How to cook beer-braised prawns

Recipe introduction

The prawns are bright red and tender, with a strong aroma of beer and a unique flavor.

Ingredients:

Ingredients: 600 grams of prawns,

Accessories: 20 grams of coriander,

Seasonings: 750 grams of beer, 2 salt grams, 5 grams of soy sauce, 10 grams of cooking wine, 3 grams of sesame oil, 5 grams of white sugar, 2 grams of MSG, 10 grams of pea starch, 20 grams of vegetable oil, 5 grams of green onions, 5 grams of ginger

Method

1. Remove the sandbags and sand lines from the prawns, cut off the shrimp guns, whiskers and legs, and rinse with water.

2. Heat vegetable oil in a spoon, add onion, ginger and cooking wine, cook until fragrant, add prawns and fry both sides, press out the brains of the prawns, then add beer, stock, salt, MSG, Soy sauce, sugar, and cook the shrimp over slow heat. Reduce the juice over high heat, thicken the gravy with water starch, pour hot pepper oil, sprinkle with coriander segments and serve on a plate.

Food conflicts:

Shrimp: Shrimp should not be eaten with certain fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat them with tannic acid-containing fruits, such as grapes, pomegranates, hawthorns, and persimmons, it will not only reduce the nutritional value of the protein, but tannic acid and calcium ions will combine to form insoluble conjugates that irritate the gastrointestinal tract, causing discomfort and vomiting. , dizziness, nausea, abdominal pain and diarrhea and other symptoms. Seafood and these fruits should be eaten together at least 2 hours apart.

Coriander: When taking tonics and Chinese medicines such as Atractylodes and Paewan, it is not advisable to take coriander to avoid reducing the efficacy of the tonics.