"Boss, that prawn has been delivered, and now it's in the back kitchen!"

As soon as Huang Tao arrived at the store, he was told by Ding Suqin that the shrimp he needed had been sent by the seafood stall owner.

"Yes! Then I'll take a look. ”

Huang Tao grabbed the chef's uniform and chef's hat on the hanger, and walked into the kitchen as he wore them.

Come to the plastic bucket where the shrimp are raised.

Looking at the relatively large prawns in the barrel, there must be a fifteen centimeters for visual inspection!

And it's huge.

At first glance, it is carefully selected.

He reached out and grabbed a prawn from the bucket.

Prawn struggled desperately, his tail snapping, and the water on his body almost splashed on his handsome face.

"Ho, that's so fun!" He praised it from the bottom of his heart.

Xu Hao, who was on the side, happily echoed: "I still want to be happy just now!" It's all splashing all over the ground, and I've just dragged it! ”

"How delicious the braised prawns made from this live prawn are delicious......

Saying that, Lin Zifeng's mind couldn't help but think of the tempting picture of braised prawns, and then he couldn't help but smash it in his mouth.

Xu Hao saw it and said jokingly: "Look at your greedy ......"

"Haozi, do you dare to pat your chest and say that you are not greedy?" Lin Zifeng replied with a smile.

Xu Hao: "......"

All right!

He admits that deep down he was hungry!

"Okay, don't be poor, let's eat braised prawns at noon, so that you can feast on it first."

Huang Tao smiled slightly, and then arranged the work: "Sister Suqin, Zifeng, you two trim these prawns, cut off the shrimp legs, shrimp guns, and shrimp whiskers, cut the back of the shrimp, and remove the shrimp line......"

To make braised prawns, you need to oil the prawns, so you have to trim all the prawns first.

For example, the shrimp legs, shrimp grabbing, and shrimp whiskers hinder eating, not to mention, they will also be fried when they are overoiled in the pot, which affects the overall taste.

So it all had to be trimmed.

In addition, the back of the shrimp is cut to make the shrimp meat more flavorful, and it is more convenient to remove the shrimp line.

It makes the taste of the whole dish more delicious, and more hygienic and safe.

It is also necessary to remove the stomach pouch of the shrimp to avoid the dirt inside entering the pot during the cooking process, which will affect the overall texture and taste of the dish.

This braised prawn is actually a special dish in SD Province.

It belongs to Lu cuisine.

Oil stew is mainly a cooking method that uses seasoning oil and seasoning sauce to stew into dishes.

The amount of soup added during simmering is less than other simmering methods.

The simmering time is also relatively short.

Generally, it is stir-fried or fried.

Oil stew requires that the raw materials are fresh and tender and easy to cook, and the color of the finished dish is light red and oily.

Of course, this oil stew is different from the oil stewed crayfish that has been very popular in recent years.

In addition to the ingredient of prawns, the other ingredients of the dish are actually very simple.

It is also condiments such as green onions, ginger, garlic, cooked white sesame seeds, rice vinegar, cooking wine, and broth.

It's also extremely simple.

However, there are still certain requirements for the heat.

At this time, Ding Suqin and Lin Zifeng, who received the order, immediately acted according to Huang Tao's instructions.

Both of them threw the shrimp onto the eucalyptus board and pressed it, each picked up a pair of scissors, cut off the shrimp legs, shrimp grabbing, shrimp whiskers, and then cut a hole along the shrimp back ridge, picked out the front end of the stomach with a bamboo skewer, and kicked off the shrimp line.

Set it aside and wash it later.

After this period of time, Ding Suqin and Lin Zifeng have already exercised in the kitchen, and their knife skills are also much cleaner and neater, and they are also easy to handle.

Xu Hao changed the onions, ginger and garlic to the knife according to Huang Tao's request.

Finely slice the green onion and ginger and mince the garlic.

When it's all ready.

It was almost half past ten.

Huang Tao took the wok, put it on the stove, and turned on the fire to prepare for it.

When the pot was hot, he stretched out the long spoon in his hand into the lard basin, scooped up some lard, and poured it into the pot.

This stewed prawn should be delicious.

Lard, that's an essential ingredient.

With lard, the flavor of the prawns will be more intense, and the taste will be more oily.

Naturally, it tastes even more delicious!

After the oil is hot, Huang Tao puts the shredded green onion and ginger that Xu Hao has cut in advance into the pot and stir-fry twice.

