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The method of selling tomatoes and prawns in Wang Po
Wang Po prawn is a popular food, which depends not only on the choice of prawn, but also on the preparation of prawn base material in Wang Po. Only good ingredients can make delicious Wang Po prawns. Now, let's have a detailed understanding of the usage of "Wang Po shrimp bottom material".

Wang Po prawn hotpot is also because of its sauce. Developed a core secret ingredient that combines North and South tastes and material characteristics. The salty and sweet taste is neutral, which makes diners never tire of eating. It can be called "eating addictive shrimp". The taste is complete and diverse, original, spicy, tomato and so on.

A process for preparing Wang Po prawn;

1, prawns cut off claws and eyes with scissors, and pick out black things with toothpicks at the position of the shrimp gun, that is, sandbags on the shrimp head.

2. Pick the shrimp before and after with a toothpick and see the black shrimp line pulled out by hand.

3. Wash the processed shrimp with clear water, cut a knife on the back of the shrimp with a knife, cut it deeper, and marinate it with cooking wine and salt for a while.

4. Buy vacuum-packed corn, add water, cook and cut into large pieces, peel and cut potatoes, fry them in the pan until they are slightly yellow, and remove them for later use.

5. Soak the marinated shrimp with a towel, put it in a pot, fry until golden brown, and take it out for later use.

6. Pour the oil into the pot again, stir-fry the onion, ginger and garlic until fragrant, and add two spoonfuls of Wang Po prawn seasoning.

7. After stir-frying the fragrance, add potatoes and corn to continue stir-frying, pour in the fried shrimp to continue stir-frying, and pour in appropriate amount of boiling water to cover and simmer for a while.

8. Sprinkle a little parsley before cooking.

Constantly innovate in taste categories and cooking techniques, strive for perfection, and produce new tastes and varieties in time. It promoted the development of shrimp industry in Wangpo.