在烧烤或者油炸之前把虾剖开可以让虾熟的更均匀并且更好看,虾通常从背部剖开,从内侧肚皮处剖开也可以,会花多一点时间但效果很独特。
步骤
方法 1 的 2:
给虾开背
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1
将虾洗干净。开背之前将虾里的泥沙和碎片冲洗干净。将还没开背的虾放在一碗冰块上以保持新鲜。
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2
剥虾。虽然你可以烹饪没剥壳的虾,剖开的虾通常在烹饪前需要剥皮。剥壳可以露出虾肉,便于切片做蝴蝶虾。虾尾可以剥掉也可以留下,取决于你希望虾看起来是什么样的。下面是具体步骤:
- 拔掉虾头(如果你买的虾没有去头)
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- 拔掉虾腿
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- 剥掉虾壳——将手指滑进虾头下方,将壳从身体上剥下。
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- 保留虾尾或者去掉。
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3
去掉虾线。这是一条在虾背部的黑色、灰色或者棕色的血管。在你剖开虾之前应当去掉。将主厨刀置于虾的头部,轻轻剖开虾背露出虾线。提起虾线并用纸巾擦掉。
- 如果虾线断成了几节,将虾放在流水下冲洗几秒钟洗掉虾线即可。
- 也可以用虾线取出器去掉小虾的虾线。
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4
用刀切开背部。[1]
给虾开背,你只需要加深刚才的切口就可以。将刀尖放在虾头附近的位置,然后一路切到尾部。不要切透,只要足够将虾剖开成蝴蝶状连着的两片即可。
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5
剔除神经索。将虾翻过来,检查虾内侧是否有可见的神经索。如果你能看到一条深色的线,将它剔掉。神经索是可食用的,但会影响菜品的外观。轻轻地将刀切进虾肉中,暴露神经索,将其剔出,丢掉。
- 如果你要上浆炸虾,可以跳过这步,除非你担心会影响菜品美观。
- 剔除神经索比剔除虾线要麻烦一些,小心不要把虾切断。
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6
冲洗虾并保持低温。在冷水下快速冲洗虾,然后放在冰块上,在剖其他虾的时候保持低温。
方法 2 的 2:
给虾开腹
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1
洗净虾。将虾冲洗干净并放在冰块上,以便在你处理虾的时候保持新鲜。
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2
剥虾。剥虾对于剖开虾很重要,不过你可以将尾巴留下,吃的时候方便拿,看起来也更美观。下面是具体步骤:[2]
- 拔掉虾头(如果你买的虾没有去头)。
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- 拔掉虾腿。
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- 将手指滑进虾头下方,将壳从身体上剥下。
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- 保留虾尾或者去掉。
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3
去掉虾线。即便你是给虾开腹,仍旧需要去掉虾线使得虾在烹饪后看起来干净美味。将主厨刀刀刃沿着虾线放置,轻轻按压刀切进虾肉内,露出虾线,拉出虾线并扔掉。冲洗并去除虾上的残渣。
- 也可以用虾线取出器去掉小虾的虾线。
- 不要切得太深,只要足够取出虾线即可。
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4
剔除神经索。将刀放在虾的腹部一侧,靠近头部神经索开始的地方,切进虾肉中,露出神经索,将神经索剔出丢掉。
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5
沿着内部弯曲切开。用刀在虾的内部弯曲处切开,使得虾变成相互连接的两片,注意不要切透。
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6
冲洗并保持低温。用流动水将虾冲洗干净,然后放在一碗冰上,在处理其他虾的时候保持低温。
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7
完成。
警告
你需要准备