Western-style boiled shrimp

Overview

Ingredients: 1000 grams of shrimp. Ingredients: 1 egg yolk. Seasoning: 1.5 teaspoons of salt, 1 star anise, 10 peppercorns, 3 liters of water, 1000 grams of ice cubes, 2 cloves, 10 fennel seeds, 30 grams of sugar, 125 ml of sunflower oil, 1/2 tablespoon of mustard, 1 tablespoon of lemon juice, a little pepper, 10 grams of dry white wine.

Tags

• private kitchen
• western-style banquet
• cantonese cuisine
• old man
• western food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• boiled shrimp
• egg yolk
• fennel seeds
• lilac
• star anise
• sunflower oil
• white sugar
• zanthoxylum bungeanum
• dry white wine
• mustard
• pepper
• salt

Ingredients

Steps

1. 1 Wash the shrimps, put them in a sieve and drain them. Set aside. Find a large basin, fill it with 1 liter of ice water, add some ice cubes and set aside; add 2 liters of water to the pot, add 1 star anise, 2 cloves, 10 peppercorns, 1 fennel stem (or 10 fennel seeds), 30 grams of sugar, and a teaspoon of salt. Boil the above ingredients until boiling.

   

2. 2 First, sear the shrimps in batches according to the intensity of the fire. It is recommended to put in 7 to 11 shrimps, adhering to the principle of adding more small shrimps and less large shrimps. Each time you add the shrimp to the pot, immediately pour in a small amount of dry white wine and the timer will start. The heat for searing shrimps is that after the shrimps are put into the pot, the water must boil again after about 13 seconds. Cover the pot and boil the water again, usually at 13 seconds. At this time, the shrimps are just cooked. You can also cook them for another 3 seconds. Never exceed five seconds, otherwise they will lose their flavor if they are too old. Immediately put the shrimp into the ice water, and then add the shrimp after the water boils again. At the same time, pay attention to the temperature of the ice water basin, and be sure to keep enough ice cubes. If the water temperature warms up, the shrimp meat will not feel good. Until the shrimp meat becomes cool, remove and drain the water, place on a plate, seal with plastic wrap and put in the refrigerator.

   

3. 3 First find a clean bowl (a slightly larger bowl), put mustard, egg yolk, salt and pepper in the bowl; 2. Then stir all the ingredients in the bowl evenly; 3. Pour the oil from the oil bottle without stopping, while using a whisk to quickly and continuously stir in one direction; 4. Wait until half of the oil is added, and beat for about 1 and a half minutes. Finally, the egg yolk at this time has been slightly beaten and is in the shape of a bird's beak, and the sauce looks a little dry and rough; 5. Continue to beat with oil until all the oil is added, then continue beating for 20 seconds, then slowly add lemon juice, stir evenly; 6. This is the whipped mayonnaise, formed into an inverted hillock, with a smooth surface. At this time, you can add some more salt or pepper according to your personal taste. Cover the whipped mayonnaise with plastic wrap and store in the refrigerator.