White scorched shrimp is cold water or hot water in the pot? Today, we will take you to understand it: White scorched shrimp is hot water in the pot, so that you can remove the fishy flavor of white scorched shrimp, if it is cold water in the pot, there is still a period of time before the water boils, so that the cooking time is too long, the shrimp meat will be old, and very fishy.

White scorched shrimp also can not be cooked with warm water, this is because if you use warm water to cook shrimp, pot boiling water takes a relatively long time, in this time the prawns have been heating, which will lead to prawns cooking time is too long. And for a long time, the shrimp meat will be cooked more loose, lose elasticity, become very firewood, so eat up the taste is not good.

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What is white burned shrimp?

White burned shrimp is a traditional dish. The main ingredient is shrimp, the main cooking process is white burn, "white burn" word refers to the original flavor of fresh shrimp directly into the water to cook.

In Guangdong, Guangzhou people prefer to use the method of white burning to do shrimp, in order to be able to maintain its fresh, sweet, tender original flavor, and then peeled shrimp dipped in sauce can be eaten.

It should be noted that the color is red, the body is soft, off the legs of the shrimp is not very fresh, try to choose not to eat, especially the corruption of the shrimp is not edible; and shrimp on the back of the shrimp line should also be picked to not eat.

The above is today's share, I hope to help you.