Chinese Food
Braised prawns
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Braised prawns have always been my heart's love. I can't help but eat the prawn with its shell every time. It's delicious until it explodes. And there's never been a hard dish that's so simple. Zero cooking can be easily controlled. Today, we're going to make stewed prawns that can suck the juice from the prawns and eat their shells every time. -
Cooking ingredients
Cooking Steps
Step1:First of all, clean the shrimps. Pick out the shrimps' lines. Shrimps' whiskers can also be cut off for standby.
Step2:Pour more oil into the pan. Heat to about 60 or 70%.
Step3:Spread the shrimps in a pan and fry them over medium heat.
Step4:When the bottom is all red, turn over and fry.
Step5:Fry the shrimps on both sides. Crispy the shrimps and put them out for later use.
Step6:Leave oil in the pot. Pour in garlic and ginger. Fry until fragrant. Keep the medium heat.
Step7:Add sugar and tomato sauce. (the proportion of sugar and ketchup can be adjusted according to personal taste
Step8:Stir well.
Step9:Pour in the shrimps just fried. Add a little salt and pepper. Stir well. (ignored if there is no ground pepper
Step10:Finally, add a little pure water. Drain the soup over high heat. Sprinkle with scallion.
Step11:Finished produc
Step12:Finished produc
Step13:Finished produc
Step14:Finished produc
Cooking tips:1. When you put water in the end, you must put it less. Otherwise, the juice can't be collected cleanly. The taste will be lighter. If the shrimp is fresh and the soup is enough, you don't need to add water. 2. In this way, shrimp shells are really edible, and they are rich in calcium and astaxanthin. 3. Shrimps are a little salty. Don't put more salt. 4. If the shrimps are frozen, add some cooking wine when frying. 5. The shrimps are at the third section of the back of the shrimps. Draw a knife. Use toothpick to easily pick out the shrimps' thread. There are skills in making delicious dishes.
