Autumn is the best season for eating Yangtze River prawns.Yangtze River prawns.This is the best time to enjoy them.Fresh Yangtze River prawns are plump and tender, making them a favorite among many.There are many ways to enjoy Yangtze River prawns, including the classic steamed method.SteamingOther methods include salt-baked prawns.Fresh Yangtze River prawns are delicious. Let's introduce the full recipe for Yangtze River prawns!

Recipe for Yangtze River Prawns: Braised Prawns

IngredientsPreparation

500g of Yangtze River prawns.Green,Red bell pepperEach 15g.15g of chopped green onions,Ginger15g, 20ml of Shaoxing wine, 20ml of flower wine, 5ml of baijiu, 6g of salt,MSG5g, 3g of sugar,Sichuan peppercorns5g, 1g of sesame oil.

Steps

1, Chop ginger and green onions, add to a bowl, add water, salt, MSG, Sichuan peppercorns, and sugar, boil and cool before using to makea braising liquid. Chop green and red bell peppers.2, Wash the Yangtze River prawns, put them in the braising liquid, add Shaoxing wine, flower wine, and baijiu, seal and refrigerate, remove when ready to eat, cut into pieces and arrange on a plate, sprinkle with chopped green and red bell peppers, and drizzle with sesame oil.

Dish Characteristics

1, Rich in aroma and fresh.

2, Rich in

ProteinQuality and trace elements such as calcium and iron.Ways to enjoy Yangtze River prawns: Prawns

Yellow beansTofuPreparation

20g of prawn meat (available in the market),

1 box of tofu.Salt, MSG, (liao jiu - cooking wine), water starch, vegetable oil, chopped green onions, minced ginger, clear soup to taste.Steps1, Wash the tofu, cut into 1cm cubes;

Cook the prawn meat.

2, Heat vegetable oil in a pot until about 50% hot, add chopped green onions and ginger to sauté, then add clear soup, tofu, salt, and cooking wine to boil and infuse, add MSG to adjust the flavor, use water starch to thicken, and stir-fry with cooked prawn meat.Prawn meat is rich in protein, and when paired with tofu, it can nourish and strengthen the body, and also help to dispel heat and dampness. It is suitable for people of all ages, especially for women who often consume it. However, people with cold (spi wei - spleen and stomach) should consume prawn meat in moderation or avoid it, as it can cause abdominal pain and diarrhea.

Ways to enjoy Yangtze River prawns: Prawns braised in beer.

Tips

Preparation

4 Yangtze River prawns.

100g of chopped green onions, 100g of minced ginger,

1 small spoonful of chicken broth1/4 small spoonful of salt, 1 small spoonful of soy sauce, 1/2 small spoonful of MSG,1/3 small spoonful of white sugar, 500g of vegetable oil (actual usage 50g), 50g of starch,chopped green onions.1/2 bottle of beer.Steps1, Kill and clean the live prawns, cut into pieces, and sprinkle with starch, then fry in hot oil until golden brown, and drain the oil.2, Add oil to the pot, sauté chopped green onions and ginger to release their aroma, then add prawn pieces, beer, salt, MSG, chicken broth, soy sauce, and adjust the flavor. Cook over medium heat for 2 minutes, and thicken with water starch. Drizzle with chopped green onions and serve.1, Sprinkle starch on prawn pieces before frying to prevent moisture and nutrients from escaping.2, Not fresh prawns.

The prawn legs are hollow and loose, the meat is small and not very active, and the weight is light. The shell is dark red, and the meat is soft and not very flavorful.

Live prawns are the best.

If the frozen prawns smell, do not use them.

Tips

Before frying, coat the crab pieces with flour to prevent moisture and nutrients from escaping.

Use fresh crab.The crab legs are hollow and loose, small and thin, move sluggishly, are light in weight, and have dark red shells and soft flesh with a bland taste.Live crabs are the best;If the ice crab has an odor, do not use it.