What is Su Song shrimp? Authentic Anhui Susong Specialty: Susong Shrimp
Summary:Do you want to know what Susong Shrimp is? This article is a detailed introduction to the special product of Anhui Susong - Susong Shrimp. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Susong Shrimp. The full text takes about 8 minutes to read, mainly including the basic introduction of Susong Shrimp and how its history originated? How to make Su Song shrimp and how to distinguish its authenticity? Tasting and eating methods of Su Song shrimp
Basic Introduction of Su Song Shrimp
Shrimp, also known as dried shrimp, also known as sea rice, golden hook, and open ocean. It is a cooked and dried product processed from eagle claw shrimp, spiny tail white shrimp, wool shrimp, and Zhou's new shrimp. Shrimp is a famous seafood dish with a high level of popularity.
How did the history of Su Song Shrimp come about
Sea rice, also known as shrimp, first appeared in the annotations of Yan Shigu's "Urgent Works" in the Tang Dynasty. During the Song Dynasty, there was a food called "ginger shrimp rice" in Lin'an City, which was mentioned in the book "Wulin Jiushi". In the Ming Dynasty, the "Compendium of Materia Medica" pointed out that "the largest shrimp, steamed and shelled, is called shrimp rice. It is eaten with ginger vinegar and is a delicacy." In the late Qing Dynasty and early Republic of China, it was collected by the people as one of the "Eight Treasures of the Sea
Method of making Su Song shrimp
1. Raw material processing: Before boiling, the raw shrimp must be classified by quality and size. Shrimp mixed with sand and dirt must be washed clean in clean water, removing small shrimps, fish, and other important substances. To avoid shrimp sticking to the skin, soak the raw shrimp in cold water (preferably ice water) for about 20 minutes before cooking
2. Boiling: Take clean drinking boiled water, with a water to raw material weight ratio of 4:1. Add 5% -6% salt by weight of water. Boil the salt water first, and then put the raw shrimp into the pot. Boil each pot of shrimp for about 6 minutes. During the process of cooking shrimp, use a strainer to continuously stir the shrimp along the edge of the pot in the same direction and remove any foam on the water surface. Remove the shrimp from the water surface. If the shrimp shell turns white quickly, it indicates that it is fully cooked and can be immediately removed. Add an appropriate amount of salt to each pot to maintain the concentration of saltwater. After boiling for about 5 pots, the salt water has become turbid and needs to be changed in time<3. Drying: There are two methods for drying shrimp: sun drying or drying. Put the cooked shrimp into a basket, drain the water, and then expose to the sun. In case of rainy weather, it should be thinly spread indoors for air drying and not stacked to prevent the shrimp feed from overheating and spoilage. When sunbathing, spread the shrimp on a grass mat or bamboo curtain and flip it over appropriately to dry it quickly and evenly. If conditions permit, the cooked shrimp can be cooled slightly and evenly spread on a bamboo drying curtain, then pushed into a drying oven for drying. The temperature in the oven should be maintained at 70-75 ℃ for 2-3 hours
4. Shelling: Shrimp hulling machines can be used for shelling, or it can be manually peeled off. Hand peeled shrimp have bright colors, intact individuals, and high yield. A small amount of dried shrimp can be shelled, or the shrimp can be placed in a sack and thrown with both hands onto a cement floor or slate to remove the shell
5. Packaging: Screen and grade the shelled shrimp, and package them according to their size and appearance quality. Small plastic bags can be used for quantitative packaging, usually 500 grams and 1000 grams per bag, and finally packed into large cardboard boxes How to distinguish between good and bad sea rice Firstly, from the perspective of color, those with bright and shiny surface, yellow or light red are considered to be of high quality, and these sea rice are all sun dried on sunny days. . Dark and not smooth in color, mostly dried on rainy days. In the same batch, it is best if the color is generally consistent. If there are two or more colors, the majority are of poor quality, and some are mixed with good and bad, which belong to counterfeit and inferior products In addition, consumers also need to check for impurities when choosing dried seafood products. Sea rice is of uniform size, and those without impurities and other fish and shrimp are of high quality. When choosing dried seafood products, grab a handful of sea rice and squeeze it hard to see if it can stick together. If it sticks together, it means that the sea rice has a high moisture content and is prone to decay and deterioration. Fresh sea rice has a fresh and fragrant taste without any odor. The stale sea rice has a dull color, incomplete individual, and a lot of shrimp bran. Yin Baochang finally said that it is also easy to distinguish the quality of dried and fresh seafood products in terms of taste. Take a piece of sea rice and chew it in your mouth, and the one that feels fresh and slightly sweet is the top grade. Products with a strong salt flavor are of poor quality. Products that use a strong salt flavor to suppress other abnormal flavors are of poor quality Shrimp and Winter Melon: Clearing Heat and Relieving Heat Ingredients: 10g shrimp, 500g winter melon, 10g scallions, 2 cloves of garlic, seasoning, 1 teaspoon (5g) of salt, 1 teaspoon (5ml) of cooking wine, 2 teaspoons (10ml) of sesame oil Method 1. Prepare ingredients, soak shrimp in warm water and set aside 2. Peel the winter melon, cut it into slices, chop the scallions, and garlic 3. Add oil to the pot, pour in minced garlic and stir fry 4 Pour in winter melon 5, add shrimp, water for soaking shrimp, and cooking wine 6, simmer for a while, then add an appropriate amount of salt and chopped scallions, drizzle with sesame oil, and stir fryTasting and Eating Methods of Su Song Shrimp