Cuisine: Cantonese cuisine.
Description: Boiled shrimp is a classic seafood dish in Cantonese cuisine, famous for its tender taste and fresh original taste. This dish uses fresh shrimp and uses simple cooking techniques to preserve the freshness of the shrimp to the greatest extent. Boiled shrimp is characterized by its bright red color, delicate flesh, and delicious when dipped in a special sauce.
Ingredients required: 500g fresh Jiwei shrimp.
3-4 slices of ginger.
2 garlic cloves.
Shallots to taste.
Coriander to taste.
1 tablespoon cooking wine.
Light soy sauce 2 tablespoons.
Fish sauce 1 teaspoon (optional).
1 2 teaspoons sugar.
Essence of chicken or chicken powder A little (optional).
Tools Required: Pot.
Slipping through the net. Bowl.
Chopsticks. Steps:1Wash all the shrimp and remove the whiskers and feet.
2.Slice the ginger and garlic, and cut the shallots and coriander into sections for later use.
Production process:1Add enough water to the pot and add the ginger, garlic and cooking wine.
2.Once the water is boiling, add the washed shrimp and stir gently with a strainer to prevent sticking.
3.Cook until the shrimp turn red, about 2-3 minutes, then remove and soak in the prepared cold water for a while.
4.Combine light soy sauce, fish sauce, sugar, and chicken bouillon in a bowl and stir well to make the sauce.
5.Remove the shrimp from the cold water, place on a plate and sprinkle with chopped shallots and coriander.
6.Sauces are provided for dipping when serving.
Tips and advice: Choosing fresh shrimp is the key to this dish, and fresh shrimp will be more tender when cooked.
If you don't like the taste of the fish sauce, you can omit it.
The taste of the sauce can be adjusted according to personal taste.
Boiled shrimp is a very popular dish in the coastal areas of Guangdong, and its simple and savory taste makes it a top choice for family dinners or gatherings of friends. When the summer evening breeze blows, sit around with friends and family, savoring the fresh taste of boiled shrimp, as if time has slowed down in the 2024 Book of Answers