Chinese Food
Braised prawns
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Braised prawns belong to the classic Shandong cuisine. They are cooked with fresh prawns with a large body, a head full of prawn brains and a crystal clear and full body. The dishes are bright red, fragrant, tender and sweet, and greasy. Stewed prawns. Peeled while hot. Tender and white prawn meat. Full and delicious. It's really wonderful. It's appetizing. It's a classic delicacy in Shandong cuisine.
Cooking ingredients
Cooking Steps
Step1:Raw materials: shrimp, shredded scallion and ginger, sliced garlic.
Step2:Wash the shrimps. Cut off the shrimps' whiskers, feet and spears. Cut them from the back. Remove the shrimps' thread.
Step3:Heat up the clean pot. Put in the vegetable oil and heat up. Put in the prawns and stir fry them to turn red.
Step4:Stir fry the onion, ginger and garlic. Press the shrimp head with a spoon. Stir fry the shrimp oil.
Step5:Pour in a tablespoon of cooking wine.
Step6:Put in a tablespoon of soy sauce. Stir fry half of the vinegar evenly.
Step7:Add salt and sugar.
Step8:Add water. The water volume is less than half of the shrimp's body. Cover it and simmer it over medium low heat.
Step9:When the soup is slightly thick, turn off the fire. Pick out the onion, ginger and garlic and discard them. Put them on the table.
Cooking tips:1. When dealing with prawns, clean them up. Cut off the whiskers, feet and spears of prawns. Cut them from the back. Remove the lines of prawns and taste them easily. 2. The stew time should not be too long. Look at the size of the shrimp. The general time is 35 minutes. When the shrimp meat is mature, turn off the fire, so as to avoid the aging of the firewood soup. 3. Press the head of the shrimp gently with the spoon. Squeeze out the brain of the shrimp. The dish is ruddy, oily and bright. It has more appetite. There are skills in making delicious dishes.
