What causes the bitter shrimp head, and what happens to the bitter shrimp?

Because the shrimp stomach grows on the head, it is actually the chest and abdomen, which is connected with the shrimp intestine (shrimp line) on the back until the excretory hole of the shrimp tail, and the excretion hole is the tail in the middle of the three-pronged tail, so the shrimp head is bitter.

Shrimp is extremely nutritious, containing several times to dozens of times more protein than fish, eggs and milk, and is also rich in potassium, iodine, magnesium, phosphorus and other minerals and vitamin A

aminophylline and other ingredients, and its meat is as soft as fish and easy to digest.

Compared with fish, shrimp contains essential amino acids.

Valine is not high, but it is a nutritionally balanced protein**. In addition, shrimp contain glycine.

The higher the content of this amino acid, the higher the sweetness of the shrimp.

Generally speaking, the shrimp head contains a lot of protein and is rich in nutrients, but because it is now in the sea or in the river, the pollution and leakage problems are serious, and the head of the shrimp is densely veined, and the harmful substances absorbed by the fish and shrimp into the body are mainly circulated through the blood, so now to eat fish and shrimp, it is best to wash the blood, the shrimp head is best not to eat, and the fish roe should be eaten as little as possible.

You've broken the guts of the prawns, and you've not handled them properly

I didn't do this when I cooked the shrimp, and the shrimp meat was bitter and fishy! Teach you the solution, tender and sweet, I have always felt that prawns are an excellent and delicious ingredient, prawns are all meat in addition to the shell, and they are not as troublesome as eating fish plates, fish bones are easy to stab, and they are not as delicate as nutritious crabs, the meat is tender and has high nutritional value, ** relatively cheap, ordinary families can occasionally eat a meal to satisfy their hunger, and the protein and calcium content of shrimp meat is very high, and it is also the best ingredient for family members to supplement calcium.

The practice of shrimp is cumbersome and diverse, and friends who really know how to eat shrimp know that among many practices, only boiled shrimp is the most delicious, that is, boiled shrimp, which can highlight the light and delicious shrimp meat, ensure the natural taste of shrimp meat, and reduce nutrient loss.

White boiled shrimp, listening to the name thought it was simple, thinking that the water was boiled and thrown into the cooked way, but after the actual operation, you will find that the taste of the white boiled shrimp is not ideal, it is easy to make the meat feel rough and bitter, the fishy smell is strong, and there is no shrimp meat fresh and sweet at all, why does this happen?

In the above situation, it is generally because the shrimp line and the dirt in the shrimp head are not squeezed out when boiling, and this step is not done when cooking shrimp, and the shrimp meat is bitter and fishy! Teach you the solution, tender and sweet, only after the debris in the shrimp meat is out, can the shrimp meat be guaranteed to be tender and fishy, the following deer shares my cooking white boiled shrimp practice for everyone, the shrimp are properly processed, and the shrimp meat can easily achieve fresh and tender, smooth and refreshing.

White boiled shrimp - nutritious, tender, refreshing and delicious.

Ingredients: fresh prawns, salt, beer, peppercorns, ginger, green onions.

Cooking steps:1Fresh prawns are first gutted and shrimp line, the shrimp head is gently twisted and bent to expose the gap between the shrimp head and the shrimp shell, slightly pinch both sides of the shrimp head, squeeze out the spoils in the shrimp head and gently pull it, pull out the shrimp line together, wash and control the water for later use.

2.To prepare the soup base for boiling shrimp, add water that can be smeared with prawns in the pot, pour in an appropriate amount of beer, salt, peppercorns, ginger, green onions and bring to a boil, pour in a small half bowl of cold water to cool down after boiling, turn down the heat to medium, and throw the prawns into the pot.

3.After the prawns are put into the pot, start the timer, according to the amount of prawns, control the blanching time at 3 5 minutes, the shell of the prawns completely turns red, the blanching time is up, cover the pot and turn off the heat, simmer for 5 8 minutes with hot water, and then open the pot at the point, and take out the prawns to control the water and put them on the plate, before they can be served on the table to taste.

Because the protein in the lobster meat is denatured, ammonia will be produced after the amino acids are spoiled, and it may be fried for a long time.

How to choose fresh lobsters.

First of all, be sure to choose live and fresh crayfish when buying. Dead crayfish should never be eaten, because after the lobster dies, a large number of bacteria in the body immediately decompose, which can easily cause food poisoning. Fresh crayfish are bright and plump, the meat is tight and elastic, if it is a crayfish that has been left for a while or has died, the meat is soft and looks empty and not full.

