How to make prawns with tight oil? The practice of braised prawns in oil

Eating delicious food on weekends is a habit of many people. For those who love to cook by themselves, braised prawns in season are their favorite. So, how to cook braised prawns? Why is the braised prawn cooked by the hotel chef so delicious? Let's take a look at the practices of chefs and home-cooked braised prawns.

How to cook braised prawns and shrimps in oil has high nutritional value and can enhance human immunity. Shrimp is a delicious food that can provide nutrition for the brain. Braised prawns are bright red in color, fragrant and elegant in taste, tender, smooth and slightly sweet, and oily and palatable. This is a very popular dish on the table.

Ingredients: a catty of sea shrimp, a little onion, ginger and garlic, a little salt, sugar, soy sauce, vinegar and cooking wine.

Steps/methods:

Wash the shrimp, cut off the beard, cut off the back and draw a sand line.

Wash onion, ginger and garlic and cut into pieces.

Take a deep bowl, put the shrimp in it, and then add the minced onion and ginger.

Add a spoonful of sugar, a spoonful of soy sauce, and half a spoonful of vinegar, pour in wine until the shrimps are over, mix well, and marinate for 10 minute.

Add a little oil after the pan is hot, and heat the oil to 70% heat. Take out the shrimps and stir fry.

When both sides of the shrimp turn red, pour in the marinated soup and stew for 3 minutes.

Season the juice with salt.

Hao Yixing, a Shandong scholar, wrote a Record of Braised Prawns in Qing Dynasty, which recorded that there were prawns in the Bohai Sea, as long as a child's arm. Fishermen catch it with nets, and after drying or pickling, this product is called prawn. The shrimp produced in Shandong sea area accounts for 2/3 of the national total output. This dish is made of this official shrimp, which is 15-20cm long, crystal-clear and full, with a head full of shrimp brains and the best taste.

In Shandong cuisine, oil stewing is a stewing method with seasoning oil and sauce as the main ingredients. When stewing, the amount of soup added is less than other stewing methods, and the stewing time is shorter. Pre-cooking generally adopts the method of stir-frying or frying. Braised oil requires fresh and tender raw materials and light red and shiny dishes.

Chef's practice

Ingredients: 750g fresh prawns.

Seasoning materials: cooking wine 15g, refined salt 2g, sugar 10g, lard 60g, pepper oil 10g, green garlic 25g, shredded ginger 3g, ginger juice 5g and broth 75g.

Technological process: knife processing → stir-fry prawns → stew → collect juice and plate.

Production method:

Cut and match the prawns, cut off the hair of the eyes, cut off the legs, claws and tail, take out the sandbags and sand lines, and cut each prawn into two parts.

Cooking method:

1) Put the frying spoon on medium fire, add lard and pepper oil, heat it, add shredded ginger and prawns, stir-fry for a few times, then gently press the prawn head with the spoon, squeeze out the prawn brain, add cooking wine, broth, ginger juice, white sugar, refined salt and monosodium glutamate, stir-fry for a few times, cover and move the spoon to.

2) When the shrimp meat is stewed until it is nearly cooked and the juice is thick and red, move the frying spoon to high fire to collect the juice, put it in the green garlic section, turn it over a few times, take out the spoon and put it on the plate.

Features of the finished product: reddish and shiny in color, fresh and mellow in taste, fresh and salty and slightly sweet.

Operation essentials: master the heat, don't stew for too long until it is cooked thoroughly to prevent the meat from getting old.

This method can also be used to make "braised winter bamboo shoots in oil", "braised ribs in oil" and "braised winter mushrooms in oil".

Self-control exercise

500g sea shrimp, onion, ginger and garlic slices 10g each.

Seasoning: rice vinegar, cooking wine, sugar, salt and peanut oil.

1. First, remove the whiskers and tips of the shrimp, cut off the feet of the shrimp with scissors, slice the back of the shrimp with a knife, and remove the mud intestines (this can also make the shrimp more tasty);

2. Heat the wok, add peanut oil, add onion, ginger and garlic slices and saute until fragrant;

3. Put the prawns into the pot in turn, fry them with strong fire until the color turns red, and gently press the shrimp brain with a spatula to make the shrimp paste in the shrimp brain flow out slowly, so that the shrimp paste is fully blended with the oil in the pot and the oil turns red slowly;

4. Fry the prawns on both sides until golden brown, then add vinegar, cooking wine, soy sauce and sugar and cook slowly, so that the prawns can absorb the taste evenly and then turn over and burn. After the soup is absorbed on the prawns, it can be taken out of the pot and put on the plate.

Tips:

1, the back opening of shrimp should not be too big, just to remove the mud intestines of shrimp.

2, onions, ginger, garlic should not be fried at high temperature, the fragrance can be slowly stewed, responsible for affecting the color.

3. When frying shrimp, control the heat, let the taste of shrimp separate out, and don't fry the shrimp skin.

4. Squeeze the shrimp paste out of the shrimp head slowly with a shovel, but this is a technical job, so it must be squeezed gently and the integrity of the shrimp must be guaranteed.

The addition of soy sauce can not only increase the umami taste, but also increase the salty taste, so there is no need to add salt and monosodium glutamate.

Precautions for eating braised prawns 1. When eating braised prawns, it is best to put a tablecloth around your neck to avoid getting dirty.

It's better to break off the shrimp head before eating, so it's not easy to prick.

3. The tail is hard, so you can't break it off. Eat until the end, leaving only the shrimp tail, so it is not easy to hurt your teeth.

If there is sauce, eat it carefully. If there is a knife and fork, you'd better eat with it.