Braised Prawns(you men da xia )

Braised prawns in oil

Raw materials for stewing prawns in oil:

Shrimp 750 grams, 100 grams of oil, onion, ginger 25 grams, 75 grams of sugar, cooking wine 15 grams, 2 grams of salt, rice vinegar 5 grams, soup, monosodium glutamate each amount.

Procedure for stewing prawns in oil:

1. Remove the whiskers, feet and sandbags of shrimp and wash them.

2. Add oil to the frying spoon and heat it to 50%. Fry the shrimp until both sides harden and pour out. Stir fry the shrimp until red. Bring to a boil the cooking wine, vinegar, soup, salt, sugar, monosodium glutamate and large oil. Stir fry over low heat for about 3 minutes. Remove the juice over medium heat and add the remaining juice onto the shrimp.

Characteristics of stewed prawns:

The color is bright, the shrimp meat is fresh, sweet and salty.

Braised Prawns

Braised prawns is a Shandong dish. The main ingredient is prawn from Bohai Bay before the Qingming Festival, which is stewed in oil. This is a famous dish with a long history. The four flavors complement each other and have endless aftertaste. In recent years, the popular stewed prawns originated in Qianjiang, Hubei Province. They are made from fresh water crayfish (commonly known as crayfish), which is different from the stewed prawns in Shandong cuisine.

Large shrimp

According to the book Ji Hai CuO written by Hao Yixing, a scholar of Shandong Province in the Qing Dynasty, "there are prawns in the Bohai Sea, which are about five feet long and as big as children's arms. The fishermen can get them by net and combine them in pairs. They are dried or pickled every day. The goods are called prawns." The shrimp production in Shandong sea area accounts for 2 / 3 of the total production in China. It's this kind of prawn. It's 15 to 20 cm long. It's crystal clear and plump. It's huge. Its head is covered with prawn brain. It tastes the best.

In Shandong cuisine, stewing in oil is a method of stewing with seasoning oil and sauce. When stewing, the amount of added soup is less than other stewing methods, and the stewing time is shorter. The method of stir frying or frying is generally used for the initial processing. The raw materials for stewing are fresh, tender and easy to be cooked, and the color of the finished dish is light red and bright.

Practice 1

Ingredient: fresh prawns 750g.

Ingredients: cooking wine 15g, refined salt 2G, sugar 10g, lard oil 60g, pepper oil 10g, garlic 25g, ginger 3G, ginger juice 5g, soup 75g. Process: scalpel processing → stir fry prawns → stew in flavor → collect juice and put on plate. Steps: 1. Wash the prawns, cut off the head whiskers from the eyes, cut off the legs, claws and tail, take out the sandbags and sand thread, and cut each prawn into two sections; 2. Cook. Put the spoon on the medium heat, add lard oil and zanthoxylum oil to heat, add shredded ginger and prawns, stir fry for several times, then press the head of prawns lightly with the hand spoon, squeeze out the brain of prawns, add cooking wine, soup, ginger juice, sugar, refined salt and monosodium glutamate, continue to stir fry for several times, cover and move the spoon to the low heat to stew;

3. When the shrimp is about to be cooked and the juice is thick and red, move the frying spoon to the high heat to collect the juice, put in the green garlic section, turn it over a few times, then put out the spoon and put it on the plate. Product features: light red and bright color, fresh and mellow taste, salty and slightly sweet. Operation essentials: master the heat, do not stew for too long, until cooked, to prevent meat aging. This method can also be used to make stewed winter bamboo shoots, stewed spareribs and stewed mushrooms.

Practice 2

Ingredients: 500g shrimp, 10g green onion, 10g ginger, 10g garlic.

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

Steps:

1. First, remove the head and tip of the shrimp, cut off the feet with scissors, and cut the back of the shrimp with a knife to remove the mud intestines (which can also make the shrimp more delicious);

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

3. Put the prawns into the pot in turn, fry them in high heat until the color turns red, and gently press the prawn brain with a spatula to make the prawn paste in the brain flow out slowly, so that the prawn paste and the oil in the pot can be fully integrated, and the oil will turn red slowly;

4. When the prawns are fried on both sides to turn golden yellow, vinegar, cooking wine, soy sauce and sugar can be added into them and cooked slowly to make the prawns absorb the taste evenly and turn over to cook. When the soup is thick and absorbed on the prawns, it can be put out of the pot and put on the plate.

Tips: 1, shrimp back opening is not too big, can remove shrimp mud intestine can. 2. Onion, ginger and garlic should not be stir fried at high temperature, but stir up the fragrance slowly, otherwise it will affect the color. 3. When frying shrimp, it is necessary to control the heat, not only to separate the taste of shrimp, but also not to fry the skin. 4. Slowly press out the paste in the head of shrimp with a shovel, but it's a technical work. It's necessary to press and squeeze the paste lightly, and ensure the integrity of shrimp. 5. The addition of soy sauce can not only improve the taste, but also add salt, so there is no need to add salt and monosodium glutamate.