In addition, do not eat the green "lobster liver" in lobsters and the head of crayfish, as these organs (liver) and head store toxins that may cause food poisoning after eating. At the same time, you should not eat too much crayfish at one time to avoid affecting your health due to indigestion.

A few things to pay attention to when eating lobster.

When processing crayfish, the case should first be cleaned with clean water; Secondly, the dirt in the cheeks of the lobster should be removed, because there are a lot of bacteria adsorbed in the cheeks, and the shrimp shells are best brushed with a brush; Third, the roots of the lobster's thin claws are the easiest to hide dirt and dirt, so be sure to cut them off. When cooking, be sure to cook over high heat. Only in high temperature conditions can it be ensured to kill bacteria and parasites in the lobster's body.

Raw or half-cooked food can infect the human body with parasites. A simple way to tell if the shrimp are cooked or not is cooked or not by observing whether the color of the shrimp is consistent across sections, and if it is consistent, it is cooked.

It's safer to handle crayfish this way:

1. After buying back the crayfish, first find a clean basin, add a spoonful of salt to it, and stir well with a little vinegar.

2. Put the crayfish into the soak for 15 minutes, so that the crayfish can fully spit out the dirty things, I am very fresh, just salvaged ashore, the algae is still there, you have to change the water several times.

3. Then pick up the crayfish, break off the big tongs of the crayfish to prevent pinching, it is best to bring gloves to deal with it, and scrub the belly of the crayfish vigorously with a toothbrush.

4. After brushing, divide the tail part of the crayfish into 3 forks, and the fork in the middle is connected to the intestines, pull it out by hand, and the intestines of the crayfish will be removed.

5. Then process the head step of the crayfish, the stomach of the crayfish is in the first step, a lot of bacteria, use scissors in the first third of the head step of the crayfish, cut it and remove it, this yellow is shrimp yellow, don't throw it away.

6. This is done, just rinse it, it's very simple. Eating crayfish, to deal with it like this, simple, fast, clean and hygienic, delicious and rest assured!

The bitterness of the shrimp indicates that the shrimp has gone bad. In this case, don't use shrimp anymore, you must choose to dispose of it, because this kind of shrimp will bring harm to the human body.

It is very likely that the shrimp line has not been cleaned and should be handled cleanly.

If the shrimp you eat has a bitter taste, it may be that you have not picked the shrimp line on the back of the shrimp, and the shrimp line is the internal organs of the shrimp, which will be fishy, smelly and bitter.

If it has spoiled or been stir-fried for too long, it is best not to continue to eat it for any reason.

Hello, my friend is worried, probably because you have fried it for too long, and it has changed its taste.

The shrimp head has a black bag, which is the place where the shrimp excrement is stored, and it will be bitter and fishy when you taste it. Be careful when eating, don't break that black bag

The shrimp line that everyone often talks about is actually the digestive tract and intestines of shrimp, and inside is excrement, that is, "shrimp feces", which is tasteless or slightly bitter, so it is recommended not to eat it. There are many small seeds on the belly of shrimp during the spawning period, which are actually shrimp roe, which are completely edible and very nutritious.

Then focus on the shrimp head, basically all the internal organs, are concentrated in the shrimp head position. When I opened the shrimp head, I saw that there were several pieces of yellow tissue inside, which was the ovary of the shrimp (only female shrimp have it), that is, shrimp yellow. In addition to shrimp yellow, you will also see some green, brown, and black tissues, that is, the internal organs of shrimp, it is best not to eat, the taste is bitter, and there are many heavy metals.

In addition, it is recommended not to eat the gills of shrimp, which is unhygienic, has more bacteria, and the gills of shrimp are cold.

The shrimp yellow in the shrimp head is indeed the essence, but there are a lot of other tissues. Shrimp poop is not on the head, but on the shrimp line on the back of the shrimp.

Eating bitter shrimp is bad, such shrimp can not continue to eat, but there are also some shrimp bitter because it contains some nitroso compounds, and the bitter shrimp for this reason can not continue to eat, so we usually can choose to discard it directly when encountering bitter shrimp.

Eating bitter shrimp is not bad

If we usually find that the taste of shrimp is a little bitter when we eat it, it may be that the shrimp has spoiled, and we should discard the shrimp after encountering this situation and cannot continue to eat.

However, there are also some shrimp that taste bitter not because of spoilage, but because some nitroso compounds contained in shrimp will make it taste bitter, and shrimp that are bitter for this reason cannot be continued to eat.

When we usually preserve shrimp, if the shrimp is alive, we can put it in the water to raise, if it is dead, we can put it in the refrigerator to freeze, so that the preserved shrimp is not easy to deteriorate and bitter.