Name: Braised Black Tiger Shrimp
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Black Tiger Shrimp; 1 tablespoon Laoganma spicy tempeh; 1/2 a tree Green onions; 4 cloves garlic; 1 piece ginger; 2 tablespoons Soy sauce; 3 tablespoons Vinegar; 20g Sugar; 1g salt; Some Cold water; Some oil

Braised Black Tiger Shrimp

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Shrimp is a common aquatic product. Whether it is sea prawns or river prawns, it is rich in nutrients and contains 20% protein. It is one of the foods with high protein content, several times or even ten times that of fish, eggs, and milk; The class contains glycine. The higher the content of this amino acid, the higher the sweetness of the shrimp. The sweetness can be best eaten by boiling it. The role of shrimp for recovery and immunity enhancement after illness should not be underestimated. There are many ways to eat prawns, boiled, roasted, stewed, and each has its own unique taste. When cooking with different patterns, it can light up the table and make the family look forward to it every time.
I usually cook boiled shrimp a lot, so I just need to prepare some dipping sauce. But for today’s black tiger prawn, I decided to use the braised method, because it has thick meat. Braised in soy sauce fits the winter season. It is red and hot and served on the table. Doesn’t it feel warm in an instant? Put more green onion, ginger and minced garlic, and scoop two spoons on the rice, which is also very tasty and delicious. A knife is made on the back of the shrimp and the shrimp thread is taken out. It is more hygienic to eat. The soup will seep in from this knife edge, and it will be more delicious!

Braised Black Tiger Shrimp

1. Cut the back of the black tiger shrimp, remove the sand thread, and rinse;

2. Chop garlic and mince, mince green onions, and mince ginger;

3. Make a bowl of juice: put soy sauce, vinegar, sugar, salt, and appropriate amount of cold water into the same bowl. After mixing it, you can taste it. You can taste it when you are satisfied; this taste is completely personal, and you can have more or less, the taste of the finished product It will be heavier than a bowl of juice;

4. The bowl of juice, green onion, ginger, garlic, and Laoganma spicy tempeh are prepared together, so you won’t be in a hurry when you quickly stir-fry after being in the pot;

5. Pour a little oil in a non-stick wok, stir-fry the green onion, ginger, and garlic to get a fragrance

6. Pour the open-back shrimp into the pot and stir-fry on high heat to turn red;

7. Pour the bowl of juice into the pot, so that the shrimps are immersed in the soup, fully flavored, out of the pot after two minutes, put it on the plate if you want it, and pour it directly into the plate when you are in a hurry, sprinkle a little coriander or chopped green onion , Red and green are more attractive.

Tips:
1. The so-called sand thread is the intestines of the shrimp, which can be taken out by gently pulling it out after picking it out with the open back. It is more assured to eat;
2. The vinegar in the sauce helps to remove the fishy, and the sugar improves the freshness. If you want to make sweet and sour sauce, you can increase the amount;
3. Without cooking wine, stir fry the onion, ginger and garlic on a low fire, which can penetrate into the shrimp well.