I used to love shrimp very much. Since I ate a very beautiful shrimp in Xiachuan Island, I have been "injured" and have a psychological shadow. I am afraid to eat shrimp when I see it. But children love to eat, and when they see beautiful shrimp, they will buy it back and keep it for them. This shrimp has a long shelf life, so it is not suitable for other light dishes. If you want to make some shrimp meat with heavy taste and elastic taste, you want to use the method of "burning". Shrimp is a high-protein ingredient, and if it is cooked with too much juice, it will look "greasy", so you can do dry burning. "Shao" is not found in Cantonese cuisine, but there is a saying of "Shao in the south and Shao in the north". Using the different temperature zones of the pan, the juice is slightly dried by slow fire and the prawns are cooked, and finally the "dry-roasted prawns" with strong flavor and good taste are made.

material

Ingredients: 8 sea shrimps and 6 shrimps;

Accessories: appropriate amount of oil, salt, 2g of Jiang Mo, 2g of minced garlic, tomato sauce 10g, and a little shredded onion.

Dry-Braised Prawn with Ham and Asparagus

1

Cut ginger into Jiang Mo, chopped scallion into fine powder, and shredded scallion leaves for later use.

2

After cleaning the shrimp, use kitchen scissors to cut off the whiskers, heads and feet of the shrimp.

three

As shown in the figure, insert the cutting tip from the joint between the shrimp head and the shrimp shell, the insertion depth is half of the diameter of the shrimp body, and slowly cut it in the direction of the shrimp tail, until the last shrimp shell is left, peel off other shrimp shells, and pull off the shrimp line.

four

This is the state after processing.

five

Wrap the shrimp in step 4 with a clean towel, and gently press it a few times to absorb the water of the shrimp.

six

Take a pan, heat it to 4 minutes (about 100℃), then reduce the heat (just use a small wick in the center of the stove head) and add a very small amount of oil. Put the dried shrimps in turn, put them in place, and pay attention to the direction of the shrimp heads, because the shrimps are big, and the heads need to stay in the heating area of the pot for a long time to make them mature and consistent.

seven

As shown in the picture, while frying, use chopsticks to hold the shrimp for shaping. Bend the shrimp tail to the head of the shrimp. Why do you want to keep the shrimp shell in the last section of the tail when handling the shrimp shell? It is to prevent the shrimp from being overcooked.

eight

Fry each side of the shrimp for 2 minutes, and it will be cooked. Turn up the fire, splash in the cooking wine, and gently shake the pot to make the shrimp dip in the juice evenly. After collecting the juice, change it back to the same low fire.

nine

Move the shrimp to the other side of the pot, tilt the pot slightly, add a little oil at the heating area beside the pot, and stir-fry the Jiang Mo and chopped green onion.

10

Add ketchup, stir-fry the fragrance, and draw evenly with chopsticks.

1 1

Shake the pot again, turn the shrimps over with chopsticks clips, and let each shrimp be stained with sauce, and then serve.

12

Take out the pan, put it on a plate, sprinkle with shredded onion and serve.

Tips

1, dishes with shrimp as ingredients generally require low pot temperature or quick frying with strong fire, which is determined by the nature of ingredients. If the pot temperature is too high, the shrimp meat will be dehydrated, dry and unpalatable, so we have to cook according to this characteristic.

2. With a small fire, except for a moment when the cooking wine is splashed to remove the fishy smell, a heating zone with different temperatures is generated in the pot. Although the pot temperature is about 100 degrees, the method of "dry burning" can be made, and the taste of the cooked shrimp can be maintained.

3. Eight sea shrimps refer to the weight and specifications of shrimps, which refers to eight shrimps/500g sea shrimp.

4, the shrimp itself has a little salty taste, and the tomato sauce also has salty taste, so there is no need to add salt to taste.