Introduction: In my family, one of the family's favorite seafood is sea shrimp, because the sea shrimp I make is not only full of fresh flavor, but also smells a little fishy, so every month, my family will always ask me to make sea shrimp for them to eat 2 times. The most famous way to eat sea shrimp is white-seared, but people often ask me: "Why is the white-burned shrimp I make at home not only not tender, but also smell super fishy, what is the reason?" "In fact, according to my understanding, many people do incandescent shrimp, they wash the shrimp they bought back, and then directly put them into the water to cook, and when the shrimp is cooked, they are directly eaten after being drizzled with sauce, in fact, when making braised shrimp, it is the most taboo to cook directly with water!
Because as early as 5 years ago, when I went to Weihai to play, a good friend who received me in the local area took me to the beach farm to play, and when I came to the beach, I ate all kinds of seafood, and the most unforgettable thing that made me the most unforgettable was the white-seared shrimp made by the seaside people. And when I asked them how they did it, the seaside people were very proud to invite me to the back kitchen to see how they did it. Needless to say, since learning a trick taught to me by the seaside people, the white-burned shrimp I made has been praised by my friends and family. Next, Master Hu shared this trick I learned with everyone, hoping to help everyone make a white-burned shrimp that is fragrant and tender, and has no fishy smell.
【Ingredient preparation】: 400 grams of shrimp, 100 grams of spring onion, 20 grams of ginger shreds, 4 grams of coriander, 200ml of beer, 3ml of aged vinegar.
【Preparation of white-seared shrimp】:
Step 1: Soak the shrimp in water for 5 minutes, then pick out the shrimp line from the shrimp head, and then rinse the shrimp twice with running water.
Step 2: After washing the shallots and ginger, cut the shallots into 5 cm segments, cut the ginger into thin strips and place them into the bottom of the pot.
Step 3: Place the treated shrimp on the green onion and ginger shreds, then pour the beer into the pot, then cover the pot and simmer the shrimp for 5 minutes.
Step 4: After 5 minutes, remove the shrimp, place on a plate, sprinkle with coriander segments, and then dip in aged vinegar or steamed fish soy sauce to serve.
【Precautions for making white-seared shrimp】:
1, because the two spices of spring onion and ginger have a strong effect on removing different flavors, so when the shrimp is put into these 2 spices, the fragrance volatilized by the spring onions and ginger can completely remove the fishy smell in the shrimp, so that the shrimp after incandescence smell super fragrant.
2, when the sea shrimp, it is recommended that you use beer instead of water, because the beer in the alcohol and maltose, alcohol evaporation can take away the fishy water in the shrimp, and maltose can make the shrimp meat eat more tender.
3, shrimp in the pot simmering for 5 minutes must be started, if the simmering time is too long, too much water loss in the shrimp meat, it will lead to shrimp meat become woody.
The most taboo boiled shrimp is boiled in water, and everyone has learned this trick I taught today to ensure that the shrimp meat is fragrant and tender, without a fishy taste. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, the latest recipes to everyone, thank you for watching, if today's article is helpful to you, then point a concern, a like, thank you for your support.