How long does it take to steam Roche shrimp and how long does it take to cook Roche shrimp?

Steam for seven or eight minutes after the water boils.

Material. Ingredients: Roche shrimp.

550g；Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Maggi soy sauce, appropriate amount of green pepper.

Steamed Roche shrimp.

1. Wash the shrimp in salt water and smoke it in high white wine.

2Put it in a steamer basket and steam it in a pot under boiling water for about 8-10 minutes.

3Place the steamed shrimp on a plate.

4. Cut the green pepper into rings.

5. Heat oil in a pot.

6. Put the chili rings and stir-fry until fragrant.

7. Pour in Maggi soy sauce and bring to a boil to make a dipping sauce.

How to choose fresh shrimp?

1. First of all, when we buy shrimp, we need to pay more attention to the body shape of shrimp, and the quality of shrimp with curved body shape is generally better, so we need to try to choose the kind of shrimp with curved body shape to buy. At present, many friends do not like the curved shrimp to eat, mainly because such shrimp generally look relatively small, and it is not easy to shell, but we don't know, fresh shrimp is to have a complete head and tail, the head and tail are closely connected with the body, the shrimp body is relatively straight, there is a certain elasticity and curvature, if you choose the shrimp head and body, shell and meat are connected loosely, the head and tail are easy to fall off or separate, can not maintain its original curvature, then it is very likely to be stale shrimp, More likely, it's already a dead shrimp.

2. In fact, the body surface of high-quality shrimp is relatively dry. The appearance of the live shrimp is clean, and it feels dry when touched by hand. However, when the shrimp body is about to deteriorate, the granular cells that secrete mucus under the carapace disintegrate, and a large amount of mucus seeps into the body surface, making it slippery to the touch.

If the shrimp shell sticks to the hand, it means shrimp.

has deteriorated. In addition, when we buy shrimp, we also need to observe the color more, and the brightly colored shrimp are generally relatively fresh. Depending on the species of shrimp, there is a slight difference in color. Fresh prawns, Roche prawns, grass prawns.

It is blue, the pinkish prawns of the sea-caught shrimp, and the bamboo shrimp.

Jiwei shrimp have a black-and-white pattern with a slight pink tint. If the shrimp has black hair, it is not a fresh shrimp, and the whole shrimp is relatively black and not bright, which means that it has deteriorated.

There are also many ways to make shrimp, but to say that the most delicious way is steaming, so as to retain the nutrients of shrimp meat to the greatest extent, although the cooking method of steaming Roche shrimp is simple, but it also needs to pay attention to some details, such as using the wrong water, it will only ruin a plate of good shrimp, steaming "Roche shrimp", many people use the wrong "water"! No wonder the fishy smell is strong, and the meat is chai.

It is used for steaming and other ingredients, divided into cold water steaming and boiling water steaming, different ingredients, the water used is not the same, so what kind of water should be used to steam Roche shrimp? In order to save time, many people will use cold water to steam Roche shrimp, in fact, this is the wrong approach, cold water steamed shrimp is not only not fresh, but also destroys the nutrients of shrimp meat, the right should be to wait for the water to boil and then put in Roche shrimp, the use of water vapor to steam it.

The taste of the shrimp steamed out of boiling water is completely different from that of the shrimp steamed in cold water, a large amount of water vapor will be produced after the water is boiled, and the water vapor will rise back to the shrimp meat to make it steamed, so that the steamed shrimp is particularly fresh and tender, and can retain the nutrients of the shrimp meat to the greatest extent, so the following will share the correct method of steaming Roche shrimp with you.

Steamed Roche shrimp.

Ingredients: 500 grams of Roche shrimp, a large piece of ginger, a handful of chives, a little garlic, 2 spicy millet, an appropriate amount of rice wine, light soy sauce, oyster sauce, balsamic vinegar, sesame oil.

Cooking process: Wash and slice the ginger, wash the chives and cut half of the knots and half of the minced, peel and mince the garlic, wash and cut the rings of millet spicy for later use, then clean the Roche shrimp, drain the water, put it in a bowl, add rice wine, ginger slices and green onion knots, stir it, marinate for 10 minutes to achieve the effect of removing the fish.

Add an appropriate amount of water to the steamer, boil over high heat, pour out some wine from the plate with Roche shrimp, then put it on the steamer, cover the pot, steam for 10 minutes on high heat, turn off the heat when the time is up, and simmer for two minutes to take it out.

Prepare a small bowl, pour the chopped green onions, garlic and millet spicy into the bowl, add a spoonful of oyster sauce, an appropriate amount of light soy sauce, balsamic vinegar, a little sesame oil, mix into a sauce, peel off the shell of the steamed Roche shrimp, dip it in the sauce and eat, the taste is very delicious.

Roche shrimp, also known as white-footed shrimp, is known as the king of freshwater shrimp, with thin shell and fat body, delicious meat and rich nutrition.

But there are many people who will compare Roche shrimp with Jiwei shrimp, and think that the taste of Jiwei shrimp is better, in fact, it is a matter of practice, Ha Mei will teach you a braised Roche shrimp today, the shrimp meat is tender and firm, and it is so delicious that you can't stop.

