Fish is from Shandong. I heard that braised prawns or a Shandong dish? I don't know Anyway, my dad taught me the secret of making shrimp since I was a child, and finally I can eat it at home if I want! Yeah ~ Now, I will teach you the secret, and students who want to learn should remember it well with a small notebook!

I want to make a braised prawn delicious, but the ingredients are secret. I like to eat more sweet and sour, so my father studied this dish with a heavier sweet and sour taste and thought it was more delicious than the one cooked in the restaurant.

the first step is to deal with prawns. Is to remove the shrimp line. Of course, you don't have to go to the shrimp line if you are not very particular about it.

It's just that the shrimp line is the digestive tract of shrimp, some of which look cleaner and some are darker, which is related to the digestive dirty things inside. Shrimp line will affect the taste to some extent. So I would suggest picking it off.

generally, it is recommended to pick it out when it is steamed or boiled, because it will cover up the fresh and sweet taste of shrimp to a certain extent, and the tastes such as braised in oil, spicy, stir-fried and so on are biased, or you can not go.

method of picking shrimp line: insert a toothpick into the second section of shrimp back, and pick out the shrimp line directly after cutting.

Although oil is very important for braised prawns, a good bowl of sauce will play a key role.

Braised sauce: two spoonfuls of soy sauce, one spoonful of vinegar, five spoonfuls of sugar and half a spoonful of salt

The method here contains many key points, which will make braised prawns more delicious.

1. put more oil in the pot, add chopped green onion, stir-fry the chopped green onion oil, and take out the fried chopped green onion.

2. Pour the processed shrimp into the pot and add the ginger slices and chopped green onion. Fry the shrimp. After the two sides are slightly burnt, pour in the braised sauce and appropriate amount of tomato sauce (added according to your own taste).

3. Add garlic slices and simmer for a while until the soup is dry. (stir fry in the middle to make it taste evenly)

Because tomato sauce is added, the surface is not particularly smooth, and the surface of braised prawns without tomato sauce will be smooth. This should be adjusted according to your own taste.

I still think that braised prawns are the best, and the prepared prawns are not only beautiful in color, but also quite delicious in taste!

Braised prawns in oil

First, prepare the ingredients: shrimp, oil, green onion, ginger, soy sauce, yellow wine, salt and chicken essence. After preparation, clean the shrimp, cut off the shrimp gun and shrimp legs, remove the shrimp line, prepare a wok for heating, add onion slices and ginger slices to stir-fry until fragrant, add the shrimp into yellow wine, soy sauce, stir-fry sugar and salt evenly, and.

Braised prawns in oil

First, prepare the materials: shrimp, onion, ginger, garlic, sugar, tomato sauce, soy sauce, cooking wine and salt. After preparation, clean the prawns, cut off their whiskers, mouths and legs, cut off their backs, remove shrimp lines, and control the water to dry after cleaning. Cut the ginger and garlic into pieces, cut the onion into sections, and prepare the wok for refueling. Stir-fry red oil, add prawns, add cooking wine, light soy sauce, stir-fry evenly over high fire, then pour in water, boil over high fire and simmer for 2 minutes, add onion and salt, and collect juice over high fire, then take out the pan and serve.

Braised prawns in oil

First, prepare the materials: shrimp, onion, tomato sauce, white sugar, cooking wine, salt, oyster sauce, minced garlic, vegetable oil and coriander. After preparation, clean the prawns, remove the shrimp lines, prepare a wok, heat it with oil, add prawns, stir-fry until the prawns become discolored, remove the oil from the bottom of the wok, add minced garlic, tomato sauce and white sugar, and stir-fry until fragrant.

Braised prawns in oil

First, prepare the materials: shrimp, onion, ginger, oil, cooking wine, salt, seafood soy sauce, vinegar, sugar and starch. After preparation, clean the shrimps, remove shrimp lines, put them in a basin, put them into cooking wine and stir them evenly. Cut the onion into pieces, cut the ginger into pieces, prepare a wok, add oil and heat it, fry until it becomes discolored, then take it out, and stir it again.

I am a veteran foodie, a heavy food lover, and an amateur chef who wants to turn the family kitchen into a restaurant.

Braised prawns, as the name implies, are made of large shrimps caught in the sea and braised in oil. They are salty, fresh and slightly sweet, bright and oily, with firm shrimp meat and rich soup.

There is a difference between braised prawns and prawns in tomato sauce. The braised prawns are made without tomato sauce, and the taste is salty and fresh, sweet, and the soup is cut less and wrapped in thick and sticky prawns. The bottom of the plate is shrimp oil without soup. The prawns in tomato sauce are mainly made of tomato sauce, which tastes sweet, sour and salty. After frying prawns, they are wrapped in thick tomato sauce. There is a big difference between the two. Below I will share the above two ways of making prawns.

