It's easy to make braised prawns at home, and the 60-year-old chef will teach you a few tricks, and the fresh, crispy and super delicious

 What I shared today is "It's so easy to make braised prawns at home, the 60-year-old chef will teach you a few skills, it's fresh and crispy and super delicious"

(1) When frying shrimp, be sure to fry the puff pastry, otherwise the shrimp skin will be very hard and cannot be chewed together, and the shrimp head will be pressed with a spatula while frying, so that the color will be ruddy and natural

(2) The ginger shreds should be stirred so that the fragrance in it can be volatilized

(3), two seasonings that can not be missing for braised prawns, a salt, salty and light must be enough, so that the taste is fragrant enough, a sugar, if the sugar taste is not enough, the soup can not be completely thickened

As long as you master these three points, you can make the same fragrant and crispy braised prawns at home as the restaurant.

[Braised prawns]

Ingredients: 500 grams of fresh shrimp, a large piece of ginger, half a spoon of salt, half a spoon of sugar, a spoonful of tomato paste, a little pepper, an appropriate amount of oil, and chopped green onions

[The steps are as follows]:

1. Count the shrimp from the head to the third joint, poke it in with a toothpick, pick out the shrimp line inside, and then use scissors, shrimp guns, and shrimp whiskers to cut off, after processing, drain the water, and the water must be drained, otherwise the oil will splash when you get out of the pot

2. Then peel the prepared ginger, slice it first, and then cut it into shreds, the ginger can be more, the shrimp is cold, so you should have more warm ginger to remove its coldness

3. Heat the pot, pour in slightly more oil than usual, put the prawns in, spread them on the bottom of the pot, fry them over high heat, press the shrimp head with a spatula, press out the shrimp oil inside, and increase the color of the dish, so that the color will be more bright red later

4. After seeing that the bottom side has become browned, turn the shrimp over until both sides are browned, and then you can change to medium heat

5. At this time, add shredded ginger and stir-fry it slightly, ginger is a fat-soluble ingredient, and the fragrance inside can be volatilized by stir-frying in oil

6. Push the shrimp aside, pour in the tomato paste, and slowly stir-fry in a circle with a spatula to fry the red oil, add tomato sauce, and make the color of the dish more ruddy

7. Then cook in cooking wine, remove the smell and increase the freshness, plus the indispensable two flavors of braised prawns, sugar and salt, if the sugar is not added, then the soup will not be very thick

8. Then some water, just before the shrimp is enough, this step is to make the umami of the shrimp and ginger completely integrated

9. Add a little pepper to remove the smell and increase the flavor, thicken the soup, and in the final state, the soup can be completely hung on the shrimp and completely integrated, and our braised prawns will be ready!