Let it stir-fry until it is fragrant.

Then drain the prawns and pour them into the pot in an appropriate amount, only to hear the stinging sound, and the white mist rises.

Huang Tao used a spoon to stick the prawns on the bottom of the pan and let the hot oil in the pan fry slowly.

After a while, the color of the prawns gradually changed from blue-gray to red.

He turned the prawns over and continued frying.

Also use a spatula to gently press the shrimp heads one by one.

Let the shrimp brain and shrimp paste flow out slowly.

In this way, the hot oil can make the shrimp more umami and at the same time, the lard and shrimp paste in the pot can be fully integrated, and the oil will slowly turn red.

The red piece is very festive to look at.

When the prawns are fried red on both sides, and the shrimp shell has a crispy sound, it indicates that the prawns have entered the medium-rare state.

It's time for the next step.

This step is the most crucial step for braised prawns.

Braised!

Huang Tao poured the cooking wine into the pot along the edge of the pot.

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

This will put cooking wine, mainly 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 more tender.

】

He then poured the prepared stock into the pot.

Add salt, sugar, dark soy sauce and balsamic vinegar in turn.

Then turn the heat down.

Reach for the lid and close it.

Start simmering.

The most important of these steps is to add the amount of stock.

If you add too much, it will be difficult to finish the soup.

If you can't finish harvesting, it is likely to turn into stewed prawns in oil in the end.

But what if you add less!

The stewed ones are not flavorful enough.

This taste and texture will be greatly reduced.

Therefore, this addition of broth is a very particular thing, and Huang Tao added it according to the method provided by the experience package.

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 a soup stock, you can replace it with water.

However, compared to clear water, stock is more likely to increase the flavor and is easier to juice.

And the juice is relatively thicker.

So that it is more attractive.

Of course, the amount of this seasoning is also proportional.

Just like the ratio of light soy sauce sugar to balsamic vinegar used, it is about 2:2:1.

In other words, the amount of balsamic vinegar is less than half the amount of sugar and light soy sauce.

Such a dosage ratio will not suppress the umami of shrimp.

On the contrary, a small amount of balsamic vinegar can bring out the umami of the prawns.

By the time the pot has been simmered for nearly 5 minutes, more than half of the soup in the pot has been collected.

This is one of the great benefits of using dashi, as it makes it easier to evaporate the water and the juice to dry out more easily.

He lifted the lid and turned up the heat.

Pour minced garlic into the pot, flip it, pour in some pepper oil, and sprinkle with some cooked white sesame seeds.

Stir to combine.

Turn off the heat and take it out of the pot.

He took the prawns out of the pot one by one with a long fast and put them on a plate one by one.

When it's done, turn on the heat again to bring the remaining soup in the pot to a boil, and then use a colander to remove all the shredded green onions and ginger.

Pour some sesame oil into the pot and stir.

Remove from heat.

Drizzle the soup evenly over the prawns on a plate.

A plate of braised prawns with full color and flavor is ready.

The braised prawns are ruddy and attractive in color, and people can't help but want to eat them at first glance.

What's more, Lin Zifeng and Xu Hao, who have been around the stove and smelling the fragrant aroma, will make their throats surge.

"This shrimp has to be eaten while it's hot, it's not good when it's cold, let's try it~" Huang Tao said with a smile.

"Yes, the good food has to be served hot, come on, let's go."

Lin Zifeng, who had been hungry for a long time, took the lead in picking up the fast, sandwiched a prawn, and sent it directly into his mouth.

During the frying process, the shrimp shells have become very crispy, and after adding and simmering for a while, the shrimp shells are full of rich soup.

It is also delicious to eat without peeling the shell.

Just suck it like that......

The scent, the sweet and sour flavor bloomed in the mouth, rich and warm.

I haven't eaten shrimp yet!

I was already deeply fascinated by this mouth-filling taste.

When you bite into it, through the surface of the slightly sweet and slightly sour sauce, the shrimp meat is sweet and mellow, thick and delicious, and the meat is tender and full of elasticity.

The feeling of being full of shrimp is really wonderful!

"It's delicious, it's really delicious!"

"It's so fragrant, so fragrant that I licked all the sauce off the fast."

"Chirp ......"

Lin Zifeng and the three of them were all eating shrimp, praising them again and again, and they didn't even care about eating, and the sound of smacking came and went.