Don't boil the boiled shrimp in water. The old fishermen do not add a drop of water. The shrimp meat is fresh and tender, and it is also Q bomb.

There are so many ways to cook shrimp, but I still love this waterless way of cooking. I usually eat boiled shrimp directly in the water, but I didn’t expect that I have been doing it wrong all the time. It turns out that the correct boiled shrimp does not put water. It can be out of the pot in 3 minutes. Not the same.

In summer, the diet is mostly light. If you don’t want to eat pork, beef, and mutton, you can try eating more shrimp. Shrimp meat is rich in nutrients and high-quality protein. It is highly recommended even in the fat-reducing period, especially for boiled shrimp, which has no water, no oil, and lower energy.

List of ingredients: 1 catties of shrimp, shallot, ginger, pepper, cooking wine, coriander, shredded green onion, shredded ginger, spicy millet, soy sauce, balsamic vinegar, oyster sauce

1. First prepare a pound of shrimp, pick out the shrimp line with a toothpick, rinse with water after processing, and control the moisture for later use. It is recommended to use fresh live shrimp for the shrimp here. If it is frozen shrimp, the taste will definitely be worse, and the freshness will be greatly reduced.

2. Cut the shallots into long sections, and cut the ginger into slices. Green onions and ginger are both essential to remove the fishy smell of shrimp, and green onions can also be used instead of green onions, as long as they are onions.

3. Then, without adding water to the pot, pour the shrimp directly, then add the shallots, ginger slices, peppercorns, and cooking wine.

4. Cover the lid and simmer on medium heat for 3 minutes. This time is just right, the shrimp is cooked, and the shrimp meat is firm and elastic. It tastes tender and fresh, and it is not woody.

5. After cooking, pour it out and set it aside.

6. Next, make a boiled sauce, add coriander, shredded green onion, shredded ginger, and millet to the bowl, then pour a spoonful of hot oil to stimulate the aroma, add soy sauce, balsamic vinegar, oyster sauce while it is still hot, mix well and serve That's it.

7. Finally, put the shrimp on a plate and you can eat it. The shrimp meat is tender and not woody, and the aftertaste is a little sweet. It really tastes super fresh, much better than boiled shrimp.

This anhydrous boiled shrimp is really much more delicious than boiled shrimp. The time is short and the method is simple. It can be cooked in 3 minutes. It not only retains the original flavor of the shrimp, but also is more fragrant than boiled. , you can smell the unique aroma when you open the lid of the pot. There are many types of shrimp, and the prices are not the same, but the practice is the same. This is delicious as long as it's fresh.

How to choose shrimp?

1. Touch the appearance. Fresh prawns have a clean appearance and are very dry to the touch. If the prawns are not fresh, they will feel sticky to the touch. This mucus penetrates the body surface, indicating that the prawns are not fresh.

2, look at the body type. Fresh shrimp are very complete, the head and tail are very closely connected to the body, and there is a certain elasticity. On the contrary, the stale shrimp is relatively loose, and the shrimp head looks like it will fall off.

3. Smell. Fresh shrimp has a normal fishy smell, and stale shrimp should smell fishy.

Tips:

1. It is best to choose fresh live shrimp to make boiled shrimp. It is not impossible to freeze it, but the taste is definitely not as good as fresh. Boiled shrimp is a fresh word, so it is recommended to use fresh shrimp.

2. Don't braise the shrimp for too long, a few minutes is enough. The shrimp that comes out of this time has the firmest texture and texture, which is really incomparable to the boiled one.