Luohan prawns(luo han da xia )

Method of prawns

Raw materials for making prawns

Shrimp 1kg, black sesame 50g, canned pea 25g, canned water chestnut 100g, shrimp 125g, egg white 2, fat pork 75g, canned bamboo shoots 50g, Shuifa Donggu 10g, lean pork 50g, ginger 25g, scallion 60g, salt 10g, sugar 10g, cooking wine 15g, peanut oil 100g, chicken soup 100ml, starch 15g, chili sauce 10g, lettuce 25g.

Processing steps of Luohan prawns:

1. Wash the prawn, cut off the legs and head, remove the sandbags and mud intestines, and cut the prawn into two sections from the middle, with one section on the head for use.

2. Peel the tail, leave the tail, slice it from the back, don't slice it thoroughly, put a flower knife on the plate, sprinkle 5 grams of cooking wine, sprinkle a little salt, pepper, chopped green onion and ginger, marinate for 10 minutes.

3. Boil the fat pork in the soup for 5 minutes, remove the skin, cut into pieces with water chestnut and shrimp, add 5 grams of salt, 2.5 grams of cooking wine and egg white, mix well to make the stuffing, set it on the side with flower knife at the end, make it into a small convex belly shape, then put some green peas and stick black sesame.

4. Wash the mushrooms, remove the pedicels, cut the bamboo shoots and lean pork into 2 cm square cubes; peel the scallions and ginger, wash and dice. Stir fry diced meat, bamboo shoots and mushrooms

The characteristics of Luohan prawn are as follows

Beautiful and generous, tender and delicious, tender and delicious meat.

Luohan prawns

Luohan prawn, one of the three Beijing style prawns, is a famous dish in Beijing's "Tanjia cuisine". After loading, it is red on the top and yellow on the bottom. Because of its convex shape, it looks like a big bellied arhat, so it is called "arhat prawn". Prawns, black sesame, canned peas, pork and other ingredients are used in the production. "Luohan prawns" is actually another name for eating two prawns. When making prawns, the prawns are cut from the middle. The upper part of the prawns is fired, and the tail is fried. The two methods and two flavors are combined in a plate. It looks gorgeous and beautiful, with a strong fragrance and a crisp fragrance. It tastes unique.

Ingredients needed

Shrimp 1kg, black sesame 50g, canned pea 25g, canned water chestnut 100g, shrimp 125g, egg white 2, fat pork 75g, canned bamboo shoots 50g, Shuifa Donggu 10g, lean pork 50g, ginger 25g, scallion 60g, salt 10g, sugar 10g, cooking wine 15g, peanut oil 100g, chicken soup 100ml, starch 15g, chili sauce 10g, lettuce 25g.

Production method

Method 1:

Wash the prawns, remove the gun, whiskers, legs and sandbags, cut the sand line from the back with a blade, and then cut the prawns into three sections: head, middle and tail. The vermicelli are deep fried and spread at the bottom of the plate. Add oil into the spoon and fry the shrimp head on both sides. Stir fry in tomato sauce, add a little clear soup, sugar, vinegar, salt and shrimp head. Bring to a boil over low heat until the soup is thick. Sprinkle with bright oil and take it out. Place it on one end of the vermicelli plate. Add oil and heat in the spoon. Deep fry the middle part of the shrimp and pour out. Add onion, ginger and vinegar to the spoon, add a little clear soup, salt and sugar, and bring to a boil the middle part of the shrimp. When the soup is strong, add monosodium glutamate, drizzle with bright oil, and put it out of the pot in the middle of the plate. Marinate the prawn tail with salt, fry it in oil, then connect the middle part of the prawn, put the tail out on the plate.

Features: this dish has three colors, three flavors, distinct colors and beautiful shape.

Method 2:

1. Wash the prawns, cut off the legs and head, remove the small bags and mud intestines, and cut the prawns into two sections from the middle and one section from the head for use;

2. Peel the tail, leave the tail, slice it from the back, don't slice it through, put a flower knife on the plate, sprinkle 5 grams of cooking wine, sprinkle a little salt, pepper, chopped green onion and ginger, marinate for 10 minutes;

3. Boil the fat pork in soup for 5 minutes, remove the skin, cut into pieces with water chestnut and shrimp, add 5 grams of salt, 2.5 grams of cooking wine and egg white, and mix well. Then, put a few green peas and stick black sesame seeds on it;

4. Wash the mushrooms, remove the pedicels, cut the bamboo shoots and lean pork into 2 cm square cubes; peel the green onion and ginger, wash and dice. Stir fry the diced meat, bamboo shoots and mushrooms;

5. Fry the head of shrimp in oil, add 7.5G sugar, 5g salt, 10g cooking wine and a little spicy pickles, simmer for 8 minutes with low heat, take out and put it on the side of the big fish pond, thicken the remaining juice with starch and pour it on the head;

6. Heat up the frying pan, add 100g peanut oil and heat it to 30% heat. Deep fry the tail of the shrimp until golden yellow. After removing, place the stuffing face up on the other side of the fish plate and chop it. Garnish with clean and sterilized lettuce leaves in the middle.

Key technology

1. Choose 4-5 prawns per 500g, the fresh head and body are closely connected, the shell is close to the shrimp meat, the head and foot are complete, the shrimp body is stiff, has a certain degree of curvature, the shell is shiny, and the meat is solid and tender. The female shrimp is slightly bluish blue. Generally, the female shrimp is slightly larger than the male shrimp, and the female shrimp is better than the male shrimp.

2. For the first half of the shrimp, gently press the head with a hand spoon, squeeze out the brain, and the dish is red and oily; for the second half of the fried shrimp, when the outside is tender yellow, remove it. Do not use heavy oil to avoid aging.

Characteristics of dishes

"Luohan prawns" is the second of the "three prawns of Beijing flavor", and it is also a famous dish among the "Tanjia dishes" in Beijing. This dish pays attention to the processing art, pays attention to the dish shape, and uses two kinds of cooking methods, the prawn is divided into two parts to make two kinds of shapes: the first part with the shell burning into sweet and salty palatable red prawn section; the second part with the shell filling is fried into crisp, fragrant and tender golden prawn section. After loading, it is red on the top and yellow on the bottom. Because of its convex shape, it looks like a big bellied arhat, so it is called "arhat prawn".

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Luo Han Da Xia