10 fresh prawn (about 750g), 1 fresh radish, 100g coriander, edible oil, sesame oil, yellow wine, white sugar, salt and minced onion and ginger.

Production method:

1. Wash prawns, cut off shrimp guns and whiskers, clean the sandbags on the head, cut a shallow mouth from the back, take (pick) shrimp line (sand sausage) and put it in a plate, wash radishes, cut into flowers, and soak coriander in clear water for later use;

2. Stir-fry the soup spoon with high fire, add the base oil, add the minced onion and ginger, stir-fry the prawns, stir-fry the prawn head with a yellow rice wine spoon (to make the prawn oil overflow), cook the yellow rice wine, add the clear soup and seasoning, simmer over medium fire, collect all the juice, pour the sesame oil out of the soup spoon, and put it around the plate, with coriander and spices in the center of the plate. [Dining area]

Features of finished dishes:

Prawn has a bright red color, neat and beautiful patterns, fresh and crisp texture, sweet and salty taste and endless aftertaste.

Formula efficacy:

Tonify kidney, strengthen yang, invigorate qi, stimulate appetite, invigorate spleen and qi, moisten lung and dryness, promote fluid production and quench thirst.

Cooking skills:

1. The selection of prawns must be fresh, the processing should be fine, and the prawns should be cleaned before processing;

2. When frying and stewing, the heat should be strictly controlled, the seasoning should be mainly sweet and fresh, the vegetable oil should be less, and the plate should be beautiful.

Method 2 of braised prawns in oil

Recipe ingredients:

250g prawn, salad oil 1 tablespoon, soy sauce, vinegar, sugar, salt 1 tablespoon, cooking wine, sesame oil, starch, half a teaspoon of chicken essence, a little white pepper, and a proper amount of minced onion and ginger.

Production method:

1. Marinate the wrapped shrimp with salt and white pepper for 20 minutes to taste, paying attention to turning it over in the middle;

2. Control the water content of pickled shrimp, air dry naturally or absorb the water with kitchen paper;

3. Add salad oil when the pot is hot. When the oil is heated to 40%, carefully add the shrimp and fry it slowly. When I saw that one side of the prawn was discolored, I immediately clamped it with chopsticks and fried it.

4. Deep-fry the shrimps until they are eight-cooked, and then take them out completely. Leave the bottom oil in the pot, and add the minced onion and ginger to stir-fry until they are fragrant;

5. Prepare sauce: prepare soy sauce, vinegar, sugar, chicken essence and starch into sauce, pour it on prawns, cover the pot and stew for one minute;

6. Open the lid and pour in sesame oil. Pick up the pan and put it on the plate. Served with braised prawns.

The practice of braised prawns in oil 3

Recipe ingredients:

750g prawn, 2g monosodium glutamate, 5g salt, 50g sugar, 20g vinegar10g cooking wine, 5g shredded onion and ginger, 50g stock150g peanut oil.

Production method:

1. Cut off the whiskers and claws of prawns, remove the sandbags on the U-turn and the sand lines on the back, and wash them;

2. Heat the pan, put the oil in it until it is 50% hot, add the shrimps, fry them until they are golden on both sides, and take them out;

3. Leave the bottom oil in the pot, add shredded onion and ginger, cooking wine, salt, sugar, vinegar and broth, add fried shrimps, boil, simmer for about 5 minutes, add monosodium glutamate, stir well, and then take the shrimps out of the pot and put them on a plate. After the juice is concentrated, pour it on the prawns and stew them in oil.

Features of finished dishes:

Bright color, fresh and delicious.

Nutritional value:

Shrimp meat is protein, which is rich in calcium and can stimulate appetite and tonify kidney.

The practice of braised prawns in oil 4

Recipe ingredients:

500g of prawn, 2g of green garlic10g, 2g of salt, 2g of monosodium glutamate, 20g of sugar, 8g of onion, 50g of lard (refined), 8g of ginger, 30g of sesame oil and 0g of yellow rice wine15g.

Production method:

1. Wash fresh prawns with cold water, cut off the legs, whiskers and tails of prawns, cut a small hole in the head and take out the sandbag, then cut off the back of prawns, draw sand lines, cut them into 3 sections, and cut them into 2 sections;

2. Clean and disinfect the green garlic and cut it into 3-4 cm long sections;

3. Pour the cooked lard into a wok, heat it to 50% to 60% on high fire, then add Jiang Mo, chopped green onion and prawn, stir-fry for a few times, add yellow wine, refined salt, white sugar, chicken soup 100 ml, sesame oil and monosodium glutamate, and bake;

4. After the soup is boiled, cover the lid, move it to low fire and stew for about 5 minutes, then simmer it with strong fire. When the soup is thick, sprinkle with green garlic and braised prawns.