How to make delicious shrimp shells
In recent years, with the improvement of environmental awareness and the development of food innovation, shrimp shells, an originally discarded ingredient, have gradually become a "treasure" in the kitchen. Shrimp shells are rich in chitin, calcium and umami substances, and can be turned into delicacies or seasonings after clever processing. The following are the hot discussions and practical methods on the utilization of shrimp shells in the past 10 days across the Internet, presented to you using structured data.
1. Edible value and popular practices of shrimp shells
| Practice categories | Core advantages | Whole network popularity index |
|---|---|---|
| Shrimp shell stock | Naturally enhances freshness, suitable for cooking noodles/hot pot | ★★★☆☆（72%） |
| Crispy fried shrimp shells | Crispy snack, rich in calcium | ★★★★☆（88%） |
| Shrimp shell powder seasoning | Zero waste, alternative to MSG | ★★☆☆☆ (65%) |
| shrimp shell oil | Add flavor to bibimbap/stir-fried vegetables | ★★★☆☆（79%） |
2. Top 3 shrimp shell processing methods that are hotly discussed on the Internet
1. Crispy fried shrimp shells (popular on Douyin/Xiaohongshu)
① Wash the shrimp shells and drain thoroughly;
② Fry in 160℃ oil until golden;
③ Sprinkle salt and pepper/chili powder. Actual measurement by netizens: 3 pounds of shrimp shells can be fried into one plate, and the cost is almost zero.
2. Shrimp shell soup (recommended by food bloggers)
① Saute shrimp shells + onion skins + carrot trimmings until fragrant;
② Add water, boil and reduce to low heat for 1 hour;
③ Filter and freeze. Data shows: 80% of Japanese food stores use this method to increase freshness.
3. Shrimp shell powder (advocated by environmentalists)
① Dry shrimp shells in oven at 100℃ for 2 hours;
② Grind and sieve the powder;
③Keep sealed. Tests show that: 1 spoonful of shrimp shell powder ≈ 5 grams of MSG flavor.
3. Comparison of key technologies for shrimp shell processing
| steps | frying method | Soup making method | Milling method |
|---|---|---|---|
| preprocessing | Need to dry thoroughly | Simply rinse | Need to remove residual flesh |
| Time consuming | 15 minutes | 2 hours | 3 hours (including drying) |
| shelf life | 3 days | Freeze for 1 month | Sealed for 6 months |
| Applicable scenarios | Ready to eat | cooking base | daily seasoning |
4. Selection of innovative eating methods from netizens
•Shrimp shell tempura: Wrapped in thin batter and deep-fried, Bilibili UP’s “Ratatouille” has more than 500,000 views
•Shrimp shell cheese crispy: Baked with mixed cheese, Xiaohongshu has 24,000 collections
•Shrimp Shell Miso: Fermented for 48 hours, Zhihu food column score 9.2
5. Things to note
1. Make sure the source of shrimp is fresh, and those with seafood allergies should eat with caution.
2. Control the oil temperature when frying to avoid burning (it is recommended to use a thermometer)
3. Before making soup, it is recommended to remove the eyes and stomach pouch of the shrimp heads (to reduce the fishy smell)
4. When making shrimp shell powder, it needs to be completely dry to prevent mildew.
According to statistics from gourmet food organizations, rational use of shrimp shells can reduce household food waste by about 12%, and at the same time obtain free umami ingredients. Next time you cook shrimp, you might as well try these methods to get both delicious taste and environmental protection!
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