What is the specific method of the home version of braised prawns? Do you go to the shrimp line when

Be sure to go to the shrimp line first; First of all, the shrimp should be washed, the shrimp line should be removed, the shrimp whiskers should be removed, and then the oil should be boiled, green onions, ginger, garlic, and chili peppers should be stir-fried, and then the prawns should be added, and then the appropriate amount of sugar should be added, and the chicken essence, vinegar, salt, and monosodium glutamate should be added after stir-frying, and then the coriander and green onions should be added, and the appropriate amount of tomato sauce can be added, and then it can be served.

Clean the prawns, remove the shrimp line, put them in a basin for marinating, heat the oil, put the prawns in the oven and pour starch water, simmer for 10 15 minutes on high heat, sprinkle with coriander and you can get out of the pot; It is better to remove the shrimp line when cooking, because it is more convenient to eat it this way.

It is to clean the prawns, put oil in the pan, put the prawns in and fry them to change color, and then add the sauce and green onions, so that they can be out of the pot. It is better to remove the shrimp line when cooking, so that the prawns can be better flavored, and the taste is also very good.

The way to make it is to heat the oil, put the shrimp in the pan and stir-fry, and then remove it. Of course, the shrimp threads should be removed first, and then put them in the pan and stir-fry.

Prepare the ingredients:

1 section of green onion, appropriate amount of garlic, small pieces of ginger, 500g shrimp, cooking wine, light soy sauce, salt, appropriate amount of sugar.

Production process: 1. Cut the green onion into oblique sections, crush the garlic, and cut the ginger into slices.

2. Prepare a few large shrimp to cut off the whiskers and feet, then cut them from the back, pick out the shrimp line with a toothpick, and put them in the water to clean them for later use.

3. Heat the pot, add an appropriate amount of cooking oil, add the washed prawns and stir-fry until the color turns red, gently press the shrimp head with a spoon to press out the shrimp paste in the shrimp head. Add the freshly chopped green onions, ginger slices, and garlic and stir-fry evenly.

4. Then add salt, sugar, appropriate amount of light soy sauce, and appropriate amount of cooking wine to remove the smell and stir-fry evenly, add half a bowl of water, cover the pot and simmer for two minutes.

5. Receive the soup on high heat, put it on a plate, and finally sprinkle some chopped green onions, and a simple and delicious stewed prawns in oil is completed.

Tips] 1. The opening on the back of the shrimp should not be too large, and the mud intestine of the shrimp can be removed.

2. When pressing the shrimp paste in the shrimp head, it should be gently and slowly squeezed, so as not to separate the shrimp head and shrimp body with excessive force, and try to maintain the integrity of the shrimp.

3. Shrimp selection is also a technical work, and the shrimp shell is not thin and soft, hard, transparent in color, and the shrimp meat is firm and elastic and tastes the best. Braised prawns in oil should be large, meaty, and uniform in size.

4. Braised shrimp in broth will taste better.

It is indeed difficult to make the braised prawns delicious, first of all, you need to go fishy, and then the taste of the shrimp itself is relatively fresh, the key to the fishy is the seasoning, as well as the processing of the shrimp body, pay attention to the shrimp line, cooking wine, green onions, ginger, etc.

The braised prawns in the hotel must not be compared with those made at home, it is made by professional chefs, and the technique is very exquisite, and the hotel has special seasonings to remove the fishy smell of the braised prawns.

To make braised prawns, pay attention to the hot oil in the pan. If the oil is not yet hot, the shrimp will be put in the pot, and the finished shrimp will have a strong fishy smell.

Put some cooking wine and ginger to cover up the taste, so I think the prawns in the restaurant are quite delicious.

When frying shrimp, you must fry the puff pastry, otherwise the shrimp skin will be very hard, can not be chewed and eaten together, and press the shrimp head with a spatula while frying, so that the color will be ruddy and natural, the ginger shreds should be stir-fried, so that the fragrance in it can be volatilized, two seasonings can not be missing for braised prawns, a salt, salty and light must be enough, so that the taste is fragrant enough, a sugar, if the sugar taste is not enough, the soup can not be completely thickened.

Ingredients: 500 grams of fresh shrimp, a large piece of ginger, half a spoon of salt, half a spoon of sugar, a spoonful of tomato paste, a little pepper, an appropriate amount of oil, and chopped green onions.

1. Count the shrimp from the head to the third joint, poke it in with a toothpick, pick out the shrimp line inside, and then use scissors, shrimp guns, and shrimp whiskers to cut off, after processing, drain the water, and the water must be drained, otherwise the oil will splash when you get out of the pot.

2. Then peel the prepared ginger, slice it first, and then cut it into shreds, the ginger can be more, the shrimp is cold, and the disadvantages are to send more warm ginger to go to its coldness.

3. Heat the pot, pour in slightly more oil than usual for stir-frying, put the prawns in it, spread it on the bottom of the pot, fry it over high heat, press the shrimp head with a spatula, press out the shrimp oil inside, and increase the color of the dish, so that the color of the later will be more bright red.

4. After seeing that the bottom side has become browned, turn the shrimp over until both sides are browned, and then you can change to medium heat.

