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Roasted shrimp franchisees rank in the top ten.
Shrimp is a common food in our life, with a wide variety and dazzling. Can be divided into two categories. The first kind is freshwater shrimp, which is usually found in rivers. There is also a kind of sea shrimp, that is, shrimp in the sea, which appears in hotels and restaurants and tastes good. In particular, a knife-shaped prawn can be seen almost as long as you go to the hotel. Most of its practices are mainly braised in brown sauce, dry pot, salt and pepper, especially the dry pot prawn, which is not fragrant for a hundred miles, but also full of fragrance and very tasty.

Then someone must be curious at this time. Since the prawns in the griddle are so delicious, what should we do? Actually, the practice of dried shrimp is not that complicated. It can be said that it is much simpler than braised dishes. The most important thing in the whole process is the taste. The taste of this dish must be heavier, so as to highlight the fragrance of shrimp and make it drunk at the entrance.

The following words are not much to say. Today, I will share with you the specific steps and details of this dry pot shrimp. I will use the simplest words to express it, so that everyone can understand and understand it. Watch it with me.

Prepare the materials

Ingredients: 2 Jin of new prawn.

Accessories: onion, ginger and garlic 10g, cooking wine 10g, light soy sauce 10g, appropriate amount of dried pepper, spicy girl 10g, chicken essence monosodium glutamate 2g each, half lotus root and two parsley roots.

Steps of dried shrimp

Step 1: Wash the bought prawns several times (especially the belly of prawns), then cut off the head of prawns with scissors, then pick out the shrimp line with toothpicks, and cut off the tail with a knife to the best depth, and put it aside after cleaning.

Step 2: Then wash the ginger and cut it into shredded ginger, wash the onion and cut it into minced onion, peel the garlic cloves and arrange them into minced garlic, and then wash the dried peppers and cut them into pieces for later use (all the materials are ready, so there is no hurry).

Step three, clean the wok, and then pour a large pot of water to boil. After the water is boiled, add the shrimps prepared before and blanch for half a minute. When the prawns are obviously rolled up, they can be poured out (this step is mainly to remove dirt), and then the lotus roots and celery in the auxiliary materials are poured out.

Step 4: Continue to turn on the stove for ignition, bring the water in the pot to a boil, add vegetable oil and heat it to 60% (the oil temperature is higher, so that the fried shrimp will smell better), then add the shrimp and stir fry for a while (this process takes about one minute).

Step 5, after seeing the prawn discolor, put the cooking wine, shredded ginger, minced garlic, chopped green onion, lotus root, coriander, soy sauce, salt, dried Chili slices and other seasonings in the fire and stir-fry for a while (this step requires that the fragrance in the bottom material should be fried so that it will be fragrant when cooked), and then stir-fry evenly with fire, so that the dish is cooked and delicious. If you have money at home, come.

Grilled prawn summary

Through the above steps, I believe many people have a deeper understanding of the practice of dry pot shrimp. Actually, the practice of dried shrimp can be divided into two steps. The first step is to change the knife. The key point of this step is to change the tail of prawn for later tasting. Step two, adjust your mouth. As I said earlier in this step, the taste must be heavier, so that the overall flavor of prawns will be heavier and people will feel rumbling.