How to eat large prawns, how to make large prawns delicious

The method of braised prawns in oil is simple and is a common dish of home-cooked dishes, you don't have to look at braised prawns in oil ** to learn, but how to make braised prawns in oil is the best, follow the recipe to make this braised prawns.

Cuisine and efficacy: home-cooked recipes.

Taste: Salty and sweet Craft: Stew.

Ingredients for braised prawns:

Ingredients: 12 fresh prawns (about 750 grams).

Excipients: 15 grams of green garlic, 2 grams of carrot flower blade.

Seasoning: 50 grams of sugar, 3 grams of refined salt, 10 grams of Shao wine, 10 grams of green onions, 10 grams of ginger, 5 grams of balsamic vinegar, 75 grams of pepper noodles, 75 grams of soup, 5 grams of sesame oil, 30 grams of cooked lard.

Features of braised prawns in oil:

Sweet and salty, fresh and mellow.

Teach you how to make braised prawns in oil, and how to make braised prawns in oil to be delicious.

1.Cut off the shrimp legs, tail tips, shrimp eyes, and shrimp guns, pick out the sandbags from the opening of the shrimp guns, pick off the sand lines from the shrimp back nail nodes and tail nodes, and then wash the surface with water.

2.The pot is boiled, put in cooked lard, add green onions, ginger slices, and ingredients to fry fragrant, put in the shrimp rows, turn over the pan and fry the other side after a little frying in the pot, and gently squeeze the head with a hand spoon, squeeze out the shrimp brain, cook into Shao wine, balsamic vinegar, put in the soup, sugar, refined salt, pepper noodles, boil over a strong fire, buckle a porcelain plate, use a simmer for 5 minutes, take out the porcelain plate, turn the shrimp over with a spatula, and then rely on the fire for 5 minutes, wait for the juice to thicken, ruddy and shiny, pour in sesame oil, sprinkle into the green garlic section, put the shrimp into the plate with chopsticks and row it, and then code the green garlic section, Pour the red and bright juice into the shrimp on the plate (green onion and ginger slices are not used).

Tips: After this seasoning method is cooked, you can add an appropriate amount of osmanthus sauce or rose sauce to the thick juice in the pot, and then pour the juice on the shrimp on the plate to make it"Braised prawns with osmanthus"、"Braised prawns with roses"Wait a minute.

Kung Pao prawns: Ingredients: prawns Ingredients:

Shaojiu green onion, chili pepper, starch, ginger, salad oil, soy sauce, vinegar and sugar Method: Remove the mud sausage of the prawns, keep their shell tails, cut each into 2 3 sections, put them on a vegetable plate, pour wine on them and soak them. Cut the green onion into 5 cm pieces, cut the pepper in half and remove the seeds.

Take out the shrimp soaked in wine and coat them in cornstarch. Place the shrimp pieces, green onions, chili peppers and ginger in a deep heatproof container, add 1 tablespoon of oil, mix well, and heat over high heat for 1 minute and 30 seconds with a heatproof lid. After that, remove and stir, add seasoning and mix well.

Attach the lid and reheat over high heat for 1 minute 30 seconds for 2 minutes. Remove and stir and serve.

Salt and pepper prawn method:

Ingredients: 200g prawns.

Excipients: 50 grams of vegetable oil, 2 grams of salt, 1 piece of pepper, 1 piece of red pepper, 1 small piece of ginger, 2 cloves of garlic, 5 grams of light soy sauce, 10 grams of corn starch, 3 grams of cooking wine, 1 section of green onion, 1 gram of salt and pepper.

Specific steps: 1. Prepare raw materials.

2. Cut off the long whiskers and legs of the shrimp.

3. Clean the sandbag on the head, open a big knife from the back, and pick out the shrimp line.

4. Pour an appropriate amount of cooking wine, a little light soy sauce and salt into the shrimp and marinate for a few minutes.

