A classic Cantonese dish: original boiled shrimp(jing dian yue cai yuan zhi yuan wei bai zhuo xia )

A classic Cantonese dish: original boiled shrimp

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. It happened that my relatives brought 2 jin of live shrimps in the morning, and they immediately "scalded". Ha ha, they had delicious live shrimps for breakfast. In our local words, it was called "blood reception."

Production steps:

Materials required:

Fresh shrimp: 400g

Ginger: 2 tablets

Garlic: 4 cloves

Cooking wine: 1 tbsp

Salt: 1 teaspoon

Seafood sauce: 2 tbsp

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: water

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jing Dian Yue Cai Yuan Zhi Yuan Wei Bai Zhuo Xia