Chinese Food
The secret of prawns
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How can I make the shrimp red? ketchup? Soy sauce? NoNoNo。 The secret of the authentic red shrimp is here.
Cooking ingredients
Cooking Steps
Step1:The choice of prawns is very important. To make prawns, you need to choose prawns with a lot of red shrimp oil in the head. Prawns are fresh and tender. Most of them have shrimp oil. It's the best choice for giant prawns.
Step2:The red part of shrimp head is shrimp oil, also known as shrimp yellow or shrimp paste. Egg yolk puff is shrimp's cream. Shrimp paste is a crab crab's crab. The shrimp is not only bright red but also wrapped in a layer of salty yolk crisp. Can maximize the preservation of shrimp flavor. Enhance the taste of shrimp.
Step3:Shrimp treatment - the first half of the shrimp head is stomach and intestine. It needs to be removed. Keep the red shrimp paste on the back half. Use scissors to cut it in the middle of the shrimp paste and the shrimp stomach. Then reduce the legs on the bottom of the head. Open the back to remove the shrimp line. Spare.
Step4:Treated shrimp. Control the water content.
Step5:Heat the oil in the pot. Stir fry the ginger slices. Put in the processed shrimp. Turn down the heat. Press the shrimp head with a shovel. Squeeze out all the shrimp paste and stir fry.
Step6:Don't let go of any shrimp paste. Squeeze.
Step7:The more shrimp paste you squeeze out, the brighter the color you fry.
Step8:Put a proper amount of salt, 2 tablespoons of sugar and a little water in the pot. Stir well, cover and collect the juice. Steam the shrimp thoroughly with the steam from the soup.
Step9:Cover for about 2 minutes. When there is a small amount of soup left at the bottom of the pot, open the cover and continue to stir fry. Wrap the red oil in the soup over the shrimp.
Step10:Stir fry until the soup is completely drained. The sugar in the soup becomes paste. The color of the shrimp is more and more red. At this time, you will hear the rustling sound. Finally, the shrimp paste is wrapped on the shrimp like baked salty egg yolk. Turn off the fire and install the plate.
Step11:The bright red and bright color of the shrimp paste made in this way can't be shown in any soy sauce or tomato sauce. The taste of shrimp is kept to the maximum extent. The whole dish only contains salt and sugar. There is no extra seasoning to capture the taste of shrimp. It's Crispy with one mouthful. The shrimp skin is clean and licked.
Cooking tips:Prawns are also called Chinese prawns. They are sea prawns. They are big and delicious without fishy taste. From the experience of purchase, the meat quality of prawns is mostly fresher than that of red prawns from Argentina. The taste of prawns is also better than that of black tiger prawns. The most important thing is that it has enough shrimp oil. It's the best choice for prawns. I've also tried to use tomato sauce to make sauce for the shrimp. The taste of the shrimp is covered seriously. The flavor of the shrimp is completely lost. I don't choose prawns without shrimp oil, but steamed with garlic or stewed with prawns. There are skills in making delicious dishes.
