First of all, braised prawns.
Ingredients: 500g prawn, a little ginger, a little garlic, a little chives and a little tomato sauce.
Accessories: light soy sauce, 3 tablespoons cooking wine, a little sugar, 3 tablespoons warm water, half a bowl.
Production process:
1. Cut off the whiskers and mouth of shrimp with scissors, which is neat and beautiful and convenient for entrance.
2. Cut it from the back and pick out the black line with a toothpick.
3. Then clean the treated shrimp and drain the water for later use.
4. Chop ginger and garlic and onion.
5. Pour more oil into the pot, heat it to about 60% to 70%, pour in the shrimp, turn it over quickly, and take it out when the shrimp turns red and crisp.
6. Take it out and put it in a bowl for later use.
7. Leave a little oil in the pot and add ginger, onion and garlic to stir fry.
8. Turn to medium heat, add appropriate amount of tomato sauce and stir-fry red oil.
9. Add shrimps, add a little cooking wine and soy sauce and stir fry.
10. Add 3 tablespoons of sugar and stir fry.
1 1. Stir-fry over high heat, add half a bowl of warm water, bring to a boil over high heat, and simmer over low heat.
12. Bring the fire to a boil, then cover the pot and simmer, and turn to low heat.
13. Cover and simmer for about 1-2 minutes. If the taste is weak, you can add a little salt (the step of adding salt is omitted when the taste is just right), add the shallots, and collect the juice on high fire.
14. Take the plate out of the pan and pour the juice on the shrimp noodles.
15. Stir-fry delicious braised shrimp with bright colors. Is it appetizing?
16. Finished product drawing
Second, braised prawns in oil
Ingredients: 500g of shrimp oil, 3 tablespoons of Chili oil, 1 teaspoon of garlic, 4-5 petals of salt, 2g of onion and ginger, sliced into several pieces.
Production process:
1. Clean the shrimp, cut the shrimp from beginning to end with scissors, and pick out the shrimp line. Clean and control dry water for later use.
2. 2 tablespoons of soy sauce (30ml), black pepper 1/2 teaspoons (2g), cooking wine 1/2 teaspoons (2ml), 2 teaspoons of water (30ml), sugar 1 teaspoon (5g) and starch 1/2 teaspoons.
3. Heat oil in the pot, add the onion and ginger slices and saute. Pour in the processed shrimps, stir-fry until the shrimps turn red, pour in the prepared braised sauce, mix well, cover and stew for 2 minutes.
4. Stir-fry the juice over high fire, and then cook the salt according to the taste. Add garlic cloves and Chili oil, stir well and turn off the heat.