"Baizhuo" is a cooking technique for Cantonese cuisine, which means boiling water or soup is used to heat the food cooked.
Most northerners have a conceptual confusion about "white-boiling" and think that white-boiling means boiling it in white water and fishing it out. In fact, it is not a misunderstanding of the word. Real white-boiling shrimp still has several processes. Only after a friend's guidance did they get an epiphany.
Boiled shrimp is actually the simplest. It does not require too much seasoning, complicated process, and it does not require a lot of time. It does not even need to consider the temperature when eating it, and it does not need to think too much about the decoration of the plate. It is served with an equally simple sour and salty dish.
Especially for people who want to eat shrimp but are too lazy to work too hard, they can choose to make this dish, which is simple and fresh. It is also my favorite reservation recipe.
As a Jiwei shrimp, it appears neatly dressed and complete, which is undoubtedly the highest reward for it. Being enjoyed by humans gracefully and gracefully is certainly the best ending.
boiled shrimp
By GerardoTromp
Recipe Recommendations
- base shrimp 500 grams
- onion appropriate amount
- Jiang appropriate amount
- liquor 20 grams
- soy sauce appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- vinegar appropriate amount
Steps for boiled shrimp
1
Wash the shrimps on the base, fry off the shrimps, drain and set aside.
2
Scallion, ginger, white wine.
3
Pour a little oil into the pan. When it is 60% hot, add the chopped green onions and ginger slices, and add a little white wine.
4
Add appropriate amount of water.
5
After the water boils, add the shrimp in the base circle and cook it until done.
6
Then remove the pan and quickly put it in ice water and soak for a while.
7
Put the delicious soy sauce, vinegar, shredded ginger, and sesame oil into a bowl and mix it into a sauce.
8
Drain the shrimp, dip it in your favorite dipping and serve.boiled shrimp Make Tips
Recommended dipping sauces:
1. Light soy sauce + wasabi.
2. Minced garlic + salt + drizzle with hot cooked oil + light soy sauce + sugar.
3. Chopped scallions + minced ginger + salt + drizzle with hot cooked oil + light soy sauce + sugar.
4. Green pepper rings + stir-fry briefly with oil in a pan + salt + light soy sauce + sugar.
Note:
1. If only blanched in boiling water during this process, the shrimp's fishy odor will remain. To thoroughly remove the odor, add ginger, scallions, and wine for poaching.
2. Do not toss the shrimp back and forth when placing them into the boiling water to prevent the heads from detaching.