I want to make a braised prawn delicious, but the ingredients are confidential. I like to eat more sweet and sour dishes, so my father studied this dish with stronger sweet and sour taste and found it more delicious than the restaurant's.
Step one, deal with prawns. Is to remove the shrimp line. Of course, if you are not very particular about it, you can also skip the shrimp line.
It's just that the shrimp line is the digestive tract of shrimp, some of which look cleaner and some are darker, which is related to the digestion of dirty things inside. Shrimp line will affect the taste to some extent. So I suggest taking it off.
Generally speaking, it is more recommended to pick it out when steaming or cooking, because it will cover up the sweetness of shrimp to a certain extent, and the tastes such as braised in oil, spicy and stir-fried are partial, or you can not go.
Method of picking shrimp line: insert toothpick into the second section of shrimp back, cut it open and pick out shrimp line directly.
Although oil is very important in the cooking of braised prawns, a bowl of good sauce will play a key role.
Braised sauce: two spoonfuls of soy sauce, one spoonful of vinegar, five spoonfuls of sugar and half a spoonful of salt.
The practice here contains many points, which will make braised prawns more delicious.
1, put more oil in the pot, add chopped green onion, stir-fry chopped green onion oil, and take out the fried chopped green onion.
2. Pour the processed shrimp into the pot and add ginger slices and chopped green onion. Fried shrimp. After both sides are slightly burnt, pour in braised sauce and appropriate amount of tomato sauce (added according to your own taste).
3, add garlic slices, simmer for a while, wait for the soup to dry. (stir fry in the middle to make the taste even)
Because tomato sauce is added, the surface is not particularly smooth, and the surface of braised prawns without tomato sauce will be very smooth, which should be adjusted according to your own taste.
I still think the prawns made of braised prawns are the best. The prawns made are not only beautiful in color, but also quite delicious!
Braised Prawns
First prepare the materials: shrimp, oil, onion, ginger, soy sauce, yellow wine, salt and chicken essence. After preparation, wash the shrimp, cut off the shrimp gun and shrimp legs, remove the shrimp line, prepare a wok, heat it with oil, stir-fry the onion slices and ginger slices, stir-fry the shrimp with yellow wine, soy sauce, sugar and salt, add two spoonfuls of clear water, and add chicken essence after juice is collected over high fire.
Braised Prawns
First prepare the materials: shrimp, onion, ginger, garlic, sugar, ketchup, soy sauce, cooking wine and salt. After preparation, clean the shrimp, cut off the whiskers, mouth and legs, cut off the back, remove the shrimp thread, control the water after cleaning, cut the ginger and garlic into sections, cut the onion into sections, prepare a wok for heating, add the shrimp, and fry until the shrimp turns red.
Braised Prawns
First prepare the materials: shrimp, onion, tomato sauce, sugar, cooking wine, salt, oyster sauce, minced garlic, vegetable oil and coriander. When ready, clean the shrimps, remove the shrimp line, prepare a wok, heat it with oil, add the prawns, stir fry until the prawns change color, and then take them out. Leave oil at the bottom of the wok, add minced garlic, tomato sauce and sugar, stir-fry shrimps until fragrant, and add cooking wine, oyster sauce and sugar.
Braised Prawns
First prepare the materials: shrimp, onion, ginger, oil, cooking wine, salt, seafood soy sauce, vinegar, sugar and starch. When ready, wash the shrimps, remove the shrimp lines, put them in a pot, add cooking wine, stir well, cut the onion and ginger, prepare a wok for heating, fry until the color changes, then take them out, take them out of another wok and heat them with oil, and add the onion and ginger.
I'm a veteran foodie, an amateur chef, and I want to turn my family kitchen into a restaurant.
Braised prawns, as the name suggests, are made from prawns caught in the sea and braised in oil. They are salty, slightly sweet, red, bright and oily, with firm shrimp meat and rich soup.
There is a difference between braised prawns and prawns in tomato sauce. The braised prawns are salty and sweet without ketchup. The soup is cut less, wrapped in thick and sticky prawns, and the bottom of the plate is shrimp oil instead of soup. Prawn in tomato sauce is mainly tomato sauce, which tastes sweet and sour. Deep-fried prawns are wrapped in thick tomato sauce. There is a big difference between the two. Below I will share how to make the above two kinds of prawns.
1. Braised prawns
Braised prawns need to prepare prawns (prawns, green prawns, tiger prawns, giant prawns, etc.). ), which is rich in yellow mud and shrimp oil. Ginger slices, onion segments, cooking wine, soy sauce, sugar and salt are all acceptable. Wash prawns, open the back to remove the shrimp line, cut off the shrimp gun and part of the shrimp head, and remove the sand sac to expose the shrimp sauce. Add hot oil to the pan until the oil is a little bigger than half of the shrimp. When the oil is hot, add prawns and saute until fragrant. Press the prawn head with a spoon and stir-fry the prawn sauce into prawn oil. Stir-fry the shrimp until it changes color. When the shrimp oil turns red, pour out half of the shrimp oil for later use. Next, add ginger slices, stir-fry shallots for fragrance, and add cooking wine, soy sauce and appropriate amount of sugar to the pot.
