2. Boiled prawns with knives
Preparation: Wash the shrimps, fry them, and drain them for later use.
Pour some oil into the pot. When it is 60% hot, add chopped green onion and ginger, and pour in a little white wine.
Add the right amount of water.
After the water boils, add the new prawns and cook them.
Then quickly soak it in ice water for a while.
Add delicious soy sauce, vinegar, Jiang Mo and sesame oil into a bowl to make juice.
After the shrimp is drained, dip it in your favorite dip and you can eat it.
note:
1. If only boiled water is used in this process, the fishy smell of shrimp will still remain. If ginger, onion and wine are added and cooked together, the fishy smell will be gone.
2. Don't turn the shrimp back and forth when it enters the boiling water, so as to avoid the shrimp head falling off.
Third, boiled river shrimp
Ingredients: river shrimp (500g). Be sure to look carefully when buying and choose live and fresh ones.
Accessories: a little salt, a little shredded ginger, a little chopped green onion and cooking wine.
Wash the shrimps, put them into a large bowl, pour in the cooking wine, mix well and cover the plate 10 minutes. Put a small bowl of water in the pot, pour in shrimps, add shredded ginger, chopped green onion, salt (not too much) and cooking wine. Stir-fry a few times every 1-2 minutes during cooking to make it evenly heated. You will see that the shrimp turns from green to red, and it will take 6 to 8 minutes to cook.
Features: Shrimp meat is firm, tender and smooth, salty and sweet.
Key points: the shrimp must be alive, and the salt must not be too much, otherwise the sweetness of the shrimp itself will not be eaten. Try not to use other condiments, which will mask the natural delicacy of shrimp itself.