Source of taste. Taste of salt [baked shrimp with salt] recipe-Chinese Food-best chinese food recipes-cooking food

Source of taste. Taste of salt [baked shrimp with salt]

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Cooking seasoning is inseparable from salt. In our seasoning list, it is also the first choice and required choice. The use of salt is different in every place. Salt baking is the practice of Chaoshan people in Guangdong Province. The original taste of salt is properly developed, and the natural taste of food is completely preserved. It is learned and imitated by many places. There is no boundary for food~

Cooking ingredients

shrimps:300500g

crude or sea salt:200250 g

pepper:moderate amount

Cooking Steps

Step1:Basic shrimps 300500g can be coarse salt (crystal salt or sea salt is preferred) 200250g or so pepper amoun

Step2:Pour in the coarse salt at the bottom of the earthenware tile pot. The thick layer can be put on the lid and burned for about 10 minutes. When you hear the crackle, open the lid and sprinkle the pepper into it. Then drain it into the fresh shrimps (the fresh shrimps need to cut off the shrimps' whiskers and dry the water). Change the heat for 3 minutes and then simmer for about 3 minutes

Step3:Finished produc

Step4:Finished produc

Cooking tips:1. To make salt baked shrimp, it's best to use a large shrimp. The base tail shrimp is a good choice. 2. Cut off the shrimp whisker for fresh shrimp. Dry the water for good. 3. Heat the salt and put it in the pepper. The pepper gives off a strong fragrance. 4. Use the temperature in the pot. After baking, stew. You can keep a certain humidity. There are skills to make the shrimp fresh, tender and delicious.