"Baizhuo" is one of the techniques that highlight the lightness of Cantonese cuisine. It is called "brazing" to use boiling water or soup to burn raw food.
"Baizhuo" may seem simple, but in fact it also has a knack. Although this "boiling" is really learned. The secret is to add garlic slices, ginger slices, salt and wine when cooking. Only in this way can the residual fishy smell of the shrimp be removed and the shrimp meat be more elastic; wine and salt not only make the shrimp taste more fragrant, but also Make the color of the shrimp more vivid.
"Boiled shrimp" is a common dish on my table and is deeply loved by the whole family. The method is simple and quick. Just add a small plate of seasoning and eat it, and you can taste the original fresh shrimp.
boiled shrimp
Recipe Recommendations
- Jiang 2 tablets
- garlic 4-merous
- rice wine 1 tablespoon
- salt 1 teaspoon
- sesame oil appropriate amount
- salty and sweet
- cook
- ten minutes
- ordinary
Steps for boiled shrimp
1
Wash the sand shrimp, use a toothpick to pick up the shrimp line and prepare it.
2
Slice ginger, pat 2 cloves of garlic flat, chop the other 2 cloves of garlic into minced meat and pour in seafood soy sauce to prepare.
3
Pour appropriate amount of water into the pan, add ginger, garlic and salt, and then pour in rice wine.
4
Bring to a boil and add sand shrimp.
5
Turn off the heat immediately after the shrimp body is curled and turned red, simmer in water for 1 minute, and remove and plate with the shaved hair (you can leave the shaved hair if you don't take pictures).
6
Remove the oil from another pan.
7
After heating sesame oil, pour it on the garlic soy sauce sauce.
8
After the shrimp is shelled, it is eaten with the prepared garlic soy sauce. It is very delicious.boiled shrimp Make Tips
1. Fresh shrimp should be used for boiling shrimps. 2. It is best to use seafood soy sauce or superior soy sauce for seasoning sauce. 3. I like to put rice wine in it, and think the shrimp with rice wine is more fragrant. 4. Turn off the heat immediately after the shrimp body curls and turns red, and stew in water for 1 minute to make the shrimp tender and tender.