Is the traditional braised prawn better than Qianjiang's? Five or seven oily prawns? More emphasis on health and body-building, after hundreds of years of precipitation, it has reached the extreme in nutrition, health and taste, which not only maintains the minimum loss level of nutrition of raw shrimp, but also adapts to the diners who are difficult to adjust in taste.
Because? Five or seven oily prawns? The taste is biased, and the spices and traditional Chinese medicines are not suitable for everyone's physique, which is rarely used by people in Jianghan Oilfield. Now, at the dinner table of people in Jianghan Oilfield, there are more new styles made of garlic, a small amount of pepper and pepper, which are light in taste and more pure in lobster aroma. Braised prawns? Adapted to the trend of contemporary people pursuing healthy diet.
1? Braised prawns? What is the main ingredient used? Shrimp? . It is not because they are paired, but because in the old days, when this shrimp was sold in the market, it was often counted and valued in pairs. Shrimp, because of its large size, is also called:? Prawn? . It is also called "shrimp" because its body color is bluish white, smooth and transparent. Shrimp. ?
2. Shrimp is long and flat, about 18 cm long, and its meat is extremely delicious. Mainly produced in Bohai Bay, it is one of China's specialties. At present, there are about 4 ~ 5 first-class prawns per catty in the market, and there are many ways to cook prawns. The method of oil stewing is a traditional Beijing flavor, which is called as Luohan prawns and Pipa prawns? Beijing-flavored three prawns? . This method is not only simple and easy, but also makes the shrimp taste human. The finished dish is red and shiny, and tastes fresh, fragrant, sweet and salty.
1, thaw the shrimp first, and then treat the shrimp. Cut off the shrimp feet, shrimp whiskers and shrimp guns, then cut off the shrimp back and pull out the shrimp line inside.
After the shrimp is processed, come down and prepare to fry it.
2, pour oil into the pot, the oil does not need too much. When the oil is hot, fry the shrimps one by one.
Fry one side of shrimp until it changes color, then turn it over and fry the other side.
Finally, fry the shrimps until both sides turn golden brown, pick them out and put them on a plate for later use.
3. Leave oil in the pot and add tomato sauce to stir fry, so that the tomato sauce will be more fragrant.
Then add onion and ginger powder and stir-fry until fragrant. Then pour all the shrimps that have just been fried in and stir fry evenly.
Then add half a bowl of water, and the amount of water added is not too much, just half of the shrimp. Then add salt to taste, add a spoonful of sugar and a spoonful of white pepper, stir well, cover the pot and turn to medium heat for 5-6 minutes.
Finally, turn to a big fire, turn off the fire when the remaining soup in the pot is thick, sprinkle some parsley on it and eat.
Ok, let's make this braised prawn, which is an indispensable hard dish on the table. The color is red and bright, the taste is tender and delicious, and it is memorable after eating.