Chinese Food
Prawns with ginger and vinegar sauce
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Spring is coming. Pipa shrimp is the most fat time. When I went to the market, I saw that the fisherman was picking fresh lute shrimp from the fishing net. Although it was a little expensive, I was moved. This kind of lute shrimp is the freshest. I just saw a Portunus crab. So I discussed with the fisherman. I also netted the portunus crab back
Cooking ingredients
Cooking Steps
Step1:Wash the prawns with clear water. Add some water into the steamer. Place the prawns one by one on the grate. Sprinkle a small spoon of salt prawns on them. Steam the prawns on a small fire for 10-15 minutes after boilin
Step2:Peel the ginger, cut it into small pieces, put it into a small bowl, pour in a proper amount of rice vinegar, add a little delicious soy sauce to soak the ginger. The ginger vinegar juice is ready. You can also add a little sesame oil
Step3:Pipa prawns are red. It's my family's pleasure. Dish them. Peel them to show the tender prawns. It's especially delicious when dipped in ginger vinegar.
Cooking tips:Let's talk about how to distinguish the male and the female when selecting. We can see that there are three white marks on the back of the body of a living shrimp, which are female, and vice versa. After cooking, many people can't tell. Let me show you a way. In the third section, the part just mentioned has two legs like the above two sections. The public one has two more. It's very small and very detailed. It's good to cook.
