material
White shrimp 300 g
Beer 150c .c
Ginger slices 30 g
1 green onion
Water (blanch) to taste
Ice cube water to taste
Shaoxing wine 100c .c
Fish sauce 50 g
Salt 2 tablespoons
1 tbsp chopped chili peppers
2 minced garlic
Soy sauce to taste
Green onion to taste
The "white-seared shrimp" that can only be seen in seafood restaurants perfectly preserves the crisp, sweet and natural original taste of seafood, and with the master mastering the know-how, you can also bring out restaurant-grade shrimp dishes at home, which is really simple and delicious!
Look down at the cooking steps
The grass shrimp are washed with water and the intestinal mud is removed. Mix ice cubes, fish sauce, Shaoxing wine and water and set aside.
Prepare a pot of water and bring to a boil, add ginger slices, salt, and green onions and cook for 30 to 60 seconds to let the aroma come out.
Then put down the white shrimp and beer, blanch on high heat for 30 seconds, turn off the heat and cover and simmer for 30 seconds, immediately fish out and put in ice cubes and ice water.
The whole process of white burning is to heat the shrimp quickly and evenly, so as to avoid losing sweetness due to too long boiling time. The purpose of beer is also to remove the fishy taste, which can also be omitted.
Take soy sauce + minced garlic + chili pepper + green onion to make the sauce, and the plate is finished.