The two main tricks of cassoulet prawns can make the prawns red and attractive, eating heart with honey sweet. This way to do prawns can not only replenish calcium, but also very gluttonous!
Steamed prawns or Shandong side of the brine, mainly with seasoned oil stir-fry or deep-fried, and then stewed in seasoning sauce for a short time, the color is red and bright taste fresh and fragrant.
◆Practice
Buy live shrimp in the eyes of the shrimp whiskers and shrimp cavity, in the shrimp back of the third joint with a toothpick to pick out the shrimp line, and then clean
Then wash the good onion and ginger with the purpose of patting a little so that the onion and ginger out of the juice, and then cut into segments
◆Tricks
To add oil to the pot, add a good pat onion and ginger segments, sautéed aroma under the prawns, with a spatula to press the head of the shrimp, shrimp oil came out, a small action shrimp became red
◆Trick two
Put into the cooking wine to go fishy, salt, and water, water can not be too much, and then a round plate buckle on the simmering, which is the second trick, this is tighter and more flavorful, be sure to simmer on a small fire, five minutes or so can be, juicing when the sugar instead of starch to collect the juice is more fresh and fragrant! red, tantalizingly delicious
◆Tips
No need to open the back with a toothpick at the third section of the shrimp intestines can be so that in order to remove the fishy flavor,
In a small fire onion and ginger can be stirred incense do not fire easy to black paste.
Shrimp paste in the shrimp head slowly pressed out. Do not press the lower head age, a small amount of salt and sugar can enhance the fresh flavor, soup poured onto the prawns can be, do not have to put monosodium glutamate and so on.
My answer: the stewed prawns originally originated in Shandong, belonging to the brine, because it has a fresh, sweet and salty four flavors, and complement each other, so that people ate a lot of aftertaste, and therefore named, but in recent years the popularity of the stewed prawns is originated in Hubei, Hubei, Hubei subterranean E cuisine, words do not say much, the following into the teaching of the Lin Dajuanren time.
Main ingredients: fresh shrimp about 10-20
Applications: ginger 1 piece, garlic appropriate
Seasoning: cooking oil, soy sauce, sugar, cooking wine, salt appropriate
--Start cooking-
The first step to deal with shrimp: the first toothpick to pick off the shrimp line of fresh shrimp, cut off the shrimp whiskers, shrimp feet with a knife, cleaned and packed in a bowl, and then peeled ginger and garlic, ginger sliced, half of the garlic sliced, half chopped and standby.
The second step of stir-frying the ingredients: start a pot of hot, into a small amount of cold oil, oil slightly hot into the ginger and garlic stir-fry.
The third step stir fry shrimp oil: the shrimp into the pan quickly stir fry for a while, so that all the shrimp are evenly coated with oil, and then stir frying slow frying, using a spatula to press the head of each shrimp, stir fry until all the shrimp have a beautiful red color.
Step 4: Add 1 teaspoon of sugar, 1 tablespoon of cooking wine, 1 teaspoon of salt, and 1 tablespoon of soy sauce, and cook until all the shrimp are red, then cover and simmer for a while.
Step 5: Simmer until the soup thickens, then add the remaining minced garlic and sauté to taste.
Product picture: this is a very good-looking and delicious flavorful cassoulet prawns are ready, look is not very appetizing?
--Content summary--
1, to do a good job of this stewed prawns, especially need to pay attention to the first point is: "to remove the shrimp shrimp line, shrimp whiskers and shrimp foot ", because the shrimp line with fishy flavor, so it must be removed, and shrimp whiskers and shrimp feet in the stew fried shrimp is very easy to fry, which leads to the shrimp meat bitter, so must also be removed together.
2, shrimp need to marinate in fact does not matter, the main thing is: shrimp to try to buy fresh fresh shrimp is better.
3, do this stewed prawns: be sure to stir fry shrimp shrimp oil, so that the shrimp into a good-looking bright red, and then seasoned stewed fried, so that the taste of the shrimp to do a good job is more flavorful and more flavorful.
