The original flavor -- scalded shrimp

The original flavor -- scalded shrimp

Introduction:

"Scalded shrimp belongs to Cantonese cuisine. It's a simple way to preserve the fresh, sweet and tender flavor of shrimp to the greatest extent. You can dip it with your favorite dip. To make scalded shrimp, shrimp must be fresh, preferably fresh. Because the shrimp is more expensive, I chose the more affordable fresh shrimp. The taste is a little worse than that of Kiwai shrimp, because it's affordable. If the taste is a little worse, it's ignored. "

Production steps:

Step 1: fresh sea shrimp.

Step 2: cut the shrimp gun and pick the shrimp thread.

Step 3: cut off the shrimp gun one by one and pick out the shrimp thread for standby. Prepare seasoning: scallion, ginger, pepper.

Step 4: chop the ginger and put it into a bowl.

Step 5: put the chopped green onion and ginger together, add the steamed fish, soy sauce and vinegar.

Step 6: dip in the juice.

Step 7: put water in the frying pan, add ginger, scallion, pepper, cooking wine, and bring to a boil.

Step 8: after the water boils, add the shrimp.

Step 9: bring to a boil again, reduce the heat and cook for one or two minutes.

Step 10: dip in the dipping material and make it fresh.

Materials required:

Shrimp: moderate

Cooking wine: moderate

Scallion: right amount

Steamed fish soy sauce: right amount

Vinegar: moderate

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Ginger: right amount

Note: dip juice can be adjusted according to their own taste, or add garlic, red oil are good oh.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: Original