Non-traditional Braised Prawns in Oil
1.
Since it is an "improved version" of braised prawns with oil, Chao Da will never sell it. Let me explain in detail the most important seasoning part: first, you need to use "sauce" to cook the shrimp. This detail is different from that in many restaurants. Please pay attention to the picture below. The "beef sauce" is used. Why use beef sauce to cook shrimp is simple: the sauce with butter is more fragrant! Of course, you'd better buy more reliable beef sauce to make it. We won't advertise any brands here. There are some online and supermarkets.
2.
The second key is the "spices" used to cook the shrimp. Although a lot of "secret spice packs" are sold online, ranging from a few dollars to dozens of dollars, in fact, many folk food lovers prefer to serve them with roasted shrimp spices. For example, Chao Dad’s own experience is: basic brine ingredients are enough, hemp, spicy, and bay leaves are the most important and indispensable. The picture below is actually very intuitive. In addition, the ginger, garlic, and scallion are all conventional ingredients. (The amount of spices should be emphasized: The shrimp cooked by Chao Dad today is about 2 catties. If you cook a little more, you can increase the spices appropriately, and the spicy taste can also be flexibly mastered)
3.
Let’s talk about the protagonist "Crayfish" again! It is recommended that you choose the "clear water shrimp" in the picture below when you buy it. There is no other reason: it is because the clear water shrimp is relatively clean and hygienic! It is recommended not to buy the shrimp with red and black shells. Usually the shrimp meat is relatively old, and the size is too large, which is not cost-effective. The distinctive signs of clear water shrimp are: the shell is light in color and the abdomen of the shrimp is relatively clean. (The pictures behind are clearly marked, please pay attention to it)
Shrimp must be cleaned when you buy it. Of course, if you are not too troublesome, using a brush one by one is certainly reliable, but it is very tired and easy to hurt your hands. Here is a good way to "be lazy": you put the shrimp directly in the sink, put the shrimp in cold water, pour more salt and old vinegar in and stir well, soak it for ten minutes, and then amplify the water flow with a faucet Rinse, clean up properly!
4.
For some unwashed ones, just brush again with a brush. Then cut off the shrimp tongs and the shrimp intestines one by one, and then cut off the pointed part of the shrimp head. This step is very important, because inside the shrimp head is the crayfish's metabolic system, and there is a "sandbag" that is full of black sand, which must be pulled away. The following pictures are quite intuitive, look carefully!
5.
That's right, it's this "sand bag", which is full of black sand and must be pulled away.
6.
Let's take a look at the processed crayfish, which is refreshing and refreshing! The logo of "Clearwater Shrimp" is also at a glance. Oh, by the way, in fact, crayfish are also divided into male and female. Do you know how to distinguish between them? Haha, Chao Dad will sell it first!
7.
Start cooking the shrimp! The first step is to fry the spices first: heat the pan to hot enough, turn to a low heat, and pour the oil. Note that this is different from the "traditional version" of braised prawns with oil. As mentioned before, the standard for pouring oil in "Qianjiang Pie" is that 3 catties of shrimp should be put in at least half a catty of oil. Okay, Chao Dad is cooking today. More than 2 catties of shrimp, only poured about one or two of oil, there is no other reason, but to enjoy the delicious and healthy at the same time.
Let’s talk about the process: After pouring the oil, keep the fire low, first put the sliced ginger and green onions in and slowly stir up the aroma, and then put the garlic and spices in and continue to stir-fry at a low fire, be sure to stir up a strong aroma. Just do it, and remember: Xiaohuo! small fire! small fire! Otherwise, it will be muddled all at once.
8.
After the spices are fragrant, it is the second "protagonist"'s turn to appear: put the beef sauce into the pot and continue to stir-fry for a strong aroma, then put the drained crayfish into the pot and turn to high heat and stir fry more frequently. (Picture 2 below), be sure to fry until all the shrimp shells turn bright red.
9.
After the shrimp shells are fried to bright red, pour the prepared beer into the pot, about 4/5 of that of the shrimps. The picture below is very intuitive for your reference. Braised prawns with oil must be cooked with beer, never add a drop of water, this is the "last principle"!
10.
OK, pour in the beer and cook on high heat, let's start to season it. Just add the right amount of salt, sugar, and Shisanxiang. Add light or dark soy sauce as you wish. After the seasoning is put into the pot, stir evenly and bring it to a boil, cover the pot, turn to medium heat and simmer!
11.
This next link is also particularly important, because many friends have reported that cooking shrimp at home always feels “unpleasant”. Please pay attention, and then talk with the steps above! While covering the pot and simmering on medium heat, remove the lid and stir fry every 5 minutes. This is one of the tricks to make it delicious. In fact, there is another secret that you may wish to consider: In addition to "oil" braised prawns, shouldn't they be "simmered"? Braising is just soaking! It is recommended that you set the heat to the minimum for the second 5 minutes, that is, when the simmering to the 10th minute, let the crayfish simmer in the soup for three to five minutes, and then simmer on high heat until the soup is simmering. Basically dried (about 5 minutes), so it is properly "tasty"! Look at it, the entire "oil braised prawns" cooking process only takes about 20 minutes.
In fact, there is another way to promote the taste in restaurants, which is to cut the shrimp shells. This method has advantages and disadvantages. If the novice does not master the simmering time, it is easy to cause the shrimp meat to "excessively shrink" and the shrimp meat will shrink once the taste is It's a slag.
12.
Many professional chefs in restaurants like to add chopped green onion and coriander before the braised prawns are out of the pot. Chao Dad also has a slight "recommendation", that is, add some slightly spicy fresh Hangzhou pepper slices two minutes before the pot is out. Doing so can better improve freshness and increase the sense of import. Here is another detail to mention: "Qianjiang Pie" braised prawns with oil will add a lot of oyster sauce in the last link, the taste is relatively sticky, and the degree of deliciousness is greatly improved. Anyway, this method is just a matter of opinion, you can refer to it, or you can Like Chao Dad, he pursues a more "real" delicious taste of crayfish.
Tips:
Braised prawns with oil, in addition to the fragrant oil and the key to braising with beer, there is also the key to "simmering" the flavor!
Public Account: Jiangcheng Chao Dad Food Club
