Braised prawns(men da xia )

Stewed prawns:

Raw materials for stewing prawns:

12 prawns, about 750 grams, 10 grams of scallion, 10 grams of ginger, 50 grams of sugar, 100 grams of clear soup, cooking wine, sesame oil, peanut oil.

Processing steps of stewed prawns:

1. Wash prawn, remove sand line, legs and whiskers;

2. Deep fry the scallion and ginger slices in 60% hot oil pan until the fragrance overflows. Remove the scallion and ginger;

3. Add sugar, clear soup, cooking wine and salt into the pot, and then add shrimp;

4. Bring to a boil over a high fire, simmer over a low fire until the soup is thick, and serve with sesame oil.

Braised prawns

Braised prawn is a famous traditional dish in Jiaodong, Shandong Province, which belongs to Shandong cuisine. Fresh prawn is used as raw material for decontamination and slightly submergence. When cooking, it is fried first and then stewed. Finally, the thick soup is collected and hung on the prawn body. The whole dish is bright and red in color, sweet in taste and rich in nutrition value. It is especially suitable for people who are weak and need to take care of after illness. However, vitamin C should not be taken at the same time, otherwise it is easy to cause mutual restraint.

practice

Practice 1

Main ingredients:

Prawn (750 g)

Seasoning: salt (3G), lard (refined) (25g), scallion (15g), yellow rice wine (4G), white granulated sugar (30g), monosodium glutamate (5g), ginger (10g), sesame oil (2G)

Production steps

：

1. Wash the fresh prawn with clean water, cut off its whiskers, legs and tail tips, take out the sandbags through a small opening in the head, and then cut the back of the prawn to pick out the sand line;

2. Add cooked lard in the frying pan, and heat it over medium heat until it is mature. Stir fry the scallion and ginger slices until they are scorched and fragrant. Then add the shrimp and stir fry a few times;

3. Add yellow rice wine, chicken soup, refined salt and sugar, squeeze the shrimp brain with a spoon, bring to a boil over high heat, and simmer until cooked;

4. After the soup is concentrated, pick out the onion and ginger, add monosodium glutamate and drizzle with sesame oil.

Process tips

1. When frying, add a little salt in the pot to make the astaxanthin of shrimp appear;

2. The time of simmering should not be too long, generally 10-15 minutes;

3. When stewing, the soup should be thick. Generally, the soup can be hung on the prawns.

Practice 2

Main ingredients:

12 prawns, 10g scallion and 10g ginger slices

50g white sugar, 100g clear soup

Cooking wine, sesame oil, peanut oil a little

Production steps:

1. Wash prawn, remove sand line, legs and whiskers;

2. Add peanut oil to the ladle, heat it, and stir fry the ingredients, scallion and ginger;

3. Add the prawns, stir fry the oil, cook the cooking wine, add the refined salt, sugar and clear soup, and bring to a boil;

4. Cover, simmer and bake thoroughly, then normalize the spoon;

5. When the juice is slightly thick, put in monosodium glutamate and pour in sesame oil.

Practice 3

Features: seafood and river food

Raw material: 10 prawns. Seasoning, cooking wine 25g, refined salt 30g, monosodium glutamate 5g, peanut oil 100g, sesame oil 25g, seasoning 2G, scallion 75g, ginger 50g, clear soup.

Production: 1. Wash the prawn, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut the back of the prawn, 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.

nutritive value

Prawn: prawn is rich in nutrition, soft and digestible. It is an excellent food for people who are weak and need to be nursed after illness. Prawn is rich in magnesium, which can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. Prawn also can tonify the kidney and strengthen yang, It has the functions of promoting milk and anti-toxic, nourishing blood and strengthening essence, removing blood stasis and detoxification, supplementing qi and nourishing yang, dredging collaterals and relieving pain, appetizing and resolving phlegm.

Shrimp contains 20% protein, which is one of the foods with high protein content. It is several times or even more than ten times of fish, eggs and milk. Compared with fish, shrimp does not contain high valine, but it is a protein source with balanced nutrition. In addition, shrimp contains glycine. The higher the content of this amino acid, the higher the sweetness of shrimp. Compared with fish and poultry, shrimp has less fat and almost no animal sugar as an energy source. The cholesterol content of shrimp is higher, and it is rich in taurine which can reduce human serum cholesterol. Shrimp is rich in potassium, iodine, magnesium, phosphorus and other trace elements, as well as vitamin A.

Food Guide

Nutrients

·Heat (1079.85 kcal);

·Protein (141.95 g);

·01 g); fat (33;

·Carbohydrates (54.35g);

·Dietary fiber (0.46 g);

·Vitamin A (123.55 μ g);

·Carotene (26.00 μ g);

·Thiamine (0.09 mg);

·Riboflavin (0.54 mg);

·Nicotinic acid (12.94 mg);

·Vitamin C (2.95 mg);

·Vitamin E (1261.32 mg);

·53 mg);

·72 mg);

·89 mg) ·;

Magnesium (331.72 mg);

·83 mg), iron (11;

·Zinc (18.01 mg);

·Selenium (253.16 μ g);

·Copper (2.60 mg);

·Manganese (1.36 mg);

·76 mg);

·Vitamin B6 (0.02 mg);

·Pantothenic acid (0.06 mg);

·Folic acid (8.40 μ g);

·Vitamin K (1.05 μ g);

·Cholesterol (23.25 mg);

Nutritional efficacy

Enhance human immunity, relieve neurasthenia with milk, prevent arteriosclerosis and eliminate "jet lag"

The food is mutual restraint

Prawn: prawn: it is strictly forbidden to take a large amount of vitamin C at the same time, otherwise, it can produce trivalent arsenic, which can cause death; it is not suitable to eat with pork, which will damage the essence; it is forbidden to eat with dog meat, chicken, Swertia, venison and pumpkin; it is forbidden to eat with sugar. Juice and shrimp: eat with diarrhea.

Suitable population

Patients with allergic dermatitis should not eat

Characteristics of dishes

Taste: salty and sweet, red and bright color, tender and delicious meat, fresh, fragrant, sweet and salty.

History and culture

1. Prawns used in "stewed prawns" are also called prawns, not because they are in pairs, but because in the past, when they were sold in the market, they were often counted and priced in pairs. Over time, the name of prawns became recognized. Because the shrimp body color is bluish white and smooth transparent, so also known as prawn;

2. Stewed prawn is a famous dish in Jiaodong area. Prawn dishes in Jiaodong area are also well-known. Its outstanding feature is that it is good at maintaining the original flavor, juice and prototype of prawn. Put the whole prawns into the soup, simmer them in low heat, put them on the plate in pairs, and then pour the bright juice. The prawns are in good shape.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Men Da Xia