp After defrost can be kept cool in the fridge for about 3-4 days.

3. Shrimp is probably the way most commonly used for processing prawns-however, not everyone knows how to get the most delicious boiled shrimp. First, you need to boil the water in the pot with the heat, when the boiling water you add 2 tablespoons salt (regular salt) then reduce the fire, put the shrimp on, cover the pot and let the pot boiling shrimp. Prawns (45con/1 kg) will take about 6-7 minutes to nine, while medium-sized shrimp will take only about 3-4 minutes to nine. You can check the shrimp cooked not by cutting a horizontal line yourself, if you see it running out in transparent shrimp has nine, you picked them out immediately!

Shrimp is probably the way most commonly used for processing prawns-however, not everyone knows how to get the most delicious boiled shrimp.

4. Grilled Shrimp skewers on the shrimp sticks, you should bake to the grilled shrimp was easier. After the heated Grill, you give each shrimp onto skewers (remember to put distance between the oblique), scan a layer of olive oil on the shrimp and sprinkle with pepper, salt the same bit of garlic. Bake for about 3-4 minutes and then turned on the shrimp and keep repeating this process.

5. Whatever the prawns, cooked to work is very important. If you cook too hard and dry shrimp will be carefully determined, loss of appetite.

6. When boiled shrimp by boiling water, into a piece of cinnamon is not the fishy smell of shrimp will ever taste of shrimp are also not affected.

7. Waste of shrimp on top of the shrimp is not fishy that is opened. You can also soak shrimp in water with sugar and a bit of white wine, shrimp will less fishy.

8. Shrimp after removal of whiskers, a tail, rinse with salt water to dilute and remove to drain. In this way, your shrimp dish not only eliminate fishy smell but also feeling crispy delicious rụm

9. Before peeling shrimp meat, use a little alum dissolves into the water and then for the shrimp to soak for a while. Do so when peeled shrimp's easy meat, shrimp are also not being stick to the shell.

Before peeling the shrimp meat, use a little alum dissolves into the water and then for the shrimp to soak for a while.

10. Chao Tom shrimp dishes to dai, dried shrimp and spicy crushed seepage should, current age, then for spices and less egg white into the scanner again, Chao Tom shrimp crispy and chewy than will.

11. Do not store the shrimp in the freezer, because the shrimp will take fresh and pale meat level. The better off should boil then keep via the East, shrimp will keep its sweetness.

12. Always unplug the veined in live stoop before processing. So the shrimp will reduce the smell and fishy.

Distinguish of dry chemical and dry shrimp shrimp-natural

To differentiate, the consumer should note the dried shrimp are often chemical dye colors eye catching colourful, but looks more natural dried shrimp inferior natural color.

In particular, with the shrimp dry naturally will have pink in the tail shrimp, shrimp has a whitish underside of ivory meat shrimp, the shrimp intestines still black. For the shrimp laced with chemicals, shrimp color can be red, orange or pink chóe are all over the body.

Avoid buying dried shrimp to the chopsticks. Dried shrimp louder chopstick is largely farmed tiger prawns or shrimp chón (mollusk-type has a cat), or shrimp are dipping chemicals for bloom to come.

Should not buy the kind of shrimp is priced too cheap, dried prawns cost 300-400 k/kg is definitely the kind of poor quality shrimp by 1 kg of dried shrimp paste made out of process extremely complex, over many different stages.

The factors that determine the freshness

For this type of shrimp was boiled before, you must consider the shiny crust of shrimp.

For this type of shrimp was boiled before, you must consider the shiny crust of shrimp. Part crust was still firmly attached to the grade of meat inside. Also, the shrimp were cooked to be stored cold in the dedicated cold tools.

For live shrimp, first need to see if the leg portion of the shrimp still firmly attached to the stem or not, shrimp meat is firm. In addition, you should not choose to purchase the shrimps have legs were black because this is the sign that they are no longer fresh.=