The practice of braised prawns in oil is homely

Step 1: Shrimp scissors must pick shrimp lines; Finely chop the onion and garlic and set aside.

Step 2: Put the shrimp in a pan, oil over high heat until the color turns red, and remove.

Step 3: Leave an appropriate amount of fried shrimp oil in the pan, stir-fry the ginger and garlic, then add 3 tablespoons of tomato paste and stir well.

Step 4: Pour in the prawns again. During the stir-frying process, gently press the shrimp head to let the shrimp yellow flow out.

Step 5: Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, oyster sauce, sugar to taste and Jingsha hot sauce.

Step 6: Add a little more water, cover over medium heat and simmer for 5 minutes, collect the juice, thin it, weigh it fully, and then you can put it out, sprinkle with chopped green onions, and you're done!

Step 1: Pick the shrimp line by shrimp shears; Finely chop the green onion, ginger and garlic and set aside.

Step 2: Put the shrimp in a pan, oil over high heat until the color turns red, and remove it.

Step 3: Stir-fry the ginger and garlic in the oil with an appropriate amount of fried shrimp in the pan, add 3 tablespoons of tomato sauce and stir-fry well.

Step 4: Pour in the prawns again, and gently press the prawn heads during the stir-fry process to let the shrimp yellow flow out.

Step 5: Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, oyster sauce, sugar and jingsha spicy sauce.

Step 6: Add a little more water, cover and simmer over medium heat for 5 minutes, collect the juice and hook the thin gap, fully mix it and put it out, sprinkle with chopped green onions, and you're done!

To make home-cooked braised prawns, first pour the sauces such as oil tea, sugar, and oyster sauce into a bowl and prepare the sauce. Fry the prawns until golden brown on both sides, pour in the seasoning, and finally cover and simmer for 3 minutes, and reduce the juice on high heat.

The specific production steps are as follows:

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, mix the sauce and set aside.

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.

3. Pour in the seasoning, cover and simmer for 3 minutes.

4. Remove the juice from the pot over high heat.

5. Remove from the pot and serve.

Precautions: 1. When frying shrimp, you must control the heat, not only to let the taste of the shrimp precipitate, but also not to fry the shrimp skin.

2. Slowly press out the shrimp paste in the shrimp head with a shovel, and gently press and squeeze it to ensure the integrity of the shrimp.

The homely preparation of braised prawns in oil is as follows:Ingredients: 500 grams of sea white shrimp.

Excipients: appropriate amount of shrimp head, 2 grams of salt, 2 grams of pepper, 2 grams of sugar, 20 grams of rice wine, appropriate amount of green onion and ginger.

1. Wash the white shrimp, cut off the shrimp gun with an oblique knife on the head, pick out the sandbag with a toothpick, cut off the shrimp whiskers and legs, and pick out the shrimp line with an open back.

2. Put oil in a pot and fry the shrimp head into shrimp oil over low heat.

3. Soak the green onion and ginger in water half an hour in advance, and soak the green onion and ginger water for later use.

4. Take an appropriate amount of shrimp oil and put it in a pot and fry the ginger shreds until fragrant, and then put in the processed shrimp after the ginger shreds fry until fragrant.

5. Add salt, sugar and pepper to taste when the shrimp is fried and change color, and cook it in rice wine to remove the fishy and fresh.

6. Pour in about 50 grams of green onion and ginger water, cover and simmer for two to three minutes, quickly reduce the juice on high heat after simmering, and pour in a few drops of sesame oil to get out of the pot.

7. Put it out of the pot and put it on a plate, and the braised prawns can be made.

Answer: Braised prawns in oil [Ingredients] Shrimp, ginger, green onions, salt, sugar, light soy sauce, pepper, tomato paste, cooking wine [specific method] 1, first process the shrimp, cut off the shrimp whiskers and shrimp legs, these can not be eaten, and the pot will be pasted during the cooking process, so try to deal with it cleanly. 2. Pick out the shrimp line with a toothpick at the second joint on the shrimp back and remove the shrimp line. 3. Put the shrimp flat on the cutting board, and use a knife to cut the back of the shrimp for better flavor when cooking.

