Ingredients ?

500g of prawns

Ching water ? Moderate amount

How to make steamed prawns ?

Prepare the ingredients. Buy from the market and ask the vendor to fill with oxygen and bring it home, release the oxygen, rinse and drain the water, the shrimp are alive and kicking.

Please click to enter a picture description

With steamed buns pot, the bottom of the pot to put a small amount of cheong kong water, and then put on the layer of steaming grids, high heat to boil, the shrimp will be poured directly into the steaming grids, cover the lid of the pot, because the steaming grids and the bottom of the pot is independent of each other, the shrimp in the steaming grids and then crash tart also jumped out of the palms of the Rudra. I was so relieved that I took a picture of it.

Please click to enter a picture description

Just steam on high heat for 5 minutes, 5 minutes to immediately turn off the heat, and then smothered for 1 to 2 minutes.

Please click to enter a picture description

When the lid of the pot less steam on the pot to open, shrimp color red, shiny oil.

Please click to enter the picture description

Plating. Shabu-shabu or eat directly.

Please click to enter photo description

Tips

The tricky thing about steaming fish, shrimp and crab is that the pot should not be too big, the pot should not have too much water in it, and the lid of the pot should be a little closer to the food to be steamed, and the pot should not be turned on right after steaming so that the steam drips back onto the food. In fact, in the process of steaming food flavor molecules will melt into the steam, if the steamer water is too much, that flavor are melted in the water, but the food itself is not fresh, the same lid from the food close to the flavor molecules vaporized most of the gathering in the lid, during the steaming or steaming bored a few minutes back to the food, which reduces the essence of the fresh flavor into the water.