5. At this time, add shredded ginger and stir-fry it slightly, ginger is a fat-soluble ingredient, and the fragrance inside can be volatilized by stir-frying in oil.

6. Push the shrimp aside, pour in the tomato paste, and slowly stir-fry in a circle with a spatula to fry the red oil, add tomato sauce, and make the color of the dish more ruddy.

7. Then cook in cooking wine, remove the smell and increase the freshness, plus the indispensable two flavors of braised prawns, sugar and salt, if the sugar is not added, then the soup will not be very thick.

8. Then some water, just before the shrimp is OK, this step is to make the umami of the shrimp and ginger completely integrated.

9. Add a little pepper to remove the smell and increase the flavor, thicken the soup, and in the final state, the soup can be completely hung on the shrimp and completely integrated, and our braised prawns will be ready!

I believe that many people have eaten this dish in daily life, because it is a very classic dish, and most of the time it is eaten in restaurants. Many people feel that eating in a restaurant outside is not clean, and there is no clean food processing at home, so today I will tell you what is the specific production method of braised prawns at home? <>

1. The specific production method of braised prawns

1. Before making braised prawns, prepare the corresponding materials, prepare enough prawns and a piece of ginger, a few cloves, garlic cloves, shallots, sugar, tomato sauce, cooking wine and salt, because everyone's ingredients are relatively small, because the main ingredient is shrimp.

2. When processing shrimp, it must be clean, otherwise it will directly affect the taste, there is a black line on everyone's back is a shrimp line, so you can use a knife to cut the back of the shrimp until the tail, and then remove the black line. Then prepare the other ingredients and cut the ginger and garlic into slices. <>

3. Then heat the oil, pour some oil into the pot and burn it to 7 hot, you can pour all the shaves into the pot to fry it, remember to turn over the shrimp and fry it into red and crispy in the process of checking, and then you can take it out, drain the oil and set aside. Then leave some base oil in the pot, pour the freshly chopped green onion and garlic into it and fry until fragrant, then add some tomato paste, fry the red oil and fry it out, and then put the prawns that have just been fried into the pot, sprinkle some cooking wine along the edge of the pot, and then add some light soy sauce and sugar to taste, and stir-fry the prawns evenly.

4. After the size is even, pour a small half bowl of water into the pot, wait for the water to boil, and then turn everyone to a low fire and cover it for a while, and when it is almost boring, you can open the lid, add some salt and green onions to season the heat to collect the juice, and then you can get out of the pot after the soup is all collected. <>

2. Conclusion

Because the method of prawns is still relatively simple, opening a mouth on the back of the prawns is also to make the braised prawns in oil more flavorful, and the braised prawns in oil that come out of this way are more delicious, and the elderly and children like to eat them.

The method of making is to remove the shrimp line after cleaning the shrimp, then add cooking wine and edible salt to marinate for 5 minutes, heat the oil from the pot, pour vinegar, fry the sugar color with white sugar, and then pour the shrimp into the pot, cover the pot and simmer for 20 minutes.

Hello, I have seen your question and am providing you with relevant information, please wait a while

1. It is best to use sea shrimp to make braised prawns, which are large in size, thin in shell and strong in meat, and have a better taste during the eating period. 2. Dealing with shrimp: You need to cut off the shrimp cavity and the sandbag of the shrimp head, and then remove the whole shrimp head for later use.

Then open the back, remove the shrimp line, and cut the shrimp whiskers. Then blot all the water on the shrimp with a kitchen paper towel to prevent oil splashing after encountering it. 3. Refining shrimp oil:

Put an appropriate amount of cooking oil in a hot pan and cold oil, add ginger slices, fry the fragrance, prepare the shrimp head over low heat, press the shrimp head with a spoon, squeeze out the shrimp paste, fry over low heat, and drain out the shrimp oil. Fry over high heat until the shrimp heads are browned, and the shrimp oil is set aside. 4. Frying:

After the pot is hot, put the prawns on low heat and fry them, the fried shrimp flavor is more intense, and the fried shrimp cannot be fragrant. Add a little shrimp oil, turn the shrimp into red, turn to high heat, fry the shrimp skin until browned, and fry the aroma in the pan. 5. After the shrimp skin is browned, then put in an appropriate amount of shrimp oil to spread the bottom of the pot, the amount of oil can not be too large, the amount of oil is too large, the soup is too much, the oil is less, sticky, according to the number of shrimp to control the amount of oil, four shrimp can be about one or two oil, put in the ginger slices to burst out, fragrant, cooking wine to let the red oil seep out again, after the red oil seeps out, put in a spoonful of boiling water and finally the water can be drained.

The above is the answer to your question, I hope it can help you, if you have other questions, please feel free to ask

Clean the shrimp, remove the shrimp line, put the green onion in the oil pan and fry until fragrant, then pour the shrimp into the pot and fry until the whole is red, pour in salt, pepper, monosodium glutamate, soy sauce, oyster sauce, stir-fry, pour in water, cover the pot, simmer for about 20 minutes, and then reduce the juice over high heat to get out of the pot.

