Yog tias tsis muaj kev nkag mus rau hauv lub hiav txwv hauv koj lub tebchaws, cov khov khov nab kuab yog tib txoj kev noj zaub mov qab txhua lub sijhawm thiab ntawm tus nqi tsim nyog. Txawm li cas los xij, thaum koj yuav cws, koj yuav tsum tau npaj rau qhov tseeb tias kev pab ntau tshaj plaws thiab kev lom zem los ntawm kev noj mov koj yuav tsum tau ntub lawv, tom qab tag nrho cov subtleties. Peb yuav sib tham txog qhov no ntxiv rau hauv cov lus pom zoo hauv qab no.
Yuav ua li cas ua noj cw khov ua dej khov?
Tig kom khi nws yuav ua tau tsuas yog cov cw ntsig, ib lub plhaub ntawm uas tsis muaj chipping thiab infringements ntawm ib pigmentation. Ntxiv rau cov crustaceans lawv tus kheej, yuav tsum tsis muaj dab tsi nyob rau hauv lub pob, txij li ntawm impurities los ntawm snow thiab dej khov qhia tias ib tug ua txhaum ntawm technology nyob rau hauv qhuav, uas tej zaum yuav fraught nrog koj noj qab haus huv.
Raws li txoj cai, feem ntau cov neeg tsim tawm twb tau boil shrimps ua ntej khov, lub shells ntawm tej cov tsiaj qus tsim muaj xim liab daj ntseg. Ua ntej lub caij nplooj ntoos zeeg no tsis tas yuav tsum, thiab yog li ntawd tam sim ntawd tom qab hle qhov pob ntawv tawm hauv lub tub yees, muab lub lauj kaub rau ntawm qhov hluav taws kub nrog 400 ml dej thiab tos kom cov kua ua kom dej npau. Ntau yam uas muaj ntxhiab thiab flavoring additives, xws li tshuaj ntsuab thiab txuj lom, zoo siab txais tos, tab sis koj tuaj yeem ntws nrog cov txheej txheem ntsev thiab peas ntawm kua qab zib-kua txiv qaub ncaug - rau ib qho teaspoon ntawm ob qho tib si. Tsis ntau dhau yuav yog ib qho teaspoon ntawm txiv qaub kua txiv - tus phooj ywg zoo tshaj plaws rau feem ntau cov nqaij nruab deg.
Yog hais tias koj nyiam ua noj cov txiv qaub qaub nrog txiv qaub, ces nws yog qhov txaus kom muab cov citrus loj pov rau hauv dej kub npau npau dej, muaj yav tas los tawm ntawm cov kua txiv hmab txiv ntoo. Muaj nplua nuj nyob rau hauv tseem ceeb roj, txiv qaub tev yuav pab tau poob dej ntawm cov yam ntxwv tsis hnov tsw ntawm nqaij nruab deg. Tom qab muab lub khob cij hauv npau npau npog, npog lub thawv thiab cim tseg 3 feeb rau lub qab nthab ntawm tus qauv caliber 90x120.
Yog hais tias koj tsis paub yuav ua li cas ua tau noj cij rau npias, tsis txhob xav tias qhov feem ntawm kev ua haujlwm yog txawv ntawm qhov saum toj no. Tsuas assortment ntawm spices yuav pab tsim lub tuam txhab zoo tshaj plaws rau ib tug foamy haus. Nyob rau hauv cov dej rau cws rau npias, koj muaj peev xwm muab stalks ntawm dill los yog ntsuab basil, ntxiv soy sauce, laurel los yog chopped kua.
Yuav ua li cas ua noj ncuav peeled?
Nrog peeled cws thiab ntau yooj yim. Lawv, dhau lawm, feem ntau yog muag twb khaus hauv lub plhaub ntawm cov dej khov nab kuab. Peb txoj hauj lwm tseem ceeb yog tshem ntawm no heev glaze los ntawm blanching. Txo cov briquette nrog cov crustaceans rau hauv dej kub npau npau thiab tos kom txog thaum cov dej khov ua kom tiav thiab cov nqaij ua kom sov tuaj. Feem ntau, txoj kev ua no yuav siv tsis tshaj 3-4 feeb.
Yuav ua li cas ua noj frozen Royal prawns?
Ntawm lawv cov kwv tij cov koob muaj npe muaj koob muaj npe nyob rau hauv qhov loj thiab xim nyob rau hauv daim ntawv npaj - ua boiled royal cw rozovee, thiab qee zaus txawm muab liab. Muab cov cwj pwm me me loj me me, lawv yuav tau noj dua. Raws li txoj cai, tus txheej txheem tseem yog me me
Ready-ua cws yog sai li sai tau pov rau hauv ib tug colander, poured nrog txiv qaub kua txiv thiab ua hauj lwm. Raws li ib tug zoo kev nplua kuj tseem pab butter thiab zaub ntawm dill.