Braised prawns with oil is a special famous dish in Shandong Province, belonging to Shandong cuisine; the main ingredients of this dish are large prawns from Bohai Bay before Qing Ming Dynasty, using the unique oil braising technique of Shandong cuisine. This is a famous dish with a long history. The four flavors of fresh, sweet and salty complement each other, and the aftertaste is endless.
Dishes making
Ingredients:
500g prawns, appropriate amount of green onion, ginger and garlic, 3 spoons of tomato sauce, 2 spoons of cooking wine, 2 spoons of light soy sauce, appropriate amount of sugar, Jingsha hot sauce
Production Method
Practice:
- Shrimp scissors must pick the shrimp thread; mince the onion, ginger and garlic, and set aside.
- Put the prawns into the pot, over high heat until the color turns red, remove.
- Leave a proper amount of fried shrimp oil in the pan to sauté the minced ginger and garlic, then add 3 tablespoons of tomato sauce and stir well.
- Pour the prawns again, and lightly press the heads of the prawns during the stir-frying process to let the prawns flow out.
- Add 2 spoons of cooking wine, 2 spoons of light soy sauce, oyster sauce, appropriate amount of sugar and Jingsha hot sauce.
- Add a little more water, cover with a medium heat and simmer for 5 minutes, collect the juice and thin it out, stir well and serve, sprinkle chopped green onion, and finish!
Method two
Required raw materials
Ingredients: 750g fresh prawns.
Ingredients: 15g cooking wine, 2g Jingsha hot sauce, 10g sugar, 60g lard oil, 10g pepper oil, 25g green garlic, 3g shredded ginger, 5g ginger juice, 75g stock.
Process: Knife processing → Stir-fried prawns → Savory stew → Juice collection and plate
Production steps
- Cut to match. Wash the prawns, cut off the hairs and hairs from the eyes, cut off the legs, claws and tails, take out the sandbags and sand threads, and cut each prawn into two sections;
- Cooking. Place a frying spoon on a medium heat, add large lard oil and pepper oil to heat, add shredded ginger and prawns, stir-fry for a few times, then lightly press the head of the shrimp with a spoon to squeeze out the shrimp brain, then add the cooking wine, stock, Continue to stir-fry the ginger juice, sugar, refined salt, and monosodium glutamate a few times, cover with the lid, and move the spoon to low heat for simmering;
- When the shrimp is simmered until it is about to be cooked and the sauce is thick and red, move the sautéing spoon to the high heat to collect the sauce, add the green garlic section, flip a few times, and then the spoon can be placed on the plate.
Finished product characteristics
The color is light red and oily, the taste is fresh and mellow, salty and slightly sweet.
Operation essentials
Master the heat, do not simmer for too long, until it is fully cooked, to prevent the meat from getting old.
Method three
Required raw materials
Ingredients: 500g sea-caught prawns, 10g each of green onion, ginger, and garlic slices.
Seasoning: rice vinegar, cooking wine, sugar, salt and peanut oil in appropriate amounts.
Specific operation
- First, remove the head of the shrimp and the shrimp tip, use scissors to cut off the shrimp feet, and use a knife to slice the back of the shrimp to remove the shrimp’s intestines (it can also add more flavor to the shrimp);
- Heat up a wok, add peanut oil, add green onion, ginger, and garlic slices until fragrant;
- Put the prawns into the pan in turn, fry on high heat until the color turns red, and gently press the prawn brains with a spatula, so that the prawn paste in the prawn brains will flow out slowly, and the prawn paste and the oil in the pan will be fully integrated. Slowly turn red
- Fry the prawns on both sides and turn them into golden brown, then add vinegar, cooking wine, soy sauce, sugar, and slowly cook them, so that the prawns will evenly absorb the flavor and turn over and burn, and wait until the soup is thick and absorbed on the prawns. Take out the pan and serve on the plate.
Tips
- The back opening of the prawns should not be too large, as long as they can remove the prawns’ intestines.
- Don’t fry the scallion, ginger, and garlic at high temperature, just stir the scent on a slow fire, otherwise the color will be affected.
- When frying the shrimp, the heat must be controlled well, not only to let the taste of the shrimp be out, but not to fry the shrimp skin.
- Slowly press out the shrimp paste in the shrimp head with a spatula, but for a technical job, you must lightly press and squeeze it, and ensure the integrity of the shrimp.
- The addition of soy sauce can not only improve the umami taste, but also add salt taste, so there is no need to add salt and monosodium glutamate.
