Teach You How to Braise Shrimp in Oil for Five Minutes

Teach You How to Braise Shrimp in Oil for Five Minutes

1. On high fire, heat up the pot, add rape oil (I prefer to use rapeseed oil, there is no requirement for oil here), pay attention to the amount of oil in the picture! ! Wait for the oil to get hot...

How to tell if the oil is hot? Take a chopstick and insert it into the oil. If you see small bubbles around the chopsticks, it means that the oil is already at a high temperature, and you have to proceed to the next step, otherwise it will smoke~

Novices must remember not to let the frying pan smoke, otherwise I can't save you, hahaha, if the old driver controls it well, that's the hot pot, um!

2. Put ginger slices and green onions on high heat. You can put the sliced ginger first, and then enlarge the onions after about 20 seconds. When the ginger onions are all yellow and curled, pour in the drained shrimp.

3. You don’t need to stir-fry the prawns after they are in the pot, just wait until the prawns on the surface also start to turn red, then turn them a few times to turn the prawns up underneath, and continue to wait.

4. After a while, turn two or three times. The purpose of this is to simulate the fried shrimp in a large oil pan and stir the remaining moisture in the dried shrimp's skin. Don't turn it too frequently, otherwise it will be the same as the stir-frying. Basically, the interval between each turn is one. About minutes

5. Then you can add cooking wine, soy sauce, light soy sauce, salt, and sugar in sequence.

At this time, it's about to turn to medium heat, don't add water! Don't add water! Don't add water!

Stir fry a few times to see that all the prawns are evenly colored, then put the lid on the medium-low heat and let it sit for about a minute.

Remember not to stir fry too many times. It is easy to fry the moisture and make the shrimp grow old.

Tips: The cooking wine can be added in a circle along the side of the pot to play a role in the pot. Light soy sauce and dark soy sauce are not allowed because it is easy to burn the pot

6. Before starting the pan, pour the vinegar, turn two or three times to sprinkle onion, and then stir two or three times, the onion oil will overflow (when the onion encounters hot oil, it can always collide with a wonderful chemical reaction)

7. The thick sauce is topped at the end, does it look appetizing? I can eat a pot by myself😂

Knock on the blackboard!
Explain "Where did the sauce come from" again: Have we finished cooking yet? Have the shrimp served on the plate? There will always be leftover sauce in the pot, right? The meaning is to pour the remaining sauce in the pot on the plated shrimp, the surface of the shrimp will look very shiny and look appetizing. It is not extra sauce, not extra sauce, not extra sauce. 😂
In addition, there is no sauce and the rest can only show that the amount of oil, wine, sugar and soy sauce is not enough.
Two, the fire is too big



Unlock food cheats:
I usually don’t want to eat this dish while it’s hot. Seafood, as soon as it’s out of the pan, there is always a fishy smell that may be psychological. Generally, I would leave it cold before eating it. As a result, not only the hot fishy smell is gone. The important thing is that the prawns immersed in the soup at the bottom are already very tasty, and they are delicious enough to turn around😂

So, it can also be a cold dish, flip it up and down every two hours or so, it is the brightest star in the cold dish

The finished dish is my lunch the next day, hahaha

8. My teaspoon, for reference

9. My soup spoon, for reference

10. The most commonly used Pisces rose vinegar in Hangzhou homes, as well as rose vinegar, are both very good. (Don't look at it as "rose", there is no rose smell😂)

Tips:

Most people can cook home-cooked dishes, but how to make delicious, the details are indispensable, please keep in mind the following:
1. If you have the conditions, it is best to buy prawns from Guangdong. The yellowed ones have less sand sausages, and the black ones have more sand sausages, which will slightly affect the taste (coordinate in Hangzhou, the market can still easily buy Guangdong prawns. of).
2. At least the shrimp must be cut off, otherwise it will greatly affect the appearance of the dish. It is recommended to cut off the eye area, which will be more delicious.
3. Drain the shrimp, and cover it with kitchen paper if you can’t wait (on the importance of kitchen paper).
4. Don't add water in the middle, use medium and low fire control and don't boil it dry, even if you add a little more wine, it doesn't matter.
5. There must be more oil. Appropriate more oil can control water and increase the gloss of the dishes. Because of the large amount of sugar, the soup will be thick and thick. It is this dish because of the large amount of sugar and the mixture of oil and sugar. The key and characteristics.
6. The raw shrimp must be stir-fried in the pot (that is, don't stir-fry as mentioned above), the purpose is to stir-off the residual moisture of the shrimp, so that the shrimp shell has a fried fragrance.
7. It can be used as a cold dish, full soaking will make it more delicious, and it will also reduce the fishy smell of hot seafood
8. Pour the vinegar before it is out of the pot to get rid of the fishy smell, not too much, it can't taste the vinegar smell, it can be within half a teaspoon.
9. This dish is really quick to cook. The oil is simmered for no more than three minutes, and the oil is simmered for one minute, so the point is that the shrimp is still very tender, and it has been half-cooked in the first three minutes. Don’t stew too much in the latter. For a long time, otherwise the soup will be dried and the shrimp will be burnt.
10. I saw a kitchen friend asking "Is it okay to put peppers", "Is it okay to put sugar" and so on. I am not opposed to the improvement of recipes. Many home-cooked dishes have a lot of room for freedom and I think they are delicious. It's fine, but the feature of this recipe is sweetness. If you say that you don't put sugar, it is braised shrimp (even if it is braised with sugar), it is not in the scope of discussion and no comment.
11. I personally think that learning to cook is to make familiar with the dish according to the amount and heat indicated in the recipe, and then make some adjustments according to your own taste, instead of thinking about it as soon as I get started. I don’t like it. If it’s too oily, put a little bit of oil. If you don’t like sweetness, don’t put sugar. You have messed up all the dosage. Can you know what the problem is if it doesn’t taste good? So, don’t rush to cook, learn first and then improve (except for old drivers😝)