Chinese Food
Raw salted shrimps - a kind of Chaoshan poison that will become addictive once taken
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In Chaoshan, the highest level of eating seafood is raw salting. After all kinds of fresh seafood are processed, a large number of ingredients such as garlic, pepper, salt or raw soy sauce, fish sauce, etc. are used to marinate and refrigerate. The most primitive taste of seafood is locked. It tastes very sweet and delicious. This kind of raw salted seafood. People who first contact with it are always frightened. They dare not try it. But as long as they have tried it, their intestines and stomach can resist the fierce of the seafood. Then they will fall in love with the taste of raw salted. This is known as Chaoshan poison raw salted seafood. They will be addicted to the delicious food. The size of the fingers, the fresh sand prawns, marinate with the next life, taste the best. The prawn meat is tasty, very fresh and sweet. Taste it carefully. There is a little garlic and a little spicy in the shrimp's sweet, as well as a faint lemon. Before salting, add white ice and lemon to let the shrimp freeze. This move is learned from the exclusive recipe of Wang Shangtai, the owner of Hong Kong Chaohui Museum. The source can be seen in one story one Hong Kong, China - inheriting hometown
Cooking ingredients
Cooking Steps
Step1:Sand shrimp live. Finger size. Go home and let the sand shrimp soak in salted water for a whil
Step2:Scoop up the shrimps and cover them with white ice that can cover them
Step3:Slice the lemon and remove the seeds. Put it on the white ice
Step4:Wait for the white ice to melt completely
Step5:Take a pair of scissors and a toothpick. Patiently cut off the shrimp of each shrimp and the shrimp gun. Pick out the shrimp intestines
Step6:The processing of single garlic is mashed garlic, chopped millet pepper and prepared pepper
Step7:Put the processed shrimp into the cooking box. Add garlic, millet pepper and pepper. Mix well
Step8:Pour in the raw sauce that can submerge the sand shrimp. Keep it sealed. Refrigerate for 6 hours. Take it out and eat it.
Cooking tips:Before salting, add white ice and lemon first. According to boss Wang, this was the problem he encountered in order to solve when he opened a restaurant in Hong Kong to promote Chaoshan poison. The customer's stomach may have a little problem when he first contacted with raw salted shrimps. Later, he tried to put shrimps into ice before handling fresh shrimps. Let the ice completely cover the meat of shrimps, and then put in fresh lemon slices. It can not only sterilize but also kill bacteria In order to make shrimp more elastic teeth more refreshing. Anyway, take the shrimp out of the ice water. The water is really turbid. And the addition of this lemon slice really makes the shrimp taste more sweet. The raw sauce used to pickle shrimp should be light. Otherwise, the pickled shrimp will be salty. It can also be served with chili vinegar. It can not only sterilize but also wash out the salty taste. Chili vinegar is made from our local chili and rice vinegar. Like to eat coriander. You can also add some coriander when marinating shrimp. If it's spicy, you can add more chili. Fresh
