The home cooked method of braised prawns, the home cooked method of braised prawns?

The steps of braised prawns are as follows:Ingredients: 400g shrimp, ginger, garlic, chives, sugar, tomato paste, light soy sauce, cooking wine, salt.

1. Cut off the whiskers, claws and mouth of fresh prawns, cut them from the back to the tail, and pick off the black lines. Wash well, control the moisture and set aside. Finely chop the ginger and garlic, and cut the chives into sections;

2. Pour more oil into the pot, boil until about 6, become hot, put in the prawns, turn over quickly, turn red and crispy and remove them;

3. Leave a little oil in the pot, stir-fry the ginger and garlic until fragrant, over medium heat, and stir-fry the red oil in the tomato sauce;

4. Enlarge the shrimp, cook a little cooking wine and light soy sauce along the edge of the pot, sprinkle in sugar, stir-fry well over high heat, pour in a small half bowl of warm water, and cover and simmer over low heat after boiling;

5. After about a few minutes, open the lid, put in the green onion segments, add salt to taste, reduce the juice over high heat, and then remove the pot when the soup is tightened, oily and dark.

The ingredients of the braised prawns in oil must be selected from the Bohai Bay specialty prawns, which have the best taste, which is the best product in the shrimp and the main ingredient for cooking many high-end dishes. Here's how to make braised prawns in oil, let's take a look!

Ingredients:

400 grams of prawns, 15 grams of shredded green onions, 10 grams of shredded ginger, 10 grams of garlic slices, 2 grams of salt, 20 grams of sugar, 15 grams of rice wine, 20 grams of cooking oil.

Method:

1. Use scissors to cut off the feet and whiskers of the shrimp, and then use scissors to cut the back of the shrimp and pick out the shrimp intestines.

2. Cut off the shrimp gun on the shrimp head, use the tip of scissors to pick out the stomach bag of the shrimp from the cut shrimp gun part, and set aside the shrimp after trimming.

3. Heat a frying spoon over the heat, add about 20 grams of cooking oil to heat, add the prawns and stir-fry.

4. After the shrimp is red, add the shredded green onion, ginger and garlic slices and continue to stir-fry.

5. Stir-fry the green onion and ginger to bring out the fragrance, then cook in the rice wine, and then sprinkle in a little salt to adjust the base flavor and stir well.

6. After stirring well, add about 20 grams of sugar and stir well, then pour in a little water to cook.

7. Cover the pot and simmer the shrimp for 3 minutes (depending on the size of the shrimp), then use the heat to collect the juice, and the soup can be thickened out of the pot.

Tips:

1. The shrimp must be fresh, the head and tail are complete, the meat is elastic, and the shrimp head is tightly connected.

2. Shrimp should be cleaned of shrimp intestines and sand bags in the head, otherwise there will be an earthy smell of sediment when eating, and the taste of sand will be greatly reduced.

3. Keep shaking the spoon when firing, try to avoid turning back and forth with the hand spoon, and use the skill of turning the spoon to turn the shrimp over.

The home-cooked recipe for stuffy prawns is as follows:

1. 20g of green onions; 20g shredded ginger; cooking wine 30ml; 20g sugar; shrimp 500g; light soy sauce 10ml; salt 2g; dark soy sauce 5ml; Aged vinegar method:

Clean the shrimp, cut off the shrimp feet, shrimp whiskers, shrimp guns, pick out the shrimp line for later use, add oil to the pot and heat it, add ginger shreds and fry until fragrant, add the prawns to medium heat, fry the shrimp on both sides, add half of the green onions, add light soy sauce and cooking wine to continue stir-frying, add sugar, salt and vinegar, add a little hot water, stir-fry for 1 minute, add the other half of the green onion, and complete the juice on high heat.

Ingredients: 500 grams of green shrimp, appropriate amount of liquor;

Excipients: three cloves of garlic, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of seafood soy sauce, a spoonful of white sugar, appropriate amount of edible salt, appropriate amount of Sichuan pepper powder, a few drops of white vinegar.

Braised prawns in oil.

Wash the green shrimp. Please click Enter a description.

Scissors cut off the sharp parts of the shrimp to avoid pricking the mouth. Pull out the shrimp line.

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Finely chopped green onions, ginger and garlic, garlic forgot to shoot. Set aside a large portion for pickling, and a small portion for stir-frying, please click to enter **Description.

Add green onions, ginger and garlic, an appropriate amount of white wine, two teaspoons of salt, a spoonful of sugar, a few drops of white vinegar, a small amount of Sichuan pepper powder, and an appropriate amount of seafood soy sauce. Stir to combine. Marinate for a while. The longer the taste, the heavier, the shorter, the lighter. Time as you may taste at your discretion.

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Put more oil, shrimp eat oil. Remove the shrimp from the marinade and stir-fry in the pan constantly.

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When it is half cooked, add a small amount of green onion, ginger and garlic prepared in advance and continue to stir-fry. **Please forgive me for being blurred by smoke Please click to enter**Description.

The shrimp will become smaller and curl up during the stir-frying process. The shrimp is very red, which means that it is cooked, and it is said that the shrimp oil can be produced by pressing the shrimp head, which helps to enhance the color and flavor. You can put in the previous marinade, emphasizing: the taste will be strong when the juice is added, add it according to personal taste, and omit it!

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Cover the pot and reduce the heat to medium-low heat.

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Once the juice is collected, it is ready to come out of the pan

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Dangdangdang! Finished product! Excited!

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Tip: The shrimp line can pull the shrimp straight out.

The addition of liquor and other auxiliary ingredients can be tasted at any time to see if it is delicious.

Everyone's taste is different, so the marinating time can be long or short. The longer it takes, the stronger the flavor.

