How to Make Steamed Large Shrimp
How to make delicious braised big shrimp? What ingredients do I need to learn to make braised big shrimp at home?Ingredients？Cooking Network The editor of the cooking website provides common home recipes and illustrations for braised big shrimp, making it easy for beginner cooks to prepare a delicious dish.
Introduction to the ingredients for braised big shrimp
Main ingredients:
Prawn (800 grams)(800 grams)
Auxiliary ingredients:
Sugar(as needed) Green onion (half stalk)Ginger(a small piece) Erguotou (as needed)Soy sauce(as needed) Salt (as needed) Plant oil (as needed) Dried red chili skin(about 5-6 pieces)
Steps to make braised big shrimp:
1. Soak and wash the prawns.
2. Use small scissors to remove the shrimp lines from both the belly and back of the prawns.
3. Rinse the prawns again after removing the shrimp lines, set aside for later use.
4. Put in a small basin.
5. Add an appropriate amount of Erguotou (Chinese liquor) to marinate the prawns for 30 minutes to remove the fishy smell.
6. Prepare sugar, ginger, green onion, and dried chili skin as needed, wash them clean and set aside.
7. Soak the dried chili skin in hot water.
8. Wash the dried chili skin, cut it into segments, chop the ginger into strips, and slice the green onion into ear-shaped pieces, leaving a little bit of green onion to make minced green onion.
9. Heat some oil in a pot.
Heat the pot with cold oil and add a little sugar to color it.
10. In a hot pan with cold oil, add a small amount of sugar for coloring.
11. After the sugar melts and turns red, pour in the shrimp and stir-fry.
12. Stir-fry until golden brown on both sides, then add soy sauce and continue to stir-fry until the liquid evaporates.13. Add ginger strips next.
14. Stir for about 1 minute with ginger strips.
15. Pour in some boiling water, add salt, ensuring the water level is just right to cover the shrimp.
16. Bring the water to a boil, then add the dried chili skin and green onion.17. Continue cooking until most of the liquid has evaporated, stir-fry, turn off the heat.
18. Serve in a dish.
Tip:
1Tips
1. In hotel kitchens, oil-braised shrimp is made by frying prawns twice to make them crispy on the outside.
At home, since we can't use deep-frying, we should use more oil to fry the prawns until they are as crispy as possible. The finished dish will be crisp and fragrant, with a texture that makes you want to eat even the shell directly. To make the shrimp crispy, it's important to control the heat; use high heat and stir frequently to prevent burning.2. If using larger prawns, you should remove the intestinal thread with toothpicks and cut off the legs and antennae.
3. Green onions and ginger need time to release their flavors, so they can be added after the prawns have started to become slightly crispy.
When the green onion and ginger start releasing their fragrance, the prawns should also be well-fried. Adding them too late may cause the prawns to burn. If you add the ginger, garlic, and scallions too late, the shrimp may burn.
