Cantonese cuisine - boiled shrimp(yue cai bai zhuo xia )

Cantonese cuisine - boiled shrimp

Introduction:

"Scalded prawns. People in Guangzhou like to use the method of scalded prawns to make prawns, in order to keep their original taste fresh, sweet and tender, and then shell them and dip them in sauce. "Blanching" is a cooking technique of Cantonese cuisine, that is, scalding food with boiling water or soup. "

Production steps:

Step 1: wash the shrimp first.

Step 2: control the water content.

Step 3: bring water to a boil and add cooking wine.

Step 4: put the shrimp in the pot.

Step 5: cook the prawns and control the moisture.

Step 6: shred the green onion, mince the ginger and shred the pepper.

Step 7: heat the oil over high heat and pour it on the shredded pepper.

Step 8: add soy sauce, sesame oil, shredded green onion, minced ginger and salt to mix well.

Step 9: put the prawns on the plate and serve them with flavored dishes. You can enjoy it.

Materials required:

Prawn: 500g

Pepper: 25g

Peanut oil: 5g

Cooking wine: 10g

Soy sauce: 50g

Salt: 2G

Sesame oil: 5g

Shredded scallion: 10g

Ginger powder: 10g

Note: do not turn the shrimp back and forth when putting it into boiling water to avoid the head falling off.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Yue Cai Bai Zhuo Xia