The taste of Pipi shrimp is quite different from that of Jiwei shrimp, river shrimp, crayfish, etc., the meat is tender and the taste is also delicious, of course, the price of Pipi shrimp is much more expensive than Jiwei shrimp. Eating skin shrimp and peeling the shrimp shell is also different from the shrimp shell of the boiled base shrimp, relatively speaking, the shrimp shell of the skin shrimp is more difficult to peel, and there are more skills in peeling the shrimp shell.
There are many practices of Pipi shrimp, most of which are similar to Jiwei shrimp, salt and pepper, spicy, boiled, garlic, but Pipi shrimp does not have the practice of blanching, even if it is steamed or boiled, it is completely different from the practice of Jiwei shrimp, there are still a lot of skills, if you are making steamed Pipi shrimp for the first time, there is a high probability that it is not good.
The taste of Pipi shrimp is delicious, and the price in coastal cities should be relatively close to the people, but in an inland province like Hubei, if you want to have a full meal of Pipi Shrimp, it is really not cheap, but Pipi Shrimp is more nutritious, the juice is fresh and the meat is tender, the shrimp meat contains more water, the taste is sweet and tender, and there is a kind of umami that people can't refuse.
The protein content of Pipi shrimp is relatively rich, containing fat, vitamins, inosinate, aminopropionic acid and other nutrients required by the human body, and also contains calcium and phosphorus and other elements, because its meat is soft and easy to digest, it is a better food for people who are weak and need to recuperate after illness, and can also better protect the "cardiovascular system".
For the first time at home steaming or boiling shrimp friends, this is really a "very serious problem", is it steamed or boiled delicious? is it cold or boiling water, cold water pot or hot water pot, if I tell everyone, steaming and boiling methods are wrong, are you a little "Zhanger monk scratching your head".
You can leave a message in the comment area and tell me your opinion?
1. Why is it not right to steam and boil Pipi shrimp?
The cooking method of Pipi shrimp is relatively simple, and the meat is also fatty, but if you live in an inland city like me and don't know much about how to cook this seafood, you will "self-righteously" cook it according to the method of Jiwei shrimp. In fact, the delicious Pipi shrimp is the most delicious in its original flavor, so the steaming and boiling methods are not right.
1. After cleaning the shrimp, don't drain it completely, because in the subsequent cooking process, the method we actually take is actually "dry stewing", if you change to other ingredients, do not put water, do not put cooking oil, open the fire and dry stew will often paste the pot, not very desirable, but the seafood of the shrimp can be.
2. Why is it not right to steam and boil the shrimp? The main reason is that the shrimp meat of the shrimp contains more water, and when we clean it, we do not completely drain the water, which seems to take the way of "dry stewing", in fact, after the shrimp is "stewed" in the pot for a few minutes, the water in the body of the shrimp precipitates, and the water in the body will steam the shrimp at high temperature.
3. The cooking process of Pipi shrimp does not add a drop of water in the whole process, and it completely relies on the water precipitated by its own body to convert it into water vapor at high temperature, and then steam the shrimp meat, so this cooking method is different from steaming and boiling, because we don't add water, and we don't use the steamer.
4. Steamed or boiled pipi shrimp, the taste of shrimp meat is not good, the umami of shrimp meat is lost, and the meat quality will also shrink, if you want to eat the original pipi shrimp, you can't take the method of boiling or steaming to cook pipi shrimp.
2. Some tips for steaming shrimp?
Pipi shrimp, although it is called shrimp, but it is still "worlds apart" from Jiwei shrimp, small river shrimp, crayfish, for Jiwei shrimp, crayfish, steaming or boiling practice, can eat tender shrimp meat, but Pipi shrimp can not do, below, to tell you, some skills of steaming pipi shrimp?
1, winter is followed by spring, everyone should develop such a Xi, when buying skin shrimp, we must learn to distinguish the male and female, try to choose the female skin shrimp, the mother skin shrimp belly will have three white lines, this is a very obvious feature, in addition to the male skin shrimp can not see three white lines. The shrimp meat of the female shrimp will be more delicious, and the most important thing is that after spring, the female shrimp spawns and is more fat, but everyone should note that the female skin skin shrimp is not as big as the male skin skin shrimp.
2. When cleaning the shrimp, we should also pay attention, don't be pricked by the shrimp, when the shrimp is bought, they are all fresh, soak in clean water after going home, you can add a little salt, raise it in light salt water for a few hours, change the water several times halfway, even if the cleaning work of the shrimp is completed, in fact, I personally feel that it is still very "dangerous" to scrub one by one, and the shell of the shrimp is easy to hurt your hands.
3. "Dry stew" Pipi shrimp, no water or cooking oil, put the cleaned Pipi shrimp directly into the iron pot, cover the pot, turn on the high heat, and after a while, you can hear the sound of boiling water in the pot, and then turn off the fire after starting the timer for 2 minutes, don't be in a hurry to open the lid after turning off the fire, simmer for 5 minutes, and then the Pipi shrimp can be served to the table.
4. Let's talk about the problem of cold water pot or hot water pot that everyone is very concerned about? If you read the above content carefully, you must know that cold water pot or hot water pot is not right, and the shrimp itself will precipitate water, neither cold water pot nor hot water pot, but clean it and put it directly into the iron pot.
