Salted shrimp

Salted shrimp

Introduction:

"Sweet brine shrimp, dipped in ginger sauce, soy sauce, not to mention more beautiful."

Production steps:

Step 1: raw material drawing.

Step 2: Boil onion, ginger, star anise, cinnamon and pepper. Add salt, 1 tbsp cooking wine and cook until the salt melts.

Step 3: scoop out a bowl and refrigerate.

Step 4: put the minimum heat on the pan and deal with the shrimp here. Cut one side from the joint between the head and tail of the shrimp, and pull out the intestines with your thumb and forefinger, so that the shrimp is still intact, but the intestines have been cleaned.

Step 5: take care of all the shrimps and bring the water to a boil.

Step 6: put in the shrimp. Stir with chopsticks. Turn off the fire immediately in the first round of boiling.

Step 7: take out the prawns and put them into the pre frozen soup. Cover them with ice and refrigerate for 10 minutes.

Step 8: ginger powder, steamed fish, soy sauce, sesame oil, mix well the dip.

Materials required:

Fresh shrimp: 500g

Ice: a box

Onion: one

Jiang: one piece

Star anise: one

Salt: one teaspoon

Cooking wine: 1 tbsp

Precautions: 1. There is almost no scientific and technological content in making brine shrimp. It's just a matter of the temperature. I must not cook it too hard. I've tried it many times. When it boils, I turn off the fire. Meat has the best elasticity. Another way to judge is to turn off the fire when the shrimp's body turns red and curly. 2. The fresh degree of brine shrimp is very high, the best is live shrimp. The original taste is very sweet. 3. Salted shrimp must have ice. Ice shrimp will be compact and elastic. 4. My method is very special, that is to leave the boiling water for freezing, and use it to soak the shrimp, so that the shrimp will taste better. It's OK not to leave, but after you try, you know that the soaked shrimp is better. 5. Two slices of lemon will taste better when cooking shrimp.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original