"White boiling" is a common cooking technique in Cantonese cuisine. Many people think that white boiling means boiling it with white water and taking it out. In fact, this is not the case. It is a misunderstanding of the word. Real white boiling shrimp still requires several processes.
Boiled shrimp is also the simplest one. It does not require too much seasoning, complicated process, and time. It does not even need to consider the temperature when eating it, and it does not need to think too much about the decoration of the plate. With the same simple seasoning plate, you can be served on the table and taste the original flavor.
Cantonese braised shrimp
Recipe Recommendations
- base shrimp 200 grams
- cooking wine a little
- Weijixian soy sauce a little
- vinegar a little
- sesame oil a little
- original
- quick-boiled
- ten minutes
- simple
Steps for Cantonese braised shrimp
1
Wash the shrimps on the base, remove the shrimps, and drain the water for later use.
2
Pour a little oil into the pan and heat it up.
3
Heat the oil, add ginger and shallot, stir fry until fragrant, add in clear water, and add in cooking wine.
4
After the water is boiled, add fresh shrimp.
5
After about 2 minutes, the shrimp turn red and cut off before fishing.
6
Remove and quickly place it in ice water and soak for 10 minutes.
7
Cut the ginger and garlic separately.
8
Then add the delicious taste, vinegar, and sesame oil and stir well to make the dipping.
9
After draining the shrimp, place on a plate and dip it into the sauce and serve.Cantonese braised shrimp Make Tips
1. If you only use boiling water to blanch the shrimp, the fishy smell of the shrimp will still remain. If you add ginger, onions and cooking wine to blanch it, the fishy smell can be eliminated. 2. When fresh shrimp is just put into boiling water, don't shovel it, just push it gently with chopsticks. So as not to break the shrimp's head. 3: Dip can be prepared according to personal taste. 4: It is best to use freshly boiled shrimps. 5: If you put it in ice water and ice it, the whole shrimp looks full. The shrimp shells and shrimp meat are also very crisp and will not soften after being left for a long time. Both the taste and meat quality have been greatly improved.