How to open the back of a shrimp? The calories of shrimp

The fried shrimp tastes tempting, the color is more beautiful, and the taste is better. The following is how to open the back of the shrimp, whether to marinate the shrimp with cooking wine before frying, and the calories of the shrimp, so that we can have a more comprehensive understanding of the shrimp.

Contents of this article

1. How to open the back of a shrimp

2. Calories of shrimp

3. Should the shrimp be marinated with cooking wine before frying?

How to open the back of a shrimp

To open the back of the shrimp, you can first wash it and cut off the shrimp whiskers and shrimp tail, and then cut off 2/3 of the thickness of the junction between the shrimp head and the shrimp body. Then use scissors to cut 2/3 of the shrimp meat along the back spine from the opening of the shrimp tail. Finally, spread the shrimp back and cut twice on both sides.

1. To open the shrimp back, you must first clean it, then use scissors to cut off the shrimp whiskers and shrimp tail. Then, place the scissors at the junction of the shrimp head and the shrimp body and cut 2/3 of the thickness of the shrimp body. Do not cut it completely.

2. Use scissors to cut along the dorsal line of the shrimp's back from the opening of the shrimp tail. Note that you need to cut not only the shrimp shell, but also 2/3 of the thickness of the shrimp meat, and keep 1/3 of the thickness of the shrimp meat to prevent it from falling apart.

3. Use a toothpick to remove the shrimp thread inside the shrimp back and wash it. Then use scissors to cut two cuts horizontally on both sides of the shrimp body. The width of each cut should be half of the spread shrimp back. This way the shrimp meat will not curl when steamed or baked.

Calories of shrimp

The calories of 100 grams of mud shrimp are about 100 calories. Mud shrimp refers to the blade-headed shrimp, belonging to the class Crustacea, order Decapoda, family Penaeidae, genus Neopenaeus, commonly known as sand shrimp and mud shrimp, mainly distributed in the coastal areas of Fujian, Taiwan, Guangdong and Guangxi in my country.

The blade-headed shrimp has a strong tolerance to low salt, high water temperature and low dissolved oxygen. It can survive for a long time out of water and is suitable for commercial farming.

The knife-headed shrimp is a near-shore shallow-water shrimp that often lives in sandy or silty bottom sea areas. This shrimp has a strong ability to adapt to the environment and likes to lurk in the bottom with only its eyes and tentacles exposed.

The diet of the knife-headed shrimp is omnivorous and slightly carnivorous. The juvenile stage is similar to that of shrimps, while the adult shrimp mainly preys on benthic organisms and also eats bottom plankton. It likes to forage in the evening or early morning.

Should I marinate the shrimp with cooking wine before frying?

Before frying, the shrimps should be marinated with cooking wine to make them more attractive and taste better. The method of frying the shrimps is to remove the shrimp heads and shrimp threads first, wash them and marinate them with cooking wine and salt for 10 minutes, put garlic into the pot to fry, then put in the hot pot base, onions, green peppers, and then put in the shrimps and fry until they turn red, then add soy sauce and sugar and stir fry a few times.

It is recommended to marinate the shrimps with cooking wine before frying. This will make the fried shrimps more attractive, more beautiful in color, and taste better.

1. To stir-fry the shrimp, first remove the shrimp head and pick out the shrimp thread, then wash and marinate with cooking wine and salt for 10 minutes. At the same time, peel and chop the onion, chop the green pepper, mince the garlic, and stir the soy sauce and sugar for later use.

2. After the garlic is fried in the pot, add a small amount of hot pot base and stir-fry until it melts. Then add onions and green peppers and stir-fry until soft. Then add the shrimps and stir-fry until the color turns red. Finally, add soy sauce and sugar and stir-fry for a while before serving.