Steamed shrimp with minced garlic(qing zheng suan rong kai bei xia )

Steamed shrimp with minced garlic

Introduction:

"Among so many seafood, shrimp is delicious and its cooking method is simple, that is, it is not as fishy as fish, and it is not as troublesome as crab. No matter frying, frying, steaming, boiling, everything is OK, North and south to eat. Probably one of the most popular seafood. Among all kinds of cooking methods, blanching and steaming are the simplest and the least error prone. And the steamed shrimp meat is more fresh and sweet and has a stronger flavor than the scalded one

Production steps:

Step 1: wash the shrimp, remove the brain and intestines, and cut off the whiskers.

Step 2: hold the head and tail of the shrimp, and use a knife to gently scratch the back of the shrimp.

Step 3: mix the shrimp with a little salt, pepper and cooking wine.

Step 4: mash garlic and ginger and chop them into minced meat.

Step 5: put the pickled shrimp in the basin and sprinkle with ginger and garlic.

Step 6: add water to the pot and bring to a boil. Steam the shrimp over high heat for about 7 minutes.

Materials required:

Shrimp: 250g

Garlic: right amount

Ginger: right amount

Note: 1) a knife on the back of shrimp is for better taste. If the knife is not sharp, this step can be omitted to avoid hand injury. 2) Be sure to wait for the water to boil before putting the shrimp in. Steam the shrimp to keep its flavor. 3) See here for a quick way to remove the shrimp line http://home.meishichina.com/space-23642-do-blog-id-98347.html

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qing Zheng Suan Rong Kai Bei Xia