How to make braised prawns, how to make braised prawns

The tutorial for braised prawns in oil is as follows:1. Wash the shrimp and remove the whiskers, and pick the shrimp line. Remove from the oil over high heat until the color turns red.

2. Leave an appropriate amount of oil in the pot, fry ginger and minced garlic, add tomato paste, put the shrimp to stir-fry, and press the shrimp head to make the shrimp yellow flow out.

3. Add cooking wine, light soy sauce, an appropriate amount of sugar and salt and stir-fry, then add an appropriate amount of water, reduce the juice to thicken, mix evenly, sprinkle with chopped green onions.

The stuffy prawns have been warmly welcomed by everyone because of their bright color, fragrant fragrance and delicate taste, and they are a special delicacy that many families usually eat. And the lobster is also very rich in nutrients, which also makes the pot friends who like it want to stop. However, many pot lovers feel that the stuffy prawns they make are not as delicious as those made in restaurants, and this is mainly because you don't have a good grasp of the stuffy prawns.

Although stuffy prawns began in Hubei Province, when they spread to all parts of the country, they were improved by adding their own unique local dietary structure, so they were recognized and loved by people all over the country. In the case of actual operation, the key processing technology is fried and stuffed, which is relatively simple.

Stuffed prawns raw material.

1500 grams of lobster (the amount of 3 bites); Raw garlic (this amount is relatively large, it is best to use one-headed garlic, 3 catties of shrimp with 10 or less, each grain is four); a variety of spices – mainly star anise (star anise), fennel, star anise, white cardamom, cloves, ginger, etc.; Sliced ginger and shallots. 3 catties of shrimp and ginger slices need about 1 tael, cut into cubes or thick slices. 2 sections of green onion white, trimming and flower knife; Chaotian pepper.

It is better to use persimmon peppers from Sichuan, and the amount of use depends on my taste. Peppercorns. It is advisable to use the Sichuan Jinjun Mei species, the taste is good, and the amount of use depends on my taste; Other spices.

Wine (2 bottles of wine for 3 catties of shrimp), white sugar, white rice vinegar, dark soy sauce, rice wine, vegetable oil, extract old hen soup.

Stuffy prawn recipe.

1. The pot is easy to put on the fire, bring to a boil, add oil, boil until it is eight minutes hot, pour in ginger slices, garlic, Chaotian pepper, and sesame pepper, and fry until fragrant. This dish is often called "oil stew", which is also its characteristic, the amount of cooking oil is relatively large, and the oil consumption of 3 catties of shrimp is about 500 grams.

2. Put the shrimp in the pot, stir-fry over fire, cook white rice vinegar and rice wine successively, then add a small amount of dark soy sauce to color, put white pepper and stir-fry properly.

After the shrimp fades slightly, invest all the prepared spices and stir-fry them again, stir-frying the spices and shrimp well. Then put in the white sugar appropriately, and finally put the funds to extract the old hen soup and stir it well.

4. Pour the wine, put the shrimp slightly, put the fire into the Chinese fire, cover and simmer for fifteen minutes. Take care to turn the pan up and down every five minutes to make it taste even.

5. When the juice dries quickly, remove the lid and stir-fry again for a while, wait for the juice to be wet, and the funds can be put into the pot when the green onion root or Xianglai is invested.

After learning how to make stuffy prawns, you can add different raw materials according to your personal interests and hobbies, and firmly believe that the taste will be more in line with your taste, so that you will be the happiest when you eat it. However, if you choose lobster as raw material, you must pay attention to the purchase of artificial service feeding, rather than natural ones.

The unique cooking method of braised prawns in oil allows you to experience an alternative style.

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.

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

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.

The preparation of braised prawns in oil is as follows:1. Prepare materials;

2. Wash the prawns, remove the mud line and sand bag, and then cut off the shrimp whiskers and shrimp feet;

3. Heat the mu of Zen oil in the pot (more than usual stir-frying);

4. Put in the prawns, don't be in a hurry to turn it first, and fry the side of the fragrant manuscript Na Chun;

5. Turn the other side again, and the shrimp oil button at the shrimp head is also stirred out;

6. Take out the prawns first and set aside;

7. Leave the bottom oil in the pot, stir-fry the ginger and garlic (chop to make it more fragrant), and then add cooking wine, wine, tomato paste, light soy sauce and pepper;

8. Finally, put in the prawns, reduce the juice slightly over high heat, sprinkle with chopped green onions and put on a plate.

Steps to make braised prawns:

Ingredients: 13 shrimps, appropriate amount of green onions, ginger.

Excipients: 2 tablespoons cooking wine, 1 tablespoon light soy sauce, a little dark soy sauce, 1 tablespoon sugar, half a tablespoon vinegar, a pinch of salt. Grinding Wu staring

Steps: 1. Ingredients: shrimp, green onion, ginger, seasoning: cooking wine, light soy sauce, dark soy sauce, sugar, vinegar, salt.

