Meiji shrimp salad
The common use of white-boiled shrimp is for diners to peel off the skin themselves and dip it in a single soy sauce. On the one hand, diners 'hands will get dirty, and on the other hand, sharing condiments will be unsanitary. Separating the condiments will unreasonably increase the workload of cleaning the dishes. Based on these considerations, I created this unique way to eat white-boiled shrimp.
Recipe Recommendations
- base shrimp 1000 grams
- chives 50 grams
- Jiang 100 grams
- garlic 4-5 flap
- oil appropriate amount
- white sugar appropriate amount
- soy sauce 3 teaspoons
- vinegar 3 teaspoons
Steps for Meiji shrimp salad
1
Remove the head, beard and feet of the shrimp, pick up the shrimp intestines with a toothpick, and clean them.2
Put on the pan and steam for 15-20 minutes over high heat.3
The time spent steaming the shrimp is used to prepare the seasonings: chop the onions and garlic into the foam, shred the ginger and place it in a bowl, pour the soy sauce and soak it in the onion, ginger and garlic.4
Heat the wok, add a small amount of oil and heat it to 80% heat, and pour the oil into the seasoning bowl with the onions, ginger, garlic and soy sauce (you can mix with water appropriately).5
Add sugar and vinegar to a seasoning bowl to mix.6
Peel the shrimps and place them on a plate. Sprinkle the mixed seasoning evenly on the shrimp meat. Serve after 10 minutes.Meiji shrimp salad Make Tips
1. Pouring hot oil over scallions, ginger, garlic, and soy sauce is a brilliant trick that serves a dual purpose: it sterilizes the aromatics while creating a unique fragrance for these condiments. Note that sugar and vinegar should not be heated.
2. It saves diners the trouble of peeling the shrimp themselves, making for a more elegant dining manner.
3. Peeled shrimp meat becomes more flavorful after being fully marinated in seasonings.