"White searing" is one of the Chinese Cantonese cooking techniques, light taste, boiling water or soup to cook raw food, called "searing".
"White searing" may seem simple, but there is actually a trick, don't look at this "cooking", but there is really a learning curve. The secret is to put garlic, ginger, salt and wine when cooking, so that the cooking method to remove the residual fishy smell of shrimp, so that the shrimp meat more elastic; wine and salt can not only make the shrimp taste more fragrant and fresh, but also make the color of shrimp become more vibrant.
The "white-burned shrimp" is a common dish on the dinner table, the practice is simple and quick, just add a small dish of seasonings to eat, you can taste the original flavor of fresh shrimp.
Ingredients Details
- Fresh sand shrimp 500g
- 2 slices of ginger
- 4 cloves of garlic
- 1 tablespoon of rice wine
- 1 teaspoon salt
- 2 tablespoons fresh soy sauce
- Adequate amount of sesame oil
Method steps
- Wash the shrimp, remove the threads with a toothpick and set aside.
- Slice the ginger, smash 2 cloves of garlic and mince the other 2 cloves of garlic into a seafood sauce.
- In a pot of water add ginger, garlic and salt, then drizzle in rice wine.
- Bring to a boil and add the shrimp.
- Turn off the heat as soon as the shrimp curl and turn red. Cook in the water for 1 minute, remove and cut the whiskers on a plate (you can leave the whiskers off if you don't want to take pictures).
- In a separate pot, heat the oil.
- Heat the sesame oil and pour in the garlic soy sauce.
- Remove the shells from the shrimp and serve with the garlic soy sauce.