Chinese Food
Braised prawns
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Braised prawns were once famous official dishes. The official dishes originated from the delicacies made by famous chefs in ancient times. Generally, they can't exceed the palace dishes in terms of specifications. However, due to the luxurious life and rich raw materials of the noble bureaucrat's family, they are quite different from the common people's dishes. In those days, the most important thing about the official dishes was the fine materials, the ingenious production and the elegant name. Two days ago, I saw a professional chef in a TV program. He taught the audience how to use shrimp oil to make classic braised prawns. After watching the program, I immediately ran to the kitchen to practice it myself. Results the finished product is really beyond imagination. It is not only red and bright in color, but also delicious and tender in taste. After eating prawns, it is served with a small bowl of white rice with a thick soup full of fresh flavor. It is really a top-level feast. What's more, it's not only delicious but also well made*^__ ^*) hee hee Little greedy cats, please try
Cooking ingredients
Cooking Steps
Step1:Rinse the shrimp with wate
Step2:Use the kitchen scissors to subtract the shrimp guns in turn. Pick out the sandbags with toothpicks
Step3:Remove the shrimp line. Cut off the beard and leg
Step4:Pour a proper amount of base oil into the frying pan. Add the chopped green onion and ginger to make it fragrant
Step5:Put the prawns into the pot. Fry one side until it turns red, then turn it over and continue to fry until it turns red
Step6:During this period, press the shrimp head one by one with a shovel to fully squeeze out the shrimp oil
Step7:Then pour in a little cooking wine. Cover the pot and simmer for 30 seconds
Step8:Open the lid and pour in salt, sugar and a few drops of vinegar. Stir fry
Step9:Cover the prawns with a plate. Simmer over medium low heat for 3 minutes to make them out of the pot
Cooking tips:Six tips to make a brilliant braised prawns - 1. Cut the prawn gun and pick out the sandbags with toothpicks (so as to fully press out the prawn oil in the later steps). 2. When frying prawns on both sides, fully press the prawn head with a spatula to make the prawn oil completely exude. 3. Immediately cover the pot cover after pouring in the wine. This can remove the fishy taste of prawns. At the same time, it can also make the prawn meat Separate from the shrimp shell. 4. Add sugar to make the soup bright, thick and fresh. 5. Add a few drops of vinegar and simmer. It will make the shrimp shell taste very crispy. In this way, even the shrimp can be eaten with the skin. 6. Finally, cover the shrimp with a plate instead of a pot cover. Because the pot cover is far away from the shrimp, and the plate and the shrimp can be in close contact. Because there is no air in the middle, it can fully play the role of stewing. There are skills in making delicious dishes.