Braised Roche shrimp.

Ingredients: a plate of Roche shrimp, an appropriate amount of ginger, an appropriate amount of oil, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, a spoonful of sugar, a spoonful of monosodium glutamate, 4 sections of green onions, a spoonful of garlic paste, an appropriate amount of chopped green onions.

Cooking steps:1Cut off the Whiskers and sharp corners of the Roche shrimp, wash and set aside.

2.Heat oil in a pan and stir-fry ginger and garlic until fragrant.

3.Pour in the Roche shrimp and stir-fry until the shells turn red.

4.Add cooking wine, soy sauce, sugar, green onions, add a small half bowl of water, cover and simmer over high heat until the soup is thick.

5.Add monosodium glutamate and chopped green onion to taste.

After boiling the shrimp, cook it for another 4 minutes and it will be cooked. Here's a look at how to make this shrimp:

Ingredients: Roche shrimp, shallots, rock sugar, light soy sauce, dark soy sauce, oil.

Cut the shallots into small pieces for later use, pour a little oil into the casserole, add the chopped shallots and fry until the shallots begin to turn yellow, add a small piece of rock sugar and stir-fry.

After the rock sugar melts, add light soy sauce and dark soy sauce to taste, light soy sauce should be slightly more, and dark soy sauce can be less. Pour the processed Roche shrimp into the pot, cover the pot and bake.

After baking for a minute or two, open the lid, turn over the shrimp in the pot with a spatula, cover the pot and continue baking. Bake for another minute or two, open the lid, sprinkle with minced shallots, this casserole scallion oil baked Roche shrimp is ready, the shrimp meat is particularly flavorful, and the meat quality is very q.

When making this dish, the heat should not be too large, because the whole process is not watered, and it is easy to paste the pot when the fire is too big, so be sure to use low heat.

Roche shrimp is a freshwater long-armed prawn, which is a large freshwater shrimp, which has the characteristics of fast growth, wide feeding habits, and good meat and nutrient content.

Nutritional value of Roche shrimp.

Roche shrimp is rich in nutrients, and its meat is soft and easy to digest, making it an excellent food for people who are weak and need to recuperate after illness. Shrimp is rich in magnesium, magnesium has an important role in regulating heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction.

Roche shrimp has a strong lactation effect, and is rich in phosphorus and calcium, especially for children and pregnant women. It is rich in protein, high in nutritional value, its meat is as soft as fish, easy to digest, and has no fishy smell and bone spurs, and is rich in minerals (such as calcium, phosphorus, iron, etc.), and shrimp is also rich in iodine.

1. It generally takes 6-7 minutes to steam Roche shrimp and steam it over high heat. Roche shrimp, also known as white-legged shrimp, Malaysian prawn, golden shrimp, vannamei shrimp, etc., is a large freshwater economic shrimp, rich in nutrition, known as the king of freshwater shrimp, is a common food for urban residents.

2. Roche shrimp is rich in nutritional value. According to scientific research, every 100 grams of Roche shrimp contains grams of protein, fat, and contains a variety of vitamins and trace elements necessary for the human body, which is a high-protein and nutritious aquatic product. Roche shrimp is cultivated in many provinces in southern China, and Anhui, Zhejiang, Guangdong and other provinces are the main producing areas.

Roche shrimp can be cooked in a variety of ways, boiled, steamed, drizzled, dry-fried, braised and so on, and is the best ingredient for a variety of delicacies.

The practice of Roche shrimp: first cut off the shrimp legs, then wash them with water, pour in seventy percent of the hot oil, then put the shrimp into the oil and fry them, fry them until golden brown and take them out, put water, sugar, tomato juice and vinegar into the pot to make a sauce, put the fried shrimp into the cured sauce and stir-fry for a while, the purpose is to wrap the juice on the surface of the shrimp and get out of the pot.

Roche shrimp is a kind of large and medium-sized shrimp with a long and fat body and two long pincers on the chest, which is native to the coastal area of Paraguay and is one of the three largest species in the world at this stage.

Roche shrimp are often raised in many provinces in southern China, among which Anhui Province, Zhejiang Province and Guangdong Province are the key origins. Due to the size of its head, many regions refer to it as big-headed shrimp.

Introduction to Roche shrimp.

Roche shrimp is a freshwater shrimp, large size, wide diet, faster growth and development, in the appropriate relative density of credit card farming, can be stronger Roche shrimp raising. During the feeding period, it is necessary to add water moderately, feed twice a day, dominated by concentrate feed, and feed animal concentrate feed appropriately.

Roche shrimp is also called white shrimp, which is called freshwater shrimp. Roche shrimp is very nutritious, rich in high-quality protein, and has a good taste, which is very suitable for eating. Roche shrimp is an economic type of shrimp, which can be raised artificially, and Roche shrimp is mainly plankton-based.

Fertilization of the water body can be carried out before feeding, which can be conducive to the reproduction of plankton, can provide sufficient food for Roche shrimp, and can also promote the growth of juvenile shrimp.

