Chinese Food
Scalded shrimps
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Blanching is one of the ways to highlight the lightness of Cantonese food. It is called blanching by boiling water or soup and scalding raw food. Baishao seems simple. In fact, it has a knack. Don't look at this cooking. It's really learned. The secret is to add garlic slices, ginger slices, salt and wine when cooking. Only in this way can the fishy smell of shrimp be removed and the meat of shrimp be more elastic. Wine and salt can not only make the taste of shrimp more delicious, but also make the color of shrimp more bright. Scalded shrimp is a common dish on my table. It's very popular with the whole family. The method is simple and quick. Just add a small dish of seasoning and dip it to eat. You can taste the original fresh shrimp.
Cooking ingredients
Cooking Steps
Step1:Wash the shrimps. Pick out the shrimps' thread with toothpick and prepare.
Step2:Slice ginger, pat 2 cloves of garlic flat. Chop the other 2 cloves into minced garlic and pour them into seafood sauce.
Step3:Put some water under the pot. Add ginger, garlic and salt. Then pour in rice wine.
Step4:Bring it to a boil and put in the shrimp.
Step5:Turn off the fire immediately after the body turns red and curls. Simmer in water for 1 minute. Remove the scissors and serve. (if you eat it at home, you don't need to cut shrimp whiskers
Step6:Put the sesame oil in another pot.
Step7:After the sesame oil is heated, pour it on the garlic sauce.
Cooking tips:1. Use fresh shrimps for scalding shrimps. 2. The sauce of sauce is better to use seafood sauce or superior soy sauce. 3. I like rice wine. I think shrimp with rice wine is more fragrant. 4. Turn off the fire immediately after the body curls and turns red. Simmer in water for 1 minute. The shrimp is fresh and tender. There are skills in making delicious dishes.
