"White boiling" is one of the techniques to highlight the lightness of Cantonese cuisine. Use boiling water or soup to burn raw food
Cooked is called "burning".
"Baizhuo" may seem simple, but in fact it also has a knack. Although this "boiling" is really learned. The secret is to put in when cooking
Garlic slices, ginger slices, salt and wine. Only by cooking this method can remove the residual fishy smell of the shrimp and make the shrimp meat more elastic; wine and salt not only make the shrimp taste more delicious
It is fragrant and fresh, and can also make the color of the shrimp more vivid.
Coincidentally, my relative sent 2 kilograms of live shrimp early in the morning and immediately "boiled". Hehe, I had delicious shrimp for breakfast
Shrimp, in our local dialect, is called a "blood recipient"(meaning enjoyable)
boiled shrimp
Recipe Recommendations
- fresh shrimp 400 grams
- Jiang 2 tablets
- garlic 4-merous
- cooking wine 1 tablespoon
- salt 1 teaspoon
- seafood soy sauce 2 tablespoons
- sesame oil appropriate amount
- salty and fresh
- quick-boiled
- half an hour
- simple
Steps for boiled shrimp
1
Wash the live shrimps, cut off the shrimps, and use a toothpick to pick up the shrimps and prepare them.
2
Pour appropriate amount of water into the pan, add ginger, garlic and salt, and then pour in cooking wine.
3
Bring to a boil and add live shrimp. Immediately turn off the heat after the shrimp body curls and turns red and simmer in water for 1 minute.
4
Remove from the pan and quickly soak in ice water.
5
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. Control the cooked shrimp to dry, place on a plate, dip in the seasoning, and start eating.