Complete recipe for "You'pen Da Xia" (braised large prawns).
Prawns are a favorite of many.Ingredients Prawns are also a classic dish. One popular method for cooking prawns is the "oil-poached" method. When cooked in oil, prawns become tender and flavorful, and the resulting dish is a delight. Next, we will introduce Oil-Poached Prawns Recipe.
Nutritional value of oil-poached prawns
Although simple, the nutritional value of oil-poached prawns is very high. Besides 80% water, the other components in prawns are very beneficial to the body. Such as fat,Protein, Fiber, phosphorus, calcium, iron, vitamins, etc. are all very abundant. Therefore, children and the elderly can eat this dish frequently. Of course, the best seasoning for eating prawns is garlic,lemon, juice,vinegar, and fresh chili and soy sauce.Complete recipe for oil-poached prawns (1) Ingredients
5 fresh prawns (about 400g).
Stock
5 fresh prawns (approximately 400g).Scallion oil Salt,Sugar, rice wine,MSG, Ginger,and scallions to taste. Instructions 1. Wash and peel the prawns, remove the shells, tails, and legs, and use chopsticks to remove the veins. 2. Place the pot over medium heat, add scallion oil and heat, then sauté ginger and garlic until fragrant, then add the prawns and gently press the head with a spoon to extract the prawn brain into red oil, constantly flip, and when the prawns turn golden red, add rice wine, high-quality soup, salt, MSG, and sugar, boil and cover for 10 minutes.
3. Flip the prawns in the pot a few times over high heat, reduce the sauce, and serve in a bowl.
How to make delicious oil-poached prawns
1. The oil-poached prawn dish is best cooked with scallion oil, which makes the flavor more fragrant.
2. The prawn veins must be completely removed.
3. The prawn heads should be fried until crispy, providing a crispy and tender texture for the prawn meat.
Complete recipe for oil-poached prawns (2)
This method of cooking oil-poached prawns is even simpler, and can be used at home, which is convenient and saves time.
Ingredients
400g prawns.
Vegetable oil, scallions, ginger, garlic, rice wine, soy sauce, salt, sugar to taste.
Instructions
1. Cut off the prawn veins, remove the shell, and wash thoroughly, then drain.2. Heat a pan over high heat, add a little vegetable oil, and sauté scallions, ginger, and garlic, then add the prawns, add rice wine, soy sauce, salt, and sugar, cover and simmer for a few minutes until the sauce thickens, and serve immediately.
Complete recipe for oil-poached prawns (3)
Ingredients
5 fresh prawns (about 420g), 7g salt, 40g sugar, 15ml rice wine, 2g MSG, 5g ginger, 60g scallion oil, 150ml stock.
Instructions
1. Wash and peel the prawns, remove the shells, tails, and legs, and use chopsticks to remove the shell and veins.
2. Bring the pot to a boil, add scallion oil, sauté ginger until fragrant, then add the prawns, gently press the head with a spoon to extract the prawn brain into red oil, constantly flip, and when the prawns turn golden red, add rice wine, high-quality soup, salt, MSG, and sugar, boil and cover for 10 minutes.
3. After the prawns are cooked through, pour the remaining prawn broth into a bowl.
4. Heat the pot again, pour in scallion oil and flip a few times, when the prawn broth is almost dry, drain the prawns and serve.
2. Heat oil in a ladle, add chopped scallions and ginger, stir-fry briefly, then add the prawns. Gently press on the prawn heads with a ladle to release the prawn brains, continuously flipping, when the prawns turn golden-red, add cooking wine, high-quality broth, salt, MSG, and sugar to adjust the flavor. Bring to a boil, cover, and simmer for 10 minutes.
3. Simmer prawns until cooked through, and strain the soup from the ladle into a bowl. Reheat the ladle, drizzle with scallion oil and flip a few times. When the prawn broth is almost dry, remove the prawns from the ladle and arrange them on a plate.
4. Reheat the ladle, skim the floating oil from the bowl into the ladle, after drying the water, pour it over the prawns and serve.
