#Finding Headlines Life Home #Tokyo Olympics are now in full swing, and Yang Qian, a women's 10-meter air rifle player who won the first gold medal for the Chinese Olympic team, is a cute post-00s girl. What she wants to do most after winning the gold medal is to go home and eat the "braised prawns" made by her mother.
Oil braised prawns can be said to be the classic national home cooking, now is the season of farmed prawns on the market, fresh and cheap taste is still very good, there is nothing to make a plate of oil braised prawns for the family to improve life, this is definitely not a difficult thing. However, if you want to make braised prawns in oil, if you want to make them ruddy in color, taste sour and sweet and not fishy, there are also tricks in this, remember that this "2 do not put 3 tips" at home to make no less delicious than the restaurant.
<h1 class= "pgc-h-arrow-right" > "2 do not put" of braised prawns in oil</h1>
First, do not put ketchup
Many people like to put some ketchup to color when making oil braised prawns, but the taste of ketchup is sour and sweet, the taste of prawns is fresh and sweet, so adding tomato sauce will take away the umami taste of prawns, so it is best not to put ketchup in oil stewed prawns.
Second, do not put MSGs and freshening seasonings
Oil braised prawns pay attention to the taste of sweet and sour, is a classic Lu dish, its taste by sugar and vinegar to adjust, and sweet and sour flavor of the dish is more taboo to add MSG and some freshening seasonings, so sugar and vinegar will react with sodium glutamate in MSG, thereby triggering a strange taste and bitterness, so the production of oil braised prawns must remember not to put MSGs and other freshening seasonings.
<h1 class="pgc-h-arrow-right" > "3 tips" for braising prawns in oil</h1>
First, the selection of shrimp
The oil-braised prawns were first made by selecting high-quality prawns produced in Bohai Bay, and the wild shrimp entrance is noodle-like, but has a fresh and sweet taste that farmed shrimp do not have.
Penaeus vannamei in Bohai Bay
It's hard to buy wild sea shrimp and bohai bay shrimp now! However, even if you choose to farm shrimp, you must also choose shrimp farmed in the sea, and it is best to weigh 30 or so slightly larger farmed shrimp, too small shrimp are skin to eat hard and not interesting.
Marine shrimp are generally black in color, and after leaving the water, they are not as active as freshwater farmed shrimp, and the easiest way is to dip the shrimp water to taste it.
Second, the prawns should be fried or oiled first
To make braised prawns in oil generally has two methods of frying or oil first, these two methods are to make the color of the shrimp more red and bright, and through the frying method can remove part of the fishy smell of the shrimp, and can make the shrimp shell crisp, so that it can be eaten with a light bite of the teeth, and even the shrimp shell can be chewed.
A lot of shrimp oil comes out as soon as the big wild shrimp is fried
When frying shrimp and frying shrimp, pay attention not to overheat, choose low heat slow frying or low heat dipping, so that the skin can be fried crispy, and can prevent the shrimp from overheating and hardening.
Third, the ratio of sweet and sour should be mastered
Braised prawns in oil pay attention to moderate sweetness and sourness, not too sour, so the amount of sugar is greater than the amount of white vinegar, the amount of general sugar is twice as good as vinegar, so that the boiled soup can be wrapped in the shrimp using the stickiness of white sugar, so that the shrimp taste more flavorful.
< h1 class="pgc-h-arrow-right" > share the practice of braising prawns in oil</h1>
Main ingredients: farmed sea shrimp, cooking wine, salt, sugar, white vinegar, shredded green onion and ginger
Preparation Method:
1. Wash the shrimp and cut off the shrimp gun and shrimp whiskers, pick out the shrimp line with a toothpick from the third section in front of the shrimp tail, and then wash the shrimp clean.
2. Put oil into the pan, when the oil temperature is 50% hot, fry the shrimp into the pan until golden and floating.
3. Leave the bottom oil in the pot into the green onion and ginger shreds to fry fragrant, put in the fried prawns, cook in cooking wine and white vinegar, add water and shrimp after adding sugar, turn the heat to a flat, turn the heat to a low heat until the soup is viscous, add salt to season and open the high heat to collect the soup, and then pour vinegar along the edge of the pot again to get out of the pot.
Tips:
Farmed sea shrimp because there is basically no shrimp paste and shrimp oil in the shrimp head, relying on the way of frying can not be so red and bright, so the way of frying can make its shell more red and bright, if it is wild shrimp can be fried.
There are also people who like to make fresh and sweet flavors of braised prawns, that is, use soy sauce and sugar to flavor and add color, and taste good to eat, but I don't know if Olympic champion Yang Qian likes to eat sweet and sour taste, or salty and fresh taste?