In the south of the Yangtze River, there are shrimps in all seasons. Especially in the late spring and early summer, the amino acids in the shrimp body are the most abundant, and the taste is the best. At the same time, the shrimp brain is full, the fresh and delicious, and the mother shrimp, the shrimps are fresh. The shrimp has high nutritional value and is rich in protein, phosphorus and calcium. According to the theory of traditional Chinese medicine, it is warm and sweet, and has the effects of nourishing yin and strengthening yang, benefiting kidney, strengthening essence and strengthening brain. This cuisine uses large river prawn in salt water and is cooked with onion, ginger and cooking wine. The preparation is simple, but after the dish is cooked, the shrimp is bright, the brain is full of seeds, and the meat is tender and fresh.
First put the big river prawn in the bamboo frame and rinse it with water.
Wash the roots of the shallot and cut into 2 cm long sections; the ginger is peeled and washed and cut into pieces.
1. The pot is washed and added to the clear water, and the onion, ginger and salt are boiled.
2. Pour the river prawn, add the wine to the boil until the break, add MSG, fish into the basin, go to the onion, ginger, and break into the original soup Serve.
1. Be sure to use live shrimp, and it is best to use large-scale river prawn. The male shrimp should be cut off and the shrimp feet. 2. Cooking time should not be too long, usually broken. The amount of salt used is more than usual. Preparation time: 5 minutes Cooking time: 5 minutes