4, like to eat spicy can add a little chili oil when seasoning, the flavor is also quite good.
Shrimp is a common ingredient in our daily lives, its types are very diverse, there are green shrimp, shrimp, crayfish, river shrimp, grass shrimp and so on. Different kinds of shrimp its flavor is also different. Of course, the shrimp practice is also a variety of steamed, boiled, stir-fried each practice of the shrimp taste is also unique.
Today we will talk about one of the practices - oil smothered prawns.
Oil smothered prawns belong to the Lu cuisine, the choice of shrimp mainly from the Bohai Bay prawns, of course, nowadays we are more commonly used crayfish, today we choose to shrimp. practices are as follows:
1. First we will first clean the shrimp, and then the shrimp head whiskers and scare the tip with scissors cut off, and then use a knife to the back of the shrimp sliced open to remove the mud intestines, so you can make the shrimp more flavorful;
2. Clean up after the shrimp, start the pot to burn oil, add the right amount of cooking oil, into the onion, ginger and garlic burst incense;
3. Fry until the color turns red, and use a spatula to gently press the shrimp brain, so that the shrimp paste inside the shrimp brain slowly out, so that the shrimp cake and the oil in the pot fully integrated;
4. shrimp on both sides of the frying to golden brown, add wine, vinegar, sugar, soy sauce and slowly simmering on a low flame, so that it can evenly absorb the taste, next we give the shrimp turn over to the shrimp, so that it can be tasted on both sides, to be thickened by soup can be out of the pot.
Of course, the process varies for different types of shrimp.
Stewed prawns how to do delicious and simple tricks
Stewed prawns, method one,
Materials
Shrimp 1 catty, a handful of shredded ginger (should not be too much nor too little, 2 tablespoons of sugar, 1 tablespoon of salt, 2 tablespoons of ketchup, ordinary stir-frying olive oil in moderation.
Working method
1. Remove the shrimp thread. Cut a hole along the back of the shrimp and remove the threads. Wash the de-veined shrimp with water and drain.
2. Shred ginger and set aside.
3. Cool the oil in a hot pan. Stir-fry the oil in the shredded ginger until 80% hot. After the aroma is released, stir-fry the prawns. When the prawns turn red, add salt and sugar and continue to stir-fry. Cover the pan and simmer, then pour in the appropriate amount of tomato sauce and stir-fry well. Then it is ready for the pan.
Cheat
1. The water of the shrimp must be drained, because some of the water will come out of the shrimp when the salt is put out during frying. It will be very watery if you don't drain it from the previous fry.
2. Ginger can be put a little more, you can remove the fishy flavor of shrimp and balance the coolness of shrimp.
Second, stewed prawns
Materials
400g shrimp, one green pepper, half a carrot, cooking wine, salt, green onion, ginger, garlic, sugar.
Working method
1. Clean the shrimp, pick out the threads, cut off the guns and whiskers. Marinate the treated shrimp with cooking wine and salt for 15 minutes.
2. Cut green pepper and carrot into wide julienne strips, and slice green onion, ginger and garlic.
3. Blanch the peppers and carrots in water and cool.
4. Put a little more oil in the pot, heat it up, put onion, ginger and garlic to stir-fry.
6. Stir fry quickly to change color, then add sugar. Then pour a little more cooking wine along the sides of the pan, immediately cover the pan with a lid and simmer over low heat for a minute or two.
7. Blanched vegetables, stir-fry a few times over high heat. Season with salt before leaving the pot.
Third, stewed prawns
Materials
Ingredients:prawns
Accompaniments:ginger, garlic, green onion
Seasoning:fermented wine, tomato sauce, cooking wine, soy sauce, pepper.
Working Methods
1. Prepare the ingredients;
2. Wash the prawns, remove the mud lines and sandbags, and then cut off the shrimp whiskers and shrimp feet;
3. Heat the oil in the pot (more than usual to cook;
4. Put the prawns in it, don't turn it over yet, and fry through to frying the side;
5. And then turn over to the other side, the shrimp head of the shrimp oil is also coming out;
6.
