Shrimp Oil--amber
1.
1-4 is the method to take out the whole shrimp.
Wash the Jiwei shrimp and freeze it in the refrigerator until the shrimp is slightly hard (this step is the key).
2.
Cut off the shrimp arrow, shrimp silk and shrimp feet.
3.
Turn the shrimp head to separate the shrimp body, and gently pull out the shrimp thread.
4.
Peeled shrimps.
5.
This is the peeled shrimp head, today's protagonist.
6.
Fill the pot with oil and pour the shrimp heads.
7.
Cover the pot and fry on low heat until the shrimp shells turn golden. If you like crispy shrimp heads, you can fry them on high heat for 20 seconds before they are out of the pan.
Tips:
The shrimp in the recipe is Jiwei shrimp, the weight of the whole shrimp is about 330g, 100g shrimp head and 150g shrimp meat are obtained.
Friends who like shrimp can use the above method to peel some and freeze it, which is very convenient to eat and take.
In fact, fried shrimp heads are also good. You can mix them with some wine and salt and pepper, which is crunchy and calcium supplement.
Because it is deep-fried oil, it can be used directly when serving.