5. Peeling the shell of the shrimp is also skillful, first break off the two tentacles of the tail, and then fold the shrimp tail towards the direction of the shrimp head by hand, in the process of folding over, you will be pleasantly surprised to find that the shrimp shell of the shrimp tail has begun to fall off, and then you can use chopsticks to insert it into the gap between the folded shrimp shells at the tail, so that you can easily peel out the shrimp meat.
6. When eating shrimp, everyone has developed the Xi of using dipping sauce, such as using light soy sauce, minced ginger and garlic, balsamic vinegar, sesame oil mixed dipping sauce, when eating peel shrimp, everyone is likely to do the same, but I still want to tell you that the original peel shrimp is delicious enough, and there is no need for those dipping sauces at all.
3. Do I do this at home to steam pipi shrimp?
Pipi shrimp, do you know, it also has a name called shrimp, in addition to the way of directly "boiling" Pipi shrimp introduced to you above, you can also make brine pipi shrimp at home, the following will tell you about my practice?
Ingredients: 2-3 catties of shrimp, prepare a little green and red pepper, salt, ginger slices and rice wine
Here's how:
1. Pipi shrimp, after buying home, put it in clean water to soak, you can add a little salt appropriately, raise it in light salt water for a few hours, change the water several times halfway, and the cleaning work of Pipi shrimp is completed.
2. Put a little water in the iron pot, add salt and ginger slices, and then put in a little rice wine, the amount of water is not too much, the amount of salt is not too much, the light salty taste can be, and then put in the cleaned skin shrimp.
3. Cover the pot, simmer for 3-5 minutes on medium-low heat, if you use a transparent lid of glass, you can see the change of shrimp shell color from raw to cooked, from cyan to pink, after turning off the heat, you can open the lid of the pot, sprinkle with the green and red pepper shreds prepared in advance, and simmer for 1-2 minutes.
4. After the shredded green and red peppers are simmered in the pot, the fragrance of the green peppers is emitted because of the heating, and a plate of light and refreshing brine skin shrimp is ready.
5. The only difference between this method and the method introduced above is that a little salt water is mixed in the pot, which has the advantage of being able to eat the original flavor of the shrimp and does not need dipping sauce at all.
4. How to choose Pipi shrimp?
The sales price of Pipi shrimp in coastal cities is still relatively cheap, but after logistics transportation to inland cities, the price has skyrocketed, in Wuhan, 2-3 catties of Pipi shrimp is really not cheap, more than 100 yuan to eat a meal of Pipi shrimp, in the eyes of many housewives is really not Jiwei shrimp cost-effective, the following will tell you about some tips for picking Pipi shrimp, when you want to buy Pipi shrimp, it may help you?
1. The skin shrimp sold in the supermarket are fresh, raised in the pool, usually the color of such skin shrimp is shiny, the color is green and shiny, if the skin shrimp is black, it belongs to the not too fresh skin shrimp, it is best not to buy.
2. The color under the skin of the dead is gray and yellow, basically there is no luster, you can focus on observing the eyes of the skin shrimp, the eyes are blue-black, and the eyes of the skin shrimp that are not too fresh are not luster, and it looks like it is not very fresh.
3. Buy Pipi shrimp, everyone is concerned about the price, often choose to buy at the fish stall in the vegetable market, fresh Pipi shrimp are raised in the pool, and it is indeed cheaper than the supermarket after asking the price, but when purchasing, it is often the fish stall owner who takes the net pocket to catch the Pipi shrimp, and puts it in a plastic bag with a little drainage. The price of Pipi shrimp is expensive, and the water is not completely drained, which is equivalent to spending the price of Pipi shrimp and buying at least 1 tael of water, everyone thinks about whether it is not cost-effective.
My approach is relatively simple, go to the supermarket to buy, choose by yourself, completely drain the water, and then go to the scale to weigh, although the price is indeed more expensive, but the heart of the purchase is comfortable, at least there is no one or two of water.
At the end of the writing, I would like to say a few words, steamed skin shrimp, is it cold water into the pot or hot water? Teach you delicious methods, skin shrimp is tender and delicious.
If you read the above content carefully, you must know that the cold water pot or hot water pot is not right, and the shrimp itself will precipitate water, neither cold water pot nor hot water pot, but clean it and put it directly into the iron pot.
The main reason is that the shrimp meat contains more water, and when we clean it, we do not completely drain the water, which seems to take the way of "dry stewing", but in fact, after the shrimp is "stewed" in the pot for a few minutes, the water in the body of the shrimp precipitates, and the water in the body will steam the shrimp at high temperature.
The cooking process of Pipi shrimp is not added to a drop of water in the whole process, and it is completely converted into water vapor by the water precipitated by its own body at high temperature, and then the shrimp meat is steamed, so this cooking method is different from steaming, and it is also different from boiling, because we do not add water, and we do not use the steamer, this "dry stew" method heats and steams the Pipi shrimp, basically it can be said that it is original.
Steamed or boiled skin shrimp, the taste of shrimp meat is not good, the umami of shrimp meat is lost, and the meat quality will also shrink, if you want to eat the original skin shrimp, you can not take the method of boiling or steaming in the pot to cook skin shrimp.
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