2. prawns with tomato sauce
The shrimp in tomato sauce can be selected from prawns. The ingredients are made of onion and ginger slices. The preparation is to wash the prawns, open the back to remove the shrimp line and cut off the shrimp gun. Wrap prawns in a thin layer of dry starch and fry them in a hot oil pan until golden and cooked. Heat oil in another pot, add onion to ginger slices until fragrant, take out, add a lot of tomato sauce and stir fry, add sugar, white vinegar, soy sauce and salt to taste, thicken with appropriate amount of starch, add prawns and stir fry evenly, and add bright oil before taking out of the pot.
Need to pay attention to a few points
1. Choose fresh prawns, preferably with enough shrimp sauce.
2. Braised prawns must not be short of shrimp oil.
3. Braised in oil. Stewed in oil, it can be coated on ingredients such as bamboo shoots and mushrooms.
4. Prawn in tomato sauce can be fried crispy, wrapped in juice for cooking, crispy and rich, and tastes better.
5. Prawns with tomato juice can also be naturally thickened with tomato juice.
6. Tomato juice can be coated on seafood ingredients such as tenderloin and fish fillets.
7. Braised crayfish in oil is braised in oil and a certain amount of spices is added.
Ingredients: shrimp (must be fresh)
Ingredients: leek, ginger, sugar, cooking wine, salt, rice vinegar, chicken soup, chicken essence, etc.
Exercise:
First, wash the shrimp, remove the feet and clean the shrimp line. Put the washed shrimps into a container, add appropriate amount of salt for curing, and control the water at the same time.
Then put the frying spoon into the peanut oil hot pot, heat it to 50% (hands in the middle of the pot feel slightly hot), add the shrimps and fry until both sides are reddish and hard, and take out the cut shrimps for later use.
Then add a little oil and heat, then add chopped green onion and shredded ginger and stir-fry until golden brown. Add the chopped shrimp and fry for a while until it turns completely red. Then add cooking wine, rice vinegar, chicken soup, salt, white sugar and chicken essence, stir-fry with low fire for about three to five minutes after boiling, then take the juice out of the pot and order it, pour the soup collected in the pot on the shrimp and serve it on a plate.
How to cook braised prawns? Home-cooked braised prawns.
Nutritional components of braised prawns: (per 100g) calories: 197.85g carbohydrates: 5.75g fat: 12.92g protein: 14.69g cellulose: 0.08g
And it is a delicious food that can be eaten by old people and children.
First of all, people with allergies should be careful to eat, especially those with seafood allergies.
Secondly, people with hyperthyroidism are not suitable for braised prawns, because this dish is rich in iodine, which is easy to aggravate the condition of thyroid.
Braised prawns in oil is a famous dish with a long history in Shandong cuisine. The prawns are selected from the prawns produced in the former Bohai Bay in Tomb-Sweeping Day, and the special oil stewing process of Shandong cuisine is adopted. Braised prawns in oil have four flavors: fresh, fragrant, sweet and salty, which complement each other and have endless aftertaste.
If you want to cook braised prawns well, you need to know the cooking technology of braised prawns first.
Braised in oil is a stew method with seasoning oil and sauce as the main ingredients. Stir-fry or stir-fry the ingredients, then put them into the pot, add seasoning and appropriate amount of fresh soup, cover them, boil them with high fire, and then stew them with medium and low fire. When stewing, the amount of soup added is less than other stewing methods, and the stewing time is shorter. Braised oil requires fresh and tender raw materials and light red and shiny dishes.
Braised Prawns
Materials:
Shrimp, onion, ginger, garlic slices, rice vinegar, cooking wine, sugar, salt, peanut oil.
Steps:
1. First, remove the whiskers and tips from the shrimp head, cut off the shrimp feet with scissors, slice the shrimp back with a knife, and remove the mud intestines.
2. Heat the wok, add peanut oil, add onion, ginger and garlic slices and saute until fragrant; Put prawns into the pot in turn and fry them over high heat until the color turns red.
3. Fry the prawns on both sides until golden brown, add vinegar, cooking wine, soy sauce, sugar and slow fire in turn, and take out the pot and plate after the soup is thickened and absorbed on the prawns.
Ingredients: 500g prawn.
Food processing:
Step 1, shrimp processing: cut off the shrimp line and the off-line to prevent the shrimp from frying and affecting the taste and appearance. This step is particularly important.
Step two, the prawns use toothpicks to pick out the shrimp line. The purpose of this step is to remove the fishy smell of the shrimp and cut the back again. The purpose of this is to make prawns easier to taste. Step 3, juice making: add 1g pepper, 15g sugar, 25g soy sauce and 30g cooking wine into the bowl. The purpose of this step is to add flavor and remove fishy smell to prawns and stir them evenly for later use.
Step 4, wash the onion and cut into sections, and wash the ginger, peel and cut into sections, and use it when frying prawns.
