Soul Torture: Chinese New Year's Eve Night in 2020, the countdown is only 15 days, are the Chinese New Year's Eve recipes of the warm fans planned?
At the Time of the New Year, many people will cook some delicious dishes, not only to reward the family who has worked hard for a year, but also to give different meanings and make a good start for the coming year.
For warm homes, prawns are an indispensable dish on the Chinese New Year's Eve table! Not only is the meat tender, but it is also rich in nutrients. After cooking, the prawns are bright red in color and look particularly festive! There is a beautiful meaning of red and red.
There are many ways to eat shrimp, the simplest is boiled, oil bursting, but my favorite is still today's [dry pot prawns].
The method is simple and fast, the color is red and bright, and the four flavors of hemp, spicy, fresh and fragrant are mixed together, and it is really evocative to eat!
Every time I go to a restaurant to eat, I always like to order a plate of dry pot prawns, but I can't always eat it! After all, shrimp meat is expensive, and the boss wants to control the cost, so it is shrimp less and more dishes.
If that's the case, why not learn how to dry prawns yourself? Do it yourself, the ingredients are fresh and varied, and the most important thing is that the amount of shrimp can be purchased according to your own needs.
The method is not difficult, the secret of delicious is to put some Pixian watercress and secret dry pot sauce (the recipe revealed later), casually stir-fry, the taste will come out, comparable to the level of the restaurant! Like really want to try it!
Of course, if you want to dry the pot shrimp taste good, the ingredients are fresh is very critical, and the live prawns can ensure enough teeth.
If you really don't buy live shrimp, frozen shrimp can also be replaced, chef simple 2 tricks to teach you to pick out fresh prawns.
< h1 class="pgc-h-arrow-right" >how to pick fresh prawns? </h1>
1, first look at the brightness of the shrimp, the brighter the color of the shrimp, the fresher, and the reverse color is gray and dark.
2, break, the shrimp body and the shrimp head connection parts, there is a layer of film here. The tighter this film is, the fresher the shrimp is, and vice versa, it is not fresh.
In order to taste richer, Nuan Nuan has also specially added lotus root and potatoes, and you can also add vegetables such as celery, cauliflower or lettuce according to your family's preferences.
Shrimp meat sweet and delicious, plus favorite vegetables and spicy ingredients, while hot to take a bite, spicy stimulation and enjoyment, with a bowl of rice, delicious to eat can not stop ~
Chinese New Year's Eve meal easily conquers the stomach of the family, and it depends on it!
< h1 class = "pgc-h-arrow-right" > dry pot prawns</h1>
ingredient:
Shrimp / starch / lotus root / potatoes / cooking wine / soy sauce
Pixian bean paste / bell pepper / onion ginger garlic / dark soy sauce
Sugar /honey/oil and salt/hot sauce/dried chili
method:
1. Ingredient treatment: shrimp cut off shrimp whiskers and shrimp claws, pick off the shrimp line, open the abdomen, scrape off the dirty things of the shrimp head, and smear a layer of dry starch. Cut the lotus root and potatoes into strips and set aside
Chef's Tip: Shrimp Handling Techniques
(1) The shrimp belly is open-backed, which can maintain the original shape more than the back-open back.
(2) The part of the open back is evenly smeared with a layer of dry starch, which can make it difficult to lose water when frying.
2. Dry pot sauce: Take a small bowl, put 2 spoons of cooking wine, 2 spoons of light soy sauce, 2 spoons of sugar, 1 spoon of honey, a little salt, 1/2 spoon of old soy sauce and stir well.
Honey can titian and add freshness
3, blanching water: sit in the pot, add some salt, pour in the lotus root strips and potato strips after the water is hot, boil for 3 minutes after boiling, drain the water, and sprinkle the starch while hot.
4. Frying: Heat the oil in the pan to 60%, add potatoes and lotus root, fry on high heat until colored, pour in the shrimp and fry for 30 seconds.
5. Cooking: Leave a little bottom oil in the pot, add the hot sauce and Pixian bean paste, fry the dried peppers thoroughly, and then add the bell peppers, onions, ginger and garlic, potatoes, lotus root, prawns, and quickly stir-fry evenly.
6. Finally: Pour in the mixed sauce and chives, stir-fry slightly to put out, the color and flavor of the fragrant pot prawns can be completed ~ ~
<h1 class="pgc-h-arrow-right" > the final product </h1>