Chaozhou Shrimp Baked in Salt: 10 Minutes to Dig Out and Eat, Northeast People: Follow Along, Guaranteed!
Lead: 'Cantonese cuisine buries shrimp in salt, 10 minutes later dig it out to eat, Northeast people: follow along, guaranteed!' Every place has its own signature food, and eating is the best way to represent a city's culture. People who love spicy food are generally generous, while those who love sweets tend to be more gentle. Therefore, many people love to travel and eat, as it's a great way to get to know a city.
Today, the editor wants to introduce a classic Cantonese dish from Chaozhou. When people think of Chaozhou, many people think of Chaozhou beef hot pot. It's really a delicious dish, unlike beef, which can be greasy. Chaozhou has taken beef hot pot to the extreme. However, today, the editor is not introducing beef hot pot, but a dish of salted shrimp.
This dish is a classic of Chaozhou, where fresh shrimp are buried in salt. After 10 minutes, they are dug out to eat. Have you ever tried this delicious dish? Many people will ask, 'Are the shrimp cooked?' Because the salt is freshly fried hot salt, the temperature of the salt is very high. During the 10-minute steaming time, the heat constantly cooks the shrimp, and the flavor is well preserved in the shrimp meat. Salt-baked shrimp is easy to make but full of flavor, so it's a must-have dish on Chaozhou tables.
The ingredients we need are very simple: fresh shrimp, coarse salt, Sichuan peppercorns, and scallions. First, prepare a large pot and evenly sprinkle coarse salt on the bottom, about 1–2cm. Then heat the salt for 7–8 minutes. When heating, cover the pot with a lid. When you hear a sound in the pot, open the lid and throw in a few Sichuan peppercorns.
At this time, we can stir-fry, then remove the shrimp's whiskers and wipe off the moisture from the shrimp's body. After turning off the fire, bury the shrimp in the hot salt, and sprinkle a little scallions to enhance the flavor. Then bury the remaining coarse salt under the shrimp. After 10 minutes, you'll get a plate of fresh and delicious salt-baked shrimp. For many Northeastern friends, this salt-baked shrimp may be unfamiliar, as they haven't tried it before, and may not have even seen it.
When many Northeastern people saw this classic Chaozhou salt-baked shrimp online, they said, 'Looks pretty good, follow the locals, it must be good!' Many people tried it at home, and they were right. When making it, pay attention to not putting too much moisture on the shrimp, so that the salt melts quickly, making the shrimp salty when it's out of the pot, and the steaming time shouldn't be too long, so the shrimp won't get old.
After the salt-baked shrimp is finished, the remaining coarse salt can be preserved for next time. It can also be used to make salt-baked clams or salt-baked giant river snails. The time required for different seafood is different. If you are interested, you can try it at home. Salt-baked shrimp not only tastes good but is also nutritious and easy to make, perfect for lazy people. Try it!
