『 As we all know, Shandong cuisine is mainly salty and fresh in taste. It originated from Shandong and is one of the four major cuisines in China (Huaiyang, Sichuan and Guangdong). Since the Ming Dynasty, Shandong cuisine has entered the palace , famous for its diverse cooking techniques and focus on bringing out the original flavors of ingredients.

Today I tried to try one of the classic Shandong dishes: Braised prawns with cabbage. I felt that it was okay. I wrote a record to share with my friends. 』

▼ To make this dish, there are only two ingredients. For shrimp, fresh sea shrimp is suitable, and for cabbage, seasonal Chinese cabbage is preferred.

This dish is not difficult to make. Step 1: Rinse the large shrimps and pull off the heads. Open the backs of the shrimps and remove the shrimp lines. Use kitchen paper to absorb the water and set aside. Appropriate amount of Chinese cabbage, wash and cut into long strips, prepare ginger and garlic. Step 2: Heat the cold oil in the pot first, stir-fry the shrimp heads over medium-low heat, stir out the fragrant shrimp oil, take out the heads and throw them away, then use the shrimp oil to stir-fry the ginger and garlic until fragrant, and then add the prawns Pan-fry until both sides are golden brown. At this time, the shrimp meat is already eighty-nine times cooked. Step 3: Cook an appropriate amount of cooking wine, add a little water to cover about half of the prawns, then put the cabbage in, season with a little sugar, an appropriate amount of salt, a very fresh taste and a few drops of oyster sauce, turn up the heat and cook until The juice is basically collected. Features of this dish: fresh and rich flavor. The only mistake today was that I didn’t add too much cabbage. Haha, the soft cabbage felt very sweet and delicious, even better than shrimp meat.

▼ Home-style stir-fried pork. Today’s stir-fried pork does not include autumn chili peppers. It is also a great combination to use freshly released garlic instead! Reference recipe: A home-style stir-fried pork, why is it always controversial in the world?

▼ Stir-fried lotus root slices. Lotus root stewed in soup is also in season. Next time, for a change, I’ll make some lotus root stewed with pork ribs soup.

▼ Stir-fried bamboo leaves.

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