Materials for braised prawns: sea shrimp 1 kg, a handful of shredded ginger (more than enough), 2 tablespoons of sugar, 2 tablespoons of salt 1 tsp, 2 tablespoons of tomato sauce, and the method of using olive oil for ordinary cooking 1. Remove the shrimp line. Cut a hole along the shrimp back and take out the shrimp line. Wash the shrimps without shrimp lines with water, and drain the water. 2, ginger shredded, spare. 3. Cool the oil in a hot pan. When the oil is 80% hot, stir-fry the shredded ginger, stir-fry the prawns, add salt and sugar after the prawns turn red, cover the pot and simmer for a while, then pour in a proper amount of tomato sauce and stir-fry evenly, and then serve. Tips 1, the water of shrimp must be drained, because some water will be released after the salt is released during stir-frying, and the dishes fried will be very watery if not drained before. 2, ginger can be put a little more, which can remove the fishy smell of shrimp and balance the cold of shrimp.

Grilled spicy prawns

Ingredients: 300g prawn, 2 pieces of garlic, olive oil 1 tablespoon, 2 tablespoons chopped onion, brandy 1 tablespoon, tomato juice120ml. Marinade, 2 teaspoons of white wine, 4 teaspoons of red pepper powder 1, olive oil 1 spoon, lemon juice1teaspoon. Practice (1) Cut the shrimp back and remove the shrimp intestines and tentacles. (2) Mix the marinade with prawns and marinate for 15 minutes. (3) Fry prawns with 1 tbsp olive oil, cook brandy, and take them out when they are cooked. (4) Add chopped onion and minced garlic into the pot and stir-fry until soft, add tomato juice and mix well to make sauce. (5) Put prawns on a plate, pour the sauce on it, and serve while it is hot. Curry prawn material sea shrimp, oil curry, refined salt, cooking wine, ginger slices, chives and salad oil 1, sea shrimp cuts off shrimp feet and whiskers, cuts the back of shrimp with a knife, removes shrimp lines, cleans and drains water. 2. In order to make the shrimp more tasty, marinate it with a little refined salt and cooking wine for 10 minute. 3. Heat the wok, pour the oil into the ginger slices, then pour in the sea shrimp, stir-fry until the color of the shrimp shell turns red, add a spoonful of white water, and the water will cover the shrimp. Then add half a block of oil curry, adjust the medium heat, and keep stirring until it completely melts. 4. Finally, collect the juice and sprinkle with chopped green onion.