Braised prawn(yue cai bai zhuo dui xia )
Braised prawn
Introduction:
"The most classic way to eat seafood in Cantonese cuisine. "Blanching" is one of the methods to highlight the lightness of Cantonese cuisine. Boiling water or soup is used to blanch raw food, which is called "blanching". I always feel that the practice of Cantonese cuisine is not much different from that of Fujian cuisine. "
Production steps:
Materials required:
Shrimp: 500g
Ginger slices: right amount
Salt: right amount
Cooking wine: moderate
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Yue Cai Bai Zhuo Dui Xia
Braised prawn
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