Not defrosting properly
Storing in stone compartments is considered one of the effective options to help housewives keep fresh shrimp for a long time. However, many housewives often make mistakes in how to defrost shrimp before processing. This not only reduces shrimp's nutritional value but also makes shrimp meat shrimpy and bland, while increasing the risk of bacteria entering and affecting the health of patients.
Housewives need to ensure compliance with the correct defrosting method according to the correct process such as transferring shrimp from the stone partition to the cooling partition and leaving it overnight. 1 hour before processing, remove the shrimp from the refrigerator and let it defrost.
If you don't have time, use a microwave to defrost. However, when using this method, housewives need to pay attention to the defrosting time according to each size of the shrimp, the young shrimp is about 30 seconds and the older one is 1 minute to avoid the shrimp being cooked.
Shrimp processing time
With the fear of shrimp surviving, many housewives take a relatively long time to cook. However, according to experts, this is completely counterproductive. This is because the muscles in seafood are made up of shorter, thinner fibrous protein cells than poultry. Therefore, if cooked for a relatively long time, shrimp will become dry, the meat will be tough, and the loss of sweetness will also reduce other nutrients.
The "standard" time to cook shrimp is basically that housewives only need 3-4 minutes to boil small shrimp, 5-6 minutes to boil large shrimp. When baked, fried or pan-fried, shrimp will be affected by high temperatures, so it only takes 3 - 5 minutes to prepare the shrimp dish.
