White burn is a common cooking technique in Cantonese cuisine, which is mainly used to highlight the deliciousness and original taste of the ingredients. Many people have a misunderstanding of the practice of "white burning", believing that white burning is to boil the raw materials into the water and then eat them with dipping sauce. I did this before, but did not feel that there is anything wrong, until I lived in Zhanjiang, Guangdong for a while, found that the local fishermen, when they make white-burned prawns, the method is completely different from mine, I put the fresh prawns directly into the water boiling method has been despised, the fisherman brother thinks that this way to cook the umami taste of the shrimp into the soup, pure waste of ingredients, told me not to go directly into the water to "boil", the essence of white burning is to "blanch" the ingredients instead of cooking.
At that time in the fishermen's big brother boat, eating is the freshly caught sea shrimp, that kind of different "white burning" method made of prawns fresh, sweet, fragrant, tender, no need to dip, eat has felt very full, let me long unforgettable, but they use the kind of large round iron pot home has not been, can not do the ultimate, today just bought some fresh shrimp in the market, the method to share with everyone, welcome to cook collection.
Ingredients: more than ten large green shrimp
Accessories: 1 piece of ginger, 1 shallot
Dipping Ingredients: 2 spoonfuls of light soy sauce, 1 spoon of balsamic vinegar, 1/2 spoons of sesame oil, 2 spoonfuls of white wine, chopped shallots, ginger and salt to taste.
The first step is the most critical, do white-burnt shrimp to retain the umami taste of shrimp, must not be boiled, a shrimp is not much, cook for three or five minutes umami will lose a lot, but if you want to taste shrimp soup, you can put more water. It is best to use a large iron pot with a round bottom, the amount of water is a small bowl, just cover the bottom of the pot, I do not have that kind of pot, can only use this kind of pan instead, add a small amount of water in the pot (onion segments can not be submerged so much) put in a few slices of ginger and green onion segments, add two spoonfuls of white wine, a few drops of sesame oil, boil on high heat. Shrimp do not need to pick shrimp line, I have never seen fishermen pick shrimp line at the beach, are directly incinerated, fresh shrimp is not so fishy, of course, you feel uncomfortable can remove the shrimp line.
The second step of the big fire to heat the pot, the pot is the hotter the better, pour all the shrimp into the pot, at this time the amount of water is just half of the shrimp body, scald for a minute or two, pay attention to the turn over, try to make the shrimp everywhere hot, and so that the shrimp tail is bent, you can fish the shrimp out of the plate, at this time the water in the pot is almost nothing.
The third step is to make a dipping sauce, the dipping sauce can be configured according to personal preferences, I recommend one: two spoonfuls of soy sauce, a spoonful of balsamic vinegar, some minced ginger, some chopped shallots, some millet pepper crushed, and then use an iron spoon to burn a small half spoon of hot oil, and after the oil smokes, pour it in the dipping sauce, this fragrant dipping sauce is ready, with freshly white-seared prawns, happily eat it.
Ichijing said: There has been a misunderstanding about incandescent before, because there are more hearts to eat incandescent, all of which are boiled, thinking that the boiled shrimp is also boiled, the shrimp after cooking is not only reduced in size, but also the umami taste is always insufficient, after changing to this method, the volume of the incandescent shrimp has even become a lot larger, the original taste, especially delicious, because the temperature is enough, more delicious than the steamed, but pay attention to if you use a pan to do it, always observe the amount of water in the pot, don't burn dry. There are better ways to share in the comments section, everyone eat together for fun, see you tomorrow!
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