Chaoshan raw marinated shrimp practices and seasonings are as follows:

Tools/materials: live shrimp, garlic, cilantro 3-5, millet chili pepper, onion, salt, Yipin Soy Sauce, oyster sauce, cooking wine, white wine, pure water, sugar, container.

1, minced garlic, onion, green pepper, red pepper, cilantro chopped, millet chili cut into small circles, cilantro root washed. Oyster sauce, salt, soy sauce, sugar and other seasonings, as well as all the above ingredients are poured into the container, and then pour 500 ml of pure water to dilute and stir. You can taste the flavor yourself in this step. Add seasoning as appropriate.

2, put the shrimp into the seasoning, sealed in the refrigerator for a few hours or overnight. Just take it out when you want to eat.

Cuisine Characteristics of Chaoshan Raw Pickled Shrimp

The Chaoshan region is adjacent to the coast, and its eating habits are influenced by both Fujian and Guangdong, with a flavor that is distinctive of its own - clear but not bland, fresh but not fishy, tender but not raw. Because of the long and winding coastline of the Chaoshan area, many excellent harbors and bays, seafood is exceptionally rich, Teochew cuisine to cooking seafood is famous, sweet dishes meat system has its own characteristics.

The seafood in Chaozhou cuisine is a variety of practices, but the raw pickle is the maximum extent to retain its freshness, but also the Chaoshan people love the seafood processing methods. People who have eaten raw pickled seafood in Chaoshan will fall in love with the flavor, as if poisoned. Common raw pickled seafood are shrimp mayflies (shrimp), crabs, shrimp, blood clams shellfish and so on.