Braised prawn in oil

Braised prawn in oil

Introduction:

"It's a very delicious and good-looking dish. It's in line with the festive atmosphere to make this dish with shrimp."

Production steps:

Step 1: prepare all materials

Step 2: cut off the whiskers and antennae of the shrimp, and cut the shrimp quilt from the first section of the tail. It can not only taste easily, but also take out the sausages easily.

Step 3: after the shrimp is broken, cut the shrimp horizontally, don't cut it off, unfold the shrimp horizontally, and make it like a boat, so that the filler can be put in the middle, and the shrimp tendon can be cut off. The roasted shrimp is very tender, and the skin can be retained, so that the shrimp won't be dried.

Step 4: start to fry shrimp: first turn on the fire, put a little salad oil, then put butter, and melt the butter over medium heat.

Step 5: put the prawns in, change the heat to low, turn them over after changing color, and fry them until they are mature (about 1 minute, don't fry the prawns).

Step 6: take the prawns out and put them on the oil control paper to control the oil.

Step 7: make stuffing: cut garlic, onion and carrot into small pieces.

Step 8: beat an egg into the stuffing.

Step 9: add black pepper and salt (not too much).

Step 10: put the material into the shrimp, don't put too much, thin, otherwise the shrimp is not easy to cook.

Step 11: put the shrimp in the baking tray.

Step 12: cover with a layer of cheese and bake in the oven for about 10 minutes.

Step 13: place the roasted shrimp on the plate and decorate it.

Materials required:

Shrimp: 10

Butter: 1 piece

Onion: 1 / 2

Cheese: 30g

Carrot: 1

Scallion: 1

Egg: 1

Note: 1. When dissolving butter, add a little salad oil first, then put butter, so it is not easy to paste the pot. 2. When frying shrimp, make sure to use low heat, don't paste the shrimp. It can be mature. 3. Don't put too much stuffing into the shrimp, just a thin layer

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: salty and fresh