The most authentic Guangdong boiled shrimp recipe

Boiled shrimp seems simple, but its production process is not sloppy at all, and the temperature, ingredients and shrimp selection are all very particular. Cantonese people like fresh food, and the choice of prawns is also very picky. Represented by Macrobrachium nipponense, the shrimp body is transparent and the shell is bright, which is the freshest.

Step 1: Deal with the fresh shrimp, buy the shrimp and put it in the water, find a toothpick, first pick up the shrimp line in the last section of the shrimp tail, then pick up the whole shrimp line in the first section of the shrimp head, and then rinse the food residue on the extruded shrimp head for later use. This step is not too troublesome when cooking boiled shrimp, so boiled shrimp will have some fishy smell and some will have bitter taste.

The second step is to prepare the ingredients. The only ingredients used for boiled shrimp are onion and ginger. Onions need to be cut into long sections and chopped into onion leaves. Slice a part of ginger, pat the other part into garlic paste, put it in a seasoning tray, add a proper amount of soy sauce and peanut oil to make a dip. Wash perilla and set aside.

Step 3: Bring the water to a boil. Put the ginger slices and shallots in half a pot of cold water and boil for about 3 minutes. The main thing here is to boil the taste of ginger and onion into water, uncover the pot cover, and add the right amount of salt and cooking wine. This step is also the key to cooking shrimp. Ginger, onion and cooking wine can remove the fishy smell of shrimp to a certain extent, making the flavor of shrimp more rich and sweet.

Step 4, blanching: put the washed and drained shrimps into boiling water, and gently stir them with a sieve or chopsticks to "blanch" them and heat them evenly. When the water boils again, it can be taken out and put into cold water, or put into ice water for cooling. This step is to ensure the freshness and tenderness of shrimp, cook it quickly with strong fire, and then cool it quickly with ice water to make the shrimp meat more crisp and tender.

After the shrimp cools, take out the drained water, sprinkle some onion leaves on the plate, and then decorate with perilla or coriander. When eating, break the shell of the shrimp and dip it in the adjusted ginger sauce to ensure that you will always miss this taste. Look at the finished products made in Bian Xiao. Do you really want to eat? As long as you master the above three skills, it is really not difficult to make fresh, sweet and smooth boiled shrimp.