Chinese Food
Braised prawns
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Braised prawns are a classic of Shandong cuisine with a long history. Like fish, they are indispensable corners in the banquet. I set up a banquet at home. I brought out a dish of braised prawns with red color and attractive taste. It's also very respectable. In Shandong cuisine, oil stew is a method of stewing mainly with seasoning oil and sauce. When stewing, the amount of soup added is less than other stewing methods. The stewing time is shorter. Generally, the method of frying or frying is used for preliminary ripening. Braised in oil requires that the raw materials are fresh, tender and easy to cook. The color of the finished vegetables is light red and bright Shrimp meat is nutritious, soft and easy to digest. It is a good food for people who are weak and need to be nursed after illness. Today's braised prawns are brought to us by the senior chef he Chu, the chief chef of Huashe district. We'd like to collect them together~
Cooking ingredients
Cooking Steps
Step1:Remove the whiskers and gut from the shrimps.
Step2:Heat up the oil and put in the shrimp.
Step3:Add a little ginger, onion, ketchup and stir fry to taste.
Step4:Add beer. Stir fry for about 2 minutes. Add sugar, salt and sesame oil.
Step5:Cook until it tastes good. Drain the juice over high heat.
Step6:Stir fry and color constantly to make the sauce cover the shrimp evenly.
Step7:Put the plate out of the pot. Sprinkle with white sesame seeds. Sprinkle with scallion.
Cooking tips:There are skills in making delicious dishes.
