Braised prawns(yue cai bai zhuo xia )

Braised prawns

Introduction:

"Blanching" is one of the ways to highlight the lightness of Cantonese cuisine. Boiling water or soup is used to blanch raw food, which is called "blanching". "Baihuo" seems to be simple, but in fact, it has a knack. Despite this "boiling", it is really learned. The secret is to add garlic, ginger, salt and wine when cooking. Only in this way can the fishy smell of shrimp be removed and the shrimp meat be more elastic. Wine and salt can not only make the shrimp taste more delicious, but also make the shrimp color more bright. "Scalded shrimp" is a common dish on my dinner table, which is deeply loved by the whole family. It's simple and quick. You can taste the original shrimp just by adding a small dish of seasoning

Production steps:

Step 1: wash the sand shrimp, remove the shrimp thread with toothpick and prepare.

Step 2: slice ginger, flatten 2 cloves of garlic, chop the other 2 cloves of garlic, pour in seafood sauce and prepare.

Step 3: put some water under the pot, add ginger, garlic and salt, and then pour in rice wine.

Step 4: bring to a boil and add the prawns.

Step 5: turn off the fire immediately after the shrimp body turns red, simmer in water for 1 minute, take out the barber and put it on the plate (if you don't take photos, you can not cut the barber).

Step 6: add oil in another pan.

Step 7: heat up the sauce.

Step 8: after shelling the shrimp, eat it with garlic sauce. It's very delicious.

Materials required:

Fresh sand shrimp: 500g

Ginger: 2 tablets

Garlic: 4 cloves

Rice wine: 1 tbsp

Salt: 1 teaspoon

Lee Kam Kee Seafood Sauce: 2 tbsp

Sesame oil: appropriate amount

Note: 1, blanched shrimp to use fresh shrimp. 2. Seasoning sauce is best with seafood sauce or good sauce. 3. I like rice wine. I think shrimp with rice wine is more fragrant. 4. When the shrimp turns red, turn off the heat immediately and simmer in water for 1 minute. The shrimp is fresh and tender.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Yue Cai Bai Zhuo Xia