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How to make white scorched shrimp, nutritious and delicious, always eat never get tired of it?
How to do white scorched shrimp, nutritious and delicious, always eat not tired of it?

In our family, shrimp is the most often eaten. Because the family's small children innately love to eat shrimp, can be said to eat a few times a week, each time itself can eat a plate. Therefore, all year round, no matter which season we have to buy, even if it is expensive will also buy, when it is expensive to buy a little less for the child to eat! That's what parenting should be like. Recently here is the crayfish season, because the shrimp is relatively cheap out, from the beginning of sixty or seventy pounds to today's 35 pounds, so you can buy some more for the family to eat it!

Previously, this type of shrimp I have been stewed or ketchup treatment, this time I chose a very simple this is the most to maintain the original flavor of the method. White burnt shrimp is a famous regional snack in Guangzhou. The specific food is shrimp, the key cooking process is white scorched, the word "white scorched" refers to the pure fresh shrimp immediately into the water cooking. Guangzhou people love to use white burning method to do shrimp, the purpose is to maintain its fresh, sweet, tender original flavor, and then peel the shrimp dipped in sauce and eat. Shrimp food: shrimp, ginger, scallions.

first step

fresh shrimp to buy back and then into the water to raise 30-60min. shrimp beard and sharp front spines cut off, with liquid water to clean up a few times, I in order to remove the mud intestines convenient, immediately removed the head. Subsequently drained water portion prepared.

The fishy seasonings needed for white searing: rice wine, ginger, scallions. Ginger cut into slices, scallions into knots, pot increase half a pot of water, pour ginger slices and scallions, and then pour rice wine, I lost a few pepper at the same time to come in, boil. When the water boiled and boiled, pour into the shrimp, take chopsticks and slightly mix and let the shrimp meet heat evenly. The pot of water boiled again and then stewed for about 30 seconds (based on shrimp more and less to adjust the time)

Step 2

Shrimp out, immediately funds into the cool white water refrigeration to maintain the meat texture of the shrimp will not change the old, the summer can choose to use cool water, the effect is better. Garlic and ginger sauce required raw materials: oil, soy sauce, soy sauce, garlic, ginger, salt, sugar, scallions, etc. (This seasoning is completely according to their own tastes to adjust) with a small cup of green onion and ginger juice, white burned shrimp can be dipped.

Shrimp contains vitamin D, can protect vision; also have vitamin b2 group, can relieve fatigue, strong body, in addition, also have lysine can lower cholesterol, at the same time, can protect the cardiovascular system software, prevention of atherosclerosis! And I personally feel that white scorching that is maximized to maintain the nutrition of the shrimp. Scorch, is the raw material funds into the boiling broth or hot water to cook, usually to maintain the original flavor of the material. Scorched time must also be short, cooked must be fierce, and raw materials must be fresh.

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