Hello, I think I just wrote too much about coffee these days! :) Today is cooking post. I had a shrimp in my freezer. Let's make a salad today.
It is a dish where you can load the shrimp roasted in small vegetables and butter. The process is simple, so we will post around the tips of shrimp care and cooking.
This is frozen shrimp. Thaw shrimp at room temperature. Then, immerse in water at 50 degrees for 30 seconds to wash. This is the 50 degree cleaning method taught by Mr. 벼리 @ dlgksquf12. (Thank you for your help! ~ :)
It is the theory of Japanese scientist Hirayama Itesai that old vegetable meets water of 50 degrees and opens stoma instantly to absorb moisture and maintain fresh appearance. This method can also be used to quickly increase the sterilization and freshness of meat and fish. However, meat and fish should be cooked immediately after washing 50 degrees. Rapid rancidity can occur when exposed to lukewarm water.
I will first trim my shrimp hair. When shampoo hair is trimmed, the body of the shrimp is secured to the maximum, while the internal organs such as the brain / stomach / liver / liver of the shrimp in the shrimp head are prevented from flowing out. Behind the eyes of the shrimp are the organs of the shrimp. If you cut it too deep, it can cause internal organs to leak out, which makes it difficult to keep it. (It is best to keep the shrimp head and skin free and keep it frozen because it can be used for bisque sauce or various source bass.) There is a trick in that you have to cut out a few shrimp flesh. Lay the shrimp down as shown in the photo above, slide the end of the blade slightly into the inside of the shrimp head shell, and then diagonally as it is. Then you can minimize the loss of shrimp body.
Next, cut the tail from the back and remove the skin. You can cut the abdomen of the shrimp, but the reason for cutting the back is that it is easier to remove the shrimp bowel. If you cut the back part, the black thread comes out on the back part like the picture below.
It is a shrimp bowel called sand vein. The body structure of the shrimp is quite unique. Almost all the major organs are in the head of the shrimp. When the shrimp eats food, it goes straight up on the head of the shrimp and then goes to the anus through the long intestines of the shrimp body called sand vein. There is nothing special about sand vein in cooking. It does not give bitter taste or bad taste, and it does not affect the texture (sometimes the shrimp may be left with the sand that has been consumed with the food)
However, there is something to be aware of about sand vein. Many farm animals and plants that grow in aquaculture will consume antibiotics and various medicines for the efficiency of the aquaculture. These ingredients usually remain in the small intestine and organs. Shrimp is also the same. If you are not sure about the environment of the shrimp you bought, it is recommended that you remove the intestines.
If you've removed sand vein, you can peel it off like a diving suit with a zipper on its back.
Next, I put the butter in the stan pan and warm it up.
There is something to be careful about when using butter in a Stan fan. Butter is easily burned, so if you use it as usual oil, butter will burn in brown. In order to increase the fume point of the butter, preheat the stanpan to less than usual, and put the oil with high fume point (canola oil, pour olive, etc.) first. Then, just put the butter and move it to rust. If you wait without putting the food until the butter is all melted, you can burn the butter during the cooking process. So I put the ingredients in a little bit soon.
Put the shrimp, lay it all down, and let it go with salt and pepper. As I mentioned last time, seafood dishes are the first to manage the moisture of food ingredients. If too much moisture is lost, the texture will become crumbly and the quality of the dish will fall. To prevent this, shrimp can be divided into three portions. The first dose is cooked properly, then turned over.
And the bigger the shrimp, the harder it is to cook the middle of the body. If you wait while heating until the most part of the trunk is not cooked, the less fatted tail will start to get tougher. So, after heating the front and back, the shrimp is placed as shown in the picture below and the torso (back part) is baked separately.
Cooking shrimp like this will keep the softness of the shrimp evenly. And when you set up your cooking, you'll be able to look a bit more beautiful and make it easier to do the final cooking.
Turn off the gas and burn the tail part with a torch. Even if you drive it lightly, you can feel the flavor of the burnt flavor called shrimp when you put the shrimp in your mouth. When it is finished, it is finished when we put shrimp on salad of young leaf which we completed beforehand.
Young leaf salad sauce: pepper, lemon, salt, honey, oyster sauce
It is easy to adjust the balance by mixing and stirring in the order listed above. And finally, the oyster sauce is a key to match the balance of sourness - sweetness - salty taste. Good use is good.
I will write to here today. Thank you for reading the long article
