Shrimp with hibiscus(fu rong xia ren )

How to make shrimp with hibiscus

Raw materials for making Hibiscus shrimp:

Shrimp 250g, egg white 6, soybean oil 500g (actual consumption 100g), refined salt 5g, monosodium glutamate 5g, water chestnut 25g, chicken soup 150ml, dried water chestnut 5g, sesame oil 5g.

Processing steps of Hibiscus shrimp:

1. Wash the shrimps, drain the water, put them into the porcelain bowl, add salt, egg white and dry water chestnut powder, stir and size them evenly.

2. In another small porcelain bowl, mix egg white, salt, monosodium glutamate, cold chicken soup, water chestnut powder and sesame oil.

3. Heat up the frying pan, add the soybean oil, when it is 50% hot, add the shrimps, slide until it is 8% mature, pour in the colander, drain the oil, that is, pour in the egg white paste, stir fry with low heat, when the egg white will solidify, pour in the shrimps, stir fry evenly, out of the pot and put on the plate.

The characteristics of Hibiscus shrimp are as follows

Beautiful color, fresh taste, tender and delicious.

Shrimp with hibiscus

Furong shrimp is a classic local dish in Shandong Province, which belongs to Shandong cuisine.

The egg slices are as white as Hibiscus petals, smooth and elastic; the shrimps are fresh and tender, the bean sprouts are green, and the color is bright. It tastes soft.

Ingredients needed

Shrimp, 45 ° aquatic powder, 1 / 4 tsp fine salt, 250 g lard, 1 / 3 tsp rice wine and 1 / 4 tsp monosodium glutamate.

Production method

Practice 1

1. Wash the shrimps, drain the water, put them into a porcelain bowl, add salt, egg white and dry water chestnut powder, stir and size;

2. In another small porcelain bowl, mix the rice flour, salt, monosodium glutamate, cold chicken soup, water chestnut powder and sesame oil;

3. Heat up the frying pan, add the soybean oil, when it is 50% hot, add the shrimps. When the shrimps are eight mature, pour in the colander, drain the oil, that is, pour in the egg white paste, stir fry with gentle fire. When the egg white solidifies, pour in the shrimps, stir fry evenly, remove the pan and cover.

Practice 2

1. Knock the egg white into a bowl, put about 25 grams of aquatic powder, 2 spoons of fresh soup, a little monosodium glutamate and fine salt, and stir well with chopsticks to form a suspension. Take a little of the suspension and mix it in the shrimp to make it size, and put it into the refrigerator to swell the hair.

2. Heat the pan, pour it out with a cold oil smooth pan, heat the pan, and then add 250 grams of lard. When the oil is 30% hot, gently pour in the suspension, then gently shake the pan, and gently push it with a spoon, so that the suspension at the bottom of the pan floats on the oil surface first. Let all egg white suspension coagulate into Hibiscus egg flakes, and then pour out the oil.

3. Leave a proper amount of oil in the original pot. When the oil is 30% hot, put the shrimps in the pot and disperse them to make them discolor and break. Also pour them into the colander to drain the oil. The original pot is heated with high fire to cook yellow rice wine.

matters needing attention

1. The formula proportion of egg white suspension must be appropriate. If the water content is less, the egg pieces are not soft and tender. If the water powder is less, the egg pieces will be old and not broken. However, too much water is not easy to condense into pieces, and too much water powder will also cause the taste sticky and not tender.

2. Wash the pan, pour it out with a greasy pan after heating, add oil after heating, heat the egg white suspension with a medium or small fire, shake the pan and push it with a spoon to prevent it from sticking to the bottom of the pan.

3. Shrimp should be washed and rinsed with light salt water, dried with dry cloth, and then sized.

What to eat

shrimp

People with chronic diseases, when they are on fire, taking a lot of vitamin C, elderly people suffering from allergic rhinitis, bronchitis and recurrent allergic dermatitis, and people suffering from skin scabies should not eat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Xia Ren