Happy Food: The delicious and fragrant Qingdao specialty dish Braised Cabbage with Prawns

Overview

Braised cabbage with prawns is one of Qingdao’s specialty dishes. As an authentic Qingdao person, not being able to cook this dish is a bit of a shame for being a Qingdao foodie. The key to making this dish is to choose the right raw materials. One of the raw materials, Qingdao Jiaozhou Chinese cabbage, is famous at home and abroad. Jiaozhou Chinese cabbage is a Shandong geographical indication brand product. Cabbage is known as the king of vegetables due to its rich nutrition, while Jiaozhou Chinese cabbage is famous both at home and abroad for its white juice, fresh and sweet taste, low fiber, rich nutrition and high yield. Cabbage is a symbol of auspiciousness among the people, and is known as Baicai. People use exquisite jade carvings of cabbage to symbolize auspiciousness and wealth. During planting, bean cakes and chicken manure are used as fertilizers. Pesticides are never used and insects are manually caught to ensure pure natural vegetables. So use it to increase the deliciousness by half. The selection of the second ingredient, the prawns, is also very critical. You must choose prawns with thin skin and a lot of shrimp brain paste to ensure the color and delicious taste of this dish. To choose the right ingredients, you also need to correctly grasp several elements of this dish that need to be paid attention to, such as heat, ingredients, and the order of cutting!

Tags

• hot dishes
• garlic slices
• green onion slices
• jiaozhou chinese cabbage
• leek segments
• peanut oil
• prawns
• white sugar
• salt
• sesame oil

Ingredients

Steps

1. 1 Tear the head of cabbage into pieces with your hands and set aside for later use;

   

2. 2 First, wash the shrimps, dry them and cut them into three sections for later use

   

3. 3 Slices of onion, ginger and garlic

   

4. 4 After the pot is hot, add peanut oil to the pot, then add the onion and garlic slices and sauté until fragrant, then add the prawn segments and stir-fry over low heat, tap the shrimp head gently with a spatula to release the brains;

   

5. 5 Stir-fry until the prawns turn red and reach seven ripeness, pour the torn cabbage leaves into the pot, add salt, stir-fry, continue stir-frying over low heat until the cabbage is soft, then add sugar and sesame oil,

   

6. 6 Finally, add the leek segments and stir-fry evenly before serving.