500g prawns onion, ginger and garlic 3 spoons of tomato sauce 2 spoons of wine 2 spoons of soy sauce 2 spoons of sugar Salt
1 prawns cut whiskers and pick shrimp threads; green onion, ginger and garlic minced, standby.
Step 2
Shrimp into the pot, high heat oil until the color turns red, fish out.
Step 3
Reserve some oil in the pan for frying the shrimp, then add 3 tablespoons of tomato paste and sauté well.
Step 4
Pour in the prawns again, and gently press the heads to release the yolk.
Step 5
Add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, sugar and salt.
Step 6
Add a little water, cover and simmer on medium heat for 5 minutes, reduce the juice and hook a thin owe, fully pawed out, sprinkle with chopped green onion, finish!
Practice 2
Raw materials
Main ingredient: 750g of fresh prawns.
Accessories: 15g of wine, 2g of salt, 10g of sugar, 60g of lard, 10g of peppercorn oil, 25g of garlic, 3g of ginger, 5g of ginger, 75g of broth.
Procedure: Knife handling → sautéing the prawns → taste stewing →>
Take the juice to the plate. Sauce on the plate. [1]?
Preparation steps
Steps
Specific operations
Step 1
Cutting. Wash the prawns, cut off the head whiskers from the eyes, cut off the legs, claws and tails, take out the sandbags and sand threads, and cut each prawn into two sections;
Step 2
Cooking. Stir frying spoon on medium heat, put pork oil, pepper oil hot, add ginger and prawns, stir fry a few times, and then gently press the head of the shrimp with a hand spoon, squeeze out the shrimp brain, and then into the wine, broth, ginger, sugar, salt, monosodium glutamate to continue to stir fry a few times, cover the lid, move the spoon to a micro-fire on the simmering system;
Step 3
To be simmering shrimp to the shrimp to be cooked through, juice, color red, the stir frying spoon to a high fire!
Finished product characteristics
Light red color, bright oil, taste fresh and mellow, fresh and salty and slightly sweet.
Operating points
Get a good grasp of the fire, do not stew too long, cooked through until, to prevent the meat old.
Practice three
Raw materials
Main ingredient: 500g of sea-caught shrimp, green onion, ginger, garlic 10 grams each.
Seasoning: rice vinegar, cooking wine, sugar, salt and peanut oil each moderate.? [2]?
Steps
Steps
Specific operation
Step 1
First shrimp to remove the head of the shrimp whiskers and shrimp tip, with scissors to cut off the shrimp feet, with a knife shrimp back sliced open to remove the shrimp's muddy intestines (you can also make the shrimp more flavorful);
Step 2
Frying pan heated to add peanut oil, the next green onion, ginger, garlic slices burst incense;
Step 3
Put the shrimp into the pan in turn, fry over high heat until the color turns red, and gently press the shrimp brain with a spatula, so that the shrimp paste inside the brain slowly flow out, so that the shrimp paste and the oil in the pan are fully integrated, and the oil will slowly turn red;
Step 4
The shrimp will be pan-fried on both sides to become a golden brown, you can vinegar, cooking wine, soy sauce, sugar, Add them to cook slowly, so that the shrimp evenly absorb the flavors and turn over to sear, until the soup thick adsorption in the shrimp can be out of the pot on the plate.
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Lu Cai stewed prawns
Tips
1, the back of the prawns openings are not too large, can remove the shrimp's muddy intestine can be.
2, green onions, ginger and garlic do not use high temperature frying, slow fire sautéed flavor can be, otherwise affect the color.
3, frying shrimp must control the fire, both to let the flavor of shrimp precipitation, but can not be fried shrimp skin paste.
4, the shrimp head in the shrimp paste slowly with a spatula pressure out, but a technical work, must be light pressure light squeeze, but also to ensure the integrity of the shrimp.
5, the addition of soy sauce can enhance the fresh flavor, but also can add salt flavor, so there is no need to add salt and MSG and other adulteration.