Salt baked shrimp is a classic dish in the Chaoshan region, the use of grass shrimp as the main ingredients. The first thing to say is that the choice of ingredients, the production of salt-baked shrimp is best to use the head of medium-sized green shrimp, such as prawns Pipi shrimp is relatively large, salt baked for a longer period of time, into the taste of the dish is dry firewood, such as river shrimp and so on is too small, salt baked, there is not much shrimp after eating, is also not suitable for use.

Shrimp is rich in nutrients, rich in protein, minerals, vitamin A, meat is tender and easy to digest, for the body is weak and need to supplement after the disease after the healing of the crowd is very good. The second processing ingredients, green shrimp wash, cut off the shrimp feet, shrimp from the back of the second or third section of the shrimp pick out the shrimp line, to deal with the green shrimp into the basin, add wine, onion and ginger, pepper marinade for ten minutes to take out the use of kitchen paper to wipe out the water and standby.

Located in the north of the friends of the conditions, so use the most common green shrimp can be. The third step of frying to do shrimp seasoning salt, pot into two bags of salt and a handful of peppercorns, open a small fire and fry until the salt is slightly yellowed peppercorns blackened, sheng one-third of the standby, and then into the green shrimp neat yard, pour into the fried seasoning salt cover baked for three minutes to hear the pot crackling sound do not have to pay attention to.

Three minutes to time, open the lid and gently shake the pot, the seasoning salt shaking loose, the phenomenon of lumps can use a spatula to pat. Do not cover the lid to continue to bake for two minutes to adhere to the surface of the green shrimp water evaporation can be out of the pot on the plate.

Salted salt is best to use pickle salt, particles thicker than fine salt, fine than large salt, frying is not easy to stick lumps And when eating shrimp you will find that the shrimp skin is very easy to deal with clean. Salt baked shrimp production is complete, let's summarize the key points: salt baked shrimp production method is very simple, the most important thing is to maintain the fresh flavor of the prawns, a fresh word is difficult to defeat a lot of beginners, so the salt baked time is three minutes to cover the lid, open the lid for two minutes, the most taboo cover the lid of the seven or eight minutes to the end of a baked, that is, the practice of meat baked salt, put here is not appropriate.

Salt baked shrimp seasoning the simpler the better, just add pepper to fishy aroma, do not put what cinnamon, star anise, sesame leaves, the flavor of these large seasonings will seriously cover the flavor of the prawns themselves, a very strange feeling. The production of salt baked shrimp in the pot must not have water, or add salty salt will be caked after sticking to the pot, affecting the quality of the next dish. Salt baking relies on even heat transfer, it is best to give the pan pre-heating treatment. Salt baked shrimp each time the number of control can be all buried prawns, prawns to have some spacing between, avoid crowding and stacking, which is very detrimental to the flavor and water vapor evaporation.