How to make dipping sauce for boiled shrimps

Boiled shrimp is made by boiling the shrimp in order to maintain its fresh, sweet and tender taste. The shrimp is then peeled and dipped in the sauce. Then the dipping sauce for boiled shrimp is a bit important. Of course, some people also like to use no dipping sauce. Which ones are there? How to make a delicious dipping sauce for boiled shrimp? Below, China Eat Network will introduce you to several types: 1: Ingredients: One pound of live shrimp, 10 grams each of shredded green onions, shredded ginger, and shredded red pepper. 10 ml of cooking wine, 5 grams of salt, 5 grams of sugar, 5 ml of soy sauce, 15 ml of stock, and 10 ml of oil.

Method: Put 5 ml of oil in the pot, heat it up, add onion, ginger and red pepper shreds, stir-fry until fragrant, add stock, salt (3 grams), Baitang, soy sauce, adjust the taste and serve In the bowl.

Boil half of the pot of water, add live shrimps after boiling, add cooking wine and the remaining salt and oil, wait until the shrimp tails open and turn red, take them out and put them in a dish, dip them in just of sauce. Two: Put seafood soy sauce and appropriate amount of mustard in the sauce dish, mix well and add a little minced green onion for decoration; Three: Pound two or three cloves of garlic into minced garlic + a little rice wine + a little vinegar + an appropriate amount of light soy sauce.

Add red chili oil as needed.

The approximate ratio is: 1/2 tsp rice wine + 1 tsp mature vinegar + 1 tbsp light soy sauce.

(1 small spoon = 5 ml, 1 tablespoon = 15 ml)

You can use rice wine or rice wine. If you use white wine, it will be too spicy, so you need to reduce the amount.

Cooking wine is highly not recommended (it doesn’t taste good). Other recommended dipping sauces: 1: Light soy sauce + Japanese mustard

2: Minced garlic + salt + hot cooked oil and pour it on top + light soy sauce + sugar

3: Pour on minced chives + minced ginger + salt + heated cooked oil + light soy sauce + sugar

4: Add oil to the green pepper rings and lightly fry them in a pot + salt + light soy sauce + sugar. Most northerners There is a conceptual confusion about "boiled shrimp". They think that blanched shrimp is boiled in white water and fished out. In fact, it is not the case. That is a misunderstanding of the literal meaning. There are still several processes for real boiled shrimp; in fact, boiled shrimp is the most Simple, no need for too much seasoning, no complicated process, no need to spend a lot of time, no need to consider the temperature when eating, no need to think too much about the decoration of the plate, just pair it with an equally simple sour and salty small saucer, and you can On the table. Especially those who want to eat shrimp but are too lazy to work too hard can choose to make this dish, which is simple and fresh. Warm reminder from China Eat Network: All rights reserved. Please indicate the source when reprinting. Disclaimer: This article and all recipes, articles, knowledge, and data published in China Eat Network's Catering Encyclopedia are for reference only. Please verify by yourself before use. All risks are borne by you. China Eat Network's "Catering Encyclopedia" is committed to building a professional life service platform that provides the best practical food, recipes and recipes, professional health and wellness knowledge, life tips, and ingredient introduction.