First, braised prawns
Ingredients: 500 grams of shrimp, ginger, garlic, chives and tomato sauce.
Accessories: three spoons of cooking wine, a little sugar, three spoons of warm water, half a bowl.
Manufacturing process:
1. Use scissors to cut off the beards and mouths of the shrimp, making them neat and beautiful and easy to enter.
2. Cut from the back to the end, and use a toothpick to pick out the black line.
3. Then clean the processed shrimps, drain them and set aside.
4. Chop the ginger and garlic, and chop the onion.
5. Pour more oil into the pot, heat it until it is about 60 to 70% hot, pour in the shrimps, turn over quickly, and take them out when the shrimps turn red and crispy.
6. Take it out and put it in a bowl for later use.
7. Leave a little oil in the pot and sauté the minced ginger, green onions and garlic until fragrant.
8. Turn to medium heat, add appropriate amount of tomato sauce, and fry in red oil.
9. Add the shrimp, add a little cooking wine and soy sauce and stir-fry.
10. Add 3 teaspoons of sugar and stir-fry.
11. 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 to a boil over high heat, then cover the pot and simmer, then turn to low heat.
13. Cover and simmer for about 1-2 minutes. If the taste is light, you can add a little salt (omit the salt step if the taste is just right) and add the green onions. After the juice is reduced over high heat, you can take it out of the pot.
14. Take the vegetables out of the pot and pour the juice over the shrimp noodles.
15. Delicious braised shrimp with bright color. Isn’t it appetizing?
2. Braised prawns in oil
Ingredients: 500g shrimp oil, 3 tablespoons chili oil, 1 teaspoon garlic, 4-5 cloves of salt, 2g green onions, sliced ??ginger.
Manufacturing process:
1. Clean the shrimp, use scissors to cut the shrimp back from head to tail, and pick out the shrimp lines. Clean, dry and set aside.
2. Combine 2 tablespoons light soy sauce (30 ml), 1/2 teaspoon black pepper (2 grams), 1/2 teaspoon cooking wine (2 ml), 2 tablespoons water (30 ml), 1 teaspoon Mix sugar (5g) and 1/2 teaspoon starch (2g) into braised sauce and set aside.
3. Heat oil in a pot, add onion and ginger and sauté until fragrant. Pour in the processed shrimps, stir-fry until the shrimps begin to turn red, pour in the prepared braised sauce, mix well, cover and simmer for 2 minutes.
4. Stir-fry the sauce over high heat, then boil salt according to taste. Add the garlic cloves and chili oil, stir-fry evenly, then turn off the heat.