Because it is said to be "hand-in-hand", there are a little more words, but it is actually very simple.
I'm glad that everyone likes my recipe and asks questions enthusiastically, but I found that many questions are actually specially explained by me, so I still ask you to look at the recipe carefully.
★ For example, the most asked "Where did the sauce come from?" ”
The sauce is a mixture of oil, sugar, dark soy sauce, soy sauce, and wine added to the process of frying shrimp, so the ingredients should be placed according to the ingredients written in the table, and at the same time, it cannot be fried for too long, of course, there is no sauce
★ Regarding the final white vinegar or aged vinegar, I use our unique Pisces brand rose balsamic vinegar in Zhejiang, which is not so sour and has a little sweetness. White vinegar and aged vinegar acidity are too heavy, more is easy to grab the taste, so only put two or three drops can be, do not put it.
★ See "with the work" in many kitchen friends of the finished product is very dry, no sauce, the reason is the fire is second, oil and cooking wine put too little is the main reason, so to speak, oil to put in your usual cooking double, cooking wine or beer can be put into a can of beer a quarter (one-third can, I mean standard can, not the large kind of Ha), do not give up oil and wine
1. Some people say that the paste is not juiced, knock on the blackboard again! Watch the tutorial carefully! Willing to put oil willing to put oil willing to put oil!! You put that throwing oil and throwing away the wine? Don't paste you come to me! (Face full of grumpiness)
2. Regarding picking shrimp lines, many people pointed out why I didn't pick shrimp lines? Pick or not to pick personal habits, but also to see the quality of shrimp, I bought the shrimp clean no shrimp line what do you let me pick? Even if there is shrimp line, I am lazy (I am still afraid), when I eat it, I can't pull it as appropriate (manual white eye)
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prawn
One pound
cooking oil
70 g
Wine
50 g
salt
Half a teaspoon
Old smoke
One teaspoon
Raw soy sauce
Two tablespoons
sugar
35 g
ginger
3-4 tablets
spring onion
A small cut
Shallots
Two trees
vinegar
A small half teaspoon, a few drops
1
Heat the pot, add vegetable oil (I prefer to use rapeseed oil, there is no requirement for oil here), pay attention to the amount of oil in the picture!! Wait for the oil to heat...
How to tell if the oil is hot? Take a chopstick into the oil, see the small bubbles around the chopsticks, it means that the oil is already in a high temperature state, you have to go to the next step, otherwise it will smoke ~ ~
Novices must remember not to let the oil pan smoke, otherwise I can't save you hahahahaha
The old driver controls it well and that's the pot, hmm!
2
On high heat, add ginger slices and green onions, you can put ginger slices first, after about 20 seconds and then enlarge the green onions, until the ginger and green onions are yellowed and curled around, pour in the drained shrimp
3
After the shrimp is put into the pot, do not stir-fry, just wait, until the surface of the shrimp also begins to red, and then flip a few times to turn the shrimp on the bottom up, continue to wait
4
Flip two or three times every other time, the purpose of this is to simulate the large oil pot fried shrimp, sauté the residual moisture of the shrimp skin, do not turn too often, otherwise it is the same as stir-frying, basically each time the interval time is about one minute
5
Then you can add cooking wine, dark soy sauce, soy sauce, salt, and sugar in turn.
At this time, it is time to turn to the fire, do not add water! Do not add water! Do not add water!
Stir-fry a few times to see that all the shrimp are evenly colored, then cover the lid and simmer for about a minute.
Remember not to stir-fry too many times, it is easy to fry the water dry, and it is easy to fry the shrimp to the old.
Tips: Cooking wine can be added along the edge of the pot in a circle, playing the role of stewing pot, raw smoking and old smoke can not be, because it is easy to burn the pot
6
Before cooking, drizzle with vinegar, turn two or three times and sprinkle on the shallots, and then stir-fry two or three times to make the shallot oil overflowing (when the onion meets the hot oil, it can always collide with wonderful chemical reactions)
7
The thick sauce is finally drizzled, does it look like an appetite? I can eat a pot alone
Knock on the blackboard!
Let's explain the "where did the sauce come from": We're done cooking, aren't we? Put the shrimp out of the plate, right? There's always going to be the rest of the sauce in the pot, isn't it? The meaning is to pour the remaining sauce in this pot on the shrimp that has been plated, and the surface of the shrimp will appear very shiny, looking appetizing, not extra sauce not extra sauce is not extra sauce
Also, there is no sauce left but to explain
First, the amount of oil, wine, sugar, soy sauce has not been sufficient,
Second, the fire is too big