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Braised shrimp is a traditional Cantonese dish that is so simple that it can be eaten when boiled in boiling water. However, if you want to truly taste the ultimate taste that integrates freshness, sweetness, elasticity and tenderness, it is not something that can be done by simply boiling.
Often this seemingly simple dish has extreme requirements for details. Today, I will explain in detail to you the 3 key skills of making white-seared shrimp, the first point of which is that prawns cannot be cooked directly.
【White-seared shrimp】
1. First of all, add an appropriate amount of water to the pot, put in half a spoonful of rice wine, an appropriate amount of green onion and ginger slices, rice wine, green onion and ginger can play a role in removing fishy and increasing fragrance. After boiling over high heat, cook for a while, the aroma of onion and ginger is boiled out, this is the first point, only by fully boiling the aroma of onion and ginger, can we achieve the purpose of fishy, and boiling onion ginger water, can quickly cook the shrimp meat, fully retain the freshness and tenderness of its meat.
2. After smelling the strong onion flavor, pour the fresh shrimp into the pot, here must pay attention to the second point, the white-seared shrimp want to retain the original fresh flavor, shrimp to use fresh, and it is best to be sea shrimp, even the shrimp line do not have to go to the kind, do not open the shrimp back, pick the shrimp line, try to keep the shrimp body intact, avoid moisture entry, affect the freshness of the shrimp meat.
3. Fresh shrimp do not need to cook for too long after the pot, after opening the pot and then stay for three or four seconds to pour out, at this time the shrimp meat is the most tender. Here you need to remember the third point, the whole cooking process does not need to put any spices, especially salt, brine boiled shrimp is easy to lose moisture, resulting in shrimp meat firewood, losing fresh sweetness.
4. Finally, pick out the green onion and ginger slices, and place the prawns evenly on the plate. The whole cooking process does not need to put any spices, the complete shrimp body under the boiling water, in order to fully lock the original fresh, sweet, elastic, tender.
5. Like the original taste can be eaten directly, of course, you can also match a sauce: put four spoons of soy sauce, two spoons of fish sauce, a spoonful of rice vinegar, and then pour a spoonful of sesame sesame oil, stir well and pour into the dipping dish, eat shrimp dipping sauce is also very simple, mainly to set off the fresh sweetness of shrimp meat.
Well, this seemingly simple, but very attention to detail Cantonese-style white shrimp is ready, the next time you cook shrimp must try this method, the taste is not amazing, but it will definitely not disappoint you.
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