Fresh shrimp is the most favorite meat for children, because shrimp meat is tender and elastic, sweet and refreshing, the method can be ever-changing, a bite of shrimp is more than addictive, and the nutritional value is high, children eat more long bodies.
But if you really want to taste the sweetest and most tender original meat of fresh shrimp, then the method must be first choice for white-burned shrimp, prawns are boiled through water until cooked thoroughly, shelled and dipped in sauce to eat, taste the unique sweetness and tenderness of shrimp meat.
But as the saying goes, "The simpler the dish, the harder it is to make delicious", and the same is true of the braised shrimp.
Don't look at the white-burnt shrimp just use water to cook the shrimp on the line, want to keep and highlight the shrimp's tender meat fresh, the skills to be mastered are not much at all, one step wrong, it is easy to make the white-burned shrimp meat feel old wood, and there is a fishy taste, such a white-burned shrimp is of course not delicious.
When boiling white-seared shrimp, the most error-prone place for everyone may be that they do not understand whether to cook in a pot under cold water or boil underwater pot, and many people still do not understand what water to use to cook shrimp, no wonder the shrimp meat is not tender, and the taste of the meat is greatly reduced with imagination.
The correct cooking method of white-seared shrimp, the following fawns to share with everyone, I believe that after everyone reads it, they will know how to make the white-burned shrimp tender and delicious.
【White-seared shrimp making process】:
Step 1| first make sure that the shrimp bought home is fresh, because the white shrimp is the same as the steamed fish, the freshness of the ingredients is high, after the shrimp is taken to the hand and straightened, use a toothpick at the 3rd section of the shell of the shrimp back, cut the toothpick into the shrimp line to pick out, after processing, and then soak in light salt water until all the prawns are processed.
Step 2| iron pot or non-stick pot to add water, the amount of water does not need too much, enough to flood the shrimp is enough, put in a few pieces of ginger, green onion, a little salt, pour into a small spoonful of white wine, keep the heat on high heat until the water in the pot slowly heat up to about 80 ° C, at this time the performance of the hot water in the pot is that the bottom of the pot began to emerge a lot of hot bubbles, which is commonly known as "shrimp eye water", when the water temperature in the pot reaches this level, you can pour the prawn into the pot and cook it.
Step 3| keep the high heat boiled for about 3 minutes, prawns are easy to cook meat, do not cook for too long, 3 minutes is enough to cook the prawns red, curved, and this state of shrimp, has been close to fully cooked, at this time you can turn off the heat, keep the lid lid state, continue to let the shrimp in hot water simmering for 3 to 5 minutes, consolidate the cooked penetration.
Step 4| stewed to the point, you can fish the shrimp out of the pot, one by one plate, a delicious and tender white shrimp is made, and finally use "ginger garlic minced + soy sauce + balsamic vinegar" to prepare the dipping sauce, white blanched shrimp can be peeled off the shell dipping sauce to taste.
Fawn has something to say:
Should the shrimp be boiled in cold water or boiled? In fact, it is not all right, because the cold water is boiled, the water boiling time is long, it will extend the cooking time of the shrimp, and the shrimp meat is drizzled with water after the dish, and the shrimp meat is old and chai, not delicious.
Boiling underwater pot, fresh shrimp will be because of the instantaneous heat to make the surface meat quickly blanched, but at this time the inner meat is not fully cooked, can only wait for full cooking, so the overall cooking time is not short, shrimp inside and outside the meat sense also has a big deviation, and even with a fishy taste.
Therefore, the correct approach of the white-seared shrimp is to wait for the water temperature in the pot to rise to about 80 ° C, the shrimp is poured into the pot when the "shrimp eye water" state is the best, the water is not particularly high temperature, the shrimp adaptability is good, when the water in the pot is boiling, the inside and outside meat of the shrimp can also be cooked thoroughly, after a short period of boiling + hot water simmering before and after 6 to 8 minutes, enough to cook the shrimp, and the shrimp meat is cooked in a short time, the meat is fresh and refreshing.
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