Braised prawns in oil is a Shandong dish. The key food is prawn in Bohai area before Qingming Festival, and the unique oil stewing method of Shandong cuisine is applied. This is also a special food with a long history. The four flavors of fresh, sweet and salty are closely related, and the meaning is still unfinished. In recent years, the popular braised prawns originated from Hubei cuisine in Qianjiang, Hubei Province, and were made of water-talking crayfish (alias lobster), which is different from the braised prawns in Shandong cuisine. At this stage, there are two key behaviors. One is braised prawns in Shandong cuisine, which uses the unique braised technique of Shandong cuisine. The key food is prawn in Bohai Sea area before Qingming Festival, which is also a special food with a long history. The four flavors of fresh, sweet and salty are closely related, and the meaning is still unfinished. The other is the braised prawns of Hubei cuisine in Qianjiang, Hubei Province, which is made of water-talking crayfish (alias lobster), which is different from the braised prawns of Shandong cuisine and relatively simple.
braised prawns-delicious, crispy, crispy outside and tender inside. All foods: lobster, pepper, ginger, onion, rice wine, salt, soy sauce. Production steps: cut off the whiskers and spines of the shrimp, insert the two sections from the tail of the shrimp with a wooden sign, gradually pick out the shrimp line, clean it, and cut it from the back of the shrimp, which will make the shrimp taste better. Pour a small amount of oil into the pot, add ginger slices to saute, put the shrimps into the pot one by one, slowly fry until the shrimps lose color and the heads of the shrimps are close to the coke, turn the other side to boil the shrimp oil and the aroma, then pour a small amount of rice wine along the edge of the pot, add pepper, sprinkle Dongru on it, pour a small amount of soy sauce, sprinkle a small amount of salt on it, and dry the juice.
shrimp should be put into the pot one by one, so that the whole shrimp can be evenly heated. When the shrimp is just put into the pot, don't roll it in a hurry, and it is not suitable to turn it over frequently in the middle. Let the bottom edge be half-cooked before turning the other side. Fresh lobster or live shrimp should be selected for braised prawns. The braised prawns made from this kind of shrimp are crispy and sweet, and the taste is the best. Fresh lobster, ginger slices, onion, soy sauce, garlic, tomato sauce, white sugar, rice wine, salt. Cut off the shrimp feet, adjust the shrimp line with a wooden sign, cut the back of the dish pot with a knife, put the shrimp in and fry it for double-sided golden yellow, and fry the onion and ginger in the pot.
pour in the fried shrimps, and convert to soy sauce, rice wine, tomato sauce, white sugar, salt, stir-fry evenly, put the onion in the pan, and the delicious braised prawns are out of the pan. Heat the oil from the pan, add the lobster, fry until golden brown, remove the oil to replenish water, and add a teaspoon of oil when the vegetable pan is hot. Add, onion, ginger, garlic, pepper, pepper, marinade bag, stir-fry pan for aroma, add Pixian bean paste and stir-fry Chili oil. Add chilli shrimp hot pot seasoning sauce, add a spoonful of oil, stir-fry all the sugar until fragrant, add beer sprinkling, boil, pour in lobster, add 5g of white sugar, simmer for 1min, add chicken essence, chicken essence powder, and thicken the sauce with large fire, so that the shrimp juice is surrounded by crayfish, and then pour in a teaspoon of Chili oil, and a pot of delicious lobster will be ready. Shrimp is rich in protein, but its fat rate is very low and its nutritional value is high, which is better than chicken, duck and fish.