[salt Baked Arctic Sweet Shrimp]: Original and Delicious

Name: [salt Baked Arctic Sweet Shrimp]: Original and Delicious
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Arctic Sweet Shrimp; 1 piece Small onions; 2 tablets ginger; 1500g or more salt; Some Black pepper

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

(Please read Tips before making)
Before the Spring Festival, my friend gave a box of "Arctic Sweet Shrimp".

I have eaten it a few times in a different way, and my family likes it better.

Although the Arctic Sweet Shrimp is fresh and sweet, the meat is firmer and not elastic enough.

I personally feel that if it is used to make soup dishes such as "seafood porridge" or "steamed egg", it is not really good.

But through frying or baking, etc., its advantages can be more prominent. For example, the "Fried Shrimp with Coconut Fragrant Typhoon Shelter" was made before.

This time I made "Salt Baked Shrimp". The operation is relatively simple and the taste is good.

The finished product has a taste similar to "dried shrimp", but is more moist and delicious.

Men can prepare such a plate when they have a small wine and get together. I think it should be a good snack! "

Ingredients

250g Arctic Sweet Shrimp
1 piece Small Onions
2 tablets Ginger
1500g or more Salt
Some Black Pepper

[salt Baked Arctic Sweet Shrimp]: Original and Delicious

1. Prepare shrimp, onion, ginger and spice salt. After the shrimp has been thawed naturally, wash and drain the water;

[salt Baked Arctic Sweet Shrimp]: Original and Delicious recipe

2. Pour the spice salt into the pot, heat it on low heat, and stir fry from time to time;

3. While heating the spice salt, take a larger piece of baking paper, place the shrimp in the center, and then put thick slices of ginger and onion;

4. Grind some black pepper on the shrimp;

5. Just like pinching a "leek box", wrap the shrimp with baking oil paper and pinch the edges;

6. At this time, the spice salt in the pot has basically dried up the water vapor, making a "crack" sound. Take out most of the spice salt, leaving only about 3cm of salt at the bottom of the pot;

7. Put the wrapped shrimps;

8. Cover the remaining spice salt on the paper bag. In the picture, the paper bag is only exposed for intuitive viewing. In fact, the salt must be 2~3cm below the paper bag;

9. Cover the lid and heat it on a low heat for about 8-10 minutes. The fragrance has already come out in the pot;

10. Peel off the upper layer of salt, carefully open the shrimp bag, and be careful of steaming your hands;

11. Take a container that can withstand high temperatures and take an appropriate amount of spice salt after heating;

12. Put on the baked shrimp, sprinkle some green onion, green and red pepper circles to garnish, and you are ready to eat.

Tips:
Shrimp should be thawed naturally and the surface moisture should be dried as much as possible. Of course, fresh shrimp can also be used;

2. The method of spice salt: After the large particles of sea salt are heated, add appropriate amount of star anise, bay leaves, pepper and other spices, and continue to fry until the rich aroma comes out. The salt turns from white to slightly yellow, and it must not stick to the spatula. ；

3. Stir fry and heat on low heat throughout the whole process to prevent the bottom from getting muddy;

4. Try to choose a thick-bottomed pot, leaving about 3cm of salt at the bottom of the pot to prevent the paper bag from being burnt. In addition, the salt should be fried and fried before being put into a paper bag;

5. The specific time should be adjusted according to the actual situation. The cooking time of seafood is generally not long;

6. The used spice salt can be bottled and sealed for storage after it has cooled completely. You can continue to use it next time. I usually pick out the spices after using it for 2 to 3 times, and then add new spices.