Crayfish

Crayfish is the main ingredient of braised prawns. The Chinese mainland has 3 species of crayfish, native to the northeast cold temperate zone and the genus crayfish. Procambarus clarkii, native to North America, was introduced into North China and East China in 1940s. It has strong survival and reproduction ability, and its distribution range is significantly expanded. In the 1980s, Australian crayfish were introduced from Australia. There are many kinds of crayfish produced in fresh water, which have economic value and can be eaten. Artificial breeding is developing rapidly.

Jianghan prawn belongs to crayfish, a freshwater shrimp, and Australian freshwater lobster is related. In the early 1960s, this kind of shrimp was introduced in Jianghan plain to eliminate the host of schistosome, Oncomelania hupensis. This kind of shrimp was introduced from Tianjin and put into the water area of Jianghan Plain. This kind of shrimp has a strong reproductive capacity. Eating shrimp was popular in the middle and late 1990s. At that time, they only ate "shrimp balls" and rarely ate the whole shrimp. The origin of "Wuqi stewed prawns" is generally said that "xiaolizi stewed prawns" was first made in Jianghan Oilfield before the drilling of Wuqi. Later, all restaurants around the family area began to make this dish before drilling. Therefore, "Wuqi stewed prawns" got its name and is popular today. As the local residents reported that eating shrimp seriously disturbed the residents, the relevant departments of Jianghan Oilfield Administration Bureau and several units in Wuqi District coordinated to build a snack street behind Wuqi Club - "Wuqi braised prawn Food City".

Compared with Qianjiang's "Wuqi" stewed prawns, the traditional stewed prawns lay more emphasis on health and self-cultivation. After several years of precipitation, the traditional stewed prawns achieved the ultimate in nutrition, health and taste, which not only maintained the minimum loss level of nutrition of raw prawns, but also adapted to the customers who were difficult to adjust in taste.

Due to the heavy taste of "Wuqi fried prawns", the spices and traditional Chinese medicine put in are not suitable for everyone's physique. People in Jianghan Oilfield do not use this outdated practice for a long time. On the dining table of people's home in Jianghan Oilfield, they use garlic, quail eggs or potatoes, a small amount of Chinese prickly ash and pepper to make new style "braised prawns" with light taste and purer lobster aroma to adapt to the environment It is the trend of contemporary people to pursue healthy diet. It is a famous delicacy with bright jujube color, elegant flavor, tender and slightly sweet, and delicious oil.

Practice 1

Ingredient: 10 crayfish.

Seasoning: 25g cooking wine, appropriate salt, 30g sugar, 5g monosodium glutamate, 100g peanut oil, 25g sesame oil, 2G large ingredients, 75g scallion, 50g ginger slices, and appropriate clear soup.

Steps:

1. Wash the crayfish, cut off the whiskers and legs, take a small cut from the head of the shrimp gun, take out the sandbag, then cut the back of the shrimp, and take out the sand gland;

2. Add peanut oil to the ladle, heat it, stir fry the ingredients, scallion and ginger slices, add the prawns, stir fry the shrimp oil, cook the cooking wine, add the refined salt, sugar and clear soup, bring to a boil, cover the lid, simmer and bake thoroughly with low heat, then normalize the spoon, add monosodium glutamate when the juice is slightly thick, and pour in sesame oil.

Note: in the initial processing, the Live Prawns must be carefully washed, and the sand glands and sandbags on the head must be removed. The time of stewing should be strictly controlled. Until the prawns are ripe and tasty.

Practice 2

Ingredient: crayfish 500g.

Seasoning: 1.5g refined salt, 5g green garlic, 2G monosodium glutamate, 100g chicken soup, 20g sugar, 7.5G green onion powder, 50g cooked lard, 7.5G ginger powder, 30g sesame oil, 15g Shaojiu.

Steps:

1. Wash the fresh prawns with cold water, cut off the legs, whiskers and tail of prawns, open a small mouth from the head, take out the sandbag, then cut the back of prawns, draw out the sand line, and cut them into 3 sections (prawns can be cut into 2 sections). Remove the roots, wash and disinfect the garlic, and cut it into 3.3cm long segments;

2. Pour the cooked lard into a frying pan, place it on a high fire and heat it to 50-60%. Add in the ginger, green onion and prawn. Stir fry a few times. Add Shaojiu, refined salt, sugar, chicken soup, sesame oil and monosodium glutamate. When the soup is boiling, cover it and simmer over low heat for about 5 minutes. Then simmer over high heat. When the soup is thick, sprinkle with green garlic. matters needing attention:

1. Spoon the prawns, stir fry them several times with the spoon, then press the head of prawns lightly with the spoon, squeeze out the brain of prawns, and the finished dish will be ruddy and glossy.

2. Master the heat until it is well done. Don't stew for too long to prevent the shrimp from aging.

Practice 3

Main ingredients: about 1500 grams of crayfish (for a family of three).

Seasoning: garlic (the dosage is relatively large, it is best to use garlic alone, 3 Jin shrimp with 10 pieces, each piece of everything is four); various spices star anise (anise), fennel, cinnamon, cardamom, clove, fragrant leaves, etc.; ginger and scallion, 3 Jin shrimp

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