What can I do to make braised prawns more tender?

One of my favorite dishes is braised prawns. It's autumn in September and October, and seafood is flying all over the sky. If you don't eat one or two seafood dishes a week, you always feel that the season is delayed.

Speaking of this braised prawn, there are two points that must be paid attention to, and the authentic taste of the dish depends on these two points.

This is teacher Wang Gang's specialty: braised prawns.

When it comes to prawns in Bohai Bay, friends in coastal areas have their own experiences. The prawns, a special seafood product in Bohai Bay, are very suitable for braised prawns. This kind of prawn is familiar to everyone. Do you still remember the eye-catching news "Qingdao high-priced prawns" two years ago? Yes, the protagonist in it is the prawn produced in Bohai Bay.

How much is such a big shrimp?

In ancient aquatic works, there is a high praise for prawns in Bohai Sea. "There are shrimps in the sea, as long as children's arms. Fishermen use nets to catch them and include them in pairs. If they are dried or salted during the day, the goods are called prawns. " It can be seen that this kind of shrimp has two characteristics. One is big, with high face value, crescent shape, thin and smooth shell and tender meat. As a special treasure in China waters, the first female shrimp in spring is only 2-3 taels, almost catching up with the weight of hairy crabs. Therefore, it is very famous internationally and enjoys the reputation of oriental shrimp.

One shrimp in each hand shows the size.

In addition to eye-catching appearance, the meat quality and taste are also the most delicious. If you ask a person who grew up by the sea what is "fresh", most people will blurt it out, that is, the taste of prawns. I heard that there is a local saying in Penglai Peninsula that a dish is delicious. They will say, "This dish tastes as bad as prawns!" It is conceivable how delicious the food made from such prawns is.

Of course, it doesn't mean that you have to use such a big shrimp to cook this dish. As long as it's shrimp in Bohai Bay, it can guarantee its delicious taste.

A prawn in Bohai Sea is just a meal.

The unique oil stew of Shandong cuisine is a unique cooking technique, not because of its complexity, but because the dishes made in this way are bright and shiny, which can not only keep the ingredients fresh and tender, but also bring fresh fragrance and slightly sweet taste. Technically, the initial treatment of oil stewing is generally frying or frying, and then adding soup or sauce for stewing. The key is to add much less juice than other dishes, and the stew time must be short.

Braised in oil is a unique cooking technique in Shandong cuisine.

My cooking method is improved according to Master Wang Gang's cooking method, because his kitchen, central kitchen pots and stoves are different from those used by ordinary families, so the time and duration are definitely different. However, the necessary process is the same, and there are two points to note:

1, the shrimps should be fried first, and it is best to fry the shrimps in oil with medium and small fire, which can ensure the umami taste of the whole dish to the maximum extent.

2. Don't add water when cooking oil, just rely on the sauce and the moisture of prawns themselves, otherwise you can't make a bright Bordeaux color.

You should pay attention to the cooking skills of braised shrimp.

Today, I'm going to introduce you to the delicious braised prawns, which is a very common and easy-to-learn home-cooked dish suitable for autumn season. From the appearance, prawns are bright in color and cute in shape, so how to set the plate makes people feel very attractive; In terms of taste, it is mainly umami, salty and sweet, which is really suitable for all ages. It can be said that this dish can be swept away as long as it appears on your dining table, and even the soup can be used for the next bowl of white rice, which shows its charm. Personally, when eating shrimp, take it directly with your hands. Suck the soup wrapped in the shell first, then take a bite of the delicious shrimp meat, and finally suck your fingers to satisfy the instant happiness, which is the exclusive pleasure of foodies.

Ingredients: 500g of fresh shrimp, 20g of ginger and 20g of onion.

Seasoning: 2 tbsp sauce, pepper 1 teaspoon, cooking wine 1 teaspoon, soft sugar 1 teaspoon.

(If you like sweet food, use sauce+soft candy; if you like slightly sweet food, use baking sauce, which completely replaces soy sauce, salt and sugar. )

Practice 1, cut off the shrimp feet, whiskers and guns, cut off the shrimp back, and pick off the shrimp line by the way. Shred ginger and chop onion. Put it aside.

(Because in the process of frying, shrimp feet and whiskers may be fried, which will affect the taste and appearance of this dish. If you don't pay so much attention to eating at home, you can omit it. )

2. Mix well with cooking wine, sauce, pepper and sugar to make a bowl of sauce.

This sauce can be extrapolated. If you add ketchup here, you can make prawns with ketchup.

3. Put the bottom oil in the hot pot, pour the prawns when it is 60% hot, and fry for about 5 minutes on low heat. The prawns are golden on both sides.

(In this step, both sides of the shrimp should be fried for 5 minutes, so it must be simmered. When the shrimp is fried until it bubbles, it means that the oil is gone. )

4. Pour a spoonful of cooking wine and stir-fry a few times, then add shredded ginger and stir-fry until fragrant, and then pour the sauce and stir-fry evenly.

(pay attention to the order of this step, the cooking wine is deodorized, the onion and ginger are refreshed, and the sauce is seasoned. Don't screw it up. )

5. After turning to low heat, simmer for 5 minutes. Turn the fire to collect the juice, then turn off the fire and sprinkle with chopped green onion.

6. A plate of crispy braised prawns is ready, which is better with rice. It's done.

Seasoning tip 1, this dish doesn't need to add salt after the sauce is mixed in advance, otherwise it will taste very heavy.

2. In the process of simmering, you must use a small fire and turn the prawns at any time. Because there is powdered sugar in the sauce, it is easier to paste the pot. Of course, boiling juice is better.

3. If you need to marinate prawns in advance, just add ginger and cooking wine, and the meat will be tender.