boiled prawns
The most classic way to eat seafood in Cantonese cuisine. "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. I always feel that Cantonese cuisine is not much different from Fujian cuisine
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for boiled prawns
1
raw materials. Wash the shrimp.
2
Put appropriate amount of water and ginger slices in the pan.
3
Then add the shrimp.
4
Add the right amount of salt.
5
Finally, add the cooking wine and cook until the shrimp bends until it turns red.