Or just use kitchen scissors to cut a section of the back of the shrimp. Rinse the processed prawns with clean water and drain the water. 4. Pour a little oil into a hot pan, pour in the shrimp after the oil is hot, and fry over medium-low heat until the surface turns red.

During the frying process, you can use a spatula to press the head of the shrimp to squeeze out the shrimp oil inside. 5. Add shredded ginger and green onions, then pour a spoonful of cooking wine along the edge of the pot to remove the smell, and stir-fry evenly over high heat. 6. Add water that is level with the shrimp, then add a little salt, a spoonful of sugar, a spoonful of light soy sauce, and a little pepper to taste, bring to a boil over high heat, cover the lid, and cook over medium-low heat for about 8 minutes.

7. Finally, collect the soup on high heat, add a spoonful of tomato sauce to increase the flavor, stir-fry evenly over high heat, and then you can get out of the pot. The braised prawns in oil are particularly flavorful, and the surface is covered with shrimp oil and tomato sauce, which is fragrant and juicy, and especially delicious.

The homely preparation of braised prawns in oil is as follows:

Tools Ingredients: 600 grams of shrimp, 2 slices of ginger, 1 garlic, appropriate amount of chives, appropriate amount of sesame oil, 2 spoons of dark soy sauce, 1 less light soy sauce, 1 less sugar, 1 less salt.

1. 600g prawns, ginger, garlic, chives, flax sesame oil, salt, dark soy sauce, light soy sauce, white sugar. Among them, if you like to eat tomato flavor, you can also add a little tomato paste, which is more beautiful in color, sweet and sour.

2. Buy large prawns, clean them, remove the shrimp whiskers with scissors, and pick out the shrimp line with a toothpick. The prawns are delicious and thick, and my family prefers to buy this kind of prawns. Among them: the shrimp line is in the second section of the shrimp, bend, with a toothpick, you can pick out the shrimp line.

3. Clean the ginger, garlic and chives separately, cut them and set aside. Ginger to remove the smell and improve the freshness, garlic to enhance the fragrance, and chives to increase the freshness, are all natural seasoning ingredients.

4. Heat the pot, pour in the oil, put the ginger and garlic, and stir-fry over low heat. I use ginger, so there are more gingers, but it is not spicy, and the taste is very fragrant. If it's old ginger, just a slice of ginger is fine.

5. Put the shrimp into the pot, stir-fry, and pay attention to the color of the shrimp, this is the color that has just been put into the pot.

6. The shrimp is fried and the color has changed, at this time, put cooking wine, dark soy sauce, light soy sauce, white sugar, pour it into the pot and simmer, and the shrimp meat will taste good.

7. Add 1 teaspoon of salt, chives, and stir-fry evenly. You don't need too much salt, because there is salt in soy sauce, and shrimp with less salt will have fresher shrimp meat and more tender meat.

8. The finished product is as follows.

Ingredients: 12 shrimp (about 300g), a slice of ginger, two cloves of garlic, half a shallot, a star anise, a dried chili, 20g of sugar, one and a half tablespoons of steamed fish soy sauce (about 15g), a little cooking wine, a little dark soy sauce, a little salt, 50g of water, four tablespoons of vegetable oil (about 30g).

Steps: 1. Wash the shrimp and cut off the shrimp gun and shrimp whiskers.

2. Shred the ginger, slice the garlic, cut the shallots into small sections, and cut the dried chili peppers into oblique sections.

3. Pour four tablespoons of vegetable oil (about 30g) into a wok, add star anise, turn on low heat and fry until fragrant.

4. Add 20g of sugar and stir-fry.

5. Fry over low heat until the sugar melts, small bubbles come out, and they become brown (don't fry it, the sugar will be bitter after frying).

6. Pour in the shrimp, pour a little cooking wine along the edge of the pot, add shredded ginger, garlic slices, and dried chili peppers and stir-fry over high heat.

7. When the shrimp turns red, add one and a half tablespoons (about 15g) of steamed fish soy sauce and a little dark soy sauce to continue stir-frying.

