How to make braised prawns in curry oil, how to make braised prawns in oil

Preparation of curry shrimp.

First prepare the ingredients, garlic and ginger, green onion into small pieces and set aside.

Pour the whipping cream into a small saucepan.

Pour the coconut milk into a small pot, and the curry powder and turmeric powder into a small pot. If it feels too thick, you can add some milk. ** to make the broth.

Add the washed shrimp and stir-fry until the shrimp change color.

Strain the finished soup into the pot.

Simmer for a while until flavorful. It can be cooked.

The delicious prawn curry is done. Crabs can be used in a similar way.

How to cook shrimp curry? Remove the shrimp line, then fry in the pan until golden brown, add green onion and chili pepper to the pot, add shrimp and then pepper water, white sugar chicken essence Orleans seasoning, and reduce the juice over high heat. ，

Ingredients: Shrimp in small amounts.

A pinch of green onion and a pinch of ginger.

Curry powder Two spoonfuls.

Two scoops of turmeric powder.

1 bottle of coconut milk.

Whipping cream 1 small listen.

Green peppers, red peppers a little.

Onion a pinch of it.

Garlic a pinch of shrimp curry preparation.

First prepare the ingredients, garlic and ginger, green onion into small pieces and set aside.

Pour the whipping cream into a small saucepan.

Pour the coconut milk into a small pot, and the curry powder and turmeric powder into a small pot. If it feels too thick, you can add some milk. ** to make the broth.

Add the washed shrimp and stir-fry until the shrimp change color.

Strain the finished soup into the pot.

Simmer for a while until flavorful. It can be cooked.

The delicious prawn curry is done. Crabs can be used in a similar way.

The steps to prepare braised prawns in oil are as follows:Ingredients: shrimp, green pepper, green onion, ginger, garlic, cooking wine, light soy sauce, oil, etc.

1. Wash the shrimp and prepare for sleepiness, slice the green pepper and green onion, and chop the ginger and garlic.

2. Pour an appropriate amount of cooking oil into the pot, and first add the shrimp and stir-fry to change color.

3. Add the chopped green onion, ginger and garlic and stir-fry evenly. Add cooking wine and light soy sauce and continue stir-frying.

4. Pour in a small bowl of hot water, cover and simmer for 5 minutes.

5. Finally, put in the green pepper slices over high heat to reduce the juice slightly, and stir-fry a few times.

6. Stir-fry well and serve.

The method of braising prawns in oil is to put oil in the pot, slightly more than the usual stir-fry, put in the prawns after heating 50%, and fry them over medium heat until both sides turn red.

Gently pressing the shrimp head with a spatula to press out the shrimp oil will make the shrimp more red and bright. Stir-fry the green onion and ginger to bring out the fragrance, then add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, a little dark soy sauce, and then pour a small half spoon of vinegar along the edge of the pot, 1 tablespoon of sugar, a pinch of salt, and add water that has not passed the bottom of the shrimp to taste the soup, if you feel that it is not enough to taste, you can also adjust it slightly. Collect the juice on high heat, wait for the soup to become thick, stir evenly out of the pot, then the shrimp has become completely curled, the shrimp head is placed on the plate, sprinkle with chopped green onions, and it is done.

Menu introduction

Braised prawns in oil is a special dish in Shandong Province and belongs to Shandong cuisine. The main ingredient of this dish is the large prawns of Bohai Bay before the Qingming Dynasty, using the unique oil stewing technique of Shandong cuisine. It is a famous dish with a long history, and the four flavors of fresh, fragrant, sweet and salty complement each other, and the aftertaste is endless.

In recent years, the popular braised prawns in oil are Hubei vegetables that originated in Qianjiang, Hubei Province, and are made of freshwater crayfish (commonly known as crayfish), which is different from the braised prawns in oil in Shandong cuisine.

Hao Yixing, a scholar from Shandong in the Qing Dynasty, recorded that "there are shrimp in the sea, long and long, as big as a child's arm, and the fisherman has a net, and the two are combined, dried or pickled in the day, and the goods are called shrimp." The shrimp produced in Shandong waters accounts for 2 3 of the total production in the country. This dish is made of this large prawn, which is 15 to 20 cm long, crystal plump, huge, and full of shrimp brains, which has the best taste.

Braised prawns in oil is a special seafood in Hubei, after the dish is colored, the fragrance comes to the face, as if the shrimp is still swimming in the oil, the meat is fresh and tender, the skin is crispy and the meat is loose, and the characteristics of oil but not greasy. Next, let's take a look at the method of braised prawns.

Ingredients (1 3 servings): 500 grams of prawns, 1 green onion, 75 grams of sugar.

