Chinese Food
Chinese New Year's feast & celebration of hard dishes
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Braised prawns are the most classic dish in Shandong cuisine. This dish has strict requirements on raw materials. It's best to choose wild prawns produced in Yellow Sea and Bohai Sea. Prawns are named because of their large size. They are often named by calculating the price in a pair of units. The larger prawns can only be called two per Jin. Our local people call this kind of prawns two headed . Similarly, one market Jin is called three or four The only one is called three headed and four headed. This kind of shrimp is famous for its large size, fat meat, fresh color, high protein content and delicious taste. It is the best shrimp variety in the world. Therefore, the braised prawns made of this shrimp are sweet, delicious, crisp, tender, red and bright in color. It is the most popular dish on the table of the Spring Festival. It is also the most heavyweight dish Food. It means that the new year is prosperous and prosperous.
Cooking ingredients
Cooking Steps
Step1:Main ingredient: 6 wild prawns in Bohai Se
Step2:Accessories - onion, ginger sauce - rice wine, tomato sauce, soy sauce, salt, sugar
Step3:Cut the shell on the back of the prawn. Pick out the line on the back of the prawn
Step4:Use scissors to clean the legs and tail spines of shrimp
Step5:Make oil in the pot. When the oil temperature is 70% hot, fry the prawns in the pot to make the shell crisp red, and then fish out for standby
Step6:Leave a little oil in the pot. Stir fry the scallions and ginger slices in the pot. Stir fry them to make the fragrance. Take out the seasoning
Step7:Pour in tomato sauce. Stir fry over low heat until fragrant. Stir fry to produce red oil
Step8:Stir fry the fried prawn
Step9:Mix the soy sauce, salt and sugar. Pour them into the pot togethe
Step10:Cook some rice wine agai
Step11:Add a small amount of clear water and simmer for 5 minutes. When the soup is thick, take out the prawns and put them on the plate. After that, pour the prawns on the plate
Cooking tips:1. The best choice for prawns is fresh. The prawn shell is bright. The meat is elastic. The prawn has no black head. And the prawn head is closely connected with the body. It is relatively fresh. 2. The prawn line in the back of the prawn must be removed. 3. It is not easy to fry in the oil pan for too long. The fried time is too long. It will affect the taste. 4. Use a small fire when stewing. It can taste better. Finally, use a large fire to collect the juice. There are skills in making delicious dishes.