1. Braised prawns

Braised prawns need to be prepared with prawns (prawns, green prawns, tiger prawns, giant prawns, etc.), which are rich in yellow paste and shrimp oil. Ginger slices, onion segments, cooking wine, soy sauce, sugar and salt can be used. Wash the prawns, open the back to remove the shrimp line, cut off the shrimp gun and part of the shrimp head, and remove the sand sac to expose the shrimp paste. Heat the oil in the pan until the oil is a little bigger than half the shrimp's. Add prawns to fry and stir-fry when the oil is hot. Press the head of prawns with a spoon and stir-fry the shrimp paste to form shrimp oil. Stir-fry the prawns until they become discolored. When the shrimp oil turns red, pour out half of the shrimp oil for later use. Next, add ginger slices, stir-fry the shallots for fragrance, and add cooking wine, soy sauce and appropriate sugar to the pan.

2. Prawn in tomato juice

Prawn in tomato juice can be selected from all kinds of materials, and onion segments and ginger slices are prepared as ingredients. The preparation is to wash the shrimp, open the back to remove the shrimp line and cut off the shrimp gun. Wrap prawns in a thin layer of dry starch and fry them in a hot oil pan until they are golden and ripe. Heat oil in another pan, stir-fry ginger slices with scallions to get fragrance, take out, add a lot of tomato sauce and stir-fry, add white sugar, white vinegar, soy sauce and salt to taste, thicken with appropriate starch, add prawns and stir-fry evenly, and add bright oil before taking out of the pan.

There are several points to note

1. Choose fresh prawns, and it is best to have enough shrimp paste.

2. There must be no less shrimp oil in braised prawns.

3. Stew in oil. Stew in oil, which can be applied to food such as bamboo shoots and mushrooms.

4. The prawns in tomato sauce can be fried and crispy, and wrapped in juice to make a dish, which is crisp and rich and tastes better.

5. prawns in tomato juice can also be naturally thickened by adding prawns into tomato juice.

6. Tomato juice can be applied to meat such as tenderloin and seafood such as fish fillet.

7. The oil-braised crayfish is made by oil-braising and adding a certain amount of spices.

main ingredient: shrimp (fresh sea shrimp is a must)

ingredients: chives, ginger, sugar, cooking wine, salt, rice vinegar, chicken soup, chicken essence, etc.

Practice:

First, wash the shrimp, remove the feet, and clean the shrimp line. Put the washed shrimp into a container, add appropriate amount of salt for pickling, and control the water at the same time.

then add the frying spoon to the peanut oil hot pot, heat it to 5% (put your hand in the middle of the pot and it feels slightly hot), add the shrimp and fry until both sides turn slightly red and hard, and then take out the cut shrimp for later use.

then add a little oil and heat it, then add chopped green onion, shredded ginger and stir-fry until golden brown. Add the cut shrimp and fry it for a while until it is completely red. Then add cooking wine, rice vinegar, chicken soup, salt, white sugar and chicken essence, stir-fry with slow fire for about three to five minutes after boiling, then take the juice out of the pot with medium heat and code it neatly, pour the soup collected in the pot on the shrimp, and put it on a plate to decorate it before serving.

how to cook braised prawns

nutritional content of braised prawns: (per 1g) calories: 197.85 calories carbohydrate: 5.75g fat: 12.92g protein: 14.69g cellulose: .8g.

and it's a delicious dish for both the elderly and children.

First of all, people with allergies should be careful to eat, especially those who are allergic to seafood.

Secondly, people with hyperthyroidism are not suitable for braised prawns, because this dish is rich in iodine, which is easy to aggravate the condition of thyroid.

Braised prawns in oil is a famous dish with a long history in Shandong cuisine. The prawns were selected from the prawns produced in Bohai Bay before Qingming Festival, and the unique oil stewing technique of Shandong cuisine was used. Braised prawns in oil have four flavors: fresh, fragrant, sweet and salty, which complement each other and have endless aftertaste.

if you want to cook braised prawns well, you need to know the cooking techniques of braised prawns first.

oil stewing is a method of stewing vegetables mainly with seasoning oil and seasoning juice. First, stir-fry or fry the ingredients, then put them into the pot, add seasoning and appropriate amount of fresh soup, cover them, first boil them with high fire, and then switch to medium and small fire for stewing. When stewing, the amount of soup added is less than other stewing methods, and the stewing time is shorter. Braised oil requires fresh and tender raw materials, and the color of the dish is light red and shiny.

