Scorched white shrimp may seem simple, but its production process is not the slightest bit sloppy, the fire, ingredients, shrimp selection are concerned. Guangdong people like fresh food, the choice of shrimp is also very picky, represented by kiwi shrimp, the body was transparent, shrimp shells bright the most fresh.

The first step, fresh shrimp processing, shrimp bought back into the water, find a toothpick, first in the last section of the shrimp tail position to pick off the shrimp line, and then to the head of the shrimp the first section of the position of the shrimp line, and then in the head of the shrimp extrusion of food debris rinsed clean and spare. This step many in the do white burn shrimp are not doing too much trouble, so do out of the white burn shrimp will be a little fishy, and some will have a bitter taste.

The second step, ingredients to prepare, cauterized shrimp to the ingredients are not much onions and ginger, green onions need to cut the white onion into long segments, green onion leaves chopped; ginger part of the sliced, the other part of the shoot into the garlic, put into the seasoning dish with the amount of soy sauce, peanut oil to make the dipping sauce. Wash the perilla and set aside.

The third step, boil water, half a pot of cold water to ginger, scallion white open fierce fire boil, roll about 3 minutes, here is the main ginger and scallion flavor to cook into the water, uncovered into the pot with the right amount of salt and cooking wine. This step is also the key to cauterize shrimp, ginger, green onions, cooking wine, can be a certain degree of removal of the fishy shrimp, so that the shrimp flavor is more rich and sweet.

The fourth step, white scorched, cleaned and drained shrimp into the boiling water "white scorched" with a sieve or chopsticks gently stirring the shrimp evenly heated. When the water boils again, you can remove the shrimp and put it into cool water, or ice water to cool down. This step is to ensure that the shrimp is tender, fierce fire quickly white seared, and then into the ice water quickly cooled, shrimp meat becomes more crisp, tender.

Cooled shrimp, fishing out the drained water on a plate sprinkled with some green onion leaves, and then garnished with perilla or cilantro is very good, eat when the shells broken shrimp shells, dipped in the tuned ginger sauce, to ensure that you will always miss the flavor. Look at the finished product I made, everyone is not so want to eat it? As long as you master the above 3 tips, make fresh, sweet, tender white burn shrimp is really not difficult.