Butterfly love flower, braised prawns(die lian hua you men da xia )

Butterfly love flower, braised prawns

Introduction:

"Today, it's a family dinner dish, and it's also the most famous" stewed prawns "that most people like in the north. It tastes delicious and is most popular among children. In fact, the method is also very simple, the main requirement of shrimp must be fresh, in order to make a beautiful "stewed prawn". In the past, to make "stewed prawns", we had to choose prawns from Qingdao waters in Shandong Province. The prawns had a lot of brain oil, thin skin, green color, and they turned red when they were cooked in oil. There was no need to use ketchup to make color, because the original soup was very bright red and delicious. Unfortunately, this kind of shrimp has long been rare in the market. Even if you see it, it costs a lot of money. It costs more than 400 yuan to buy the cheapest one catty, but it is basically fake if it costs less than 400 yuan. When I was a child, Qingdao prawns on the market were all chilled, very fresh prawns. They were very big. They only weighed four prawns per kilo, but if they were more than four, they would not be called prawns. It's usually a shrimp that has been out of water for less than three days. It's only one yuan at that time. But in the 1980s, that was an astronomical number, because the average wage of people at that time was only tens of yuan, and they were reluctant to eat! In the United States, I have eaten several times. It's shrimp exported from China. It's 18 dollars per shrimp. It's also very expensive. I can't satisfy my hunger at all. Ha ha! I made it for my friends twice there. I used 10 shrimps each time. It cost 200 dollars to eat it once. It made me bleed a lot. My heart aches very much, ha ha! At present, the market is replaced by grass shrimp and spotted shrimp. This kind of shrimp has thick skin and hard meat. The soup is black and there is no naphtha. The skin color of the shrimp is very beautiful, but it doesn't taste like that after all. Most hotels use ketchup to adjust the color of the soup, the color is really good-looking, but the taste has completely changed, there is no original feeling! Because there is no shrimp, today I choose grass shrimp, which is 12 in one kilo. The price is not cheap. It's more than 100 yuan per kilo, but the taste is OK. The specific measures are as follows; "

Production steps:

Step 1: prawns, onion, ginger, garlic, salt, sugar, rice wine, cooking oil.

Step 2: use the scissors to cut off the feet and whiskers of the shrimp, then use the scissors to cut the back of the shrimp and pick out the intestines.

Step 3: cut off the spear on the head of the shrimp and pick out the stomach bag of the shrimp from the spear with the tip of the scissors.

Step 4: cut the prawns.

Step 5: heat up the frying spoon, add about 20g cooking oil to heat up, and stir fry the prawns.

Step 6: stir fry the shrimp until red, then add shredded green onion, shredded ginger and sliced garlic.

Step 7: stir the onion and ginger into the yellow rice wine, then sprinkle a little salt to stir fry. After stir fry, add about 20 grams of sugar to stir fry.

Step 8: pour in a little water and cook.

Step 9: cover the pan and simmer the shrimp for 3 minutes (depending on the size of the shrimp), then use high heat to collect the juice.

Step 10: when the soup is thick, you can take it out of the pot.

Materials required:

Prawn: 400g

Shredded scallion: 15g

Shredded ginger: 10g

Garlic slices: 10g

Salt: 2G

Sugar: 20g

Yellow rice wine: 15g

Cooking oil: 20g

Note: this dish features: bright red color, rich and attractive smell, delicious taste, slightly sweet, drinking and eating. Warm tips: 1, shrimp must choose fresh, head and tail complete, meat elastic, shrimp head connected tightly for the best. 2. Shrimp intestines and sandbags in the head should be removed, otherwise there will be earthy smell of sand when eating, and the taste of sand will be greatly reduced when eating. 3. When cooking, you should constantly shake the frying spoon, try to avoid turning it back and forth with the hand spoon, and use the skill of turning the spoon to turn the shrimp over. If you don't master the skill of turning the spoon well, you can use a spatula instead, and try not to hurt the head of the shrimp, otherwise the head of the shrimp will not be beautiful when it falls off the plate.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Die Lian Hua You Men Da Xia