Boiled Shrimp
Overview
The cooking technique of baozhuo comes from Cantonese cuisine. It involves boiling soup or water, boiling the raw materials until they are just cooked and taking them out. This is called baozhuo. Since no colored condiments are added to the soup, it is called baozhuo. Cantonese people like to cook shrimp by boiling it in order to maintain its fresh, sweet and tender taste. Then they peel the shrimp and dip it in the sauce before eating it, so this sauce is also the essence. There are obviously more shrimps on the market during this period, and the main price has also come down. The shrimps I ate some time ago were relatively small, and they were not suitable for boiling. I went to the market last Sunday and found these huge shrimps, and I bought a pound of them without hesitation. Come back and eat it boiled, which one is so fresh, because the shrimp head is big enough and the mouth is full of meat, you have to wipe your saliva...
Tags
Ingredients
Steps
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Fresh prawns.
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Cut off the shrimp whiskers.
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Ingredients used.
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Flatten and chop the shallots, ginger, and garlic. Set aside.
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Add appropriate amount of water, ginger slices and chives to the pot and bring to a boil.
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After the water boils, add the shrimps and pour a few drops of rice wine on top.
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Boil the shrimp and remove.
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Prepare the sauce, heat the oil in the pan, add the prepared ingredients and stir-fry until fragrant.
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Just add salt and soy sauce.
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Dip in sauce when eating.
