A quick way to make prawns(da xia kuai jie zhi zuo fa jian peng xia duan )

A quick way to make prawns

Introduction:

"Now there is a very fresh headless and skinned frozen prawns on sale in Beijing aquatic market. Each prawn weighs about 40-50g. If this kind of prawns is made into stewed prawns, the color will be slightly inferior because there is no head, and headless prawns are not suitable for stewed prawns. With headless prawns, you can make salted prawns, dry roasted prawns and so on. For example, you can remove the skin of prawns and leave only the tail. You can also make prawns such as Pipa prawns, Phoenix Tail prawns or fried prawns. They all taste good. I remember that I made a "fried and cooked shrimp section" in my diary before, but the oil of fried shrimp has the fishy smell of shrimp. If I use this kind of residual oil to fry vegetables, it will lose the original flavor of the dishes. Today, in order to save oil, only a little oil is needed to fry a dish, which is called "fried shrimp section". The effect of this dish is the same as that of deep frying. It tastes crispy on the outside and delicious on the inside. It can also be eaten with the skin. The taste is quite good. The specific methods are as follows. "

Production steps:

Step 1: first cut the shrimp from the back with scissors to remove the sausage.

Step 2: then cut the shrimp into two sections, sprinkle a little dry starch and dip it in.

Step 3: mix the bowl juice; put 1g salt and 1g monosodium glutamate in the bowl.

Step 4: sprinkle a little pepper.

Step 5: add 8 grams of sugar.

Step 6: add 10g old vinegar and 5g soy sauce into the bowl.

Step 7: finally add 15g Shaoxing yellow rice wine.

Step 8: put the seasoning in place, mix well, and then put the shredded onion, ginger and garlic into the mixing bowl.

Step 9: heat the frying pan, add a little oil, the oil is about 20g, and then add the shrimp section wrapped with dry starch for frying.

Step 10: fry the prawns until the skin is crispy, add the juice into a bowl and stir fry well.

Step 11: Sprinkle shredded garlic and stir well.

Step 12: sprinkle in the garlic and stir well, then take out the pot immediately.

Materials required:

Headless prawns: five 200g

Shredded garlic: 5g

Salt: 1g

MSG: 1g

White pepper: 0.3 g

Sugar: 8g

Aged vinegar: 10g

Fresh soy sauce: 5g

Shaojiu: 15g

Shredded scallion: 5g

Shredded ginger: 5g

Garlic slices: 5g

Dry starch: a little

Cooking oil: proper amount

Note: this dish features beautiful color, slightly vinegar flavor, crisp skin, fresh meat, sweet and sour slightly salty. It tastes delicious and is most suitable for drinking and banquet. Warm tips: 1. To make this dish, it's better to choose shrimp with thin skin or prawn, which can be eaten together with the skin. When the shrimp skin is fried until crisp and fragrant, it contains a lot of calcium, which can better highlight the effect of cooking this dish. For example, the effect of making prawn with thick skin will be slightly worse. 2. The amount of bowl juice blending should be appropriate. It is best to wrap the shrimp quickly and volatilize the surplus part immediately after cooking the flavored juice. If the shrimp section is cooked with soup, it is a failure operation. Therefore, it is better to mix less than more flavored juice, and the appropriate amount is the best. This kind of big stir fry spoon is a fast and simple way to make a home-made banquet for guests. The "fried and cooked shrimp section" is ready for your reference!

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Da Xia Kuai Jie Zhi Zuo Fa Jian Peng Xia Duan