Beihai Shrimp [Guangxi Beihai Specialty]

What is Beihai shrimp? Authentic Guangxi Beihai Specialty: Beihai Shrimp

Summary:Do you want to know what Beihai Shrimp is? This article is a detailed introduction toGuangxi Beihai specialty - Beihai shrimp. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beihai shrimp. The full text takes about 8 minutes to read, mainly including the basic introduction of Beihai shrimp and how the history of Beihai shrimp originated? How to make Beihai shrimp and identify its authenticity? Tasting and eating methods of Beihai shrimp, etc

Basic Introduction to North Sea Shrimp

Shrimp is 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 with high quality. The shrimp resources in the Beibu Gulf are abundant, with an average of 25 tons of small sea shrimp on the market every day. Dugushen in Haicheng District of Beihai City and Dianjian Village in Yinhai District are intensive areas for shrimp processing, where processors purchase large quantities of small shrimp directly from fishing boats every day for shrimp processing. Over time, shrimp became a specialty of Beihai

Method of making Beihai 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

First of all, from the perspective of color, those with bright and shiny surface, yellow or light red are considered top-grade, 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

Tasting and eating methods of Beihai shrimp

Shrimp mixed with tofu

Ingredients:

500g tender tofu, 50g shrimp, 10g soy sauce, 5g chopped scallions and ginger, 2.5g refined salt, 2g monosodium glutamate, 20g sesame oil, and 5g red oil

Recipe: 1. Cut the tender tofu into 1.2cm square cubes, soak them in boiling water several times, drain the water, and let them cool before serving on a plate<2. Blanch the shrimp in boiling water, put it in a bowl, add soy sauce, salt, MSG, red oil, sesame oil, chopped scallions and ginger, mix well, and pour over the diced tofu