The recipe and nutritional value of braised prawns in oil. Braised prawns in oil is a very famous delicacy. People all over the world have its fans. This dish is full of fragrance, tender and slightly sweet, and very refreshing. Many people go to parties.
To enjoy this delicious dish, let’s learn how to make this famous dish.
Braised Prawns Braised Prawns originally originated from the Jianghan area in Hubei Province, my country. Now it has spread all over the world, and more recipes have appeared based on local tastes. It has become a famous dish.
The prawns in Jianghan should belong to the "crayfish" category, a type of freshwater shrimp that is related to the Australian freshwater lobster. In the early 1960s, schistosomiasis was eradicated in the Jianghan Plain. This kind of shrimp was introduced to eliminate the snails that host the schistosomiasis.
This kind of shrimp was introduced in Tianjin and released in the waters of the Jianghan Plain. This kind of shrimp has a strong reproductive ability, so it has its current scale. The popularity of eating shrimp was probably in the mid-to-late 1990s. At that time, only "
Shrimp balls are rarely eaten whole. The origin of "Wuqi oil-braised prawns" is generally said to be the "Little plum oil-braised prawns" first made in Jianghan Oilfield's Wuqi drilling area. Later, all restaurants in the drilling area area
Start cooking this dish, "Wuqi braised prawns in oil" got its name from this and is still popular today. Last year, because local residents reported that eating shrimp seriously disturbed the residents, the relevant departments of the Jianghan Oilfield Administration and several units in the Wuqi area coordinated, and started cooking in Wuqi.
A snack street was built behind Club Seven, which has developed into the current shrimp market - "Wuqi Braised Prawn City."
The most traditional braised prawns in oil pays more attention to health and fitness than Qianjiang's "Wuqi braised prawns in oil". After hundreds of years of inheritance, it has reached the extreme in nutrition and taste, while maintaining the nutrition of the original shrimps.
It is delicious and caters to the general public in terms of taste. Because the taste of "Puqi Stuffed Prawns" is heavy and the spices and Chinese medicine added are not suitable for everyone's body constitution, this outdated method has long been used by the people in Jianghan Oilfield. Now Jianghan
On the dining tables of ordinary people’s homes in the oil fields, there are more and more new braised prawns made with minced garlic, quail eggs or potatoes, a small amount of Sichuan peppercorns and chili peppers, with a lighter taste and a purer aroma of lobster, which adapts to the trend of contemporary people pursuing healthy diets.
. 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. It has strong survival and reproductive capabilities, and its distribution range has expanded significantly in recent years.
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.
Ingredients preparation The main ingredient of this dish is crayfish. Prepare 10 crayfish.
The seasoning includes 25 grams of cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of MSG, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of aniseed, 75 grams of green onions, 50 grams of ginger slices, and appropriate amount of clear soup.
Production steps 1. Rinse the crayfish, cut off the shrimp whiskers and legs, make a small cut from the shrimp gun on the head, take out the sand bag, then cut the back of the shrimp and extract the sand glands.
2. Heat up the frying spoon, add peanut oil, heat it up, add aniseed, green onions and ginger slices and stir-fry, add prawns and stir-fry to get shrimp oil, cook in cooking wine, add refined salt, sugar, clear soup and bring to a boil, cover
Cover, simmer over low heat until thoroughly roasted, then move the spoon to normal heat. When the sauce is slightly thickened, add MSG and pour in sesame oil. Serve.
The nutritional value of shrimp. Shrimp is extremely nutritious, containing several to dozens of times more protein than fish, eggs, and milk. It is also rich in minerals such as potassium, iodine, magnesium, and phosphorus, as well as vitamin A, aminophylline and other ingredients.
Its meat is as soft as fish and easy to digest. It is a nutritious food for the elderly and is very beneficial to health. It is also an excellent food for those who are weak and need to take care of themselves after illness.
Magnesium plays an important role in regulating heart activity and can well protect the cardiovascular system. It can reduce cholesterol levels in the blood and prevent arteriosclerosis. It can also expand coronary arteries and help prevent high blood pressure and myocardial infarction.
Shrimp is rich in magnesium, and regular consumption can replenish magnesium deficiency.
Shrimp has a strong lactation effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.
Scientists from Osaka University in Japan recently discovered that astaxanthin in shrimp can help eliminate "jet lag" caused by jet lag. Shrimp skin has a sedative effect and is often used to treat neurasthenia and autonomic nerve dysfunction. It is particularly worth mentioning.
What is interesting is that the elderly often eat dried shrimps to prevent osteoporosis caused by calcium deficiency; adding some dried shrimps to the meals of the elderly is good for increasing appetite and improving physical fitness.
In spring, it contains high protein and is very effective in supporting yang. People with kidney deficiency can eat it regularly.