After the prawns are cleaned, pour in the oil, then fry the prawns first, and then put green onions, ginger and garlic in the pot and stir-fry for about 5 minutes.

A home-cooked way to stew prawns in oil.

Let's start to make, let's first clean the prawns, cut off the shrimp whiskers and shrimp feet, shrimp cavities, because this is easy to fry in the shrimp pot, so it must be cleaned, we will open the back of the prawns to deal with it, the open back can make the shrimp meat more flavorful, and it is also convenient to take out the shrimp line.

We have to be careful when cutting, press it tightly with our hands, and then we use a toothpick to pick out the shrimp line inside. You can take a look at it, a whole strip, prepare a little shallots and cut them into small pieces, and cut the ginger into shredded ginger. Let's start the sauce, prepare a large bowl with pepper, then add three spoons of sugar, add light soy sauce, Huadiao wine, stir evenly with chopsticks and set aside, you don't need to add salt to make braised prawns, you only need to use light soy sauce and sugar.

Heat the pan thoroughly, then add a spoonful of rapeseed oil to make braised prawns, preferably rapeseed oil, so that the fried prawns will be a little more fragrant. After the oil is hot, pour the prawns into the pot, spread them out with a spoon, fry them slowly over medium-low heat, fry them for 5 minutes, and fry the oil in the prawns, so that the braised prawns will be more fragrant. Let's first stick to the essence of one side, turn the pan, let the prawns heat evenly, one side is about the same, after frying, we turn over and fry the second side, and fry the other side as well, to teach you a little trick.

In the process of frying the shrimp, we hit the shrimp head with a spoon to speed up the shrimp oil.

Start to bubble up, indicating that the shrimp oil has come out, pour a little Huadiao wine from the side of the pot, and pour in the chopped green onions, ginger and garlic.

Then we pour the seasoned sauce in, continue to turn on low heat to simmer for 5 minutes, there are stuffy prawns must be stuffy, in the process of simmering to use a spoon to keep turning, because there is white sugar in it is easy to stick to the bottom and become paste, the soup can be boiled thick. Before cooking, let's add a little more oil to increase the brightness, pick out the prawns, and put them on a plate in turn. When you put it out, you can be a little more casual, and you don't need to put it neatly, so it's okay.

Finally, let's sprinkle chopped green onions and garnish a little.

Finely chop the green onion, ginger and garlic, heat the pot and add oil, fry the shrimp in the pot over high heat until the color turns red, and remove it. Leave a little oil in the pan and stir-fry the minced ginger and garlic until fragrant, add tomato sauce and stir-fry well. Add an appropriate amount of cooking wine, light soy sauce, oyster sauce and sugar. Add a little water, cover and simmer over medium heat for 5 minutes.

First of all, prepare the ingredients, remove the head and shrimp line of the prawns, then put oil in the pot, pour the prawns into the hot oil, pour the prawns into the prepared seasoning when they turn red, and the juice can be put on a plate.

Put oil in the pan, fry the prawns until golden brown, then add green onions, ginger and garlic, and then add some oyster sauce, light soy sauce, salt and monosodium glutamate, cover the pot, and simmer for a few minutes.

<> braised prawns in oil is a big dish in home-cooked dishes, but in fact, the preparation of this dish is not complicated. We buy some fresh green shrimp, no need to go to the head, the shrimp line can go or not, we boil more oil, the dried chili pepper and pepper and green onions, ginger and garlic together to stir-fry, after stir-frying a few times, we put the prawns into the pot, fry on high heat, after seeing the shrimp turn red, we turn the fire small, pour some soy sauce and salt, and then buckle the lid of the pot, slowly stew the shrimp over low heat, about three or four minutes or so, so that the prawns are stewed, the meat will be very tender, Because the moisture is trapped in the shrimp meat. Put the stewed prawns in the hall, head to head in a circle on the plate, put the dried red pepper and a small amount of pepper in the middle, put a eggplant and close some green onions and coriander according to their own taste, and then burn a large spoon of oil, wait until the oil pot is hot, the oil temperature will reach ninety percent hot, we pour the hot oil on the pepper and pepper, the braised prawns are ready, the braised prawns are good, the braised prawns are good-looking and good-looking, spicy and appetizing, the taste of the shrimp is very strong, and the children love to eat.

Some families make braised prawns in oil, and like to fry the prawns first and then stew them, and the shrimp will be very fragrant, but they will also be a little dry. Some families make braised prawns in oil, and they also like to put some tomato sauce, which can be done according to their own taste. When making braised prawns, there are a few points that need to be paid attention to, first of all, when we fry the shrimp, try to find a non-stick pan to fry, and then use high heat, which will make the shrimp meat more crispy and tender.

Also, when simmering, be sure to use low heat, otherwise the shrimp meat will quickly become mushy. The most important thing in this dish is to put more oil, and when frying shrimp, you should put more oil, so that the oil aroma can be better combined with the shrimp aroma.

Braised prawns in oil and some dry pot shrimp, tomato shrimp, spicy shrimp taste is different, it is the kind of very oily and fragrant taste, eat a shrimp will be full of oil, of course, this braised prawns is also a little spicy, if you don't put pepper and chili, then this dish can not be called braised prawns.