How to cook shrimp to retain its original flavor to the greatest extent? Boiled, of course. Speaking of boiled prawns, Cantonese people should be the best at cooking this dish, which can also be said to be one of the specialties.
The taste in Guangdong is relatively light. For the pursuit of ingredients, we don't need to add too many spices and seasonings to taste. We only need simple ingredients to keep the original flavor of prawns. Just like boiled shrimp with spices, although it tastes unique and has the flavor of spices, the umami flavor of shrimp meat is completely out.
Boiled prawns can be said to be a very simple home-cooked dish, but if you want shrimp meat to be smooth and tender, you can't just cook it in a pot. Boiled prawns, I summed it up as "4 don't put more than 2". When making prawns in the future, I believe everyone can make prawns that are elastic, tender, smooth and odorless.
"4"-1,no pepper.
Zanthoxylum bungeanum, as a commonly used spice, is added in many stir-fried dishes, especially Sichuan cuisine. It can be said that in Sichuan cuisine, dishes made without peppers have lost their souls. Although pepper has hemp taste, it can also achieve the effect of removing fishy smell, but when cooking prawns, we can't put pepper. The smell of pepper is particularly rich. Once put in, the fresh and sweet taste of prawns will be "suppressed" so that they can't eat the original flavor.
"4 don't put it"-2, don't put pepper.
Pepper is the most common ingredient in Hunan cuisine and Sichuan cuisine. It can be said that almost every dish in Sichuan cuisine and Hunan cuisine is inseparable from pepper, which can be described as "not spicy and unhappy", and it also shows how high pepper is in the hearts of Hunan people and Sichuan people. When cooking prawns, some people think that pepper can effectively remove the fishy smell of prawns, so they will add pepper to remove the fishy smell. But when cooking shrimp, don't put pepper in it. Pepper is particularly spicy. Once added, the sweetest taste of boiled shrimp will be "snatched away" by pepper, so if you want to add pepper to deodorize it, the effect is actually counterproductive.
"4"-3, no garlic.
As the most common ingredient, garlic is often used in cooking. Some people think that garlic is a kind of "all-purpose food". Because of its strong flavor, garlic is considered fishy. So some people will add garlic to the cooked shrimp, but I never expected that the cooked shrimp was completely "stale". The whole plate of shrimp tastes like garlic. You can imagine whether it is delicious or not. So you can't put garlic in boiled shrimp.
"4 don't put it"-4, don't put vinegar.
Many people think that cooking shrimp with vinegar is to get rid of fishy smell, but in fact, vinegar is particularly rich. Shrimp cooked in vinegar is sour and full of vinegar, but the seafood taste of shrimp is completely covered up. Therefore, you can't add vinegar to boiled prawns. The vinegar mentioned here, whether it is white vinegar, aged vinegar or balsamic vinegar, can't be put in.
"2 Geng"-1, more galangal (Kaempferia galangal)
Add more galangal, also called kaempferia galangal, when cooking prawns, which can effectively remove the fishy smell of prawns. Compared with common ginger, Jiang Sha has stronger deodorizing effect. It's just that it's hard to buy fresh galangal in the vegetable market or supermarket, but we can buy dried galangal. Dried ginger is usually sold in grocery stores or supermarkets. Prepare more ginger at ordinary times and add ginger when cooking or cooking shrimp, which can effectively remove the fishy smell.
"More than 2"-2, drink more high-alcohol liquor.
Adding high-alcohol liquor when cooking shrimp can effectively remove the fishy smell of shrimp. High-alcohol liquor is superior to ordinary low-alcohol liquor and cooking wine, and the deodorization effect is stronger. Therefore, when cooking shrimp, adding a high amount of white wine can also effectively remove the fishy smell.
Next, using the above tips, I will teach you how to cook prawns correctly.
Detailed production steps of boiled prawns:
1, choose fresh prawns that must be alive and kicking to make boiled prawns, and the meat is slippery. The choice of ingredients is very important. If you choose dead shrimp, no matter how high the cooking skill is, it is impossible to make fresh, sweet and refreshing shrimp meat.
2. Pour half a pot of water into the pot, add 3 slices of ginger, boil the water, add prawns, add a proper amount of high-alcohol liquor, and cook the prawns until they change color. The prawns are cooked until the head and tail are completely bent into a semicircle, which proves that the prawns have just broken. And this level of prawns, just broken meat is the most elastic.
3. Take out the cooked prawns and soak them in ice water, which is also the key step to make the meat more refreshing.
4. Soak the prawns in ice water for about 65,438+00 seconds, take them out, dry them, and plate them.
Boil prawns, remember the trick of "4 do not put more than 2". The prawn Q made is elastic and tender, and the key is that it has no fishy smell.
# "Flash Moment" Theme Essay Phase II #