How to do the traditional Lu dishes stewed prawns?

Shandong scholars in the Qing Dynasty, Hao Yi line of the book "remembering the wrong sea" book, the Bohai Sea, "the sea has shrimp, feet long, as big as a child's arm, the fishermen net, two and two and together, dry or pickled, the goods are called shrimp." Shandong waters produced shrimp accounted for 2/3 of the country's total output. This dish is selected formally this prawns, 15 to 20 centimeters long, crystal full, large body, head full of shrimp brain, the best taste.

In the Lu cuisine, the stew is mainly flavored oil and seasoning sauce for stewing dishes of a method. Stewing with the amount of soup is less than other stewing methods, the stewing time is shorter, and the initial cooked processing is generally used to stir-fry or deep-frying methods. Stewing requires the raw materials to be tender and easy to cook, and the color of the finished dish to be light red and oily.

Lu dishes stewed prawns

Main ingredient: fresh prawns 750 g.

Seasoning: 15 g of wine, salt 2 g, sugar 10 g, 60 g of lard, 10 g of pepper oil, 25 g of garlic, 3 g of ginger, ginger 5 g, 75 g of broth.

Processing: knife handling → stir-fried prawns → taste stewed → juice on the plate.

Methods:

Cutting the prawns, clean, cut off the head from the eyes, cut off the legs, claws and tails, take out the sandbag, sand line, each prawn cut into two sections.

Cooking 1) frying spoon on medium heat, add lard, pepper oil hot, add ginger and prawns, stir-fry a few times, and then gently press the head of the shrimp with a spoon, squeeze out the brain, and then add wine, broth, ginger juice, sugar, salt, seasoning, continue to stir for a few times, cover the lid, move the spoon to simmer on the micro-fire.

2) to be shrimp simmering to be cooked through, thick juice, color red, the frying spoon to the high heat to collect the juice, put the green garlic segment, turn over a few times can be out of the spoon on the plate.

Finished product features: light red color, bright oil, taste fresh and mellow, fresh and salty and slightly sweet.

Operating point: grasp the fire, do not stew too long, cooked through until, to prevent the meat old.

This method can also be used to make "stewed asparagus", "stewed pork ribs", "stewed mushrooms" and so on.

Lu dishes stewed prawns

Sea-caught prawns 500g, green onion, ginger, garlic slices 10 grams each.

Seasoning: rice vinegar, cooking wine, sugar, salt and peanut oil each moderate.

1, the first shrimp to remove the head of the shrimp whiskers and shrimp tip, with scissors to cut off the shrimp feet, with a knife to the back of the shrimp sliced open to remove the shrimp's muddy intestines (which can also make the shrimp more flavorful);

2, frying pan heated to add peanut oil, the next onion, ginger, garlic slices popping aroma;

3, shrimp in turn into the pan, sauteed over high heat until the color becomes red and gently pressed shrimp brain with a spatula so that shrimp Brain within the shrimp paste slowly

Da Dong mood dishes cassoulet prawns

slow outflow, so that the shrimp paste and the full integration of the oil in the pot, the oil will slowly turn red;

4, the shrimp on both sides of the frying into a golden brown, you can be vinegar, cooking wine, soy sauce, sugar, add which slowly cook, is the shrimp evenly absorbed flavors and turn over to the boil, to be the broth thick adsorbed in the shrimp body can be out of the pot on the plate. Happy Tips: 1, the back of the shrimp opening is not too large, can remove the shrimp mud intestine can be. 2, onion, ginger and garlic do not use high temperature frying, slow fire stir frying flavor can be, otherwise affect the color. 3, frying shrimp must control the fire, not only to let the shrimp taste precipitation, but also can not be the shrimp skin frying paste. 4, shrimp paste in the shrimp head slowly with a shovel to press out, but it is a technical job, must be light pressure light squeeze, but also to ensure that the shrimp! 5, the addition of soy sauce can enhance the fresh flavor, but also can add salt flavor, so there is no need to add salt and monosodium glutamate and such adulteration.