When cooking rivers and lakes, the simpler the cooking method, the more it can reflect the delicious taste of the ingredients, plus some ingenuity, it is doubly delicious.
On freshness, shrimp ranked second, and few fresh goods dared to call it first. As a kind of marine shrimp, the shrimp is thick in flesh, tight and elastic in tissue, excellent in taste and delicious, and rich in protein.
The Jiangsu-Zhejiang Federation has been awarded a Michelin star for 5 consecutive years. Its executive chef Wang Yongwei served as the resident chef of the Suzhou-Zhejiang Federation this year, doing everything himself, in order to win two stars this year. He made some improvements to the traditional Huaiyang flavor, and obtained this onion white hot simmered shrimp slice, which was even more umami.
Wang Yongwei
Executive Chef of Su Zhehui
Resident chef of SuZhejiang Association
This dish of onion white hot simmered shrimp slices does not have the greasy feeling of fried shrimp, nor does it have the monotonous taste of white-seared shrimp, from the soup to the dishes, so that the fresh flavor of the shrimp is maximized.
Click on the video below and let Wang Yong, the great chef of the Suzhou-Zhejiang Association, take you close to Huaiyang delicious.
Preparation of ingredients
/ Main ingredients / : Shrimp (base shrimp, grass shrimp, scallops, etc. can also be replaced), large white dried
/ Ingredients /: Shallot, ginger, garlic, salt, pepper, sugar, soy sauce, egg white liquid, olive oil (shrimp seeds)
The following units of measurement:
1 teaspoon = 6 ml
Production process
01
Step 1: Process the shrimp meat and keep the shell
Cut the head of the shrimp with a knife and peel off the shell.
Shrimp shell boiled soup, seasoning more delicious.
Beat shrimp slices. Cut the shrimp along the shrimp line with a knife.
Of course, even if you don't use shrimp, you can use fresh goods such as grass shrimp, base shrimp, and scallops to have the same fresh flavor. If you use grass shrimp, you can skip the step of beating shrimp slices.
Sizing the shrimp with 0.5 teaspoons salt, 1 egg white, and 1 teaspoon olive oil, place in the refrigerator and let stand for 15 minutes.
02
Step 2: Boil the shrimp soup soy sauce
Heat one teaspoon of oil and sauté the green onion, ginger and garlic until fragrant.
Add the shrimp shells and stir-fry over high heat.
The oil will be slightly reddened by the astaxanthin in the shrimp shell
Pour in boiling hot water and bring to a boil over high heat for about 3-5 minutes.
Be sure to boil water! Go to 1/3 of the level height of the shrimp shell
Add 2 teaspoons of raw soy sauce, 0.3 teaspoons of sugar and 0.3 teaspoons of pepper to the shrimp broth.
Add a little shrimp seed, the shrimp soup is more delicious
Stir the shrimp soup.
The shrimp sauce is delicious and delicious, and the flavor is doubled by pouring it over.
03
Step 3: Blanch the silk
Large white dry shredded, match strip thickness can be.
The knife is drizzled with water, and the dry wire is not easy to stick to the knife.
After the water comes to a boil, dry the shreds and cook.
Adding half a teaspoon of salt can make the dry silk have a little bottom taste, the dry silk is tighter and not easy to disperse, and it can be fished out by boiling the water again.
04
Step 4: Fry the shrimp slices
Heat 2 teaspoons of oil, add the well-pulverized shrimp and fry until white.
At this time, the shrimp has the best elasticity and a fresher and sweeter taste
05
Step 5: Hot stewing plate
Plate and drizzle with 4 teaspoons of freshly boiled shrimp sauce.
Garnish with a small handful of white shallots, then drizzle 1.5 teaspoons of hot olive oil over the white shallots and fry the shallots.
There is no complicated operation, but there is exquisite intention. As long as you move your hands, the innovative Huaiyang cuisine can also be perfectly reproduced at home! It is better to get started with your own mouth, and the delicious taste is doubled.