Xu Zhuo used to make yellow stewed chicken, red stewed mutton, and today he made braised prawns in oil, and the three techniques of stewing vegetables have been mastered.

Compared with red stew and yellow stew, the method of oil stew is actually simpler.

When the prawns in the pot were already fried to a crispy shell and tender inside, Xu Zhuo took the prepared cooking wine and poured it into the pot along the edge of the pot.

Suddenly, a steam mixed with the smell of wine rose from the pot.

The cooking wine is mainly used to remove the fishy smell in the prawns, and at the same time, the steam can also make the shrimp meat in the shrimp shell tender.

After putting the cooking wine, Xu Zhuo poured the prepared broth into the pot, then added salt, sugar, light soy sauce, and balsamic vinegar in turn, reduced the heat, covered the pot, and began to simmer.

In this part, the most important thing is to add the amount of broth.

Add too much, the soup can't be finished, and the braised prawns become stewed prawns.

However, if you add too little, it will not be stuffy enough, and the taste and texture will be greatly reduced.

Therefore, adding broth is a very particular thing, Xu Zhuo according to the prompts given by the system, the amount added is just over the prawns.

This amount is not much, and a little boiling can remove the soup.

If you don't have dashi, you can add water.

However, compared to clear water, the soup stock is easier to collect the juice, and the juice is more viscous, and it will look better.

As for the amount of seasoning, there is also a proportion.

For example, the ratio of light soy sauce sugar and balsamic vinegar used in this dish is about 2:2:1, that is, balsamic vinegar is less than half of light soy sauce and sugar, and the prawns are slightly sour, but they will not suppress the umami of the shrimp.

And a little balsamic vinegar is more likely to bring out the umami flavor of the prawns.

Simmer on low heat for about five minutes, by which time most of the soup in the pot has been reduced.

That's the benefit of using dashi, the water evaporates more easily, and the juice is easier to dry up when it's time to collect it.

Lift the lid of the pot, turn up the heat, then pour the prepared minced garlic into it, turn it over, and then pour some pepper oil into the pot and sprinkle some cooked white sesame seeds.

After stirring well, you can turn off the heat and remove from the pan.

Use chopsticks to pinch the prawns out of the pot one by one, arrange them one by one on the plate, turn on the fire again to bring the remaining soup in the pot to a boil, and use a colander to remove the shredded green onion and ginger inside.

Pour some sesame oil into the pot, stir the pot, and pour the remaining soup evenly over the prawns.

In this way, a plate of braised prawns in oil with full color and flavor is ready.

This dish was a big dish in the past when seafood was rare.

At that time, seafood was difficult to preserve, even if it was frozen, it would lead to the loss of seafood flavor, so Master Lu invented this method of oil stewing.

Use lard to increase the aroma of the dish, use sweet and sour to enhance the umami of the prawns, and use pepper oil to suppress the fishy smell in the dish.

The final sauce will make the color of the prawns more ruddy and attractive, and people can't help but want to eat it at a glance.

When Xu Zhuo brought out a large plate full of braised prawns, Chen Guifang and Yu Keke all came over to take pictures.

Regardless of the taste of this dish, it is first-class in terms of appearance alone.

The shiny prawns are neatly placed on the plate, and this shape is enough to attract the attention of many people.

Then, the waiter brought a few more dishes and rice, and the lunch for the family of three was just the beginning.

In fact, there is no need to peel the prawns in oil, because in the previous frying process, the shrimp shells are already very crispy, and they are simmered for a while, so that the soup in the shrimp shells is full.

When you put it in your mouth and suck it, the aroma and sweet and sour taste immediately rushed into your mouth, and before you even ate the shrimp, you were already deeply infatuated with this taste.

"Wow, good times!"

After Yu Keke disinfected the dishes on the table one by one with his mobile phone, he used chopsticks to hold a prawn and put it in his bowl to eat.

The shrimp used to make braised prawns in oil are large, so not only does it taste good, but the key is that it is also enjoyable.

The feeling of being full of shrimp meat is so satisfying.

Chen Guifang ate shrimp and praised the craftsmanship of her silly roe deer.

However, Chen Guifang prefers to eat salt-and-pepper prawns to braised prawns, and she said while eating: "If you want to talk about the dishes that can be eaten with shrimp shells, I think prawns with salt and pepper are more suitable than braised prawns in oil, the shrimp shells are fragrant and crispy, and the taste is particularly good." ”

After she finished speaking, she glanced at Xu Zhuo.

Xu Zhuo calmly continued to eat the shrimp in the bowl, and did not respond to Chen Guifang's eyes.

It's not that he's cold, it's mainly that he doesn't have relevant skills, and he can't show his skills if he wants to.

You can't just do it and cause it to overturn, right?

In fact, on Chen Guifang's side, it doesn't matter if the car rolls over or not, the key is that these prawns are quite rare, and it's a pity to be so ruined.

Thinking of this, he said to Chen Guifang: "If you want to eat, let my dad make it for you, his craftsmanship is better than mine, don't be reluctant to work as a man and squeeze the child every day." ”

Chen Guifang: ............

It's really a big deal, this stupid roe deer has become more and more disobedient since he got engaged.

She sighed for a long time, but then took the phone and called Xu Wenhai, asking him to come to Sifang Restaurant to make salt and pepper shrimp at night if he had nothing to do.

For this kind of request, Xu Wenhai will naturally not refuse.

It just so happened that he also wanted to show his hand in front of his son, so he drove here before four o'clock in the afternoon, and brought a huge wild soft-shelled turtle and a fat hen with him.

Obviously, Xu Wenhai wants to play tonight.

After coming to Sifang Restaurant, Xu Wenhai didn't talk nonsense, and directly started cooking.

The prawns have already been cleaned up, so there is no need to be busy, as long as the salt and pepper are fried, you can start making them.

However, you can't make salt-and-pepper prawns first, because if you come out of the pot too early, it will easily get cold, and the taste will be almost meaningless.

Xu Wenhai is going to make this soft-shelled turtle and hen first.

"Dad, are you going to be a bully and a concubine?"

"It's not Farewell My Concubine, it's the yellow stewed soft-shelled turtle of Lu Cai. Your mother said that you made braised prawns in oil in the morning, then I will also make a stuffy dish, you can take a good look, it is best to learn it. ”

Braised soft-shelled turtle?

Xu Zhuo really didn't have much impression of this dish.

The main reason is that there are too many dishes from childhood to everyone, except for those few classic dishes, it is rare to eat a certain dish repeatedly, which leads to many times of déjà vu, but I can't remember any taste when I recall it seriously.

That's probably the price of having a cook at home.

Xu Wenhai slaughtered the soft-shelled turtle neatly, then put it in hot water at about 90 degrees for two minutes, and then began to clean the fishy film on it after taking it out.

While he was busy, he told Xu Zhuo about the origin and method of the dish of yellow braised soft-shelled turtle, and there was also a small allusion to this dish.

I don't know if it's true or not, but it's fun to say it while you're cooking......