Chaoshan Specialty-pickled and Salted Shrimp

Name: Chaoshan Specialty-pickled and Salted Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g shrimp; Some ginger; Some garlic; More or less chili; Must overshadow the shrimp Soy sauce; Some salt

by All the time_xZUPgQ

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Growing up by the sea, our favorite food is the fish in the sea, shrimp, or something. The method of this salted shrimp is very simple. You only need to clean it and prepare a few ingredients. Of course, you need another one. A little time to marinate. In addition to prawns, you can also marinate mantis shrimp, small crabs, etc. Our family usually marinates for 24 hours, but also marinates for one night or two or three hours to eat. It is daily matched with white porridge, a variety of fresh, spicy, and salty flavors. You can try if you have time."

Ingredients

250g Shrimp
Some Ginger
Some Garlic
More or less Chili
Must overshadow the shrimp Soy Sauce
Some Salt

Chaoshan Specialty-pickled and Salted Shrimp

1. Jiwei shrimp 250g, garlic, ginger, Hunan pepper (both green and red), salt, light soy sauce, white wine or rice wine. There is no special requirement for the amount of these ingredients. If you can eat spicy food and salty, put more, and if you like lighter, less Put a little bit, I put it based on experience, and I will try the taste with a spoon after I adjust it.

Chaoshan Specialty-pickled and Salted Shrimp recipe

2. Wash the prawns with tap water 3 times, put a proper amount of rice wine in a basin and soak for half an hour. The effect of adding wine is to remove the smell of soil, and the other is to spit out the sand.

3. Prepare ingredients: shred ginger, mince garlic, slice green and red pepper

4. After half an hour, take the shrimp out and drain the water in a basket. This step is very important. If there is water, it will go bad.

5. After the shrimp has drained the water, take a clean glass bowl or fresh-keeping box, add ginger, garlic, chili, light soy sauce, salt, adjust the taste and seal it in the refrigerator. Usually it takes more than 12 hours to eat. Our family likes to eat it for 24 hours, and it will taste better for longer.

Tips:
After marinating in one go, try to finish it the next day. Eat with caution if you are prone to diarrhea and gastroenteritis. Children try not to eat