This braised prawn was learned from chef Tan Jiacai. It is a family-style method, which does not need to prepare complicated materials for a long time, accurately control the cooking temperature, and does not need the tiger stove in the hotel. This is a family-style method, which can be tried at home. Its taste is basically similar to that of Tan Jiacai.
Technology: frying
Taste: sour and sweet.
Time:
Heat: Lower heat.
Composition:
Cooking steps:
1. Cut the shrimp head as shown in the figure.
Take out the shrimp feet
3. Pick the shrimp line, because it is a bigger shrimp, so it is easier to operate.
4. Prepare materials, onion, ginger, tomato sauce, salt and sugar.
5. Put some oil in the pot when it is up, and fry the prawns, so that the prawns will be crispy and textured.
6. Stir-fry red and turn over
7. Take it out and put it aside
8. Take another pot, put oil and stir-fry shredded onion and ginger.
9. Remove the onions and ginger and throw them away. Add the onion and ginger slices and stir-fry the oil.
10. Add tomato sauce, stir-fry for a while, and then add water. The water will not exceed all the shrimps. Estimate the water quantity and add more. The function of ketchup is to get its red color. The finished product is bright in color, and the final taste is basically sour.
1 1. Add 2-3 teaspoons of salt. There is more salt here than usual. Don't worry. As for how much to put, everyone should taste the salt and put it a little bitter. This varies according to everyone's taste. In short, it is slightly bitter. Don't worry about putting so much salt. Finally, it won't be salty. Then put a bowl of sugar, the sugar will neutralize the salt, and the sweetness and salty taste will coordinate with each other. At the same time, it will have an impact on the taste and produce a soft sweetness. Although it is to let everyone put more salt, parents must remember to taste it. I feel salty and bitter than usual. It depends on my taste. Too much salt will make it salty, and no amount of sugar will do.
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