Shrimp
By VicentaLakin
The term halogen is a common practice in Shanghai, for example, in the case of bad beans, fish, chickens, chicken claws... ..the well-cooked foods are in the halo, in the fridge for 1 and 2 hours, and when eating, it's cold, fragrance, especially suitable for the summer. I'm the first to try this "bad" approach, and it's so simple, and shrimp eats five halomous eggs in their mouths, the smell of egg yellow, the taste of it, the taste of it. It's perfect for a rookie. It's 100% success. The halogens are made of the juices drawn from the old wines, which are then fed into cinnamon sauce. By definition, in short, it's the wine + halogen = halogen, which is fragrance, salty, and sour。
Recipe Recommendations
- fresh shrimp 500 grams
- sour brine a bag
- onion appropriate amount
- ginger slices appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Shrimp
1
A pound of shrimp, clean。
2
Burn a pot of water, drop three or four slices of ginger and onions。
3
When the water boils, the shrimp pours in。
4
Boiled to fresh shrimp surface, yellow and 1 and 2 minutes。
5
Pull it out。
6
Shit。
7
Cut open and pour the halogen juice directly into the shrimp container。
8
Cover the lid and freeze the fridge for one or two hours。
9
Take it out of the fridge in two hours, and you'll enjoy the sweetestShrimp Make Tips
1. Since the Zao brine is salty and shrimp meat is quite absorbent, it's best to dilute it with cold boiled water for a more suitable flavor. For thicker meats like pig's trotters or chicken feet, you can use the brine undiluted, but the marinating time should be slightly longer.
2. The Zao shrimp can be served as a side dish or a snack; it's delicious either way.
3. It reminds me of eating a five-spice braised egg, specifically the yolk—it's fragrant, rich, and has a lingering aftertaste.
4. To make Zao shrimp, the shrimp must be very fresh in order to taste its clear sweetness and pleasant aftertaste.