Is boiled shrimp in a cold or boiling pot?

Boiled shrimp is boiled in a pot under water.

To make boiled shrimp, be sure to boil the pot under water. Because if the shrimp is boiled in a pot under cold water, and the shrimp is cooked for a long time, the shrimp meat will become old and woody, and there will be a fishy smell. On the contrary, the shrimp boiled in boiling water is fresh and tender, and when cooked with ginger and cooking wine, it will not be fishy at all, and it is very delicious.

To make boiled shrimp, the boiling time should not be too long, and the shrimp body can be bent and red before it can be cooked, and the shrimp meat will be cooked for too long for too long.

To boil the shrimp, put hot water in the pot. If you boil the shrimp in a pot under cold water, the meat will lose some gluten, and the cooking time is not easy to control, and the shrimp may be cooked for a long time. It is best to control the time of boiling shrimp to 3-5 minutes, and simmering for a long time will cause damage to the nutrition of shrimp.

Precautions for boiling shrimp.

Cook shrimp in cold or hot water.

1. When boiling shrimp, throw the shrimp into the pot as much as possible after the water is boiled, so that the shrimp can be directly blanched, if it is a pot under cold water, the shrimp will experience a struggle process in the process of heating, which will destroy the nutrients of the shrimp.

2. When boiling Jiwei shrimp, put a few slices of ginger and a small amount of cooking wine in the water, which can remove the fishy smell of the shrimp well, especially when eating boiled Jiwei shrimp, it is generally eaten with dipping sauce, and the taste is relatively stiff.

3. When eating boiled Jiwei shrimp, you can use chili, light soy sauce, vinegar and mustard to make a sauce according to the heavy taste, or directly dip it in vinegar to eat It also tastes very good.

Boiling the shrimp is hot water under the pot.

When boiling Jiwei shrimp, be sure to cook it in hot water, because after Jiwei shrimp is put into the pot, it can quickly absorb heat, so that the shrimp can be cooked quickly, if it is boiled in cold water, the shrimp is boiled in the pot for too long, causing the shrimp to absorb the fishy smell just cooked, the shrimp will smell fishy, and the meat will eat firewood. Therefore, when we cook Jiwei shrimp, we must use hot water to boil, the hot boiled Jiwei shrimp smell fragrant, and the meat will be more tender.

To boil the shrimp, put hot water in the pot. It is better to boil shrimp in a pot with hot water. Put the hot water into the pot, and it will be cooked in a while, so scoop it up immediately.

In this way, the nutrients will not be lost, and the shrimp meat is delicate, more nutritious and tastier. The reason is that the appearance of the shrimp quickly becomes cooked when the hot water is put into the pot, which protects the vitamins in the shrimp meat and kills the enzymes in the shrimp meat at this time.

If shrimp are boiled in a pot under cold water, some of the nutrients will be broken down when the enzymes reach a certain temperature. The cold water is boiled first, and the shrimp are put on when the water is boiled, and the shrimp quickly change color, and the water can be boiled again before the pot.

Cook shrimp dipping sauce. Ginger and cooking wine have a certain effect of removing the fishy smell, and it is generally added to the ginger slices and cooking wine to cook together, so you don't have to worry about the fishy smell. After the shrimp is cooked, you can mix the sauce according to your personal taste, and the heavy ones can be mixed into a sauce with chili, light soy sauce, vinegar and mustard, and if you like a lighter one, you can just put soy sauce and vinegar.

White boiled shrimp is in a pot under cold water. If the shrimp is boiled in hot water, it will have a certain impact on the meat quality, in daily life, the hot water we use for the shrimp is actually high temperature, if the temperature is too high, it may cause the surface shrimp meat to be half-cooked, and even lock the fishy smell in the shrimp meat, affecting the taste of eating.

In daily life, the shrimp can be placed in the water to ensure sufficient oxygen, which can prevent the shrimp from dying.

When cooking shrimp, be sure to remove the shrimp line from the shrimp you bought, wash it, if it is frozen shrimp, remember to thaw it first, and then use a toothpick to pick off the shrimp line, which can remove a large part of the fishy smell of the shrimp.

When boiling shrimp, you can't cook it for too long, because the shrimp that has been cooked for a long time is not only old in meat, but also has no umami flavor when you eat it, and the taste of the shrimp made in this way will be much worse.

Shrimp is very nutritious, the taste is fresh and tender, you must pay attention when buying shrimp, do not buy the kind of frozen shrimp covered in ice bumps, but buy fresh shrimp, the taste of fresh shrimp will be better.

When buying shrimp, pinch the shrimp body with your hands, the frozen shrimp is generally pinched and the meat is very firm, if it is not frozen shrimp, the taste will be relatively soft, it is not recommended to choose frozen shrimp if there are conditions, such shrimp taste is not good.

It is generally recommended to use hot water to get into the pot. Cooking shrimp in a pot under cold water will decompose the nutrients of the shrimp, the meat will lack some gluten, and the time is not easy to control, and the shrimp may be cooked old. Cook the shrimp in hot water, control the time at 3-5 minutes, and wait for the shrimp to be bright light red before it comes out of the pot.

Boiling shrimp in hot water not only keeps the shrimp elastic, but also makes the shrimp cook faster.

Generally, ginger slices and cooking wine are added to the shrimp and boiled together to remove the fishy smell of the shrimp itself.

The nutritional value of shrimp is very high, and it is rich in protein and calcium.

Boiled shrimp should be boiled in an underwater pot, and the following is the specific method:

Ingredients: 250 grams of shrimp, two small pieces of green onions, three dried chilies, ten Sichuan peppercorns, one star anise, and a spoonful of salt.

1. Put the shrimp you bought into a pot and wash it, and dig out the water several times.

2. Put water in a pot, put green onions, chili peppers, peppercorns, star anise and a spoonful of salt in the water and bring to a boil over high heat.

3. After boiling the water with the ingredients, pour in the washed shrimp.

4. After the shrimp collectively change color, boil the water again for 2-3 minutes, and the shrimp can be out of the pot.

Hot water in the pot. Preparation materials: 250g of shrimp, appropriate amount of Sichuan pepper, appropriate amount of salt.

Step 1: Wash and drain the fresh shrimp.

Step 2: Pour an appropriate amount of water into the pot, add peppercorns and salt.

Step 3: Bring the water to a boil.

Step 4: Add the shrimp.

Step 5: Cook the shrimp for another 2-3 minutes after the shrimp change color.

Step 6: Remove from the pot and eat.

Step 7, finished product drawing.

Boiled shrimp should be boiled in hot water, and then put the shrimp in with reed. Because there is an enzyme in the shrimp, if it is boiled under cold water, in the process of continuous heating, the enzyme will be broken down, and the nutrients will be lost. And the shrimp is very easy to cook, without waiting for the water to reach the boiling point, the shrimp is actually cooked, but the shrimp meat is easy to cook and old, and it is not fresh and tender to eat.

If it is a boiling underwater pot, the shrimp will be easier to cook, and the cooking time is relatively short, which can maintain the tenderness of the shrimp and at the same time can also remove the fishy smell of the shrimp.