When cooking a variety of prawns, it is often necessary to treat larger shrimps so that they can be eaten healthier and more delicious. This time, we will introduce the treatment method of shrimp with the principle of Bohai shrimp.
First introduce the main ingredient of this time, prawns (prawn). First, why is the shrimp known as prawn, because the real pair of shrimp (two) is a pound. It is the same as the abalone. But now there are very few real shrimps, we can only use smaller ones.
The prawns we use this time are also ok. This is a comparison with the chopsticks. It has been very long.
Because of the sediment and shrimp line, this larger shrimp will not be eaten if it is not treated before eating. And his shell is also hard to eat, it is not convenient, it will tie the mouth.
First of all, we need to use scissors to remove the big thorn on the head of the shrimp. It is very hard.
After cutting, there will be a hole in the original thorn, from which the scissors are inserted, and the sandbag inside is clipped with the tip of the scissors and pulled out. (...Set a stomach for shrimps? Digestive system god horse...)
Just like this... (no use of the word, it’s weird...)
This is the sandbag
Then open the shrimp back. The prawns must be opened, and the shrimp line is good at the same time, and the shape of the dish is better.
Pick out the shrimp line inside and you're done. (Attach: a small shrimp to shrimp line can be inserted from the second section of the shrimp with a toothpick, pick out the shrimp line)
This is the shrimp line.
Finally cut off the shrimp's feet. If you want to eat it, you can also remove the front whiskers and tails. If you like the all-tailed shrimp, you can't remove it. Just go too long.