Boiled shrimp is a very classic dish in Cantonese cuisine, and it is also a relatively simple way to cook seafood. This dish uses fresh shrimp as the main ingredient, and through simple cooking techniques, the original umami and texture of shrimp are preserved.
First of all, we need to prepare some basic ingredients, including fresh shrimp, green onions, ginger, garlic, red pepper, etc. When handling the shrimp, clean the shrimp and remove the shrimp whiskers and shrimp threads, which will make the shrimp more tidy during the cooking process.
Next, we start cooking. First of all, add an appropriate amount of water to the pot, add green onions, ginger, garlic and red pepper, bring to a boil and turn to low heat and cook for about 30 minutes. The purpose of this is to bring out the aroma of the ingredients and prepare them for subsequent cooking.
Then, put the processed shrimp in a pot and cook over high heat until the shrimp change color. You don't need much seasoning in this process, just a small amount of salt and chicken essence to enhance the flavor. When the shrimp have completely changed color, you can remove the shrimp and drain the water.
Finally, sprinkle some chopped green onions and chili rings on top of the shrimp for garnish and drizzle with some hot oil. The hot oil brings out the aromas of chopped green onions and chili rings, making the whole dish even more delicious.
The recipe for boiled shrimp is simple, but there are some tips to be aware of. For example, when cooking shrimp, the heat should be mastered, not too big or too small;In the process of boiling shrimp, you can add some lemon juice or rice wine to remove the fishy smellAt the end of the hot oil, the oil temperature should be mastered, too high will burn, too low will not stimulate the fragrance.
Overall, boiled shrimp is a very healthy and delicious seafood dish. With simple cooking techniques and ingredient combinations, the original umami and texture of shrimp can be preserved. If you're a seafood fan, try how this dish is made.