What to do if the shrimp skin is too salty, you can use water if the shrimp is too salty

The shrimp skin is too salty, you can soak it in water, soak it for about 3 to 5 minutes, and it will become very light.

Let's take a look at how to cook shrimp skin:

Vegetable shrimp skin dumplings.

How to make it.

Step 1: 400 grams of flour, 1 cabbage, appropriate amount of chopped carrots, 4 eggs, appropriate amount of dried shrimp skin, a little ginger, and an appropriate amount of green onions.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly harder dough. Next, cover with plastic wrap.

Let stand for 1 hour. (The dough must be left to rest for a long time to make the dumpling skin taste good.) ）

Step 3: Wash the cabbage and chop it.

Step 4: Add 1 tablespoon of salt to the chopped cabbage, mix well and marinate for 10 minutes.

Step 5: After marinating, drain the water from the cabbage.

Step 6: Beat the eggs. You can add 20 ml of water to the egg mixture, so that the scrambled eggs are more tender.

Step 7: Pour an appropriate amount of oil into the pan, pour the egg mixture into the pan after the oil is hot, fry until the eggs are solidified, then quickly break up, and then let cool for later use.

Step 8: Add the eggs, minced ginger, minced green onion, shrimp skin, and chopped carrots to the cabbage, then add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, and a pinch of chicken bouillon.

Flavouring. Step 9: Pour an appropriate amount of oil into the pot and heat it, then add a few peppercorns to fry the fragrance, then remove the peppercorns and pour the hot oil into the filling.

Step 10: Pour a little sesame oil into the filling, then mix well and the dumpling filling is ready.

Step 11: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 12: Roll the dough into long strips.

Step 13: Cut the dough into evenly sized pieces.

Step 14: Flatten the sliced dough. (This makes it easier to roll the skin later.) ）

Step 15: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 16: Take an appropriate amount of filling and put it on the dumpling wrapper.

Step 17: Pinch the dumplings tightly. Wrapped dumplings.

Step 18: Cook the dumplings. Bring half a pot of water to a boil, put the dumplings in the pot, and add a spoonful of salt (salt will prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 10: Remove and serve.

Say a few more words. To make this filling, it is better to choose the cabbage that is more tender, it is heavier to hold in the hand, and the dish looks fresh and leafy.

If there is more green part, the filling will be more delicious.

Something that can't be helped.

The shrimp skin is made from dried shrimp, and the body is made of the salt of the seawater. Without these salts, the shrimp skin will rot when it is dried.

If you wash them, then the low salt combined with the humidity will also make the shrimp skin start to rot.

I think your customer has a bit of a problem, the shrimp skin is just for spice like sesame seeds, and only a small pinch will be put into the dish, and the saltiness will not affect the dish. Do your customers eat shrimp as a meal?

1. Add water. If the prawns are accidentally made too salty, you can add an appropriate amount of water to the pot and then boil them, and you're good to go. Adding water can dilute the concentration of the soup, reduce the salt content to a certain extent, and remove some of the saltiness.

2. Add other seasonings.

You can add a little sugar, white vinegar or beer, which will reduce the saltiness and improve the taste of the prawns.

2. Add other side dishes.

You can put some potatoes, noodles, senzhang, cucumbers, and rice cakes in the stock, and these side dishes can absorb the salt in the soup to a certain extent, thus reducing the saltiness.

The shrimp skin is divided into two kinds: sweet and salty, that is, in the process of cooking, without adding salt, without salt, ***, **expensive, and the quality of adding salt is poor.

One is that the water evaporates and the salt is left behind when drying, so it is salty.

Second, it is convenient to add salt for long-term storage.

There must be sales in the dried aquatic goods store, and we have sold them in coastal cities. I don't know if it's easy for you to buy. Let's go shopping.

Shopee skin can be divided into two types: raw dried shrimp skin and cooked dried shrimp skin. The former is salt-free, lightly dried finished product, has high freshness, and is not easy to return to moisture and mildew. The latter is boiled with salt, drained and dried, and still retains the umami.

The shrimp skin is boiled first and then dried. Originally, it was something from seawater, and salt was put when it was cooked, and after drying, the water evaporated and it was naturally very salty.

Now the raw shrimp of shrimp skin is generally sea shrimp, and the production process is relatively simple. In recent years, water pollution has become more and more serious, and it is even more important to be careful when eating seafood.

It grows in the sea, which is rich in alkali salts and has the same feeling as pickles.

Calcium phosphate is scalded, don't dry it, it's salty after drying.

Because it was fished out of the sea.

Is it better to have salty shrimp skin or light skin.

Salted shrimp skin and light shrimp skin are not used for the same purpose, and there is no good or bad one.

Salted dried shrimp has the function of seasoning, and the cold dish is very flavorful, and the storage time is also long, which is suitable for long-distance trafficking.

Light shrimp is suitable for side dishes, just add it when it comes out of the pot, and now it is good to add some light shrimp when soaking in instant noodles, and the storage time is short.

