Braised prawns(hong men da xia hong hong huo huo guo da nian )

Braised prawns

Introduction:

"This is the third dish for new year's Eve dinner, braised prawns. Shrimp is our family's favorite food, usually used for blanching. But for the Chinese new year, of course, it needs to be red and fiery. For the sake of happiness and excitement, we use red stew. First, we fry the shrimp until the skin is crisp, and then wrap it with sauce. The taste is sour and sweet tomato sauce. This dish is simple and easy to make. Even novices in the kitchen can succeed. "

Production steps:

Step 1: prepare fresh shrimp, ginger and chives.

Step 2: wash the shrimp and cut off the spear and whiskers.

Step 3: remove the shrimp floss with toothpick.

Step 4: put the prawns into a bowl, add appropriate amount of chopped ginger and scallion, mix in 1 / 2 teaspoon salt and 1 tbsp cooking wine, mix well and marinate for a while.

Step 5: stir 5 tbsp ketchup, 1 tbsp sugar and 1 tbsp vinegar, then add appropriate amount of water and starch to mix well. The amount needed is increased or decreased according to the amount of shrimp.

Step 6: heat the right amount of oil in the pot and add the pickled shrimp.

Step 7: fry until 2 sides are golden and the skin is crisp.

Step 8: move the shrimp to the side, add a little onion and ginger, stir fry well with the shrimp.

Step 9: add the sauce, cover and cook over low heat for 3 minutes.

Step 10: collect the juice in a big fire. Don't take it too dry, just keep some in the right amount, so it tastes better.

Materials required:

Fresh shrimp: 350g

Ginger: moderate

Chives: right amount

Ketchup: 5 tablespoons

Sugar: 1 tbsp

Vinegar: 1 tbsp

Starch: appropriate amount

Salt: 1 / 2 teaspoon

Cooking wine: 1 tbsp

Note: poem phrase: 1: shrimp had better remove the shrimp line, so the taste is better. When going to the shrimp line, in the penultimate section of the shrimp, use a toothpick to pick out the skin of the shrimp, and it's easy to pick out the shrimp line. 2: First, fry the shrimp until the skin is crisp, then wrap it with sauce, so that the skin is crisp and the inside is tender, and the taste is better. 3: When stewing, put the heat on the middle of the heat, then collect the juice on the high heat, but don't collect it too dry.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Hong Men Da Xia Hong Hong Huo Huo Guo Da Nian