Prawn braised in oil

Materials:

Prawn, onion, ginger, garlic slices, rice vinegar, cooking wine, sugar, salt and peanut oil.

Steps:

1. First, remove the shrimp whiskers and shrimp tips from the head, cut off the shrimp feet with scissors, and slice the back of the shrimp with a knife to remove the mud intestines.

2. Heat the wok, add peanut oil, add onion, ginger and garlic slices and saute; Put the prawns into the pot in turn and fry them over high fire until the color turns red.

3. fry the prawns on both sides until they turn golden yellow, then add vinegar, cooking wine, soy sauce, sugar and slow fire to cook. When the soup is thick and absorbed on the prawns, it can be taken out of the pot and put on the plate.

ingredients: 5g prawns.

Food processing:

Step 1, prawn processing, which is particularly important, is to cut off the shrimp line and the off-line to prevent the prawn from frying and affecting the taste and appearance.

in the second step, the prawns use toothpicks to pick out the shrimp line. The purpose of this step is to remove the fishy smell of shrimp and cut the back again, so that the prawns can taste more easily. Step 3, making juice: add 1g of pepper, 15g of sugar, 25g of soy sauce and 3g of cooking wine to the bowl. The purpose of this step is to add flavor and fishy smell to prawns and stir them evenly for later use.

Step 4, wash the onion and cut into sections, and wash the ginger, peel and cut into sections, and use it when frying prawns.

production process:

1. When the pan is hot, add the base oil "Cold oil in a hot pan is not easy to stick to the pan", the amount of oil is 2g, and when the oil temperature is 5% hot, add prawns and fry for 5 minutes.

2. The prawns are fried with shrimp oil. The purpose of this is that the fried shrimp oil is not greasy, and the fried shrimp oil tastes crisper and crisper. After 5 minutes, turn it over and fry it again, and add onion and ginger to taste.

3. If the onion and ginger are more fragrant, add the prepared juice and stew for 5 minutes. When the soup is thick, you can put it on a plate and take it out of the pot.

4. Add chopped green onion before taking out of the pan and serve.

This is the uninhibited canteen, and I will give you professional answers.

Braised prawns in oil is a traditional Shandong dish with a long history, fresh, sweet and sour taste, and the method is very simple. It is stewed in Shandong dishes and can be cooked skillfully at home. Here are the specific methods of this dish,

Braised prawns in oil

Method

1. Open the prawns, shred onion, shredded ginger and garlic for later use,

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3. Add a little oil to the pan, add prawns and fry,

4. Stir-fry until the color turns red, add onions, ginger and garlic until fragrant,

5. Add 5g of cooking wine,

6. Add 5g of soy sauce, 1g of balsamic vinegar,

7. Add 15g of sugar and 3g of salt. Cover and stew for 1 minutes,

9. When the shrimps are completely cooked and tasty, collect the juice until it is thick,

1. Finally, take out the spoon and arrange the dishes.

Shrimp is a high-protein and high-calcium food, and there are many ways to do it, among which braised prawns in oil is a classic way, and it is not difficult to do it.

1. Cut off all the whiskers, feet and sharp thorns on the head of prawns, and get rid of the dirty things on the head

2. Cut off the shrimp back with scissors, one is to remove the shrimp line, and the other is to wash it for later use

3. Shred ginger and garlic, cut shallots, and chop dried red peppers for later use

. After frying, take the shrimp out

5. Leave the bottom oil in the pot, add ginger and garlic until fragrant, then add bean paste, stir-fry red oil, and stir-fry dried red pepper

6. Put a little water in the pot, and when the fire boils, pour the shrimp into the pot for stewing, change the fire to low heat, add salt, soy sauce and soy sauce for seasoning

7.

I remember those years when I was an apprentice, I was surprised to see prawns, because living in the north, only restaurants have high-grade things like prawns and bamboo shrimp, which are very expensive. Occasionally, guests order prawns, and there will be many people around the kitchen stove.

That will often confuse "braised prawns" with "? Prawn "confusion, so I let the master scold for many times. At that time, it was all quick-frozen prawns. After thawing, the shrimps were cut off, the back was cut, the shrimp line was picked out, and the cooking wine, onion and ginger slices and a little salt were used. In order to keep the original flavor of shrimp, it is basically fried, but braised directly in the pot.

braised prawns are fresh and salty, but? Prawn is salty and sweet, seasoned with tomato juice and sugar and salt.

Now there are live shrimp markets every day, large and small, which are not very expensive. They are purchased at home during holidays. Don't always eat "boiled" and "salted" prawns! Make a "braised prawn" to improve the taste of your family!

next, I will elaborate on the method of making "braised prawns" ↓

braised prawns

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