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.

Use clean scissors to cut off the shrimp gun, shrimp whiskers, and sand lines. Add a little cooking wine to marinate to remove the smell, and cut the green onion and ginger into small pieces for later use. Heat a pot with slightly more peanut oil than usual for stir-frying, and add the marinated prawns in the hot oil.

When one side of the shrimp turns red, add the green onion and ginger shreds, and turn over. Pour in the juice prepared by sugar, white vinegar, light soy sauce and salt, simmer for about 2-3 minutes, see that the soup is almost collected, and it is done.

If you want to stew the prawns, first cook the prawns, then fry them in oil, add ginger, garlic, salt monosodium glutamate, light soy sauce, dark soy sauce, and then the braised prawns will be very fragrant and fragrant.

If you braised prawns, first cook the shrimp, then add salt, monosodium glutamate, light soy sauce, garlic, and then millet spicy and put them in a pot for a while, and then they will be delicious.

When we feel that life is not going well, we always complain about our bad luck, but have you calmed down and thought about it? How much hardship have you endured, how many hardships have you experienced, and you feel unsatisfactory again. We all know that hard work may not lead to success, but continuous failure after hard work is also the wealth of life, and living to die is such a truth.

People's good luck will run out, and bad luck will run out of luck, there will always be a day when it will run out. Those failures accumulated after hard work will also become a road rage that has become a long-term illness, and this is the turning point of good luck. Some people may say that he is so much smarter than me, and I can't keep up with him no matter how hard I try, and then I simply give up.

In fact, this is just an excuse to make people stranded and content with the status quo. What's more, you can't even work hard with others, let alone fight for talent. In fact, intelligence is only an attribute of a few.

If you don't have this attribute, you can also be a sincere person, an upright person, a simple person, a hardworking person, a beautiful person......Because this world is not something that can be supported by intelligence alone. I once heard a saying: people around you ask you to study hard, not because they want you to compare your grades with others, but because they hope that you will have the right to choose meaningful and time-bound work in the future, rather than being forced to earn a living.

Strive to become a better version of yourself, as long as you are good enough, you are worthy of all the good in this world, and you can choose the life you want. It is said that the most important thing is persistence, but persistence is hard work. The harder you work, the luckier you get, and the 100% effort may get a 1% result, but as long as you have faith, the harder you work, the luckier you are.

I'm sure we'll get something out of it!

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!

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 home-cooked recipe for stuffy prawns is as follows:

1. 20g of green onions; 20g shredded ginger; cooking wine 30ml; 20g sugar; shrimp 500g; light soy sauce 10ml; salt 2g; dark soy sauce 5ml; Aged vinegar method:

Clean the shrimp, cut off the shrimp feet, shrimp whiskers, shrimp guns, pick out the shrimp line for later use, add oil to the pot and heat it, add ginger shreds and fry until fragrant, add the prawns to medium heat, fry the shrimp on both sides, add half of the green onions, add light soy sauce and cooking wine to continue stir-frying, add sugar, salt and vinegar, add a little hot water, stir-fry for 1 minute, add the other half of the green onion, and complete the juice on high heat.

Do you know the home-cooked recipe for braised prawns? Many people like to eat shrimp, not only because shrimp is nutritious, but also because shrimp is as delicious as other cuisines. The following is some of the content I have collected and sorted out for you about the homely practices of braised prawns, welcome to read and collect.

Recipe for ingredientsIngredients:

300g of shrimpExcipients:Oil to taste. Salt to taste.

Tomato sauce to taste.

Green onions to taste. Ginger to taste.

Method:

1. Raw materials required, shrimp, tomato paste.

2. Wash the shrimp, remove the shrimp line, and add an appropriate amount of salt.

3. Add an appropriate amount of cooking wine.

4. Stir well and marinate for 10 minutes.

5. Put oil in a pot, add green onions, ginger and stir-fry until fragrant.

6. Add the shrimp and stir-fry.

7. Add an appropriate amount of tomato paste.

8. Add an appropriate amount of salt.

9. Add an appropriate amount of sugar, stir-fry evenly, cover the pot, and simmer for 5 minutes.

Ingredients:

Shrimp 500g

Excipients:

2 slices of ginger.

4 cloves of garlic. Vegetable oil to taste.

Sea salt: a pinch of it.

1 shallot.

2 scoops sugar.

Tomato paste 2 tablespoons.

Method:

1. First of all, clean the shrimp, pick out the shrimp line, and the shrimp whiskers can also be reduced for later use.

2. Pour more oil into the pot and cook until it is about hot.

3. Spread the shrimp flat into the pot and fry over medium heat.

4. When the bottom is all red, turn over and continue to fry.

5. Fry the shrimp red on both sides, and take out the shrimp skin crispy for later use.

6. Leave oil in the pot, pour in minced garlic and shredded ginger, fry until fragrant, and continue to keep medium heat.

7. Pour in sugar and tomato paste. (The ratio of sugar to tomato paste can be adjusted according to personal taste) 8. Stir-fry gently.

9. Pour in the fried prawns, add a little sea salt and freshly ground pepper, and stir-fry evenly. (If there is no freshly ground pepper, it can be ignored).

10. Finally, add a little pure water, drain the soup over high heat, and sprinkle with chopped green onions.

Tips

1. When the water is put in at the end, it must be put less, otherwise the juice will not be clean, and the taste will become lighter.

2. With this method, the shrimp shell can really be eaten, and the shrimp shell is rich in calcium and astaxanthin.

3. The shrimp itself is a bit salty, and you can't put too much salt.

4. If the shrimp are iced, add a little cooking wine when stir-frying.

5. Draw a knife on the third section of the shrimp's back and easily pick out the shrimp line with a toothpick.