Taste the original flavor, crispy, tender and refreshing————【Boiled Shrimp】

Overview

Today when I was visiting the supermarket, I happened to see the newly arrived prawns. They were jumping lively and I got splashed with water by them as I passed by. Xiansen and I both like to eat shrimps. Although the price is quite high at more than 60-70 yuan per pound, we bought more than 2 pounds of shrimps without hesitation. At noon, we boiled some by ourselves, and in the evening we cooked other flavors when everyone was around! Shrimp is really a good calcium supplement for me, a pregnant woman. Fortunately, I am not allergic to seafood, otherwise I would not have this taste. Boiled shrimp, Guangzhou people like to use the boiling method to cook shrimp in order to maintain its fresh, sweet and tender taste, and then peel the shrimp and dip it in the sauce to eat. Boiling is a cooking technique in Cantonese cuisine, which involves boiling food in boiling water or soup. Shrimp contains high protein, low fat, and a variety of high trace elements such as calcium, zinc, magnesium, vitamin A, etc. In addition to being rich in nutrients, shrimp meat is easy to digest and absorb, and is very suitable for pregnant women, children, the elderly and those with weak health. However, those with allergic diseases should eat with caution

Tags

• hot dishes
• home cooking
• cooking wine
• ginger
• rice vinegar
• shrimp
• very delicious
• salt

Ingredients

Steps

1. 1 .Wash and drain fresh shrimps

   

2. 2 Prepare scallions, half sliced ginger, and half minced

   

3. 3 Add water to the pot, wait for the water to boil, add an appropriate amount of salt, add sliced ginger and green onions, and pour a small amount of cooking wine

   

4. 4 After the water boils, add the shrimp and stir slightly with chopsticks to heat the shrimp evenly

   

5. 5 After the water in the pot boils again, cook for about half a minute (the time can be adjusted according to the number of shrimps)

   

6. 6 Remove the shrimp with a slotted spoon

   

7. 7 Pour into cold boiling water to cool down to keep the meat of the shrimp from aging (ice water can be used in summer for better results). Use a colander to pick up again and drain the water, and then put it on a plate

   

8. 8 Put the minced ginger in a bowl, add the very fresh soy sauce, vinegar, and make the sauce

   

9. 9 You can use it with any dipping sauce you like (I prefer the simple sour and salty flavor, and I use minced ginger juice)