Chinese Food
Prawn in black bean sauce
(65486 views)
Macrobrachium belongs to Palaemonidae. M. rosenbergii is the largest freshwater shrimp. It is distributed in the southern coastal area. The middle and lower reaches of Pujiang River in Zhejiang Province abound in this kind of shrimp. It is large and comparable with Macrobrachium rosenbergii. It is found that the largest male individual is up to 200g. It tastes delicious. The body color is mostly white and transparent. It will change with the environment and water color. The suitable temperature range is wide. 5 ℃ ~ 35 ℃ can survive. The optimum temperature is 20 ℃ ~ 28 ℃. The pH value is 6.3 ~ 7.5. It is a kind of broad salt shrimp. Its larvae live in the salty and fresh water areas of the estuary. It can live in low salinity and pure water. In my life, my understanding of Macrobrachium prawn is that August is the season when Macrobrachium prawn goes on the market. Macrobrachium prawn, big and small, has shrimp paste on its head, and there are some shrimp with shrimp seeds. Yes
Cooking ingredients
Cooking Steps
Step1:Prepare prawns and Douchi.
Step2:Add oil in the pot. Stir fry the black bean and ginger until fragrant.
Step3:Then put the prawn in the pot. Stir fry until the shell is red and slightly crispy.
Step4:Add some cooking wine and a little steamed fish and soy sauce to enhance the flavor. Add a little water to stew.
Step5:Stew until the prawns taste good. Add some scallion to make them fresh.
Step6:In this way, a lobster with black bean sauce is finished.
Cooking tips:Biogas shrimp. The shell of shrimp is slightly thick and hard. Therefore, in the initial stir fry, the shell of shrimp should be slightly crispy. This way, it will be more delicious later. There are skills in making delicious dishes.
