Boiled Prawns

Boiled shrimp is the simplest and most delicious way to make fresh shrimp,The cooking technique of 'blanching' comes from Cantonese cuisine. It is called 'blanching' because the soup or water is boiled and the raw materials are scalded until they are just cooked. Because there is no colored seasoning in the soup, it is called 'blanching'.The characteristics of 'blanched' dishes are: elegant color, crispy, tender and refreshing, and diverse tastes.It will not destroy the raw materials' fresh, sweet and tender taste.

Main Ingredients

• Prawns Moderate amount (shrimp)

Auxiliary Ingredients

• ginger appropriate amount
• Baijiu A moderate amount of
• Sichuan Pepper appropriate amount
• scallion A moderate amount of

When buying shrimp, the stall owner should add ice water and ice. In this way, the shrimp can be kept for a period of time if it is not eaten immediately after taking it home. If you buy it in the morning and cook it at noon or in the afternoon, you can directly bring the ice water to the refrigerator for refrigeration. The shrimp meat will always remain fresh and tender.Tips for making scalded shrimp crisp, tender and refreshing:1. The shrimp must be fresh.2. Adding green onion, ginger, prickly ash and Baijiu into the water can remove the fishy smell.3. Cook well.4. The cooked shrimp must be cooled to ice to keep the shrimp meat fresh and crisp.Well, in fact, blanching is the easiest. If you master these, your blanched shrimp must be more amazing than the hotel.