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On the practice of boiled shrimp
boiled shrimp

To make boiled shrimp, you must first choose the shrimp. Choose fresh shrimp, and after buying it, ask the seller to inject oxygen into the plastic film bag. Go home and wash it, and then get rid of the shrimp line and shrimp bag. There is a black line on the back of shrimp. This black line is the shrimp line. We can just remove it. There is a long thorn in the head of the shrimp. Cut it off, and the shrimp bag is inside. Just pick it out.

Boiled shrimp 1

Ingredients: metapenaeus ensis, onion, ginger, soy sauce.

Practice:

Wash the metapenaeus ensis, remove the shrimp whiskers, shrimp thread and shrimp package, and drain for later use;

Add a proper amount of water, add chopped scallion and ginger slices, pour a little white wine, boil the water and let the shrimp cook until it turns red.

Soak in ice water for a while. , pick it up and drain it;

Pour seafood soy sauce into the small dish and add Japanese green mustard.

Boiled shrimp 2

Ingredients: metapenaeus ensis 500g, ginger, onion, sugar 1 spoon, Taiwan Province rice wine 2 spoons.

We use white sugar instead of salt here, so the shrimp meat will be fresher and sweeter! The meat is also tender! )

Metapenaeus ensis bought it, washed it with clear water several times, removed the shrimps, dried shrimps and shrimps, and drained it for later use.

Add a spoonful of sugar.

Add 2 tablespoons of Taiwan Province rice wine.

Put a proper amount of water into the pot, then add shredded ginger and onion.

After the fire boils for 2 minutes, pour in the shrimp.

Cover the pot until the shrimp doesn't jump around. Cover and cook.

Open the lid and cook for about 3 minutes, then turn off the heat.

Dip: Available: garlic paste, straw mushroom soy sauce, balsamic vinegar, steamed fish soy sauce, drizzled with a few drops of sesame oil or pure olive oil.

Tips

1.Chongming old liquor (or fermented rice wine instead) can be used without Taiwan Province rice wine.

2. Boiled shrimp must be fresh to be delicious! When scalding, be quick and cover the pot, otherwise the shrimp will jump when it meets hot water, so be careful not to burn! The shrimp tail is cooked when it bends. Don't cook it for a long time, the shrimp meat is getting old!

3. Don't put salt in sugar. Personally, it's really good! It is worth a try!

Boiled shrimp 3

Ingredients: fresh shrimp, garlic, ginger

Seasoning: salt, soy sauce, balsamic vinegar, sesame oil

Clean the fresh shrimp.

Half the ginger is sliced and half is cut into pieces.

Garlic is made into minced garlic with the back of a knife.

Put the pot in cold water and add ginger slices.

Boil the water in the pot and add the fresh shrimp.

Put a proper amount of cooking wine, boil the water in the pot again, and then pick up the shrimp and set the plate.

Boiled shrimp with Cantonese cuisine

Ingredients: 500g of fresh shrimp, 2 slices of ginger, 4 cloves of garlic, rice wine 1 tablespoon, salt 1 teaspoon, 2 tablespoons of Lee Kum Kee seafood soy sauce, and proper amount of sesame oil.

Wash the sand shrimp, pick out the shrimp line and shrimp bag with a toothpick and prepare.

Slice ginger, pat 2 cloves of garlic flat, chop the other 2 cloves of garlic into minced meat and pour in seafood soy sauce.

Put some water under the pot, add ginger, garlic and salt, and then pour in rice wine.

Bring to a boil and add shrimp.

Turn off the fire immediately after the shrimp turns red, stew in water for 1 min, remove the shears and serve.

Dip: Take the sesame oil out of the pot. After the sesame oil is heated, pour it on the garlic sauce.