6. First, the prawns out of the spare;
7. pot to leave the bottom of the oil, burst ginger and garlic (chopped more fragrant, and then add cooking wine, wine, ketchup, soy sauce, pepper;
8. Finally add prawns, high heat, slightly juice, sprinkle with chopped scallions can be eaten.
The practice of stewed prawns home cooking tips
Step 1:Shrimp cut must pick shrimp line; chop the onion and garlic, put aside.
Step 2:Put the shrimp in a pot and oil over high heat until the color turns red, remove.
Step 3:Leave a moderate amount of oil in the pan for frying the shrimp, sauté the ginger and garlic, then add 3 tablespoons of tomato paste and stir well.
Step 4:Pour in the prawns again. During frying, gently press the head of the prawns to let the yolk flow out.
Step 5:Add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, oyster sauce, moderate amount of sugar and Kyung Sha hot sauce.
Step 6:Add a little more water, cover with medium heat and simmer for 5 minutes to reduce the juice, spread thin and weigh well, then serve, sprinkle with chopped green onion and finish!
What are the cassoulet prawn tricks?
Tips:
1, the treatment of raw materials to know: put the shrimp in the water rinsing, and use a toothbrush to brush the shrimp body. Then catch the crayfish, cut off the front end of the two large clip pointed hook, one to prevent it from pinching people, the second is for good flavor; go intestines, shrimp tail has three pieces of tail, pinch the middle piece, a twist and pull, intestines out; then after that it is from the head of shrimp shell about 1/2 (in order to effectively maintain the shrimp yolk, as little as possible to cut some shear, pay attention to should not be directly cut off, in the desire to cut off not yet cut off when pulling outward, you can The shrimp head of the sand capsule together with out, is the black mass of material, pay attention to retain the shrimp yolk; Finally, from the pull off the tail straight line cut to the head, one is in order to good flavor, the second is to eat when good shelling.
2, this dish if the use of concentrated chicken broth material, can not put salt and monosodium glutamate and so on. If you don't use concentrated chicken broth, you can replace it with chicken essence and put salt in moderation.
Nutritional value:
1, shrimp nutrient-rich, and its meat is soft, easy to digest, for the weak and sick need to recuperate people is excellent food;
3, shrimp lactation is strong, and rich in phosphorus, calcium, children, pregnant women, especially have the effect of supplementation;
4, scientists at the University of Osaka, Japan, found that shrimp astaxanthin body Help to eliminate jet lag reaction due to "jet lag".
Steamed prawns classic steamed prawns
1, materials: 500 grams of prawns, 150 grams of river prawns, salt 3 grams of soy sauce 10 grams of vinegar 3 grams of green onions, ginger 1 piece, 30 grams of yellow wine, 30 grams of sugar, 3 grams of white pepper, vegetable oil, 2 two;
2, prawns washed several times with water, then go to the feet of the whiskers, scissors reverse stick to the head and cut the shrimp gun, shrimp head also at the same time a small opening.
3, with a small clip from the mouth of the shrimp head out of the sandbag, and finally with scissors to cut the back of the shrimp, pick out the shrimp glands, put on a plate to dry the surface of the water, green onion and ginger cut into thin julienne for spare.
4, the pot pour two two or so vegetable oil, burned seventy percent of the heat into the small river shrimp, turn to medium-low heat and slowly fry for ten minutes, such as shrimp crisp oil red when the oil is separate sheng out of the standby.
5, fried crispy shrimp on oil paper or napkins to absorb the oil, put a little salt and mix it can be a snack, the pot poured simmering shrimp oil, burned to about 70% of the heat to medium heat, first under the ginger stir-fry for five seconds.
6, then under the prawns sautéed red on both sides, open the fire under the shredded green onion sautéed about fifteen seconds or so out of the aroma.
7, put the yellow wine, soy sauce stir-fry aroma, then add some hot water, put sugar, salt and pepper a little stir-fry, a few drops of vinegar to refresh the fishy.
8, medium heat cover and simmer for two minutes, the last big fire to collect the juice can be.