This is the home-cooked delicious method of braised prawns in oil, the color is golden and crystal clear, and one plate is not enough to eat
The head chef teaches you to braised prawns in oil home-cooked, sweet and delicious, delicious and simple
Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Braised prawns in oil is a classic dish in Lu cuisine, the color of the dish is rosy and bright, the taste is fresh and slightly sweet, the meat is tender and smooth, the oil is moist and palatable, the shrimp meat is full and delicious while it is peeled, the tender and white shrimp meat is full and delicious, the shrimp brain of golden butter is refreshing, and every bite is endlessly evocative.
Authentic braised prawns in oil mostly use large bohai bay wild prawns with large sizes and head full of shrimp brains, but for ordinary people, kiwei shrimp is the best substitute, affordable, supplied all year round, fresh kiwi shrimp after frying in hot oil, golden shrimp brain nourishing oil, can also eat taste.
【Braised prawns in oil】
Step 1: Clean
Prepare 500 grams of fresh prawns, wash them clean, and cut off the shrimp feet, shrimp whiskers, and shrimp guns, which are easy to fry during the cooking process, affecting the appearance of the finished product. After all the cuts, use a knife to cut open the back of the shrimp, when the knife is a little biased, so as not to cut the shrimp line, and cut open the back of the shrimp, cooking more flavorful. Pick out the shrimp line with a toothpick, wash the shrimp again, and put the yard on the plate for later.
Step 2: Excipients
Cut the green onion into white pieces, the garlic into slices, the ginger into slices, all together, and cut a little green onion for later.
Step 3: Sauce
In a bowl, add three spoonfuls of sugar, one spoonful of chicken powder, half a spoon of pepper, 20 grams of light soy sauce, and 5 grams of oyster sauce, stir with a spoon and set aside.
Step 4: Fry the shrimp
Burn the oil in the pot, after fully sliding the pan, pour out the hot oil and add cool oil, when the oil temperature is 50% hot, pour the prawns into the pot, gently shake the pan to make the shrimp evenly heated, keep the low heat and turn over, fry for about 2 minutes, fry the prawns fragrantly, fry until golden brown, pour out the oil control.
Step 5: Cooking
Then burn the oil in the pot, after the oil is hot, put in the chopped onion, ginger and garlic to fry, pour the prawns into the pot and stir-fry for 2 minutes, then the prawns will continue to bubble, overflow a lot of shrimp oil, press the shrimp head with a spoon, and squeeze out the shrimp yellow inside.
Then add 5 grams of ketchup, which makes the soup richer and more delicious. Pour the prepared sauce on top of the prawns, turn the pot upside down, pour in a little beer, beer can be very good to remove fishy and freshen, cover the pot lid and turn to low heat and simmer for 5 minutes, simmer the shrimp until it tastes good. After 5 minutes, turn the heat to collect the juice, when the soup becomes thick, drizzle a little chili red oil, turn well and serve. Finally, sprinkle a little green onion and enjoy it.
Ah Fei had something to say:
1. The prawns should be fried until they bubble and spit out the shrimp oil, and the finished product will be more fragrant;
2. This dish does not need to put salt, the salt in the soy sauce is enough;
Well, a delicious dish of braised prawns in oil is ready, like friends hurry up and try it.
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