Production process:
1, when the pan is hot, add the base oil "The oil in the hot pan is not easy to stick to the pan when it is cold", the amount of oil is 20g, when the oil temperature is 50% hot, add prawns and fry for 5 minutes.
2, prawns fried shrimp oil, the purpose of this is that the fried shrimp oil does not taste greasy, and the fried shrimp oil tastes more crisp and crisp. After 5 minutes, turn over and fry again. Add onion and ginger to taste.
3. Beyond the fragrance of onion and ginger, add the prepared juice and stew for 5 minutes. When the soup is thick, it can be put on a plate and cooked.
4. Put chopped green onion before cooking.
This is the uninhibited canteen, giving you professional answers.
Braised prawns in oil is a traditional Shandong dish with a long history, fresh taste, sweet and sour taste and very simple method. It is made of Shandong cuisine and can be skillfully made at home. The following is the specific method of this dish.
Braised Prawns
working methods
1. Cut the back of prawn, shred onion, shred ginger and slice garlic for later use.
2. Pick the shrimp line with a toothpick.
3. Add a little oil to the pot and stir-fry the prawns.
4. Stir-fry until the color turns red, add onion, ginger and garlic and stir-fry.
5. Add 5g cooking wine,
6. 5 grams of soy sauce, balsamic vinegar 10 grams.
7. Add 15g sugar and 3g salt.
8. If you like ketchup, it's delicious to put some in it. Add the right amount of water, generally the same as shrimp. Cover the pot and stew 10 minutes.
9. When the shrimp is completely cooked and tasty, collect the shrimp juice until it thickens.
10. Finally, spoons can be arranged.
Shrimp is a kind of food with high protein and calcium, and there are many ways to make it. Among them, braised prawns in oil is a classic way and it is not difficult to make it.
1. Cut off all the whiskers, feet and spikes on the head of prawns, and remove the dirty things on the head.
2. Cut the shrimp back with scissors, one is to remove the shrimp line, and the other is to wash it for later use.
3. Shred ginger and garlic, shredded onion, and chopped dried peppers for later use.
4. Put the oil in the pan, add the shrimps and fry until cooked. When frying, pressing the shrimp head down with a spatula will produce shrimp oil. After frying, take out the shrimp.
5. Leave the bottom oil in the pot, add ginger and garlic until fragrant, then add bean paste, stir-fry red oil and stir-fry dried peppers.
6. Put a small amount of water in the pot. After the fire boils, pour the shrimp into the stew, change the fire, add salt, soy sauce and soy sauce to taste.
7. After collecting the juice, pour in the onion and serve.
I remember those years when I was an apprentice, I felt very novel when I saw prawns, because living in the north, only restaurants have high-end things like prawns and bamboo tube shrimps, which are very expensive. Occasionally, guests order prawns, and there will be many people around the kitchen stove.
Does that often put "braised prawns" and? Prawn "confusion, so I let the master scold many times. At that time, it was all frozen prawns. After thawing, cut the shrimp, cut the back, pick out the shrimp line, and use cooking wine, onion and ginger slices and a little salt. In order to maintain the original flavor of shrimp, it is basically fried, but braised directly in the pot.
Braised prawns are rare and salty, but? Shrimp is salty and sweet, seasoned with tomato juice, sugar and salt.
Now there is a live shrimp market every day, large and small, which is not very expensive, and it is purchased at home on holidays. Don't always eat "boiled" and "pickled" prawns! Be a "braised prawn" to enhance the taste of your family!
Next, I will explain how to make "braised prawns" ↓
Braised Prawns
Ingredients: fresh prawns 1 kg (12 ~ 14 head is preferred)
Seasoning: cooking wine, salt, monosodium glutamate, a little sugar, onion and ginger slices, cooking oil, sesame oil, cooking oil, etc.
Method:
1. Cut off the shrimp whiskers and pick out the shrimp line. You can also cut the back, wash and control the water, add a little salt, cooking wine and ginger slices, and marinate for about 10 minutes.
2. Heat the pot, put the cold cooking oil into the pot, leave the remaining oil, stir-fry the onion and ginger slices, add the marinated prawns, cook a little cooking wine, add salt, add a little sugar (sugar plays a refreshing role) and a little water, boil to remove the floating foam, and simmer for about 3 minutes until the prawns are mature.
At this time, there is still a lot of soup. Switch to medium heat and gently shake the pot to avoid burning. When the soup is thick, add monosodium glutamate, a few drops of sesame oil and a little oil to serve.
Features: fresh and salty, crispy skin and tender meat.
Tips to remind you
Don't stew prawns for too long, put them in the pot for about 5 minutes to avoid overcooking, because the shrimp meat is not tender.
Braised prawns rarely appear on the menu of restaurants now. Instead, sashimi prawns, garlic prawns, boiled prawns and salt water are used. The practice at home is mostly salt water or boiled prawns, cooked with boiling water and dipped in soy sauce. Cook a different meal once in a while and adjust the table. Your family will shine at the moment and praise you for your good cooking.