2. Cut off the shrimp feet, shrimp whiskers, and shrimp guns from the washed shrimp guns, and then pick out the small sandbags (which is an almost triangular sac-like object) at the shrimp gun part with scissors, and cut off a part of the blind and shrimp heads along the root of the shrimp guns.

3. The black part under the shrimp gun is a sandbag, and the reddened part on the left is shrimp yellow.

4. Use a toothpick to pass through the second section of the back of the shrimp, and it is easy to pick out the shrimp line (also called shrimp intestines).

5. Use scissors to trim the shrimp tail diagonally and cut off the hard part.

6. It may take a lot of time to process it all, but it is very convenient and safe to eat.

7. Put oil in the pot, slightly more than usual stir-frying, put in the prawns after heating fifty percent, fry over medium heat until both sides turn red, gently press the shrimp head with a shovel, press out the shrimp oil, and the color of the shrimp will be more red and bright.

Add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, a little dark soy sauce, and then pour half a spoon of vinegar, 1 tablespoon of sugar, a pinch of salt, stir-fry and add water that has not covered the bottom of the shrimp. You can try the soup and adjust it slightly if you don't feel like it's flavorful.

8. Collect the juice over high heat, wait for the soup to become thick, stir evenly out of the pot, and then the shrimp has completely become curly.

9. Place the shrimp head inward, sprinkle with chopped green onions, and it's done.

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

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

The unique cooking method of braised prawns in oil allows you to experience an alternative style.

Braised prawns.

Ingredients: 500g green shrimp, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of oil.

Method 1, a pound of green shrimp.

2. Use clean scissors to cut off the shrimp gun and shrimp whiskers, remove the sand line, and then add a little cooking wine to marinate until it is fishy.

3. Cut the green onion and ginger into small pieces and set aside.

4. After the pan is hot, add a little more oil than usual for stir-frying.

5. After the oil is hot, add the marinated shrimp.

6. When one side of the shrimp turns red, add the green onion and ginger shreds, then turn over.

7. Pour in the juice prepared with sugar, white vinegar, light soy sauce and salt, and simmer for about 2-3 minutes.

8. See that the soup is almost collected and then put it out of the pot and on the plate.

Braised prawns. Ingredients: 1 kg of shrimp, a small handful of shredded ginger (more should not be less), 2 tablespoons of sugar, 1 teaspoon of salt, 2 tablespoons of tomato paste, and the amount of olive oil for ordinary stir-frying.

Method 1: Remove the shrimp line. Cut a hole along the shrimp's back and remove the shrimp line. Wash the shrimp with water from which the shrimp line has been removed and drain the water.

2. Shred the ginger and set aside.

3. Heat the pan with cold oil, wait for the oil to be hot, put in the ginger shreds and stir-fry, pour in the prawns and stir-fry after the fragrance bursts, add salt and sugar after the shrimp turn red, cover the pot and simmer, then pour in an appropriate amount of tomato sauce and stir-fry evenly to get out of the pot.

Tip 1: The water of the shrimp must be drained, because the shrimp will produce some water after putting salt during stir-frying, and if you don't drain the fried dishes before, it will be very watery.

2. Ginger shreds can be put a little more, which can remove the fishy smell of the shrimp and balance the cold of the shrimp.

Ingredients: tea oil, green shrimp, sugar, teriyaki soy sauce, original soy sauce, oil consumption, salt, cooking oil, shredded ginger, green onion.

1. Pour 5 grams of camellia, 3 grams of sugar, 5 grams of braised soy sauce, 5 grams of original soy sauce, 3 grams of oyster sauce and 3 grams of salt into a bowl, and adjust the sauce for later use, as shown in the figure below

2. Pour oil into the pot, add green onion and garlic, pour in the prawns, and fry over high heat until golden brown on both sides, as shown in the figure below

3. Pour in the seasoning, cover and simmer for 3 minutes, as shown in the figure below

4. Remove the juice from the pot over high heat, as shown in the figure below

5. Ready to eat, as shown in the figure below:

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

The unique cooking method of braised prawns in oil allows you to experience an alternative style.

Today, I shared the delicious braised prawns in oil that I didn't let go of even the shrimp shells, which were covered in a rich sauce, and the taste was so good, adults and children loved to eat them, and there were zero failures in the method, so let's learn it

Ingredients. 1 pound of prawns, green onion, ginger, garlic.

2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoonful of oyster sauce

1 tablespoon of cooking wine, 1/2 tablespoon of balsamic vinegar, 1/2 tablespoon of sugar, 1 tablespoon of tomato paste.

Ingredients: 500 grams of prawns.

2 green onions. 2 slices of ginger.

4 cloves of garlic. 10 minutes of Kuaishou Braised prawns in oil are delicious to lick the plate, a huge simple method.

It's really delicious My kids eat a lot