When making boiled shrimp, put more "1 fruit", which is delicious and tender and not fishy, and it is easy to make a restaurant taste at home

To make boiled shrimp, in order to retain the original taste of the shrimp, the tender taste and nutrition are not lost, the shrimp is used as far as possible live shrimp, and the boiled shrimp to be made is delicious, tender and without fishy smell, the most important thing is to add a few lemon slices in the boiling water during the cooking process, and then add the shrimp to cook together, so that the aroma of lemon is mixed with the taste of the shrimp, not only to remove the fishy smell, but also to cook the shrimp meat will be more delicious

How to make boiled shrimp

Ingredients: 1 kg of fresh shrimp.

Ingredients: half a lemon, 1 green onion, 1 shallot, 1 ginger, 20 ml of white wine, 3 teaspoons of seafood soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of sesame oil, appropriate amount of oil.

In the first step, cut off the shrimp gun and shrimp whiskers with scissors, pick out the shrimp line with a toothpick at the second joint on the shrimp back, and wash and drain the shrimp in cold water. Slice the green onion into white cubes, chop the chives into chopped green onions, and slice the old ginger. Cut the lemon into 3 slices first, and save the rest for later use.

The second step is to heat the oil pan and pour an appropriate amount of oil, simmer until the oil temperature is 3 percent, add the green onions, fry the ginger slices to bring out the fragrance, and then pour in the liquor and turn to high heat to boil, until the aroma of the wine is completely emanated.

The third step is to pour in the cold water that has not covered the shrimp, bring to a boil over high heat, boil the water and put in the lemon slices, pour the remaining lemon juice into the pot, put in the processed shrimp, wait for the shrimp body to turn red, continue to blanch for 1 minute and turn off the heat.

The fourth step is to take out the shrimp immediately after scalding, if the shrimp is scalded for too long, the shrimp will become old, and then immediately put it into cold water to let the shrimp cool quickly, so that the shrimp meat will become more tender and elastic.

The fifth step is to take a dipping dish, add seafood soy sauce, 2 teaspoons of balsamic vinegar, and 1 teaspoon of sesame oil and stir well to make a dipping sauce. The ratio of the sauce is "321", and I think the taste and texture are the best.

Step 6: Wait for the boiled shrimp to cool thoroughly, put it on a prepared plate, sprinkle with some chopped green onions, dip it in the sauce and serve.

Tips:

When making boiled shrimp, if you want to completely remove the fishy smell of shrimp, it is not enough to use white wine, as long as you put a few slices of lemon and drip a little lemon juice when scalding the shrimp, not only can you completely remove this fishy smell, but also the shrimp made has the aroma of lemon, and the taste is more delicious.

The shrimp gun grows on the back of the shrimp head, which is relatively sharp and hard, so as to avoid pricking your hands during operation, you should cut it off, and removing the shrimp whiskers will also make the shrimp more beautiful.

The liquor must be boiled until the aroma of the wine is particularly strong, and then pour water to boil, which can not only add flavor to the shrimp meat, but also have the benefit of removing the smell and increasing the freshness.

In order to prevent the integrity of the shrimp body, after putting the shrimp into the boiling water, do not stir back and forth, and take it out directly after scalding and soak it in cold water.