Boiled Shrimp is a traditional local specialty dish from the Guangzhou region of Guangdong Province. The main ingredient is shrimp, and the primary cooking method is "boiling." The term "boiling" refers to cooking fresh shrimp directly in plain water to preserve their original flavor. Boiled Shrimp is simple to prepare and delicious. Cantonese people prefer to cook shrimp this way to maintain its fresh, sweet, and tender original flavor, then peel the shrimp and dip them in sauce before eating.
Boiled Shrimp
Nutritional Value of Boiled Shrimp
Shrimp is nutritious, with its meat being soft and easily digestible, making it an excellent food for those who are weak or need to recover from an illness.
Shrimp is rich in magnesium, which plays a vital role in regulating heart function and can effectively protect the cardiovascular system. It can reduce cholesterol levels in the blood, prevent arteriosclerosis, and dilate the coronary arteries, which is beneficial for preventing hypertension and myocardial infarction.
Shrimp has a strong effect on promoting lactation and is rich in phosphorus and calcium, making it particularly beneficial for children and pregnant women. However, individuals with allergic diseases should consume it with caution.
How to Make Boiled Shrimp
Ingredients
250g fresh shrimp, 5g oil, 1g salt, 2g sugar, 15g garlic, 60ml light soy sauce, 2g green onion (white part), 15g ginger
Steps
1. After buying the fresh shrimp, place them in clean water for 30~60 minutes.
2. Cut off the shrimp whiskers and sharp front prawns. Rinse them several times under running water and drain for later use.
3. The deodorizing seasonings needed for boiling: cooking wine, ginger, green onion (white part).
4. Slice the ginger from the previous step and cut the green onion (white part) into sections.
5. Add a large pot of water to the pot, then pour in the ginger slices and green onion sections.
6. Pour in a little cooking wine.
7. Cover the pot and bring the water to a boil over high heat.
8. When the water is boiling, add the shrimp and stir gently with chopsticks to ensure even heating.
9. After the water in the pot boils again, cook for about another half a minute (the time can be adjusted according to the amount of shrimp).
10. Use a slotted spoon to lift the shrimp out.
11. Transfer them to cold boiled water to cool, keeping the shrimp meat from becoming tough (in summer, iced water can be used for a better effect).
12. Lift the shrimp out again with a slotted spoon, drain the water, and then serve on a plate.
13. Ingredients for the garlic-ginger sauce: oil, light soy sauce, garlic, ginger, salt, sugar.
14. A good way to peel garlic: use the flat side of a knife to smash the garlic clove, and the skin can be easily removed.
15. Finely mince the garlic and ginger separately and set aside.
16. Pour a little oil into the pot and heat over low heat.
17. Add the minced garlic and ginger and stir-fry.
18. Add salt.
19. Add sugar.
20. Mix well and add light soy sauce.
21. Heat until the sugar and salt are dissolved, then turn off the heat.
22. Pour the garlic-ginger sauce into a small bowl, and the boiled shrimp can be dipped in it for eating.
Tips:
1. Always choose fresh, live shrimp. The selection criteria are: the shrimp's back should be dark blue-black, the body should be firm and curved, and it should be lively. The grass prawn is the best variety.
2. When eating shrimp, remember to remove the black intestinal line from the back. You can use a toothpick to slit the meat on the shrimp's back and then pull out the intestinal line.
Blackwood