How to cook brine prawns? Preparation of brine prawns

Boiled shrimp in salt water can be boiled in cold water, especially live shrimp, not too much water, 100 grams of water for a pound of shrimp can be used. When the shrimp is cooked, the water will not dry just right.

The shrimp water is fully cooked in 6 minutes after boiling, pay attention to the lid, do not open the lid.

Add a little salt, don't put it in the water, just sprinkle it on the surface.

If you love to eat Sichuan pepper, add about 20 peppercorns. Poor quality can be added.

Some people don't like the peppercorn flavor, so they can use other condiments. But it's best not to put hot sauce and other flavors that are too strong, although the taste is good, it won't be fresh after eating. You can't put Sichuan-style spicy sauce, which would be a waste of prawns.

Four pairs of large prawns (about 1000 grams), 75 grams of sugar, 150 grams of chicken broth, 5 grams of vinegar and soy sauce, 0 5 grams of refined salt, 1 gram of monosodium glutamate, 15 grams of Shao wine, 2 grams of green onions, 1 5 grams of ginger, 500 grams of cooked lard (about 50 grams).

1. Remove the sandbag on the head of the shrimp, remove the shrimp intestines, leave the skin, and wash with water. Cut the green onion and ginger into slices.

2. Put lard in a wok, heat it on a hot fire until it is 80% hot, put in the prawns, fry until it is five mature, and remove it. Leave 50 grams of oil in the wok, fry the green onion and ginger to make it fragrant, then put in the chicken broth, sugar, vinegar, soy sauce, refined salt, Shao wine, monosodium glutamate and prawns, use a slight fire (fire) for 5 minutes, take out the prawns (remove the green onion and ginger), put them neatly on the plate, and then pour the original juice on the prawns.

1. Wash the shrimp.

2. Then cut the middle of the shrimp with a knife, so that the shrimp is more flavorful.

3. Dice the garlic, green onion and chili pepper. Garlic can remove the fishy smell, and chili pepper adds flavor.

4. Pour in the oil, add the garlic, chili pepper and salt, and stir it up.

5. Pour in the shrimp, as soon as the shrimp encounters the oil, it will change color.

6. After the shrimp change color, add cooking wine and soy sauce.

7. Add green onions, stir-fry and remove from the pot.

300 grams of prawns. Excipients: 15 grams of magnolia slices, 15 grams of shiitake mushrooms (fresh), 10 grams of edamame.

Seasoning: 60 grams of peanut oil, 15 grams of cooking wine, 20 grams of soy sauce, 10 grams of starch (corn), 2 grams of monosodium glutamate, 10 grams of sugar, 2 grams of salt, 5 grams of green onions, 3 grams of ginger, 2 grams of Sichuan pepper.

1. Cut off the whiskers and legs of the prawns, pick out the sandbag in the head and the sand sausage on the back, wash them, and put them on the board;

2. Cut off the shrimp head with a knife, cut the shrimp body into 3 sections, and cut the small one into 2 sections;

3. Wash the magnolia slices and cut them into rectangles of 3 cm long and cm thick;

4. Remove the stems of the mushrooms, wash the sediment, and cut them into slices;

5. Peel the green onion and ginger separately, wash and mince them;

6. Put the pot on the fire, put the oil on the stove and cook it until it is hot, fry the shrimp section until it is seven or eight mature, pour it into a colander and control the remaining oil;

7. Leave a little bottom oil in the original pot, boil until it is hot, put in the green onion and ginger in the boiling pot, add the shrimp head after the fragrance, and fry the red juice;

8. Add magnolia slices, mushroom slices and edamame and stir-fry a few times, then add cooking wine, soy sauce, sugar, salt and a little clear broth, and bring to a boil;

9. Then put in the fried shrimp section, when the soup is boiled again, change to low heat and cook for 5 8 minutes, when the soup is not much, add monosodium glutamate and mix well, adjust the taste, thicken with wet starch, and pour in pepper oil.

1 gram of monosodium glutamate, 15 grams of Shao wine, 2 grams of green onion, ginger gram, 500 grams of cooked lard (about 50 grams).

1. Remove the sandbag on the head of the shrimp, remove the shrimp intestines, leave the skin, and wash with water. Cut the green onion and ginger into slices.

2. Put lard in a wok, heat it on a hot fire until it is 80% hot, put in the prawns, fry until it is five mature, and remove it. Leave 50 grams of oil in the wok, fry the green onion and ginger to make it fragrant, then put in the chicken broth, sugar, vinegar, soy sauce, refined salt, Shao wine, monosodium glutamate and prawns, use a slight fire (fire) for 5 minutes, take out the prawns (remove the green onion and ginger), put them neatly on the plate, and then pour the original juice on the prawns.

