Hi everyone! I am the tip of the tongue to taste food, "taste all over the world, everything is very stomach", every day for the family to make food, enjoy healthy and delicious food, today to share with you is a "white scorched shrimp", like this dish friends welcome to pay attention to me.
<h1 class="pgc-h-arrow-right" > introduction: When making white-seared shrimp, cold water or boiling underwater pot? The chef taught me the right way to do it, and the shrimp are more tender</h1>
With shrimp meat after the process of white burning cooking, to the greatest extent to retain its original taste, fresh and tender taste, of course, the white shrimp this dish is also by virtue of this feature will be liked by most people, do white seared shrimp, seemingly simple, in fact, the production also needs skills, can not directly cook the shrimp under the pot, add 1 step, the shrimp meat will be more tender and smooth, and there will be no fishy taste, such shrimp will be more liked by the family, make a white shrimp, adjust a sauce, shrimp meat is light but will not make people feel faint, Below I will share this method of white-seared shrimp to you in detail, and novices can also do it successfully at once.
< h1 class="pgc-h-arrow-right" > the practice of white-burnt shrimp:</h1>
Spare ingredients: 500 grams of fresh shrimp, appropriate amount of green onion and ginger, a little white wine, 1 spoonful of light soy sauce, 1 spoonful of vinegar, a few drops of sesame oil;
Production process: The first step, this dish must be made of fresh live shrimp, the head of the fresh shrimp is cleaned up first, the shrimp whiskers and shrimp gun are cut off, a knife is lightly drawn on the back of the shrimp, the shrimp line is picked out with a toothpick, and carefully rinsed with water;
The second step, each shrimp is carefully handled, controlled the water, the green onion is washed and cut into small pieces, the ginger is cut into slices, a little cooking oil is added to the wok, the green onion and ginger slices are put into the pot, and the simmer is sautéed for a while;
The third step, the aroma is simmered, cook a little white wine, and then add water to the pot, the heat will boil the water, see the pot noodles boiling and rolling, put the treated prawns into the pot;
The fourth step, seeing that the prawns have turned red, immediately fish out of the pot, soak in the ice water prepared in advance, prepare a small bowl, add soy sauce, vinegar and sesame oil, 1 slice of ginger cut into fine minced;
In the fifth step, the minced ginger is mixed in the sauce, and after the shrimp is processed, fished out, controlled by water, stacked in a plate, and eaten with the sauce.
Editor's summary: incantinent shrimp many families will do, so the methods are also different, and we do not need too much constraint at home, as long as we will master the small skills in place, the good white shrimp can taste good, and nutrition can also be retained to the greatest extent, I do the method of white shrimp and the general difference, although added a small step, but the taste is particularly good, every time I use this method to do white shrimp, the family is very fond of eating, and praise is better than the restaurant, in fact, this method is shared by a Cantonese chef I fell in love with this method after using it once, and I use it every time I make a white-burnt shrimp since then, which is particularly practical.
<h1 class="pgc-h-arrow-right" > cooking tips:</h1>
1, shrimp head in advance treatment, you can avoid the cooking under the pot of relatively high temperature chaotic flip, so that the shrimp body is not beautiful situation, the method of picking shrimp line is very simple, from the back of a knife, with a toothpick can be easily picked out, or you have other better ways to do it;
2, white-seared shrimp, can not be directly boiled, add 1 step, with onion and ginger stir-frying pot bottom, can help remove the fishy smell of shrimp, and cooking into the liquor is to make the shrimp more fragrant, so this we need to do a good job, the amount of onion and ginger can be slightly more, but the liquor does not need too much, a little bit can be;
3. Boiled shrimp, cold water or boiled underwater pot? The chef said that if the cold water is in the pot, the time to cook the shrimp is too long, so the shrimp meat will become old, so the correct approach should be to use boiling water, cook it in a short period of time, and the shrimp meat is tender and smooth.
If you think this dish of white-seared shrimp is not bad, feel free to collect it and learn it, or share it with more people who need it!