Cantonese cuisine changes with the seasons. Summer and autumn are light, and winter and spring are rich, pursuing color, aroma, taste and shape. The taste of food is clear, fresh, tender, refreshing, smooth and fragrant; the seasoning is sour, sweet, bitter, spicy and salty; this is the so-called five flavors and six flavors.
Famous Cantonese dishes include: roast suckling pig, braised shrimp, dragon and tiger fight, Taiye chicken, braised pork with taro, braised wings with large skirt, Whampoa scrambled eggs, stewed grass insects, dog meat pot, colorful fried snake shredded with chrysanthemum, dragon, tiger and phoenix snake soup, etc. are all famous Guangzhou dishes with local flavor.
Among them, this white-boiled shrimp has always been a classic Cantonese dish in the restaurant, and it is also one of the must-order dishes for every banquet for friends. Today, I have improved the juice and the taste is even more delicious for friends 'reference. I hope friends like it!
Characteristics of boiled shrimp:
simple production
Delicious and light aroma
authentic
colorful
refreshing and delicious
boiled shrimp
Recipe Recommendations
- prawns 400 grams
- soy sauce 2 tablespoons
- sugar appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- leek appropriate amount
Steps for boiled shrimp
1
Soak the purchased prawns into the water.
2
Remove shrimp whiskers and fishy lines, wash them for later use.
3
Mix the juice (add soy sauce, sugar, and a little water. You can put a little salt in the mouth weight. I don't add salt) Set aside.
4
Shred ginger, slice green onions, and cut leeks into sections for later use.
5
Heat a wok to cool the oil, add the ginger, green onion, and leek sections to stir-fry until fragrant, and remove.
6
Add the right sauce and stir fry until the aroma comes out. Stop fire and pack for later use.
7
After the water in the pot is boiled, add the shrimp water, turn off the heat, simmer for 30 seconds, and remove.
8
After the water in the pot is boiled, add the shrimp water, turn off the heat, simmer for 30 seconds, and remove.
9
Dip in the sauce and serve.boiled shrimp Make Tips
1. Don't overdo the time when blanching the shrimps, otherwise they will get old. 2. The taste of juice should not be too heavy, otherwise the taste that cannot be eaten fresh will be discounted. 3. Restaurants generally fry onions and ginger oil, mix with soy sauce and a little water. Families make it according to their own tastes.