The original flavor -- scalded shrimp(yuan zhi yuan wei de bai zhuo xia )

The original flavor -- scalded shrimp

Introduction:

"Blanching" is a cooking technique of Cantonese cuisine, which is to heat the food with boiling water or soup. The purpose of blanching shrimp is to keep its fresh, sweet and tender flavor, and then peel the shrimp and dip it in the sauce. Shrimp is rich in nutrition, and its meat is soft, easy to digest, prevent arteriosclerosis, but also can expand the coronary artery, which is conducive to the prevention of hypertension. The best way to make blanched prawns is to choose fresh Jiwei prawns. The meat is crisp and tender, and the taste is delicious, which is inferior to other sea prawns and river prawns. Today, we have sea white shrimp at home, so we use sea white shrimp to make scalded shrimp. The shrimp is bigger. The meat is mellow and sweet. No matter what kind of prawns you choose, you should choose fresh prawns

Production steps:

Step 1: wash the shrimp, subtract the shrimp whiskers, remove the shrimp thread, and drain.

The second step: add the water into the pot, add the scallion, ginger and Baijiu to boil.

Step 3: bring the water to a boil and cook the shrimp until red.

Step 4: out of the pot quickly put into ice water immersion.

Step 5: chop the onion and ginger into a bowl.

Step 6: add vinegar, oil and mix into small ingredients. You can eat the prawns with small ingredients.

Materials required:

Sea white shrimp: 500g

Baijiu: 1 tablespoons

Scallion: right amount

Ginger: right amount

Vinegar: 1 teaspoon

Raw soy sauce: 1 teaspoon

Sesame oil: appropriate amount

Note: the shrimp should be fresh, and the scalded shrimp should be soaked in ice water to make the shrimp more crisp and sweet.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yuan Zhi Yuan Wei De Bai Zhuo Xia