Salted shrimp(yan shui chao xia )

Salted shrimp

Introduction:

"This brine shrimp is very common in Cixi local banquet. People who like to eat say that what they pursue is the original taste. People who don't like it think it's just a bath in boiling water, tasteless. I like it, more because it's quite simple to make. When guests come, the dishes come out very quickly, and it's really delicious when dipped in vinegar. We all know that eating shrimp can supplement calcium, and the taste of shrimp is more tender than that of prawn. This kind of small white shrimp, also called Chao shrimp by local people, is produced in the waters of Hangzhou Bay. Although it is not big, its flesh is tender and its shell does not pierce its mouth. It is delicious. "

Production steps:

Step 1: the exact weight is 202g tide shrimp, just enough for a plate. Rinse with onion and ginger

Step 2: cut shallots and ginger into small pieces and set aside

Step 3: pour a bowl of boiling water into the pot and cook

Step 4: add ginger powder

Step 5: add a teaspoon of salt

Step 6: pour in the tide shrimp

Step 7: add a spoonful of cooking wine

Step 8: turn off the fire when the shrimp is completely discolored

Step 9: put into the plate, sprinkle with scallions, OK

Materials required:

Tide shrimp: 200g

Shallot: moderate

Ginger: moderate

Cooking wine: moderate

Salt: right amount

Note: 1, if the cold water in the pot, wait for the water to boil, and then pour in the tide shrimp. 2. Add the seasoning first, then pour in the shrimp, and then turn the shrimp color. The shrimp made in this way is tender and delicious. Usually served with a dish of vinegar.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yan Shui Chao Xia