我和家人都非常喜歡吃蝦，可以說(shuō)是我家餐桌上出現(xiàn)頻率最高的食物之一了，所以碰到有賣新鮮便宜的大蝦的時(shí)候都會(huì)一次買很多回家凍冰箱，試過(guò)裝礦泉水瓶子、分裝保鮮袋，最后慢慢摸索出這個(gè)方法，凍好的大蝦根根分明，想吃幾個(gè)隨時(shí)取幾個(gè)，再也不用拿出一個(gè)冰坨坨了，最重要的是新鮮度一點(diǎn)也不打折扣哦！

用料

新鮮大蝦

隨意

食用鹽或白砂糖（粗細(xì)均可）

適量

廚房紙（可用干凈抹布代替）

若干

保鮮盒（或其他盒子）

按需使用

根根分明的冷凍大蝦-鮮蝦保存大法（適合做鹽烤大蝦）的做法

1. 購(gòu)買鮮活海蝦

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1. 買回來(lái)的大蝦把水分瀝去，然后用廚房紙巾輕輕吸掉蝦身多余水分，如果沒(méi)有廚房紙巾也可以用干凈的干燥的抹布。

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1. 準(zhǔn)備好干凈的保鮮盒，按照一層鹽一層蝦的順序擺放好。鹽或糖不需要放很多。圖片中我是放的鹽，如果保存時(shí)間長(zhǎng)了會(huì)腌入味，所以建議吃清淡的朋友也可以使用白砂糖。

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1. 擺一層之后第二層可以把蝦頭蝦尾的順序調(diào)換，以便更加合理利用空間。

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1. 直至擺滿整個(gè)保鮮盒，最上層和最下層都要放鹽或糖。

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1. 看！這是一個(gè)星期后從冰箱取出來(lái)的蝦，是不是和新鮮的沒(méi)什么區(qū)別呀我覺(jué)得保鮮盒也起到了很大作用。
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1. 根根分明哦！吃的時(shí)候冷水泡幾分鐘就化開了，超級(jí)方便。

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小貼士

用鹽隔開的蝦冷凍一段時(shí)間后會(huì)變咸，非常適合做鹽烤蝦，不用在蝦表皮抹鹽但是又很入味。
口味清淡的建議用大顆粒白砂糖。