Shrimp, also known as Chinese shrimp, oriental shrimp, this is a kind of seawater shrimp, it is rich in protein, meat is thick, delicious, suitable for a variety of cooking methods, family like to eat seafood, although far from the seaside, but want to buy can always buy, if you encounter fresh it is better, but also can store some, shrimp in the body has a very important substance, that is, astaxanthin, the deeper the red color indicates that the higher the astaxanthin content, there is a certain help for human health, about the shrimp eating method, a variety of, garlic, steaming, Stewing and so on, do not need too complicated techniques, today to share a grounded approach, shrimp meat original taste, umami taste does not lose.
If it is frozen prawns, you need to take it out in advance to thaw, the way to thaw should be grasped, many people figure fast, will use hot water to thaw, in fact, this is a big mistake, although the speed has increased, but the nutrition of the shrimp has also been destroyed, the shrimp meat will become very chai, affecting a certain taste, it is recommended to take it out one night in advance, let it thaw naturally, the next day at noon in cooking, if it is fresh shrimp, it is simpler, pick the shrimp line to deal with clean, directly under the pot can be.
< h1 class = "pgc-h-arrow-right" > braised prawns in oil</h1>
Ingredients: shrimp, shallots, green onions, sliced ginger
Seasoning: cooking wine, salt, sugar, soy sauce, soy sauce
1, prepare a pound of shrimp, pick the shrimp line clean, the shrimp line is in the position of the second section, pick it out with a toothpick, deal with it clean, rinse the water several times.
2, from the pot to burn oil, pour in rapeseed oil, burn until 60% hot, if you will not judge the oil temperature, you can use chopsticks to test it, insert the bottom of the pot there are dense bubbles bubbling out.
3: Turn to high heat, prepare ginger slices and green onions, put the ginger slices first, wait for 20 seconds before enlarging the green onion, burst the shallots and garlic flavor, and then pour in the shrimp.
4, shrimp must control the dry water, shrimp just into the pot, first do not rush to turn, wait for a while, wait for the shrimp body gradually become red, and then start to turn, the shrimp below turned up.
5, with the increase in temperature, the shrimp will become more and more red, keep turning once a minute, do not turn too often, otherwise it is the same as stir-frying, sauté the residual moisture of the shrimp skin.
6, after all the red, according to personal taste, add 1 spoonful of cooking wine, 1/2 spoon of dark soy sauce, 1 spoonful of light soy sauce, an appropriate amount of salt, sugar, turn into a low heat, cover the pot, simmer for about a minute.
7, the time is up, open the lid of the pot to pour in half a spoonful of vinegar, sprinkle with green onions, stir again, you can start the pot, at this time the prawns, onion oil is fragrant, the meat is tender, the fresh flavor is strong, very delicious, before and after the time is also 5 minutes.
Oil braised prawns is a special dish in Shandong, belongs to Lu cuisine, very common on the restaurant menu, which can be skillful, basically no difficulty, oil stewing requires raw materials to be tender and easy to cook, the color of the dish is light red and bright, the time to stew to be short, the initial use of sautéing, or fried way, the finished product taste fresh and mellow, fresh salty and slightly sweet.
< h1 class="pgc-h-arrow-right" > skill summary</h1>
1. When handling shrimp, be sure to pick out the shrimp line, cut off the beard, and remove the eye area, so as not to affect the beauty of the dish.
2, oil braised prawns, oil must be more, sauté when minimizing the turning of the noodles, do not add water in the middle.
3, the first three minutes have been sautéed mostly cooked state, the later stage and then oil simmering for a minute, really very fast, the whole process is also 5 minutes.
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