2 The difference between light dried shrimp skin and salted shrimp skin.

1. The salt content of light dried shrimp skin and salty shrimp skin is different.

The biggest difference between light dried shrimp skin and salted shrimp skin is that the salt content of the two is different, the salt content of light dried shrimp skin is relatively low, which is suitable for human consumption, while the salt content of salted shrimp skin is very high, usually people will increase the burden on the kidneys, and it will also cause high blood pressure, which is not good for human health.

2. The taste of light dried shrimp skin is different from that of salty shrimp skin.

The salt content in the light dried shrimp skin is different from that of the salty shrimp, resulting in a great difference in their taste, when the light dried shrimp skin is eaten directly, there will be a faint salty taste, and the salted shrimp skin will make people feel particularly salty when eaten directly, a little unacceptable.

3 Tips for picking Shopee.

1. Distinguish colors.

Fresh shrimp skin, its color is natural, transparent, and has a hint of amber; Spoiled shrimp are red in color and cannot be wanted. Or whitish shrimp skin is also bad.

2. Dry the humidity.

Grasp a handful of shrimp skin with your hands, the shrimp skin can automatically spread out after relaxation, the drier the better, not too damp, too tide will increase the weight of the shrimp skin, and it will make it difficult to preserve the shrimp skin.

3. Try the saltiness.

Generally, the shrimp skin can be tasted, taste the saltiness of the shrimp skin, don't be very salty, the shrimp skin puts too much salt, and eating too much is not good for people's health. Generally, shrimp skin with a slight flavor is better.

4. On **.

The ** of Shopee is not the same, you should be optimistic when purchasing, the so-called penny is worth the goods, not just cheap, cheap Shopee is often relatively salty.

4 How to make shrimp skin delicious and simple.

Method: 1. Prepare half a bowl of chicken broth, a spoonful of cooking wine, an appropriate amount of salt, a little sesame oil to make a sauce, wash the shrimp skin, minced green onion and ginger for later use;

2. Beat the eggs into egg liquid, take another plate and put the flour;

3. After slicing the tofu, dip it in flour first, and then wrap it in egg wash;

4. Fry the tofu slices dipped in flour and egg wash on both sides until golden brown;

5. After the tofu is fried, put it in a pot, pour the sauce on the tofu, sprinkle with minced green onion and ginger, and put it on medium-low heat until the juice is exhausted and the tofu is flavorful.

There is one point, that is, the shrimp skin itself has a bit of saltiness, which is not too heavy, acceptable, and can be eaten by children. We can buy this salt-free shrimp skin when we eat it ourselves, it is generally boiled and dried directly after the small shrimp are fished out, which is more assured.

There are two kinds of shrimp skin on the market, one is raw and dried shrimp skin, and the other is cooked shrimp skin. The former is salt-free, has a strong umami taste, good taste, and is not easy to get damp and mildew, can be stored for a long time, and is called salt-free shrimp skin.

The nutritional content of shrimp skin.

Nutrients: 100 grams.

Calories 153 calories.

Protein grams.

Fat grams. Carbohydrates grams.

Cholesterol 428 mg.

Vitamin A 19 mcg.

Vitamin B1 mg.

Vitamin B2 mg.

Niacin mg.

Vitamin E mg.

Calcium 991 mg.

Phosphorus 582 mg.

Potassium 617 mg.

Sodium mg. Magnesium 265 mg.

Iron mg. Zinc mg.

Iodine micrograms. Selenium micrograms.

Copper mg.

1.How to distinguish between salt and non-salt in shrimp skin.

There are two main kinds of shrimp skin on the market, one is raw dried shrimp skin, and the other is cooked shrimp skin, among which raw dried shrimp skin is salt-free, strong umami, good taste, not easy to damp and mildew, and can be stored for a long time; The boiled shrimp skin is salty, salty, light red, shiny, moderate soft and hard, and umami is better; Generally, when buying Shopee, you should pay attention to the color, and the color is white and bright; The color is dark yellow, the individual is soft and untidy, and there is no luster, these are of poor quality and should not be bought and eaten.

It is important to remember that shrimp skin is not the skin of shrimp, but a kind of food made by drying small shrimp (hairy shrimp), which is soft in the mouth and delicious in taste, and is deeply loved and welcomed by people.

2.How to save Shopee.

It depends on the actual situation.

Shopee skin is generally divided into dry shrimp skin and wet shrimp skin, among which dried shrimp skin is easy to preserve, while wet shrimp skin is easy to breed bacteria due to its high protein content, which is more difficult to preserve; Generally, dried shrimp skin only needs to be put into a fresh-keeping bag, and then placed in a dry and ventilated place for preservation; The wet shrimp skin can be packed into a wide-mouth glass bottle, and then placed in a bright place, occasionally open the bottle mouth to disperse moisture, which can be stored for a long time, to prevent flavor crossing; Second, it can avoid moisture and hair.

However, it should be noted that if it is a light shrimp skin, it can be dried in the sun, and after it dries, it can be put into a bottle and preserved; If it is salty shrimp skin, do not dry it in the sun, but only spread it in a cool place to dry it before putting it in a bottle.