Boiled Fresh Shrimp

Name: Boiled Fresh Shrimp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Kewei Shrimp; 1 tablespoon Cooking Wine; 1 piece ginger; 2 tablespoons Very delicious; 1 tablespoon salt; 2 pieces shallot; 1 tablespoon Balsamic vinegar; Some water

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When I was visiting the supermarket today, I happened to see the newly-arrived Jiwei Shrimp, which were lively jumping, and they were splashed all over by water. Shrimp is a favorite of me and Xiansen. Although the price is expensive, it costs more than 60-70 yuan per catty, but I did not hesitate to buy more than 2 catties of shrimp. Doing other flavors! Shrimp is really a good calcium supplement for me as a pregnant woman. Fortunately, I am not allergic to seafood, otherwise I won't have this good food.
Boiled shrimp, Guangzhou people like to cook shrimp by boiled method, in order to maintain its fresh, sweet and tender original flavor, and then peel the shrimp and dipped in the sauce to eat. "Boiled" is a cooking technique of Cantonese cuisine, which is to boil the food with boiling water or soup. Shrimp contains high protein and low fat, as well as a variety of higher trace elements such as calcium, zinc, magnesium, vitamin A and so on. In addition to rich nutrition, shrimp meat is easy to digest and absorb, which is very suitable for pregnant women, children, the elderly and the weak. But those with allergic diseases should eat with caution.

Ingredients

250g Kewei Shrimp
1 tablespoon Cooking Wine
1 piece Ginger
2 tablespoons Very Delicious
1 tablespoon Salt
2 pieces Shallot
1 tablespoon Balsamic Vinegar
Some Water

Boiled Fresh Shrimp

1. Wash the shrimps and drain the water

2. Add water to the pot, wait for the water to boil, add an appropriate amount of salt, add the sliced ginger and green onion, and pour a small amount of cooking wine

3. Prepare the green onion, slice half of ginger, and mince half

4. After the water boils, add the shrimp and stir slightly with chopsticks to heat the shrimp evenly

5. The water in the pot will boil again and cook for about half a minute (the time can be adjusted according to the number of shrimps)

6. Scoop up the shrimp with a slotted spoon

7. Put it in cold boiling water and cool it to keep the shrimp's meat from getting old (ice water can be used in summer, the effect is better) again with a colander to drain the water, you can install a dish

8. Put the minced ginger in the bowl, add the very fresh soy sauce, vinegar, and make the sauce

9. You can use it with your favorite dipping sauce (I like the simple sour and salty taste, and the ginger juice is mixed)

Tips:
1. The essentials of cooking boiled shrimp: one is to choose fresh shrimp, and the other is to control the degree of rawness and maturity of the shrimp. Overcooked shrimp will be old and unpalatable, and overcooked shrimp will be difficult to peel;

2. When simmering, you must boil the water into the shrimp. When the shrimp curls up and turns red, remove it immediately when there are small bubbles on the surface of the water. See the degree of tenderness of the shrimp. U-shaped body is the best degree. If it is V-shaped, it is mostly still raw. Yes, if the shrimp tail is close to the abdomen and is O-shaped, it means that the shrimp is overcooked.