Shrimp is a common food in our life, and its variety is dazzling. It can be divided into two categories. The first category is freshwater shrimp, which is usually found in rivers. There is also a kind of sea shrimp, that is, shrimp in the sea, which mostly appears in hotels and restaurants, and the taste is good. Especially one of metapenaeus ensis, you can see it almost as long as you go to the hotel. Most of its practices are mainly braise in soy sauce, dry pot, salt and pepper, especially dry pot prawns, which are not fragrant for a hundred miles, but also full of fragrance, which is very tasty.

Then someone must be curious at this time. Since the prawns in the griddle are so delicious, what should we do? In fact, the practice of dry prawns is not so complicated. It can be said that it is much simpler than braised dishes. The most important thing in the whole process is the taste. The taste of this dish must be heavier, so as to highlight the fragrance of shrimps, and the entrance will also be drunk and eaten.

The following words are not much to say. Today, I will share with you the specific steps and details of this dry pot shrimp. I will express it in the simplest and easy-to-understand words so that everyone can understand and understand it. Let's watch it with me.

get materials ready

Ingredients: two Jin of metapenaeus ensis.

Accessories: 10g of onion, ginger and garlic, 10g of cooking wine, 10g of light soy sauce, appropriate amount of dried chili, 10g of spicy girl, 2g of chicken essence monosodium glutamate each, half lotus root and two parsley.

Steps to dry shrimp

Step 1: First, wash the bought metapenaeus ensis several times (especially the belly of the shrimp should be brushed several times), then cut off the shrimp head with scissors, then pick out the shrimp line with a toothpick, and cut the tail with a knife, the depth of which is the best, and put it aside after cleaning.

Step 2: Then clean the ginger and cut it into shredded ginger, clean the onion and cut it into minced onion, peel the garlic cloves and arrange them into minced garlic, then clean the dried Chili and cut them into pieces and put them aside for later use (all the materials are ready, so that you won't be in a hurry).

Step 3, clean the wok, then pour a large pot of water to boil. After the water boils, put the shrimps prepared before and blanch them for half a minute. When the prawns are obviously rolled up, they can be poured out (this step is mainly to remove dirt), and then pour out the lotus root and celery in the auxiliary materials.

Step 4: Continue to turn on the stove and ignite, boil the water in the pot, add vegetable oil and heat it to 60% (the oil temperature is higher, so that the fried shrimp will be fragrant), then add the shrimp and stir fry for a while (this process takes about one minute).

Step 5, after seeing the prawns discolor, put the cooking wine, shredded ginger, minced garlic, chopped green onion, lotus root, parsley, light soy sauce, salt, dried chili slices and other seasonings into the fire and stir-fry for a while (this step requires the fragrance in the bottom material to be fried so that it is fragrant when cooked), and then stir-fry evenly with the fire continuously, so that the dishes can be cooked, which is very delicious. If the family is rich, come.

Summary of griddle prawns

Through the above steps, I believe many people have a deeper understanding of the practice of dry pot shrimp. In fact, the practice of dry shrimp can be divided into two steps. The first step is to change the knife. The key point of this step is to change the tail of the prawn in place so that it can be tasted later. The second step is to adjust the mouth. As I said earlier in this step, the taste must be heavier, so that the overall flavor of the prawns will be heavier, making people feel rumbling.