The book "Records of the Sea" written by Hao Yixing, a Shandong scholar in the Qing Dynasty, records that in the Bohai Sea, "there are shrimps in the sea, which are about a foot long and as big as a child's arm. The fishermen catch them in their nets, and they are put together in twos." Dried or pickled, they are called prawns. The prawns produced in Shandong waters account for 2/3 of the country’s total production. This dish uses this kind of large prawns, which are 15 to 20 centimeters in length. They are plump, crystal-clear, huge in size, with heads full of shrimp brains, and have the best taste.

In Shandong cuisine, braised in oil is a method of simmering dishes mainly with seasoning oil and seasoning juice. When stewing, the amount of soup added is less than other stewing methods, and the stewing time is shorter. Stir-frying or frying is generally used for the initial cooking process. Oil stew requires the raw materials to be fresh, tender and easy to ripen, and the finished dish to be light red and shiny.

Editing dish recipes

Method 1

Braised prawns with Shandong vegetable oil

Braised prawns with Shandong vegetable oil

[1]

Ingredients: 750g fresh prawns.

Additional ingredients: 15g cooking wine, 2g refined salt, 10g sugar, 60g lard oil, 10g pepper oil, 25g green garlic segments, 3g shredded ginger, 5g ginger juice, 75g stock.

Process: Knife processing → Stir-fried prawns → Stew for flavor → Collect juice and serve on plate.

Steps:

1. Matching. Wash the prawns, cut off the head and whiskers from the eyes, cut off the legs, claws and tails, take out the sandbags and sand strings, and cut each prawn into two sections;

2. Cook. Place the frying spoon on medium heat, add lard oil and peppercorn oil to heat, add shredded ginger and prawns, stir-fry for a few times, then gently press the shrimp heads with a spoon to squeeze out the shrimp brains, then add cooking wine, stock, and Stir-fry ginger juice, white sugar, refined salt, and MSG for a few more times, cover it, and move the spoon to low heat to simmer;

3. Stew the shrimp meat until it is almost cooked, the juice is thick, and the color is When red, move the frying spoon to high heat to collect the juice, add the green garlic segments, toss a few times, then remove from the spoon and serve on a plate.

Features of the finished product: light red and shiny in color, fresh and mellow taste, salty and slightly sweet.

Operation essentials: Master the heat, do not simmer for too long, and wait until it is cooked to prevent the meat from aging.

Shandong vegetable oil-braised prawns

Shandong vegetable oil-braised prawns

This method can also be used to make oil-braised winter bamboo shoots, oil-braised pork ribs, oil-braised mushrooms, etc.

Method 2

[2]

Ingredients: 500g sea-caught prawns, 10g each of onion, ginger and garlic slices.

Seasoning: rice vinegar, cooking wine, sugar, salt and peanut oil in appropriate amounts.

Steps:

1. First remove the shrimp's head, whiskers and tips, use scissors to cut off the shrimp's feet, and use a knife to slice the back of the shrimp to remove the mud intestines of the shrimp ( You can also make the shrimp more flavorful);

2. Heat the wok, add peanut oil, add onion, ginger and garlic slices and sauté until fragrant;

Simmer the oil of Dadong's artistic conception dish Shrimp

Braised prawns from Dadong’s artistic conception cuisine

3. Put the shrimps into the pot one by one, fry over high heat until the color turns red, and use a spatula to gently press the shrimp brains , so that the shrimp paste in the shrimp brain slowly flows out, so that the shrimp paste and the oil in the pot are fully integrated, and the oil will slowly turn red;

4. Fry the shrimp on both sides until it turns golden brown , add vinegar, cooking wine, soy sauce, and sugar and cook slowly, so that the shrimps can evenly absorb the flavor and turn over to cook. When the soup is thick and adsorbed on the shrimps, you can take it out of the pot and put it on a plate.

Tips: 1. The opening on the back of the shrimp should not be too large, as long as the mud intestines of the shrimp can be removed. 2. Do not stir-fry onions, ginger, and garlic at high temperatures, just stir-fry over slow heat to bring out the aroma, otherwise the color will be affected. 3. When frying shrimps, be sure to control the heat so that the flavor of the shrimps can be released without frying the shrimp skins. 4. Slowly press out the shrimp paste from the shrimp heads with a shovel. However, this is a technical task that requires gentle squeezing and gentle squeezing to ensure the integrity of the shrimp. 5. The addition of soy sauce can not only enhance the umami taste, but also add salt, so there is no need to add salt and MSG.

Crayfish Editor

The main ingredient used in braised prawns is crayfish. There are three original species of crayfish in mainland China. They are native to the cold temperate zone of Northeast China and belong to the genus Crayfish. Procambarus clarkii, native to North America, was introduced to North and East China in the 1940s. Its survival and reproductive capabilities are strong, and its distribution range has expanded significantly. In the 1980s, Australian crayfish were introduced from Australia. Many species of crayfish produced in fresh water have economic value and are edible. Artificial breeding is developing rapidly.