Mastering the Art of Cooking Boiled Shrimp: Tips, Tricks, and Recipes
白灼虾 (bái zhuó xiā) Boiled shrimp is a classic Cantonese dish, dating back to the Tang Dynasty. The practice of boiling can not only be a good way to go fishy, but also can maintain its delicious taste.
Boiled shrimp (bái zhuó xiā) is a famous traditional dish. The main ingredient is shrimp, and the main cooking process is white cautery, the word "Boiled" refers to the original fresh shrimp directly into the water to cook.
The ingredients of Cantonese fried shrimp need to prepare shrimps, oil, ginger slices, scallion, cooking wine, white wine, garlic, light soy sauce, vinegar, white sugar, salt and oyster sauce.
- Get raw materials ready
- Cut off the shrimp whiskers, pick out the shrimp lines, and clean up.
- Add ginger slices to the pot, bring to a boil over high heat, add some cooking wine.
- Pour in the shrimp and cook for about two minutes until the shrimp is cooked through.
- To make the dressing, lightly pat the ginger after slicing, so that part of the ginger juice oozes out, add the shredded ginger, a little rice vinegar, an appropriate amount of soy sauce, a few drops of sesame oil, and add an appropriate amount of cold water, stir well.
- Peel off shrimp shells and dip in sauce.
Note: Fresh shrimps are the key to making boiled shrimp (bái zhuó xiā). In the selection, to choose a complete shape, bright color, elastic and no odor shrimp.
After today's study, have you learned how to make boiled shrimp? Go ahead and do it!