Salt shrimp

1

Raw materials。

2

Onions, ginger chips, eight horns, guacamole, peppers. Put it in salt, a spoonful of wine, boil it to melt。

3

Scramble out a bowl into the freezer。

4

The smallest fire is on the pot, which handles shrimp. Shrimp intestines are removed with thumbs and index fingers from the side of the front end of the shrimp, so that the shrimp is intact, but the intestines are cleaned up。

5

Take care of all the shrimp and burn the water off the pot。

6

Fire in the shrimp. Smash it with chopsticks. The first round of boiling immediately shut down the fire。

7

The shrimp is put in pre-frozen soup juice, covered with ice, and the fridge is frozen for 10 minutes。

8

Gingertails, steamed fish oil, blended in。

1. Making salted shrimp requires almost no technical skill; it is simply a matter of heat control. You must absolutely not overcook it. I have tried many times: bring it to a boil over high heat and turn off the heat the moment it starts boiling. This gives the meat the best elasticity. Another way to judge is to turn off the heat as soon as the shrimp's body has turned completely red and curled up. 2. Salted shrimp has very high requirements for freshness; live shrimp is best. The natural sweetness is particularly delicious. 3. Ice cubes are essential for salted shrimp; only shrimp chilled with ice will have firm and elastic meat. 4. My method is unique: I save the cooking liquid, freeze it, and use it to soak the shrimp. This makes the shrimp more flavorful. You can choose not to do this, but once you try it, you will know that the soaked shrimp tastes better. 5. Adding two slices of lemon while boiling the shrimp will improve the flavor.