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Many people make boiled shrimp after the water is boiled, directly throw the shrimp into the pot, cook it and fish it out. But are the shrimp cooked like this delicious? Isn't it fishy? Isn't shrimp meat old? Today I would like to tell you a good story, Cantonese-style white-seared shrimp is not a simple boiling.
It uses the industry's very exquisite searing technique, in short, the water in the pot can not be boiled to boil, to keep it open, there are shrimp eye bubbles in the pot, about 90 degrees down the mountain, that is, we often say shrimp eye water, shrimp cooked in this way, fresh and tender, there is a sense of fragrance and sweetness, especially delicious. The cooking time is not particularly fixed, as long as the naked eye can see that the shrimp body becomes red and bent, it can be fished out, below, let's take a look at the specific method.
【Cantonese-style white-seared shrimp】
1. First of all, we choose this fresh prawn, wash it several times with water, wash it clean, do not need too much processing, try to keep the shrimp body intact, so as not to lose the umami taste, even the shrimp line does not have to be removed, if you really mind, you can use the following method to go to the shrimp line.
2. Just like this, one hand pinches the shrimp head, the other hand pinches the shrimp body, gently breaks the shrimp head, squeezes out the dirty things inside, and then removes these internal organs, at this time the shrimp line can also be carried out together, convenient and convenient.
3. Prepare the right amount of garlic, cut into minced garlic, an appropriate amount of green and red peppers, cut into chili rings and put them together, if you do not like to eat too spicy, you can pour 70% hot oil to excite to remove the spicy taste. Then add soy sauce, and then a little steamed fish soy sauce can also be stirred evenly, do not like garlic foam, put mustard spicy taste is more exciting. Of course, only raw soy sauce is used to not stir up oil, and the rest is also very delicious.
4. Then, wash the treated prawns and boil them, boil water in the pot, add a few slices of ginger, and pour in a little cooking wine to remove the fish.
5. Boil the water to 90 degrees, as if it is not opened, pour in the prawns, the shrimp boiled with shrimp eye water, fresh and tender, there is a sense of fragrance and sweetness, especially delicious.
6. Then turn the heat to cook quickly, cook until the shrimp body turns red and you can come out of the pot, do not cook for too long, so as not to make the shrimp meat old, the taste is not tender.
The cooked prawns are placed on a plate with water and served with dipping sauce.
Technical highlights:
1. Incandescent dishes pay attention to short time, fierce heat, fresh raw materials, so be sure to choose fresh prawns, cook quickly, in order to achieve the best taste.
2. Really mind the shrimp line, it is best to use the above method to deal with, try to keep the shrimp body intact, so as not to lose the umami taste.
Well, this fragrant and tender white-burned shrimp is ready, like friends quickly try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!