Hello everyone! This is Niannian! Today, challenge 80 home-cooked dishes of braised prawns in oil!
Braised prawns in oil are a classic Chinese dish that is known for its delicious taste and bright color. To make braised prawns, there are a few key steps and tricks to make the shrimp even more delicious:
1.Selection of shrimp: Choose fresh live shrimp, uniform size, and full of vitality. The shrimp that results in this way have a better taste.
2.Shrimp processing: Clean the shrimp, cut off the shrimp whiskers and shrimp feet, cut a slit along the back, and remove the shrimp line, which makes it easier to absorb the flavor.
3.Marinating: Marinate the shrimp for a while with cooking wine, ginger slices, salt, etc., which helps to remove the smell and enhance the flavor.
4.Hot oil: Pour enough oil into the pan, when the oil temperature is 50% hot, add the shrimp, fry quickly until the shell is ruddy, remove and drain the oil. This step is the key to locking in the moisture of the shrimp meat and keeping it tender.
5.Sauce: Leave a small amount of oil in the pot, add the chopped green onion, ginger and garlic and stir-fry until fragrant, then add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, sugar and water to make juice.
6.Simmering: Put the fried shrimp into the pot, cover with a lid, and simmer over medium-low heat until the juice is thick and delicious, and the shrimp meat is cooked through.
7.Juice removal: Turn on the heat at the end and reduce the juice until the soup is thick, so that the color of the prawns is more attractive.
8.Remove from the pot: Sprinkle with chopped green onion or coriander to enhance the fragrance, then remove from the pot and serve.
The cooking of braised prawns needs to control the time of frying the shrimp to avoid overripeness affecting the taste, and at the same time adjust the proportion of condiments to make the taste delicious but not greasy. With the above steps, you can also easily make excellent and fragrant braised prawns at home.