Here's how to make brine prawns:

Method 1:

Ingredients: 350 grams of fresh prawns, 4 slices of ginger, half a spoon of light soy sauce, 2 tablespoons of Shanxi aged vinegar, and a small spoon of salt.

1. Cleaning: Use scissors to reduce the head and remove the dirt in the shrimp cavity (if you have time, you can also go to a shrimp line) and wash it.

2. Cooked. Boil water, put 2 slices of ginger, a teaspoon of salt, boil the water so that it bubbles, do not boil thoroughly, pour in the shrimp. Boil for 3-5 minutes, so that the meat of the shrimp body is slightly separated from the box and then removed.

3. Plating: Shred two slices of ginger, put half a spoon of light soy sauce and two large spoons of Shanxi aged vinegar, and then you can put it on the plate.

Method 2:

Ingredients: 600 grams of prawns, a dish of balsamic vinegar, a little shredded ginger, 4 green onions, 4 slices of ginger, 3 teaspoons of salt, 2 tablespoons of canola oil.

1. Cleaning: Wash the prawns and cut off the beard, thin claws and shrimp line.

2. Cooking: Pour into the pot: put some green onion and ginger, water, and cover over high heat.

Bring to a boil and reduce the heat. 3 5 minutes after adding salt. Drop a little canola oil and turn off the heat.

3. Plating: Mix some ginger vinegar sauce and serve it on the table.

Here's how to make brine prawns:Tools Ingredients: 500g of river shrimp, 3 green onions, 4g of ginger, appropriate amount of salt, half a spoon of cooking wine, appropriate amount of garlic, appropriate amount of vinegar, appropriate amount of light soy sauce, water, pot.

1. Wash the river prawns first.

2. Prepare the green onion, ginger and garlic cloves.

3. Put an appropriate amount of cold water in the pot, and put an appropriate amount of green onion, ginger, garlic, salt and cooking wine together and wait to boil.

4. After boiling, add the river prawns and cook for 5 minutes.

5. Pick out the river shrimp and put it on a plate, prepare the dipping sauce, cut the ginger and orange garlic, pour an appropriate amount of vinegar and light soy sauce, and the brine prawns are finished.

Summary. Step 7: Add green onions, ginger slices, refined salt, Shao wine, Sichuan peppercorns and prawns and cook for about 3 minutes.

Hello dear! I am a little expert in life, and I am happy to answer for you! <> Tongtong found out for you that the best way to eat brine prawns is as follows: Step 1: Prepare the ingredients:

10 prawns, 1 piece of ginger, 10 grams of green onions, 1 spoon of Shao wine, 1 spoon of refined salt, 2 spoons of white vinegar, 1 spoon of monosodium glutamate, 1 spoon of sugar, 20 peppercorns, 1 spoon of sesame oil. Step 2: Cut the green onions into sections.

Step 3 Slice half of the ginger and mince half of it.

Step 4: Cut off the whiskers and legs of the prawns, cut them from the back, pick off the shrimp thread and the sandbag of the shrimp head, wash and set aside.

Step 5Add white vinegar to the bowl, then pour in minced ginger, sugar, monosodium glutamate, sesame oil, stir well, mix into ginger vinegar sauce and set aside.

Step 6: Place the wok on a hot fire, add 1000 grams of water and bring to a boil.

Step 7: Add green onions, ginger slices, refined salt, Shao wine, Sichuan peppercorns and prawns and cook for about 3 minutes.

Step 8: Remove and put on a plate, and dip with ginger vinegar sauce.

The delicious recipe for brine prawns is as follows:Ingredients: half a pound of shrimp.

Excipients: three or four slices of ginger, two green onions, appropriate amount of water, appropriate amount of salt.

Steps: 1. Wash the shrimp.

2. Put water in the pot, add green onion and ginger.

3. Add salt.

4. Bring to a boil over high heat.

5. Add grass shrimp.

6. After boiling again, boil for a while.

7. Serve on a plate and serve.

The correct way to cook brine prawns is as follows:Ingredients: 400 grams of prawns, appropriate amount of salt, a section of green onion, 3 slices of ginger, 2 cloves of garlic, appropriate amount of rice vinegar, appropriate amount of minced ginger.

Steps: 1. Clean the prawns and cultivate them.

2. Cut off the shrimp whiskers.

3. Prepare green onions, ginger slices, and garlic slices. Fight for nothing.

4. Put an appropriate amount of water in the pot and add the green onion, ginger and garlic.

5. Boil water over high heat, add an appropriate amount of salt, and put in the shrimp.

6. Boil the fire until the water boils, the shrimp have changed color, and there is foam on the water surface, then turn off the heat, take out the shrimp, and put it on a plate.

7. When eating, it is dipped in rice vinegar and minced ginger.