Taste the original juice, crisp, tender and refreshing(pin chang yuan zhi yuan wei cui nen shuang kou bai zhuo xian xia )

Taste the original juice, crisp, tender and refreshing

Introduction:

"When I was shopping in the supermarket today, I happened to see the newly arrived prawns. They were so lively that they splashed water all over their body. Xiansen and I both like shrimp very much. Although it costs more than 60-70 yuan per kilo, we did not hesitate to buy more than 2 kilos of shrimp. At noon, we were scalded by ourselves. At night, we were all making other flavors! Shrimp is really a good calcium supplement for pregnant women. Fortunately, I am not allergic to seafood, otherwise I will not have this good taste. Blanched shrimp is popular in Guangzhou, which is to keep its fresh, sweet and tender flavor, and then peel the shrimp and dip it in sauce. "Blanching" is a cooking technique of Cantonese cuisine, that is, scalding food with boiling water or soup. Shrimp contains high protein, low fat, and a variety of high trace elements, such as calcium, zinc, magnesium, vitamin A and so on. In addition to rich nutrition, shrimp is easy to digest and absorb, which is suitable for pregnant women, children, the elderly and the weak. But people with allergic diseases should be careful to eat

Production steps:

Step 1: wash and drain the fresh shrimp

Step 2: prepare scallion, slice half ginger and cut half minced

Step 3: add water to the pot. When the water boils, add appropriate amount of salt, add chopped ginger and scallion, and pour in a small amount of cooking wine

Step 4: after the water boils, put in the shrimp, stir slightly with chopsticks, let the shrimp heat evenly

Step 5: the water in the pot boils again and then boils for about half a minute (the time can be adjusted according to the amount of shrimp)

Step 6: use a colander to pick up the shrimp

Step 7: put in cold boiled water to cool, keep the meat quality of the shrimp unchanged (ice water can be used in summer, the effect is better), then use the colander to pick up the water again, drain the water, and then put it on the plate

Step 8: put minced ginger into the bowl, add the delicious soy sauce, vinegar and sauce

Step 9: dip in whatever you like (I prefer the simple sour and salty taste with ginger sauce)

Materials required:

Shrimp: right amount

Cooking wine: moderate

Ginger: moderate

Scallion: right amount

Delicious: moderate

Rice vinegar: right amount

Salt: right amount

Note: 1, the main points of cooking white shrimp: one is to choose fresh shrimp, the other is to control the raw and cooked degree of shrimp, over cooked shrimp meat will not taste good, over cooked shrimp meat is hard to peel. 2. When the shrimp is scalded, boiling water must be put into the shrimp. When the shrimp curls up and turns red and bubbles appear on the surface of the water, it should be taken out immediately. According to the tenderness of the shrimp, it is the best that the shrimp is U-shaped. If the shrimp is V-shaped, it is mostly raw. If the shrimp tail is O-shaped close to the abdomen, it means it is overcooked.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Pin Chang Yuan Zhi Yuan Wei Cui Nen Shuang Kou Bai Zhuo Xian Xia