Food and efficacy: home cooking recipes

Buqixue recipe

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Technology: dry grilled shrimp. Ingredients: Ingredients: 400g prawns.

Seasoning: onion 10g, ginger 15g, garlic (white skin) 20g, tomato sauce 60g, douban hot sauce 15g, starch (broad bean) 10g, salad oil 50g, cooking wine 15g and salt 650.

Dry grilled shrimp:

1.

Cut off the prawn's whiskers and feet, cut off the prawn's back, and pump out the mud intestines.

2.

Heat 20 grams of salad oil in the pot, put all the prawns in, fry one side on low heat, and then change the other side to make the prawns cooked.

3.

Add a little Jiang Mo to the fried shrimp and cook it together. Take out and drain after boiling.

4.

Heat the remaining oil in the pot and saute shallots (minced), ginger (minced) and garlic (minced).

5.

Add tomato sauce and bean paste and stir well.

6.

Add wine, salt, monosodium glutamate, soy sauce, sugar, broth and prawns, and continue to burn with low heat after boiling.

7.

When the soup is almost dry, add 10g starch water (5g starch with water) to thicken and serve.

The key to making dry-cooked prawns is to fry the prawns before cooking them to remove oil and make the sauce adhere to them. Food is like prawns: don't eat prawns with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.