Chinese Food
Braised prawns
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Stewed prawns are a kind of Shandong cuisine. Prawns in Qianbo Bay of Qingming Dynasty are used. The special stewed techniques of Shandong cuisine are used. This is a famous dish with a long history. The four tastes of delicious, sweet and salty complement each other. The aftertaste is endless.
Cooking ingredients
Cooking Steps
Step1:Prawns come out to tha
Step2:Remove the shrimp gun and the shrimp line. Open a back for shrim
Step3:Hot pot of cold oil. The dish is the name. More cooking oil than usua
Step4:Put white sugar. Stir fry the sugar. More sugar. Wait until it turns brown. Just take small bubbles. Stir fry the sugar color. Never stir fry it. Otherwise, it will be bitte
Step5:Stir fry in sugar. Put in shrimp. Fry the shrimp in oil. Press the head of the shrimp with a spatula. When the shrimp is charred, it's O
Step6:Pour in hot water and ginger
Step7:Before you collect the juice, put a little salt. Just a little. When the soup is thick, put the shrimp on the plate. The soup can be kept for a while. Until the soup is bubbling. It can also rotate with the pot. It's OK. Pour on the shrimp. This dish is all done. Finally make a monster. It's better to embellish it. Handy little Potter. Look at yo
Cooking tips:I don't like to put too much seasoning on braised prawns. It will cover up the taste of prawns. The most important color is the color of fried sugar and shrimp. It's red. It doesn't need to be delicious. It doesn't need to be delicious. It doesn't need to be delicious. Say important things three times. Tips for making delicious dishes.
