[Salted Arctic Sweet Shrimp]: Authentic and delicious

Overview

(Please read the Tips before making) Before the Spring Festival, a friend gave me a box of Arctic sweet shrimps. I ate it several times in different ways, and everyone in my family liked it. Although the Arctic sweet shrimp tastes fresh and sweet, the meat is relatively firm and not elastic enough. I personally feel that if it is used to make soupy dishes such as seafood porridge or steamed eggs, it is not really outstanding. And by frying or baking, etc., its advantages can be highlighted even more. For example, I made the coconut-flavored typhoon shelter fried shrimps before. This time I made salt-baked shrimp. The operation is relatively simple and the taste is very good. The finished product has a flavor similar to that of dried shrimp, but is more moist and delicious. When men have a drink and have a party, they can prepare a plate like this. It should be a good snack!

Tags

• hot dishes
• home cooking
• seafood
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• gain weight and gain muscle
• arctic sweet shrimp
• black pepper
• ginger
• salt
• small onions

Ingredients

Steps

1. 1 Prepare shrimp, onion, ginger and spice salt. After the shrimps are defrosted naturally, wash and drain them;

   

2. 2 Pour the spices and salt into the pot, heat over low heat, and stir-fry occasionally;

   

3. 3 While the spice salt is heating, take a larger piece of baking paper, place the shrimp in the middle, and top with the ginger and onion cut into thick strips;

   

4. 4 Grind some black pepper on the shrimp;

   

5. 5 Like a "leek box", wrap the shrimp with baking paper and pinch the edges;

   

6. 6 At this time, the spices and salt in the pot have basically dried up the water vapor and made a "crackling" sound. Remove most of the spice salt, leaving only about 3cm of salt at the bottom of the pot;

   

7. 7 Put the wrapped shrimp;

   

8. 8 Cover paper wrap with remaining spice salt. The paper bag is only exposed in the picture for a clear view. In fact, the salt must be 2~3cm below the paper bag;

   

9. 9 Cover the lid and heat over low heat for about 8 to 10 minutes. The aroma will come out of the pot;

   

10. 10 Peel off the upper layer of salt and carefully unwrap the shrimp buns, being careful that the steam will burn your hands;

    

11. 11 Take a container that can withstand high temperatures and hold an appropriate amount of heated spice salt;

    

12. 12 Put the baked shrimps on top and garnish with some chopped green onion and green and red pepper rings, and you're ready to eat.