Main Ingredients

6 prawns

Supplementary Ingredients

3 tablespoons of tomato sauce 3 tablespoons of yellow wine

2 tablespoons of sugar 1 tablespoon of soy sauce

Ginger moderate amount of salt

Aromatic oil moderate amount of sliced scallions

Steps to prepare cassoulet prawns

1.? 6 prawns, 3 tablespoons of tomato sauce, 3 tablespoons of yellow wine, 6 tablespoons of shrimp oil, 2 tablespoons of sugar, 1 tablespoon of soy sauce, ginger, sliced scallions, salt, sesame oil to taste

2.? Heat a pan, add shrimp oil and heat, then add ginger slices to stir out the flavor.

3.? Wash the shrimp in advance, back split about 1 centimeter, while removing the shrimp line, wipe dry water. Place the pre-treated shrimp into the pan and fry until the surface is red.

4. Turn the prawns over and fry the other side until red.

5.? Pour in the yellow wine and immediately add a lid to the pan and simmer for ten seconds or so to allow the wine to evaporate in the pan, which will better remove the fishy flavor of the shrimp.

6.? Open the lid of the pot and sprinkle with sliced green onions.

7.? Add tomato sauce, a little water, sugar and salt.

8.? Gently turn the prawns in the pan one by one to better integrate with the seasonings into the flavor.

9.? When the pot of soup is basically dry (about two to three minutes), drizzle with sesame oil out of the pot can be.

Tips

Participated in the Douguo network together with the Miji stove trial activities, the stove used is the German Miji stove Miji Gala IEE 1700 FI ". Read the manual, the biggest advantage of the Miji stove relative to the induction cooker is not pick pots and pans, in addition to casseroles, as long as the pan is flat bottomed pots and pans can be used. Although mine is an authentic Chinese wok, it happens to have a flat bottom, so it doesn't interfere with cooking on the Miji stove at all, and I don't need to add any new pots and pans.

My Chinese wok is quite heavy, and I was worried that the Miji Stove would not be able to withstand it, but I found that the Miji Stove is quite thick and has a non-slip design on the bottom, so I don't have to worry about the stove sliding when I turn the wok over too hard.

Doing the process of "stewed prawns", I feel that the heat transfer speed of the Mi-tech stove is quite fast, because frying and simmering of the temperature requirements are not the same, I just need to adjust the knob, and the use of gas stoves and habits of the use of the same, but also in the open flame, so that I think of the future of the program when the studio to use it will be more secure!

This is the first time I've used a gas stove.