When boiling prawns, some people use cold water and some people use hot water are wrong, and the chef teaches you the right way

Today I will introduce you to a new cooking method, and it is very simple and easy to learn, this cooking method retains the fresh aroma of shrimp and the nutrients in it compared to boiling, and the shrimp meat is also very tender to eat, let's take a look at how it is processed.

【Food sharing--- How to make sour and hot shredded potatoes】

——[Start Making]——

[Ingredients]: Green shrimp

[Ingredients]: green onion, ginger, cooking wine, white wine, ginger, garlic, millet pepper, chicken essence, sugar, salt, light soy sauce, balsamic vinegar

Step 1: First of all, we will process the shrimp, cut off the shrimp gun and shrimp whiskers with scissors, and use a toothpick to pick out the shrimp stomach in the shrimp head. Next, follow the second joint of the shrimp tail and pick out the shrimp line.

Step 2: Put all the processed green shrimp into a large basin, add an appropriate amount of water, and then wash all the shrimp to wash out all the excess dirt on the shrimp body.

Step 3: Prepare an appropriate amount of ginger, peel the ginger and cut the ginger into large slices, prepare a small handful of shallots after cleaning and cutting into small pieces of 4 cm to 5 cm long. Do not add water or oil to the pot, spread the pre-cut ginger slices on the bottom, and then spread the pre-cut shallots on top of the ginger slices. Then add a large spoonful of cooking wine to the pot, and then add half a spoon of high liquor.

Step 4: Then spread the cleaned prawns on top of the shallots, then cover the pot and turn on low heat to bake slowly, we do not add water or oil throughout the whole process, use the water in the shallots and ginger, and slowly bake the prawns, the time is about five minutes.

With the passage of time, we can see through the glass lid that all the water vapor emitted inside is concentrated on the glass lid and then falls into the pot.

Step 5: Prepare a sauce below, add a little ginger foam, minced garlic, an appropriate amount of millet pepper rings to the bowl, then add a spoonful of white sesame seeds, and finally use 7 hot oil to make the ingredients in the small bowl fragrant, add a small spoon of chicken essence, white sugar and edible salt after the incense, and then add two spoons of light soy sauce and a spoonful of balsamic vinegar, so that the dipping sauce of our prawns is ready.

Step 6: When the time is up, the green shrimp becomes very red on both sides, and then exudes a seafood flavor, at this time our green shrimp is ripe, and then take out the green shrimp and put it on the plate to enjoy.

Technical Summary:

We don't add a drop of water in the whole process, because there is still some water in the liquor and cooking wine, as well as the water in the green onion and ginger in the pot will also evaporate, and the water will evaporate to the lid of the pot and then fall to the bottom of the pot. This creates a very high temperature in the pan to bake the shrimp. The prawns are not boiled or fried, and the nutritional value of the shrimp is retained to the greatest extent according to this method, and it is not fishy and tender to eat.