Many people buy shrimp skin and get shrimp skin with a sodium hydroxide taste, which is simply terrifying to buy and feel like it will harm physical and mental health. Below, I will introduce the reason why shrimp skin has a sodium hydroxide taste.

Why does shrimp skin have a sodium hydroxide taste?

This is because the shrimp skin contains protein, which is very easy to grow bacteria at room temperature. After the protein is dissolved by various microbial strains, it changes into peptides and carbohydrates, thus converting into low-grade amines and nitrogen dioxide. Low-grade amines are harmful substances and are very prone to chemical reactions with sodium nitrite present in shrimp skin, forming ‘nitrite’. The toxic and side effects of this substance are very serious, with carcinogenic properties, teratogenicity, and chronic toxic and side effects. In addition, there are volatile substances that can be absorbed and digested by the body through gases, thereby causing toxic and side effects. As for the carcinogenic property, nitrite is a key factor in causing esophageal and gastric lesions.

Therefore, if the stored shrimp skin has a fishy smell and a刺激性 taste, it is best not to use it to prevent harm to health and well-being. One more point to note is that shrimp skin cannot be ensured to be safe even after being washed with water, so it should not be eaten again just because it is not wasted.

What dishes can shrimp skin be used for

1. Stir-fried winter melon with shrimp skin. Winter melon 350 grams (peeled and cut into slices), shrimp skin 20 grams, mother chicken soup, table salt, Sichuan peppercorns, scallions, monosodium glutamate: appropriate. First, stir-fry the Sichuan peppercorns with cooking oil to release the aroma, add winter melon slices and shrimp skin, stir-fry over low heat until cooked, then add mother chicken soup, salt, monosodium glutamate, and scallion slices, bring to a boil and it is ready.

2. Shrimp skin stir-fried with eggs. Shrimp skin 20 grams, raw eggs 2 pieces, salt, monosodium glutamate, sesame oil, rice wine, scallions: appropriate. Beat the raw eggs into a bowl, add salt and monosodium glutamate, add shrimp skin and mix well into an egg shrimp skin paste. When the sesame oil in the wok is about 70 degrees hot, pour the egg shrimp skin paste into the pot (add some water and rice wine to the egg shrimp skin paste, stir-fry to make the dish soft and tender), then continue to stir-fry into egg pieces and serve.

3. Shrimp skin stir-fried with chives. Amaranth 150 grams (clean and cut into strips), shrimp skin 30 grams, salt, sesame oil, monosodium glutamate: appropriate. Stir-fry the shrimp skin slightly with sesame oil, add amaranth, soy sauce, salt, and stir-fry, then add monosodium glutamate and it is ready.

4. Shrimp skin mixed with cilantro. Cilantro 300 grams (clean and cut into strips), shrimp skin 50 grams, table salt, sesame oil, soy sauce, monosodium glutamate: appropriate, mix together and mix well, it can be served. It is fragrant and delicious, with a unique flavor.

5. Shrimp skin mixed with radish丝. Radish 250 grams (clean and cut into strips), shrimp skin 50 grams, cilantro: appropriate (clean and cut into strips), mix together, add appropriate table salt, sesame oil, rice wine, scallions, monosodium glutamate, and it can be served.

Is shrimp skin the skin of shrimp?

Shrimp skin is not the skin of shrimp, but a food made from dried river shrimp (China’s Ma虾) until dry. It is soft and delicious. The shrimps in this kind of shrimp are very few, and the meat is even less noticeable after drying, giving a feeling of having only a layer of shrimp skin. Shrimp skin can be used to enhance the flavor of various dishes and soups, and is an indispensable seafood seasoning in both Chinese and Western cuisines.

How to make shrimp skin and seaweed贡丸 soup

Raw materials:

Shrimp skin: appropriate, seaweed: appropriate,贡丸: 2 pieces, ginger, oil, salad oil, salt, monosodium glutamate, scallions.

Method:

Cut ginger into slices, wash the贡丸 clean and make a ‘cross’ mark on the outside with a knife, leave the scallions chopped.

Add an appropriate amount of ginger, add shrimp skin and boil, then add贡丸 and cook until they burst open, then add seaweed and cook until it is scattered.

Add an appropriate amount of salt and monosodium glutamate seasoning, sprinkle with scallions and add a suitable amount of salad oil, mix well and cook for 1 minute on and off, then turn off the fire.