If you want to know how to make the braised prawns in Lu cuisine, which kind friend can not hesitate

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Braised prawns. Ingredients:

4 pairs of prawns (about 1,000 grams), 75 grams of sugar, 150 grams of chicken broth, 5 grams of vinegar, 5 grams of soy sauce, 1 gram of refined salt, 1 gram of monosodium glutamate, 15 grams of Shao wine, 2 grams of green onions, 500 grams of ginger, and 500 grams of cooked lard (actual consumption of 50 grams).

Method: 1. Remove the sandbag on the head of the shrimp, remove the shrimp intestines, leave the skin, and wash it with water. Cut the green onion and ginger into slices. [Gourmet China].

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

Features: The color is ruddy and oily, the shrimp meat is fresh and tender, and the taste is delicious.

Lu Cai] Braised prawns with green onions.

Ingredients: 500g grass prawns, 2 green onions, 1 small piece of ginger, 3 cloves of garlic, 1 tbsp light soy sauce, 1 2 tsp salt, 1 tbsp cooking wine, 2 tbsp oil.

Method:1Wash the prawns, cut off the whiskers and legs, cut them on the back, and pick out the intestines.

2.Chop the green onion and set aside.

3.Mince the ginger and garlic.

4.Heat the oil in a pan and stir-fry the ginger, garlic and green onion until fragrant.

5.Pour in the shrimp and sauté until slightly browned.

6.Add salt, light soy sauce, cooking wine and stir-fry well, simmer until the shrimp are cooked through. 7.Finally, add the remaining chopped green onion and stir-fry well.

The production process of braised prawns, at the beginning of the fried prawns with pork oil, then add chicken broth and sugar and simmer for a few minutes, after the pot is put on a plate and poured with juice, not only to protect the original freshness of the prawns, but also to ensure that the color and luster are bright and bright, but also to ensure that the taste is delicious and delicious, and the heat in the process is very important. Especially in the process of frying prawns, pay attention to better mastery to ensure that the outside is crispy and tender inside, and the process of simmering over low heat to ensure that the taste of the prawns is more tender. <>

The basis of braised prawns lies in the quality of the prawns, and choosing the best prawns can ensure the deliciousness of the prawns. In fact, at the beginning, braised prawns belonged to a special dish in Jiaodong area, because the Jiaodong Peninsula has a long sea line, rich in all kinds of seafood, especially prawns, famous for its thick meat and delicious taste, and has become a famous local delicacy. Therefore, when making braised prawns by yourself, it is very important to choose the right material for the prawns.

Try to choose the type of prawns with full meat, the prawns are large and the meat is fatty, the material is fresh, and the meat will be more tender.

Under normal circumstances, you need to prepare prawns and sugar, as well as chicken soup, as well as various seasonings, so as to make the soup more flavorful. First of all, add lard to the pot and fry the prawns in lard oil to better preserve the freshness, so that the taste can be guaranteed to be crispy on the outside and tender on the inside. Pay attention to cleaning the prawns, wash them several times to ensure cleanliness and hygiene.

Fried prawns, remove and set aside, then add green onions, ginger and garlic to stir-fry, add chicken broth and prawns, and then start to simmer over low heat for a few minutes, pay attention to the heat not too big, too big is easy to affect the taste of the shrimp, the shrimp meat is too old to lose its deliciousness. After the chicken broth has been stewed with the prawns, the soup is poured over the prawns and the perfect dish is complete.

After adding the chicken broth, it is necessary to add various seasonings in time to match the excellent and fragrant soup, which is the key to the dish. However, the prawns themselves are known for their freshness, and if there are too many condiments, they will lose the original tender taste of the meat, and the feeling of dominating the guests will be lost, and the essence of the dish will be lost.

This requires people to pay attention to the reasonable combination of condiments when cooking prawns, put an appropriate amount of light soy sauce to extract freshness, salt can withstand the sedan car to put less, and dark soy sauce is recommended not to add, which is easy to cover up the red and bright color of the shrimp itself, affect the color of the dish, and destroy the appearance of the dish. People who love chili peppers can also add an appropriate amount of chili oil according to their personal taste, which enhances the color of the dish and adds a hint of spiciness.

Braised prawns look relatively simple, but in fact it is not easy to operate, because the shrimp meat itself is fat and tender, once the heat is too large, it is easy to cause the meat to taste too old, but the heat is not in place, the color of the prawns is not red and bright enough, and it has become a plate of black prawns, which cannot arouse people's appetite.

The taste of braised prawns is more in line with the public, especially contains rich nutritional value, it is an indispensable dish on the family dinner table, and it is one of the most popular home-cooked dishes for people.

Braised prawns are a famous dish in Jiaodong, Shandong, which belongs to the Shandong cuisine. The bottom oil in the pot, stir-fry the green onion and ginger until fragrant, put water, sugar, light soy sauce, salt, cooking wine, and fried prawns. When the soup is still one-third, add the chicken essence, put the shrimp neatly on the plate, and finally pour the remaining soup on the big fighting shrimp.

After the shrimp are cleaned, they are fried in an oil pan until they are 5 mature, then leave some oil in the pot, add green onions, ginger and garlic and fry until fragrant, add other seasonings and Hongdong prawns and fry for 5 minutes, and then pour the original juice on the prawns; It is necessary to use fresh Xiangjie shrimp, and when making marinade, the marinade must be rich in flavor and tightly packed with shrimp.

First of all, put the bean paste in the pot and fry until fragrant, and then put in the shrimp to stir-fry, pay attention to the fire should not be too big, otherwise the shrimp will be old.

Braised prawns Step 1

A complete list of braised prawns.

Clean the shrimp and use scissors to cut the shrimp back from head to tail and pick out the shrimp line. Rinse well, drain and set aside.

Step 2 2 tablespoons (30 ml) light soy sauce, 1 2 tsp (2 g) of ground black pepper, 1 2 tsp (2 ml) of cooking wine, 2 tbsp (30 ml) of water, 1 tsp (5 g) of sugar, 1 2 tsp (2 g) of starch to make a braised sauce and set aside.

Step 3: Preparation of braised prawns**.

Heat oil in a pan and stir-fry green onion and ginger until fragrant. Pour in the processed shrimp, stir-fry until the shrimp start to turn red, pour in the prepared braised sauce, mix well, cover and simmer for 2 minutes.

Step 4: Homemade braised prawns.

Stir-fry over high heat to reduce the juice, then add salt according to taste. Add garlic cloves, chili oil, stir-fry evenly before turning off the heat.

Picture of the finished braised prawns.

Cooking skills. Braised shrimp flavor cheats: (Shrimp selection shrimp body is green and shiny, shrimp shell is hard, this is fresher.) ）

Removing the shrimp line not only preserves the taste, but also allows the shrimp to absorb the flavor better.

The braised sauce needs to be prepared in advance.

Finally, add the garlic and a little chili oil. It can enhance the flavor without being too spicy.

Menu features. When making braised pork, you can add a lot of seasonings, such as dark soy sauce, star anise, cinnamon, and the meat made in this way will be more fragrant the more it is stewed. Different from braised pork, braised prawns should not only be flavorful, but they should not rob the original umami of seafood. Therefore, the selection of materials has become the primary problem.

You can't put it in the old soy sauce - we want bright red oil, not black prawns; Star anise is a seasoning with a strong aroma.

In fact, the shrimp itself has its own unique fragrance. Just mix a bowl of simple braised sauce, three cheats, and make the braised prawns, which are delicious and invincible.