Braised prawns(yue cai bai zhuo xia )

Braised prawns

Introduction:

"Cantonese cuisine changes with seasons and seasons. In summer and autumn, it emphasizes light food, in winter and spring, it emphasizes rich food, and pursues color, fragrance, taste and style. The taste is clear, fresh, tender, crisp, smooth and fragrant, and the seasoning is sour, sweet, bitter, spicy and salty. The famous Cantonese dishes include roast suckling pig, scalded shrimp, dragon and tiger fighting, Taiye chicken, pork with taro, braised large skirt wings, Huangpu scrambled eggs, stewed grass worm, dog meat pot, multicolored fried snake shreds, chrysanthemum dragon, tiger and Phoenix snake soup, all of which are famous Cantonese dishes with local flavor. Among them, this kind of blanched shrimp has always been a classic Cantonese dish in the hotel, and it is also one of the must order dishes for every banquet. Today, I improved the juice, and the taste is more delicious. For your reference, I hope you like it! Characteristics of scalded shrimp: simple and delicious, light flavor, original flavor, bright color, refreshing and delicious "

Production steps:

Step 1: buy the prawns and soak them in the water.

Step 2: remove the shrimp whiskers and fishy thread, clean and reserve.

Step 3: add soy sauce, sugar and a little water to the juice. You can put a little salt in your mouth weight (I don't add salt).

Step 4: shred ginger, slice scallion and cut leek into sections.

Step 5: heat the oil in a frying pan, add the ginger, scallion and leek to 60% heat, stir fry until fragrant and remove.

Step 6: add the right juice and stir fry until the fragrance comes out. Then put it into the evening reserve.

Step 7: bring the prawns to the boil for 30 seconds.

Step 8: after boiling the water in the pot, put in the prawn water, turn off the heat after boiling, simmer for 30 seconds, and then take out.

Step 9: dip in the sauce and serve.

Materials required:

Prawn: 400g

Soy sauce: 2 teaspoons

Sugar: right amount

Scallion: right amount

Ginger: right amount

Leeks: moderate

Note: 1. Don't over time when blanching shrimp, or you will get old. 2. The taste of the juice should not be too heavy, otherwise the fresh taste will be discounted. 3. Restaurants are generally fried onion ginger oil, free pumping and a little water modulation. Family to do their own taste deployment.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: light

Chinese PinYin : Yue Cai Bai Zhuo Xia