To make white scorched shrimp, first select the shrimp. Choose fresh shrimp, buy them, ask the seller to pump oxygen into the plastic film bag. Wash them at home and remove the shrimp thread and shrimp bag. There is a black line on the back of the shrimp, this black line is the shrimp line, we remove it can be. There is a long spine on the head of the shrimp, cut it off, and the shrimp bag is inside, just pick it out.

White Burned Shrimp 1

Ingredients: basal shrimp, green onion, ginger, soy sauce.

Practice:

Kiwi shrimp wash, remove the shrimp whiskers, shrimp threads, shrimp packet, drain and spare;

Add the appropriate amount of water, put the cut green onion white and ginger slices, pour a little white wine, the water boils and put the shrimp to sear, red can be;

Put out of the pot quickly into the iced water to soak for a while.

Pour seafood soy sauce in a small dish and add Japanese green mustard.

White Scalding Shrimp 2

Ingredients: 500 grams of Keeled Shrimp, moderate amount of ginger, moderate amount of green onion knots, 1 tablespoon of sugar, 2 tablespoons of Taiwan rice wine .

(We use sugar instead of salt here, so the shrimp will be more fresh and sweet! The meat is also more tender! )

Basic shrimp buy back with water rinse a few times, remove the shrimp whiskers, shrimp thread, shrimp package, drain and spare.

Put in a spoonful of sugar.

Put in 2 tablespoons of Taiwanese rice wine.

Put some water in a pot and add ginger and green onion in turn.

Bring to a boil over high heat for 2 minutes, then pour in the shrimp.

Cover the pot with a lid until the shrimp do not jump around, pick up the lid and cook.

Open the lid and cook on high heat for about 3 minutes with all the shrimp tails bent, then turn off the heat.

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

Tips

1. No Taiwan rice wine can also be used Chongming Old White Wine (or wine rice wine instead).

2. White burnt shrimp must be fresh shrimp to be delicious! Scalding should be fast, cover the pot, otherwise the shrimp will pop when encountering hot water, be careful of scalding ah!　Shrimp tail bent on the cooked, do not cook for a long time, shrimp meat becomes old!

3. put sugar, don't put salt, I think it is really good ha! It is worth a try!

Scalding shrimp 3

With: fresh shrimp, garlic, ginger

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

Fresh shrimp clean.

Half of the ginger is sliced and half is minced.

Garlic with the back of the knife into garlic paste.

Cold water in a pot, add ginger slices.

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

Put the appropriate amount of cooking wine, water in the pot to boil again can be fished out shrimp plate.

Cantonese white shrimp

Ingredients: 500 grams of fresh shrimp, 2 slices of ginger, 4 cloves of garlic, 1 tablespoon of rice wine, 1 teaspoon of salt, Lee Kum Kee seafood soy sauce 2 tablespoons of soy sauce, sesame oil in moderation

Sand shrimp washed, pick the shrimp threads with a toothpick, shrimp bag ready.

Slice ginger, flatten 2 cloves of garlic, and mince 2 cloves of garlic and pour seafood soy sauce over them.

In a pot of water, add ginger, garlic and salt, then add rice wine.

Bring to a boil and add the shrimp.

Turn off the heat as soon as the shrimp curl up and turn red, simmer in the water for 1 minute, then pull out and trim the whiskers.

Dipping: Start a pot of sesame oil, sesame oil is hot, pour on the garlic soy sauce sauce can be. ~~