Boiled Prawns(bai zhuo xia )

Boiled Prawns

Introduction:

"Blanching" is a kind of cooking technique of Cantonese cuisine, which is to heat the food with boiling water or soup. Blanching shrimp is rich in nutrition, light in taste, fresh and salty, and it is very suitable for children

Production steps:

Step 1: wash shrimp

Step 2: cut off the whiskers and feet

Step 3: bring the water and ginger slices to a boil, lower the shrimp, keep the fire boiling, remove the shrimp skin immediately after it turns red

Step 4: peel and smash the garlic, add the raw material, and then extract the right amount to form the blanching juice

Step 5: take out the shrimp and put it on the plate

Materials required:

Prawn: half a catty

Garlic: two

Ginger slices: Three

Soy sauce: moderate

Note: when scalding, the shrimp must be put into boiling water. When the shrimp curls up and turns red, it should be taken out immediately

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Xia