Recipe Learning of Authentic Braised Prawns in Oil

Name: Recipe Learning of Authentic Braised Prawns in Oil
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 12g star anise; 8g Cinnamon; 6g Bay leaf; 9g vanilla; 230g Doubanjiang; 3g Angelica dahurica; 5g Fragrant Sand; 1g clove; 10g Fennel; 30g Chili segment; 30g pepper; 500g Soybean oil; 3g Thirteen incense; 5g sesame oil; 10g White vinegar; 100g garlic; 50g ginger; 4g Sugar; 6g White wine; 20g shallot; 300g beer; 1500g crayfish; 20g onion; 15g parsley

by Dingyuanfeng Catering Training

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Braised prawns originated in Hubei Jianghan Oilfield (Qianjiang City, Hubei Province). They are now spread all over the world and have been modified according to local tastes. They have now become a famous dish. The main cooking technique is stir-frying and braising. The dishes are radiant and bright red, the taste is elegant, fresh and slightly sweet, oily and delicious, it is a well-known thick-flavored delicacy.
Traditional braised prawns with oil is more important than Qianjiang’s "Five-seven oil braised prawns" for health and health. After hundreds of years of precipitation, it has reached the ultimate in nutrition, health and taste, that is, it maintains the nutrition of raw shrimps. With the smallest level of loss, it adapts to diners who are difficult to adjust in terms of taste and texture.
Because the taste of "Five-seven oil stuffy prawns" is too heavy, the spices and traditional Chinese medicines added are not suitable for all human body constitutions. This expired practice is no longer used in the ordinary people of Jianghan Oilfield. On the dining table in the homes of the old ordinary people of Jianghan Oilfield, there are more It is a new-style "oiled prawns" made with garlic, quail eggs or potatoes, a small amount of pepper and chili, and the lobster aroma is more pure. It adapts to the trend of contemporary people in pursuit of healthy eating.

Recipe Learning of Authentic Braised Prawns in Oil

1. Clean the shrimp, cut off the head, and remove the sand line. Rinse clean with clean water.

2. Pour the oil (250 g) on the pot and heat the oil for 8 minutes. Pour in ginger slices, garlic cloves, dried peppers, pepper (dried peppers and peppers are added or reduced according to personal preference), and bean paste. Saute the sugar together. Pour the shrimps and stir fry. The shells are slightly discolored. Add the spice bag, salt, white wine, white vinegar, and oyster sauce. Continue to stir fry over high heat.

3. Shrimp shells turn big red, pour beer, and submerge the shrimps slightly. Add thirteen incense and cover the pot. Change the heat to medium and low heat and simmer for about 15 minutes. During this time, turn the pot every 5 minutes to make it evenly tasty. When the soup is fast-drying, use a spoon to taste the saltiness, add salt if it is weak, then add the MSG and chicken essence, continue to fry until the soup is dry, add the scallion or coriander to put it in a pot.

Tips:
1. Shrimp is rich in nutrition, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness;
2. Shrimp has a strong milk-passing effect, and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women;
3. Scientists at Osaka University in Japan discovered that astaxanthin in shrimp helps eliminate jet lag caused by jet lag.