“Poaching” is a cooking technique in Cantonese cuisine, which is simple. Poached shrimp well maintains the freshness and nutritional value of the shrimp. Shrimp are nutritionally rich, with tender meat that is easy to digest, making them popular in many households.
How to Cook Poached Shrimp
Ingredients Preparation
500 grams of shrimp, 1 teaspoon of cooking wine, 4 slices of ginger, 2 green onions.
Method Steps
1. Clean the shrimp, remove the intestinal thread, and trim the whiskers.
2. Add water to a pot, place slices of ginger, tied green onions, and cooking wine, then bring to a boil.
3. Once the water boils, add the shrimp and cook over medium heat for 1 minute, then turn off the heat.
4. Remove the shrimp and immerse them in cold water, then drain thoroughly. Now prepare your preferred dipping sauce.
How to Prepare Dipping Sauce for Poached Shrimp
1. Soy sauce + Japanese mustard
2. Garlic + salt + pour hot oil over it + soy sauce + sugar.
3. Chopped green onion + chopped ginger + salt + pour hot oil over it + soy sauce + sugar
4. Green pepper rings briefly stir-fried with oil + salt + soy sauce + sugar
Note: Shrimp flesh becomes tough very easily, so you must control the doneness of the shrimp carefully, as overcooked shrimp will not be pleasant to eat.
When blanching, use a strong fire and boiling water to add the shrimp; once they curl and turn red and small bubbles appear on the surface, immediately remove them from the pot. Sprinkling a little clear oil and rice wine into the pot can make the shrimp look more lustrous and fragrant.
The degree of curvature of the shrimp's body can indicate its level of doneness; if it is U-shaped, it is at the best point; if V-shaped, it is likely still raw; if the tail is tightly attached to the abdomen in an O-shape, it has been overcooked. Pay attention to this.
The intestinal thread on the back of the shrimp must be removed.
If the shrimp are red in color, soft-bodied, or droop, they are not fresh and should be avoided. Do not eat shrimp that have spoiled or become putrid.