Ingredients: 500g of green radish and 7- 10 of prawn.

Ingredients: onion, ginger, garlic and coriander

Seasoning: vegetable oil, cooking wine 5g, clear soup 3g, salt 3g, sugar 3g, monosodium glutamate 2g, pepper 1g, sesame oil 3g (optional).

manufacturing process

1, choose fresh prawns, wash them, and pick out the shrimp line in the second section of the shrimp back, which is conducive to removing fishy smell.

2. Wash the radish and cut it into thick shreds. Chop chopped green onion, fine Jiang Mo or ginger slices and minced garlic.

3. Pour enough water into the pot, add appropriate amount of vegetable oil and salt, bring to a boil over high fire, add shredded radish, boil slightly, and immediately remove and control the water.

4. Absorb the surface moisture of prawns with kitchen paper, pour a proper amount of vegetable oil into the pot, stir-fry prawns when the fire reaches 30% heat, press the head of prawns with the back of a spoon, and squeeze out red prawn oil. Stir-fry onion, ginger and garlic, remove fishy smell from cooking wine, pour in clear soup or clear water, add blanched shredded radish, add 3g of salt, 3g of sugar, 2g of monosodium glutamate (or chicken powder) and 2g of pepper 1 g, bring to a boil with high fire, and cook for 3-5min, then cease fire. Put a bowl in the pot, sprinkle with coriander and sesame oil, and this delicious stewed prawn with shredded radish is finished. Characteristics of dishes: red and green in color, salty and fresh in taste, mellow and elegant in nutrition.

5, shredded radish should be blanched. As we all know, green radish has a special taste. After blanching, only the fragrant taste of radish is retained. Stir-fry prawns on low heat until the red prawns are oily and fragrant. There is controversy about the use of sesame oil. Although sesame oil is fragrant, this rich fragrance suppresses the fresh fragrance of prawns and radishes. Personally, it is not recommended to mix sesame oil. Please choose according to your personal preference.