Braised Shrimp
Overview
Shrimp is rich in high-quality protein. Eating more shrimp and less meat can not only absorb the same nutrients, but also control your weight. However, shrimps are more expensive, so enjoy them as summer approaches and prices are cheaper. Food also needs to be cost-effective. Shrimp can be boiled, braised, open-backed, etc. Each method is very simple and depends on personal preference. Today I’m introducing braised braise.
Tags
Ingredients
Steps
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Prepare fresh prawns (7-8 taels), green onions, ginger and other ingredients. Use scissors to cut off the head tentacles of the shrimp, mainly to make them look better and taste better. If you are afraid of trouble, you don’t have to cut them off. Clean and drain.
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Heat the pot and add salad oil (a little more than usual). When the oil is hot (it just starts to smoke), add ginger and green onion and stir-fry until fragrant.
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Add the prawns and stir-fry.
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When the shrimp body bends and turns red, add dark soy sauce (a few drops, mainly for coloring), light soy sauce, and cooking wine and stir-fry. After 15 seconds, add boiling water (level with the shrimp surface, or slightly higher), cover the pot and cook over high heat. It is recommended not to leave when cooking, because shrimps are easy to cook, and they are cooked over high heat to prevent them from drying out and becoming burnt.
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When the soup has obviously dried up (can be seen with the naked eye), sprinkle some chopped green onions, salt, and MSG (you can adjust the taste by yourself), then remove from the pot and serve on a plate. The braised prawns with attractive color and delicious aroma are out of the pot. Are you already salivating?