8. Stir-fry until the prawns are evenly coated in sauce, pour in 50g of water, and stir well. Cover the pot and simmer on low heat until the soup is almost dry, taste the saltiness, add a little salt, stir well, turn off the heat.

9. Serve on a plate and garnish with chopped green onions.

Summary. The home-cooked method of braised prawns in oil is as follows, and the required raw materials: shrimp:

1 catty; Garlic: 6 cloves; Ginger: 2 slices; Light soy sauce:

2 scoops; dark soy sauce: 1/2 scoop; Cooking wine: 1 tablespoon; Oyster sauce:

1 scoop; Tomato paste: 2 tablespoons; Salt: to taste; Edible oil:

Amount. Cooking method 1: Clean the shrimp you bought, remove the shrimp line, and drain the water; 2. Seasoning sauce: Take a bowl, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, tomato sauce and salt, add a little water and stir well; 3. Heat the oil, add the garlic and ginger and stir-fry until fragrant; 4. Add the shrimp, stir-fry until it changes color, and add the seasoned sauce; 5. Stir-fry evenly, cover the pot and simmer for 3-5 minutes, and it is ready.

The home-cooked method of braised prawns in oil is as follows, and the raw materials required: shrimp: 1 catty; Garlic:

6 lobes; Ginger: 2 slices; Light soy sauce: 2 scoops; Dark soy sauce:

1/2 scoop; Cooking wine: 1 tablespoon; Oyster sauce: 1 scoop; Tomato sauce:

2 scoops; Salt: to taste; Cooking oil: to taste.

Cooking method 1: Clean the shrimp you bought, remove the shrimp line, and drain the water; 2. Seasoning sauce: Take a bowl, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, tomato sauce and salt, add a little water and stir well; 3. Heat the oil, add the garlic and ginger and stir-fry until fragrant; 4. Add the shrimp, stir-fry until it changes color, and add the seasoned sauce; 5. Stir-fry evenly, cover the pot and simmer for 3-5 minutes, and it is ready.

Can you add, I don't quite understand it.

It is recommended that you make the following points: 1. Green onion, ginger, Lu Qi garlic is a necessary auxiliary material for renting Xishi seafood, and it must be placed; 2. If you want to be more flavorful, you can directly open the back when dealing with the shrimp line; 3. Add a little balsamic vinegar before cooking, which can play a role in improving freshness.

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, pot, spatula, plate, etc.

1. Handle the shrimp and wash it for later use.

2. Slice the green pepper bridge rock and green onion, and finely chop the ginger and garlic.

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

4. Put in the chopped onions, ginger and garlic and stir-fry or dispel evenly.

5. Add cooking wine and light soy sauce and stir-fry for a while, then add water and boil.

6. Finally, add the green pepper and stir-fry a few times out of the pot.

The recipe for braised prawns in oil is as follows:

Ingredients: 10 ecuadorian shrimp, 1 tablespoon of oil, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, appropriate spoon of pepper.

1. Remove the shrimp gun and shrimp feet from the prawns, pick up the shrimp intestines at the third section of the back of a toothpick, and open the back with scissors.

2. Soak Xinxun in water and cooking wine for ten minutes to remove the fishy, rinse with water and drain the water.

3. Cut the ginger and garlic granules and set aside.

4. Add oil to the pan and fry over medium heat until the shrimp shells turn red, then turn over and fry again until red. About three minutes. Medium heat in the first two minutes. Last minute fire.

5. Fry the shrimp and remove from the pan. Medium heat to reserve the appropriate oil, three tablespoons of tomato paste, and one tablespoon of sugar. Stir-fry and then add the shrimp and ginger to chase the garlic.

6. Stir-fry the shrimp and add the shrimp. Cover the shrimp with tomato juice and add water to cover the shrimp, add an appropriate amount of light soy sauce and pepper halfway. (If the light soy sauce is enough, you can do without salt, according to your taste) medium heat for three or four minutes. Finally, reduce the juice on high heat.

7. Finally, remove from the pot and serve on a plate.