Oily stew shrimp, oil explodes shrimp, together very common very the Changjiang Delta of quick worker, I emphasize how doing it more deliciously only!
Attention, this dish is Changjiang Delta dish, belong to so sweet mouth, but do not be afraid of " sweet " this word, wanted flavoring scale to be opposite only, that is sweet in the mouth delicate!
Because said,be " handgrip hand " , so character slightly much, in fact is very simple.
[about all sorts of queries in the comment]
Very glad everybody likes my cookbook and quiz eagerly, but actually I had explained discover a lot of problems designedly, still ask everybody to see cookbook carefully so, especially small stick person, if cannot find the answer to quiz to I can endeavor and answer again really, thank!
Ask for instance most " the sauce that where comes? Ask for instance most " the sauce that where comes??
Sauce is oil, candy, old smoke, unripe smoke, the mixture of wine, expect so should put by what write with place of makings the outside and the inside sufficient, also cannot fry at the same time too long, too long do not have sauce of course (small stick person the 5th) .
With makings
| Prawn | A jin |
| Edible oil | 70 grams |
| Cooking wine | 50 grams |
| Salt | Half teaspoon |
| Often smoke | One teaspoon |
| Unripe smoke | Two spoon |
| Candy | 35 grams |
| Ginger | 3-4 piece |
| Green Chinese onion | One small cut |
| Shallot | Two |
| Vinegar | Smaller part teaspoon, a few |
Handgrip hand teachs you 5 minutes the method of shrimp of quick worker oily stew
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Conflagration, burn boiler hot, add rape oil (I am preferred with rapeseed oil, here does not have requirement) to oil, the heat that wait for oil...
Whether is judgement oil how hot? The chopstick that take a root is inserted into oil, see small hubble-bubble is risked all round the chopstick representing oil had been high temperature condition, have to undertake next, otherwise fumy ~
The novice is sure to keep in mind to cannot make oily boiler fumy, otherwise I cannot save you aha ha
Old driver is controlled well is boiler of boil in water for a while then, hum!
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Conflagration, put Jiang Pian and green Chinese onion, can put Jiang Pian first, cross 20 seconds left and right sides to put green Chinese onion again, the green that wait for ginger appears piece all around the shrimp that extensive pours drop to do moisture when the condition side Huang Youjuan
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After shrimp enters boiler, need not break up fry, so waiting, also begin till exterior shrimp aglow, flip through a few times to turn over the shrimp of below again, continue to await
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Lie between a little while again flip through 3 times two again, so the end that become is imitate lard boiler explodes shrimp, stir-fry before stewing does the moisture that shrimp skin remains, do not flip through too frequent, follow otherwise break up like frying, flip through basically every time time interval is controlled for a minute
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Next OK and ordinal join cooking wine, old smoke, unripe smoke, salt, candy.
Be about to turn at this moment medium baking temperature, do not add water! Do not add water! Do not add water!
Break up fry a few times see all shrimp chromatically is even go up with respect to the lid small fire is frowsty in cap a minute or so.
Remember breaking up fry too much second, fry moisture very easily dry, fry shrimp easily also old.
Little skill: Cooking wine can be joined along boiler edge circuit, have effect of boiler of boil in water for a while, unripe smoke often smoke cannot, because very easy anxious boiler
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Before having pot, drench vinegar, break up 3 times two to scatter on green paragraph, break up again fry 3 times two with respect to green oil sweet 4 excessive (encounter hot oil to always can collide when green a wonderful chemical reaction)
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Thick sauce drenchs finally on, have appetite very much it seems that?
My person can eat off
Solution lock takes native place of goods little secret:
This dish I normally not very is willing to take the advantage of heat to eat, seafood, a boiler always has a fishy smell that perhaps is psychological action, general I can put it cool eat again, the result is not only reeky fishy smell was done not have, important is most next dip is in Shang Zhili's shrimp already very tasty, delicious to turn around
So, it also can be a cold food, lie between two hours of or so fluctuation to flip through, it is that the lightest heavenly body in cold food
This dish that finish is me the following day lunch, hahaha
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My teaspoon, offer reference
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My spoon, offer reference
Small stick person
Prawn had better buy the shrimp of Guangdong if 1. is conditional, extensive is yellow the sort of, sha Chang is little, the sort of sanded bowel of black is more, affect mouthfeel slightly (coordinate Hangzhou, food market still can buy the) that gets Guangdong prawn very easily.
2. wants to must cut off shrimp beard at least, otherwise of special effect dish beautiful degree, suggest to cut off eye place above, such meetings compare tasty.
3. shrimp wants drop clean moisture, wait to cover with kitchen paper not as good as cover (the importance) that considers kitchen paper.
4. midway does not add water, with medium, small fire control is not burned dry, even if add bit of alcoholic drink more a bit,have nothing to do with.
5. is oily must much, proper much oil can accuse water, return the glossiness that can raise cooked food, this dish because candy amount is large, oily candy mixes, shang Zhihui submits ropy sauce form, it is the key of this dish and characteristic.
6. unripe shrimp enters boiler must stir-fry before stewing passes (namely above say do not break up fry) , the purpose is the moisture that stir-fry before stewing drops shrimp to remain, carapace letting shrimp has the sweet smell that scamper crosses.
7. can be become cold food, immerse adequately meeting more tasty, also meet the fishy smell that heats up seafood less
Before 8. gives boiler, drench vinegar is to go condole of raw meat or fish is bright, not much, cannot have taste giving vinegar, in half teaspoon but.
9. this dish is really very quick worker, oily stir-fry before stewing does not exceed 3 minutes about, oily stew a minute, so the key is shrimp is quite tender still, before 3 minutes had assumed most familiar position, the oily stew from the back must not too long, do Shang Zhishou easily to burn shrimp easily also otherwise old.