boiled shrimp
By MaxDurgan
"Baizhuo" is a cooking technique for Cantonese cuisine, which means boiling water or soup is used to heat the food cooked. The purpose of boiling shrimp is to maintain its fresh, sweet and tender original flavor, and then peel the shrimp from the shell and dip it in the sauce and eat it. Shrimp is rich in nutrients, and its meat is soft and easy to digest, preventing arteriosclerosis. It can also dilate the coronary arteries, which is conducive to preventing high blood pressure. It is best to use live and fresh Jiwei shrimp to make white-boiled shrimp. The meat is crispy and tender, and the taste is delicious, which is unmatched by ordinary sea and river shrimps. Today, I happened to have sea white shrimps at home, so I switched to sea white shrimps to make braised shrimps. Sea white shrimp is relatively large. The meat is mellow and the taste is fresh and sweet. No matter what kind of shrimp you use to make boiled shrimp, you must choose fresh shrimp...
Recipe Recommendations
- liquor 1 tablespoon
- onion appropriate amount
- Jiang appropriate amount
- vinegar 1 scoop
- soy sauce 1 scoop
- sesame oil appropriate amount
Steps for boiled shrimp
1
Wash the shrimps, subtract the shrimps, remove the shrimps, drain and set aside.
2
Add water to the pan, add spring onions, ginger slices and white wine to boil.
3
After the water is boiled, add the shrimps and cook them until they are red.
4
Remove from the pan and quickly soak in ice water.
5
Chop the green onions and ginger and place them in a bowl.
6
Add vinegar soy sauce sesame oil and blend into small ingredients. Dip the cooked shrimp into the sauce and serve.boiled shrimp Make Tips
The shrimps should be fresh, and the scalded shrimps should be soaked in ice water to make the shrimps more crispy and sweet.