Braised prawn with garlic

Braised prawn with garlic

Introduction:

"October is the mature season. The crabs are plump, and a large number of shrimps are on the market at this time. The price is cheap and the meat is tender and yellow. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, and expand coronary artery, which is conducive to preventing hypertension and myocardial infarction. It is said that scientists from Osaka University in Japan recently found that astaxanthin in shrimp can help eliminate jet lag And "jet lag."

Production steps:

Step 1: put the shrimp in the sink and wash it several times.

Step 2: cut off the whiskers and legs of the cleaned shrimp; then cut off the back of the shrimp and take out the sand gland; the shell of the shrimp is relatively hard, so I cut off half of the shell on the side of the shrimp gills for taste.

Step 3: add proper amount of oil into the pot and heat it, then add ginger slices.

Step 4: stir fry prawns on both sides until red.

Step 5: stir fry the minced garlic to make the flavor (I'm lazy, hey, it's reasonable to stir fry the shrimp out, and it's better to stir fry the oil in the pot)

Step 6: add salt, soy sauce, soy sauce, sugar and cooking wine into the sauce and stir fry. Stir fry for a while, color evenly, add half a bowl of water, cover and simmer for 4-5 minutes, then add a small amount of starch to collect juice.

Step 7: This is the final product. Come and have a taste

Materials required:

Shrimp: 500g

Garlic: 5 pieces

Ginger: 2 slices

Salt: right amount

Oil: right amount

Sugar: right amount

Soy sauce: right amount

Soy sauce: moderate

Starch: appropriate amount

Cooking wine: moderate

Note: 1. The shell of shrimp is hard and needs to be cooked a little more to taste; 2. Shrimp is rich in protein, calcium and other nutrients. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates, stimulate the intestines and stomach, cause discomfort, vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms. Seafood should be eaten with these fruits at least 2 hours apart.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: garlic