Scalded Prawns (bai zhuo ming xia )

Scalded Prawns

Introduction:

"Prawns are warm and humid in nature, sweet and salty in taste. They enter the kidney and spleen meridians, and have the functions of Tonifying the kidney and strengthening yang, dredging the collaterals and relieving pain, appetizing and resolving phlegm, etc. Fresh prawns, I think the best way is to blanch, taste delicious, the most nutritious

Production steps:

Step 1: wash prawns.

Step 2: add onion, ginger, vinegar, meijixian, mustard paste, sesame oil and oyster sauce in a bowl to make dipping sauce.

Step 3: add water to the pot, add appropriate amount of scallion and ginger, and bring to a boil.

Step 4: add prawns.

Step 5: cover.

Step 6: cook the sauce over high heat.

Materials required:

Prawn: 400g

Scallion: 10g

Jiang: 3G

Meiji: 15ml

Vinegar: 20ml

Oyster sauce: 5ml

Mustard cream: appropriate amount

Sesame oil: a little

Note: blanching is only suitable for live shrimp, dead shrimp can not be blanched. The dip can be made according to personal taste.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Ming Xia