In the process of feeding, it is not recommended to change the water frequently, which will reduce the presence of plankton, and the depth of the water can not be changed frequently, which is not conducive to the growth of Roche shrimp, and too high density may also affect the survival of Roche shrimp.

Boil water for 5 minutes.

Ingredients: 500g Roche shrimp

Excipients: appropriate amount of oil, appropriate amount of salt, cooking wine.

Appropriate amount, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of fresh shellfish sauce, pepper.

Appropriate amount of coriander, appropriate amount of sesame oil.

Amount. 1. Prepare the ingredients.

2. Rinse the Roche shrimp and cut off the shrimp.

3. Put an appropriate amount of water in the pot, put ginger slices, green onion knots, drop a few drops of oil, and bring to a boil.

4. Add the Roche shrimp.

5. Add cooking wine and boil for about 3-4 minutes.

6. Add salt and pepper.

7. Boil for another 1 minute, turn off the heat and remove.

8. Mix the dipping sauce with fresh shellfish sauce, pepper, sesame oil, etc., and arrange the Roche shrimp on the plate.

9. Use coriander around the edge to serve.

1. First remove the shrimp line and internal organs of the prawns, and then rinse them well.

2. Bring the water to a boil, add ginger slices, green onion knots and cooking wine to remove the smell, and then pour the prawns into the pot.

3. Flip a few more times, so that each shrimp can be evenly heated, about 4 minutes of cooking, too long will lose the tender taste, too short time and can not kill parasites. The prawns bend and turn red and you can get out of the pot.

Ingredients: 2 kg of Roche shrimp. Excipients: 8 cloves of garlic, 5 slices of ginger, 2 red peppers, 2 star anise, 2 pieces of cinnamon, 2 tablespoons of spicy sauce, a pinch of chives.

Steps: 1. Wash two catties of Roche shrimp and cut the whiskers.

2. After heating the tea oil in the pot, add star anise, cinnamon and ginger and stir-fry until fragrant.

3. Add the Roche shrimp and stir-fry for about 4 minutes.

4. Add two spoons of spicy sauce, red pepper, garlic cloves, salt, and continue to fry for 3 minutes.

5. Add light soy sauce and stir-fry the shallots until fragrant.

Garlic Roche bai shrimp.

Ingredients: 15 shrimps

Seasoning: 1 shallot, 1 teaspoon oyster sauce, 1 teaspoon of zhishengdao soy sauce, 1 teaspoon of sugar, 1 tablespoon of cooking wine, 1 teaspoon of salt, 3-4 cloves of garlic.

Steps: 1. Wash the shrimp, cut the back of the shrimp with scissors, and then cut it with a knife, do not cut the bottom, put a little salt on the cut shrimp, and pour a little cooking wine to marinate for 10 minutes, and put the shrimp on the plate.

2. Spread a little green onion.

3. Steam in a pot of boiling water for about 8 minutes.

4. Take out the steamed shrimp, pick out the green onions, and pour out the excess juice.

5. Heat the pan with cold oil, pour in the minced garlic and stir-fry until fragrant, and pour into the steamed shrimp.

6. Heat the sauce water (oyster sauce, light soy sauce, sugar and a small amount of water) in the pot at residual temperature, pour it on the shrimp, and sprinkle some chopped green onions.

Today's shrimp is so delicious.

Chop the green onion, ginger and garlic into foam and prepare, wash the prawns, separate the shrimp head, meat and shell, marinate with green onions, ginger and garlic slices, salt and rice wine for 10 minutes, dip the shrimp part in corn starch to prepare, and adjust the fish flavor sauce for later use; Heat the fried shrimp heads, fry the shrimp again, and re-fry until golden brown.

1. Wash and dry the shrimp.

Copy it clean, cut it into 3 sections, and dry it for use.

2. Heat the oil pan, the oil temperature can be slightly higher, about 150-170°, pour the washed and dried shrimp and fry them until the shrimp shell is crispy, and then you can fish it up and dry the oil.

3. Heat the oil in a pan, pour a little oil from the fried shrimp and fry the garlic and chili.

4. Pour the fried shrimp into the pot and stir-fry evenly with the garlic and chili.

5. Then sprinkle some salt and pepper powder in the shrimp and stir-fry evenly.

6. Put the finished shrimp on a plate.

Extended information: Macrobrachium rosenbergii (Latin scientific name: macrobrachium rosenbergii, alias: white-footed shrimp), the long-armed shrimp family is a large freshwater economic shrimp, known as the freshwater king shrimp.

It is native to Thailand and Myanmar, does not tolerate low temperatures, and is suitable for growing at a water temperature of 20 34. Its body is hypertrophied, blue-brown, with 1 pair of appendages on the abdomen of each segment, and the tail appendages change to tail fans; cephalothorax enlarged, abdomen tapering from beginning to back; The cephalothorax consists of 6 segments of the head, 8 segments of the thorax surrounded by a shell, and 7 segments of the abdomen; Adult shrimp individuals are generally larger than females, and females can reach 25 cm in length and weigh 200 grams; The male's second foot is particularly large and azure in color.