Boiled Prawns(bai zhuo xia )

Boiled Prawns

Introduction:

"Blanching" is a cooking technique of Cantonese cuisine, which is to heat the food with boiling water or soup. Most northerners have a conceptual confusion about "blanching". They think that blanching is to cook it in white water and fish it out. In fact, it's not. It's a literal misunderstanding. There are several procedures for real blanching shrimp. After a friend's instruction, they can have an epiphany. In fact, blanched shrimp is the simplest. It doesn't need too much seasoning, complicated process, and a lot of time. It doesn't even need to consider the temperature when eating. It doesn't need to think too much about the decoration of the plate. It can be served with the same simple sour and salty dish. Especially those who want to eat shrimp and are too lazy to work hard can choose to make this dish, which is simple and fresh. It's also my favorite preserved recipe. As a shrimp, it is undoubtedly the highest reward for its neat appearance and complete appearance. It is certainly the best outcome for a gentleman to be enjoyed gracefully by human beings. "

Production steps:

Step 1: wash the prawns, fry the prawns, drain and set aside.

The second step: onion, ginger and baijiu.

The third step: pour a little oil into the pan. When the 60% heat is done, put in the chopped onion and ginger slices and pour in a little baijiu.

Step 4: add appropriate amount of water.

Step 5: after the water boils, put in the prawns and cook them.

Step 6: then put it out of the pot and soak it in ice water for a while.

Step 7: put the delicious soy sauce, vinegar, ginger powder and sesame oil into the bowl to make the sauce.

Step 8: after the shrimps are drained, dip them in your favorite dip.

Materials required:

Shrimp: 500g

Scallion: right amount

Ginger: right amount

Baijiu: 20 grams

Soy sauce: moderate

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Vinegar: right amount

Note: recommended dip: 1, soy sauce + Japanese mustard. 2. Minced garlic, salt, hot cooked oil, soy sauce and sugar. 3. Minced shallot + minced ginger + salt + hot cooked oil can be poured on + soy sauce + sugar. 4. Add oil to the green pepper ring, stir fry it in the pan, salt, soy sauce and sugar. Note: 1. In this process, if only boiled water is used, the fishy smell of shrimp will remain. Add ginger, onion and wine for blanching, then the fishy smell can go. 2. Do not turn the shrimp back and forth when putting it into boiling water to avoid the head falling off.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: other

Chinese PinYin : Bai Zhuo Xia