Scorched salt prawns are many people love to eat a home-cooked dishes, this dish is very delicious to eat, the practice is also quite simple, but before you do it you need to deal with the shrimp, otherwise it will affect the taste of the whole dish, you need to pick the shrimp among the shrimp, which is a very critical step, but also should be to clean all the shrimp marinated for a period of time then The first thing you need to do is to get rid of all the threads in the shrimp, which is very crucial.

Shrimp wash, remove the legs, cut a knife in the back of the shrimp, add onion, ginger, salt and wine marinade for 20 minutes

With dry starch pat a thin layer of powder

Under the warm oil deep-fried shrimp until the shrimp turned red, fishing, to be warmer in the oil temperature in the re-frying again, sprinkled with pepper [1]

practice

Instrumental Preparation

Main ingredient of the shrimp 10.

Seasoning 25 grams of wine, salt, 30 grams of sugar, 5 grams of monosodium glutamate, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of seasoning, 75 grams of green onion, 50 grams of ginger, broth.

Production steps

1, the shrimp rinse, cut off the shrimp whiskers, shrimp legs, by the head of the shrimp gun to cut a small mouth, take out the sandbags, and then cut the back of the shrimp, pumping out the sand gland.

2, frying spoon on the fire, put peanut oil, hot, into the seasonings, shallots, ginger stir-fry, into the prawns stir-fry shrimp oil, cooking wine, add salt, sugar, broth boil, cover the lid, simmering through the fire, and then move the spoon to the fire, the collection of juice is slightly thick when put monosodium glutamate, dripping sesame oil into the ready.

Precautions

Primary processing, live fresh prawns must be carefully selected and washed must be removed from the sand glands and the head of the sandbags; stewing time should be strictly controlled; to shrimp section is mature, flavor can be.

Practice 2

Instrument Preparation

Grass shrimp green onion, ginger, salt, starch, rice vinegar [1] chicken broth (no chicken broth can be used as a substitute for) sugar, tomato sauce, cooking wine

Production Steps

1, select each catty of 16-20 grass shrimp, cut the whiskers, remove the peduncle, the back of the cut (easy to taste, curved to look good, and get rid of shrimp intestines);

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2, the pan is hot, put a little oil, burn to six or seven percent hot;

3, put onion ginger (neutralize seafood cold, get rid of fishy, out of the flavor);

4, put the shrimp, low heat on both sides of the first frying, discoloration; naturally grown shrimp will be out of the red oil, in October or so there is a paste. Adding ketchup helps artificially farmed shrimp to color.

5, add wine, continue to fry; add a little chicken broth;

6, seasoning: salt, sugar (more than double the salt); simmer over low heat for 1-2 minutes;

7, finally, put a little water starch thickening, remove from the fire in the gravy drizzled with a little rice vinegar (the most critical point).