5. Cut the sharp pepper and red pepper into small pieces.

6. Finely chop the ginger, garlic cloves and green onions.

7. Pat the shrimp evenly with a layer of cornstarch.

8. Pour an appropriate amount of oil into the pot, boil until it is 60% hot, pour the shrimp into medium-high heat and fry for about two minutes, and then control the shrimp to dry the oil and set aside.

9. Leave a little base oil in the pot, and stir-fry the shallots, ginger and garlic.

10. Add green and red peppers, add a little salt and stir-fry the rolling parsley.

11. Add the fried shrimp, sprinkle in an appropriate amount of pepper and salt, and turn evenly.

12. It's out of the pot.

Prawns can be made into braised prawns, steamed prawns, and salt-and-pepper prawns. Here's how to do it.

1. Braised prawns.

Ingredients: Prawns, green onions, ginger, sugar to taste.

Method: Wash the prawns, cut off the whiskers and shrimp guns, and cut the back to remove the sand line. Cut the green onion and ginger into thin strips of about an inch.

Put oil in the pot (slightly more than stir-frying), pour in the prawns and stir-fry when 5 is hot, immediately pour in cooking wine (not too much), shredded green onions, shredded ginger, salt, continue to stir-fry, cover the lid and stuffy it.

Add water, not too much, no prawns should be fine, continue to burn, add a little sugar, the fire can be slightly lower. Seeing that the red shrimp juice is starting to thicken, a little vinegar, pay attention not to too much, at this time the shrimp skin will become more crispy, and then turn a few times at the end to get out of the pot, but be sure to keep some of the soup, you can use the shrimp meat to dip in the soup to eat.

2. Steamed prawns.

Ingredients: 500 grams of prawns, sesame oil, cooking wine, soy sauce, monosodium glutamate, vinegar, soup, green onion, ginger, peppercorns.

Method: Wash the prawns. Chop off the feet and whiskers of the prawns, remove the sandbags, sand threads and shrimp brains, and cut them into four sections.

Cut the green onion tomato into strips, slice half of the ginger, and mince half of it. Put the prawns on a plate, add cooking wine, monosodium glutamate, green onion strips, ginger slices, Sichuan peppercorns and soup, steam for about 10 minutes, and take out. Remove the green onion, ginger and Sichuan peppercorns and put them on a plate, and use vinegar, soy sauce, minced ginger and sesame oil to form a juice for dipping.

First, you can eat it directly steamed, get some ginger and pour some vinegar to eat; The second is that it can be boiled and eaten with shredded radish, which is delicious, nutritious and nutritious, and not greasy.

Shrimp is a shrimp of the phylum Arthropods, Molluscs, Decapods, Shrimpidae, and the genus Shrimp. Shrimp is a large individual, commonly known as prawns. The following is how to make the large prawns I collected and sorted out, I hope it will help you.

Steamed prawns with bell peppers

Materials:

Frozen prawns, bell peppers, garlic, cooking wine, light soy sauce, sesame oil, black pepper, salt, sugar.

Method

1. Ingredients: frozen prawns, bell peppers, garlic.

2. Peel and remove the stems of the garlic and mince it.

3. Finely chop the bell pepper and minced garlic, add cooking wine, light soy sauce, sesame oil, black pepper, salt and sugar and mix well.

4. Remove the shrimp line, cut it in the middle, wash and drain the water and put it on a plate. (In addition to the head and tail parts of the shrimp, the middle should be completely dissected, otherwise it will curl up after steaming).

5. Sprinkle the minced bell pepper evenly on the shrimp.

6. After the water in the pot boils, put it in the pot and steam for about 3 minutes. (If the shrimp body changes color, turn off the heat and take it out to maintain the fresh and tender taste of the shrimp).

Oily prawns

Materials:

Prawns, green onions, ginger, salt, cooking wine, sugar, chicken essence, sesame oil.

Method

1. Remove the head sand bag and back sand line of the shrimp, and tidy up the shrimp whiskers.

2. Fry in a pan until the shrimp turn red, sprinkle with shredded green onion and ginger.

3. Put cooking wine, salt, sugar, and broth, and put chicken essence and sesame oil on low heat to taste.

4. Okay. Sauce fried prawns

Materials:

Ingredients: Litopenaeus vannamei.