Seasoning: 50 grams of cooking wine, a little light soy sauce, a little water, an appropriate amount of salt, 25 grams of salt, 2 slices of ginger, a little sesame oil.

Tips: 1. Pay attention to the back of the shrimp when removing the black tendons of the shrimp to prevent scratching your hands.

2. The amount of oil can be a little more, which is more delicious and does not have to worry about being greasy.

3. You can put some balsamic vinegar, but you can't put green vinegar and aged vinegar, balsamic vinegar can better reflect the freshness of braised prawns, and green vinegar and aged vinegar will make the braised prawns taste too heavy.

Preparation of braised prawns in oil:

1. When the ingredients are ready, wash the shrimp with water, then drain the water, remove the tentacles and whiskers of the shrimp, and then peel off the shell of the shrimp except for the head and tail (keep the head and tail for the sake of beautiful placement).

2. Spread the shrimp flat on the cutting board, use a knife to cut along the back and abdomen of the shrimp to remove the black tendons in the shrimp, then clean the ginger and green onion with water, and cut the green onion diagonally into green onion segments with a knife, about 2 cm, and keep it for later use.

3. Prepare a bowl, add 25 grams of salt, 75 grams of sugar, a little light soy sauce and water, and then drop 2 drops of sesame oil and stir with chopsticks to form a seasoning.

4. Prepare a clean pot, heat the pot, then put in an appropriate amount of oil, the oil temperature is a little hotter than usual, then add 2 slices of ginger and the processed prawns and stir-fry, fry until the meat of the shrimp shows other colors, pour 50 grams of cooking wine along the edge of the pot.

5. After that, add the seasoning you just made, turn to low heat, cover the pot, and wait for 2 minutes. When the soup is almost gone, sprinkle the freshly chopped green onions, continue to stir-fry, and stir-fry a few times before serving.

This is how braised prawns are done, and the method is very simple.

Teach you how to stew prawns in oil, crispy on the outside and tender on the inside.

How do you cook braised prawns? Remove the prawns from the shrimp line, fry them in oil until golden brown on both sides, beat in an egg, light soy sauce, cooking wine, and pepper.

After the prawns are processed, fry in the pan until they change color, add green onions, ginger and garlic, cooking wine, light soy sauce, tomato paste, sugar, and simmer for 5 minutes.

Braised prawns are a home-cooked method, the shrimp meat is tender and flavorful, and the method is simpler than the restaurant.

Prawns are fried and stewed, and adults and villains love to eat more.

Seasoning: 100 grams of secret curry paste, 50 grams of coconut milk, 1 kilogram of salad oil (about 50 grams).

Put 250 grams of butter in the pot, boil over low heat, add 100 grams of chopped onion and stir-fry until fragrant, add 500 grams of curry powder, 100 grams of turmeric powder and cardamom powder, 50 grams of sand kernel powder, chili powder, sand ginger powder, and peanut butter, stir-fry over low heat until fragrant, add 1 kg of soup, simmer for 30 minutes, and season with 20 grams of salt and chicken powder.

2) Put the salad oil in the pot, when it is 70% hot, add the grass shrimp, soak and fry for 2 minutes on low heat, remove the oil.

3) Leave the bottom oil in the pot, when it is 60% hot, add the secret curry sauce and coconut milk and stir-fry until fragrant, add the grass shrimp, simmer for 3 minutes, reduce the thick soup and put it on a plate.

Materials. Prawns 250g.

Chili pepper two.

Curry cubes 1 piece.

2 bowls of water.

Steps. 1. Cut off the tentacles, spikes and forefeet of the prawns.

2. Cut the back and remove the gut (you can cut it deeper, and the shrimp meat on the back will be turned out more beautifully). Wash the prawns and drain the surface moisture.

3. Pour enough cooking oil into the pot, boil until it is 8 hot, insert chopsticks and bubble intensively.

4. Pour in the prawns, fry over medium-low heat for about 3 minutes, the prawns float and curl, and scoop up.

5. Turn on high heat, heat the oil to 10% hot, pour in the prawns again, fry on high heat for about 1 minute, and fry the shrimp shells until crispy.

6. Fry the prawns and drain the excess oil.

7. Cut the chili pepper into small pieces, stir-fry in hot oil until fragrant, pour in 2 bowls of water, add the Baimengduo curry cubes, and bring to a boil over high heat.

8. Cook until the soup is thick but still has good fluidity.

9. Plating the prawns.

10. Drizzle with curry sauce and you're done.

This is how braised prawns are done, and the method is very simple.

Teach you how to stew prawns in oil, crispy on the outside and tender on the inside.

Prawns are fried and stewed, and adults and villains love to eat more.