Ingredients: light soy sauce, vinegar, sugar, sand tea sauce, garlic chili sauce, sesame oil, starch, ginger, green onion.

Method

1. Wash and drain the shrimp, add dry starch and mix well;

2. Take a small bowl and add light soy sauce, vinegar, sugar, sand tea sauce, garlic hot sauce, sesame oil, starch and water to make juice;

3. Put oil in the pot and cook until it is medium-cooked, and fry the shrimp in the oil until golden brown and take them out;

4. Leave the bottom oil in the pot, stir-fry the ginger and shallots, pour in the adjusted juice, and then pour in the shrimp and stir-fry evenly.

Tips

1. South American shrimp are sold in supermarkets, the price is not expensive, similar to Arctic sweet shrimp, and it is cooked when it is bought, and it can be eaten in the shell after frying to increase the absorption of calcium.

2. Sauce'The blend can be flexibly mastered according to individual preferences and the materials available in the home.

Braised prawns in oil.

Ingredients: 500g prawns, a small handful of shredded ginger (more than less), 2 tablespoons sugar, 1 teaspoon salt, 2 tablespoons 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 shrimp and stir-fry after the fragrance bursts, add salt and sugar to continue to stir-fry after the shrimp turn red, cover the pot and simmer, then pour in the appropriate amount of tomato sauce and stir-fry evenly to get out of the pot.

Braised prawns. 8 prawns; Ginger; Garlic; Chives; Sugar; tomato sauce (or tomatoes); light soy sauce; Wine; Salt.

Practice: Fresh prawns, cut off whiskers, claws, and mouths to be neat and beautiful, and easy to enter.

Cut from the back to the end and remove the black lines. The cut should not be in the middle, and it is advisable to deviate a little bit to avoid breaking the black line.

Wash well, control the moisture and set aside. Finely chop the ginger and garlic (about 1:3) and chop the chives into sections.

Pour more oil into the pot, cook until about hot, put in the prawns, quickly turn over, turn red and crispy, and remove it.

Leave a little oil in a pan and sauté the ginger and garlic until fragrant, over medium heat, add tomato paste (about 3 teaspoons), or peeled and chopped tomatoes (only about 3 teaspoons), and sauté until red.

Put in the prawns, cook a little cooking wine and light soy sauce (not dark soy sauce) along the edge of the pot, sprinkle about 3 teaspoons of sugar, gently press the shrimp brains with a frying spoon a few times, squeeze out the red juice, stir-fry well over high heat, pour in about half a bowl of warm water, bring to a boil over high heat, cover over low heat.

After about a few minutes, open the lid, put in the green onion segments, add salt to taste, reduce the juice on high heat, about 20 seconds, when the soup is tightened, oily, and darkened, you can get out of the pot.

Shrimp can be made into fried prawns, the specific method is as follows:

1. Ingredients: 10 prawns, 5 grams of ginger, 15 grams of garlic, 2 green onions, an appropriate amount of lettuce, 10 ml of cooking wine, 20 ml of tomato sauce, 10 ml of sweet and spicy sauce with culture, 10 ml of light soy sauce;

2. Trim the shrimp to the bottom, cut off the whiskers and claws of the shrimp, cut the black line from the back of the shrimp, rinse it and drain the shrimp for later use;

3. Chop the ginger and garlic, cut the green onion into sections, wash and blanch the lettuce and spread it on a plate;

4. Heat the oil in a wok, add the prawns, fry the prawns until they are brick red, remove the fried prawns and drain the oil;

5. Leave a little oil in the wok, stir-fry the ginger and garlic until fragrant, add the sweet and spicy sauce and tomato sauce and mix well;

6. Put the fried prawns in, put in the light soy sauce according to the taste, stir-fry the prawns to absorb the sauce, put in the green onion segments before leaving the pot, and mix well to complete.