Three color prawns(san cai da xia )

Three color prawns:

Raw materials for making tricolor prawns:

250 grams of fresh prawn. 25 grams of bimu fish, 20 grams of pig fat, 20 grams of salted bread, 15 grams of ham, 15 grams of coriander, 20 grams of Shuifa mushroom. 5 grams of refined salt, 1 gram of monosodium glutamate, 15 grams of Shaojiu, 10 grams of scallion and 15 grams of ginger. 50g starch, 100g peanut oil, 3G Zanthoxylum bungeanum and 20g chili oil.

Production steps of tricolor prawns:

Remove the shell and leave the tail of the prawn, remove the mud from the back, cut it from the back with a knife, connect the abdomen, cut it with a cross knife, and marinate it with salt, monosodium glutamate and Shaoxing wine. Cut the bread into 10 pieces, 5 cm wide at the top, 3.5 cm wide at the bottom, 10 cm long and 0.6 cm thick. Mince bimu fish and pig fat into fine mud respectively, put them in the same bowl, add onion, ginger, egg white, Shaoxing wine, refined salt and wet starch, and mix them into stuffing. Cut mushroom, ham and coriander into small pieces. Spread a layer of egg yolk on the bread slice, dip the shrimp meat slice with a thin layer of flour, and then hang the egg white (shrimp tail does not hang paste). Paste the shrimp skin down on the bread holder, and then smooth the fish stuffing on the shrimp slices. Then put a line of coriander powder on the fish stuffing, ham powder in the middle, and mushroom powder in the third line. Click slightly to make "three color prawns". Add peanuts in the frying pan

Three color prawns

Sancai prawn is a famous traditional dish in Guangdong Province. First, remove the shell of the prawn and leave the tail of the prawn. Remove the mud intestines from the back of the prawn. Use a knife to split the mud intestines from the back, connect the abdomen, cut the cross knife, and marinate with salt, monosodium glutamate and Shaoxing wine. Cut the bread into 10 pieces, 5 cm wide at the top, 3.5 cm wide at the bottom, 10 cm long and 0.6 cm thick. Mince bimu fish and pig fat into fine mud respectively, put them in the same bowl, add onion, ginger, egg white, Shaoxing wine, refined salt and wet starch, and mix them into stuffing. Cut mushroom, ham and coriander into small pieces. Spread a layer of egg yolk on the bread slice, dip the shrimp meat slice with a thin layer of flour, and then hang the egg white (shrimp tail does not hang paste). Paste the shrimp skin down on the bread holder, and then smooth the fish stuffing on the shrimp slices. Then put a line of coriander powder on the fish stuffing, ham powder in the middle, and mushroom powder in the third line. Click slightly to make "three color prawns". Add peanut oil in the frying pan and heat it to 60% heat (about 150 ℃). Deep fry the "three color prawns" until both sides are golden. Drain the oil and cut them into strips. Put it into the plate as it is, and take pepper salt and spicy soy sauce with you when eating.

Basic information

Category: specialty Guangdong cuisine

Technology: deep fried

Taste: salty and delicious

Food: Chinese food | dinner

Ingredients: shrimp 100g, flounder 100g, pork (fat) 245g, salted bread 250g

Ingredients: Ham 15g, coriander 10g, mushroom (fresh) 10g, egg white 50g, egg yolk 50g, wheat flour 15g

Seasoning: scallion 5g, ginger 3G, yellow rice wine 10g, salt 4G, starch (corn) 10g, sesame oil 5g, peanut oil 75g

Production process

Remove the shell and leave the tail of the prawn, remove the mud from the back, cut it from the back with a knife, connect the abdomen, cut it with a cross knife, and marinate it with salt, monosodium glutamate and Shaoxing wine. Cut the bread into 10 pieces, 5 cm wide at the top, 3.5 cm wide at the bottom, 10 cm long and 0.6 cm thick. Mince bimu fish and pig fat into fine mud respectively, put them in the same bowl, add onion, ginger, egg white, Shaoxing wine, refined salt and wet starch, and mix them into stuffing. Cut mushroom, ham and coriander into small pieces. Spread a layer of egg yolk on the bread slice, dip the shrimp meat slice with a thin layer of flour, and then hang the egg white (shrimp tail does not hang paste). Paste the shrimp skin down on the bread holder, and then smooth the fish stuffing on the shrimp slices. Then put a line of coriander powder on the fish stuffing, ham powder in the middle, and mushroom powder in the third line. Click slightly to make "three color prawns". Add peanut oil in the frying pan and heat it to 60% heat (about 150 ℃). Deep fry the "three color prawns" until both sides are golden. Drain the oil and cut them into strips. Put it into the plate as it is, and take pepper salt and spicy soy sauce with you when eating.

Decomposition steps

1. Cut onion and ginger into fine powder;

2. Put the starch into the bowl and add water to make the wet starch;

3. Remove the leaves of coriander and leave the stems for washing;

4. Remove the shell and leave the tail of the shrimp, remove the mud intestines from the back, slice the prawn from the back with a knife, connect the abdomen, put on the cross flower knife, and marinate it with salt, monosodium glutamate and yellow rice wine;

5. Cut the bread into 10 pieces;

6. Slice flounder (Paralichthys olivaceus), chop fish meat and pig fat into fine mud, put them in a bowl, add onion, ginger, egg white, yellow rice wine, refined salt and wet starch, and mix them into stuffing;

7. Cut mushroom, ham and coriander stalk into powder respectively;

8. Coat the bread with egg yolk;

9. Dip the shrimp slices with a thin layer of flour, and then hang the egg white paste;

10. Paste the shrimp skin down on the bread holder, and then smooth the fish stuffing on the shrimp slices. Then put a line of coriander powder on the fish stuffing, ham powder in the middle, and mushroom powder in the third line. Click slightly to make three color prawns;

11. Add peanut oil in a frying pan and heat it over medium heat until it is 50% hot. Deep fry the three color prawns until both sides are golden;

12. Clean the oil, cut it into strips (5 pieces for each shrimp), put it into the plate as it is, and bring out pepper salt and spicy soy sauce.

dietary nutrition

Shrimp is rich in nutrition, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness; Shrimp is rich in magnesium, magnesium has an important regulatory role in heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, but also can expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction; shrimp has a strong lactation effect, and rich in phosphorus, calcium, especially for children and pregnant women; Osaka, Japan University scientists recently found that astaxanthin in shrimp can help eliminate "jet lag" caused by jet lag.

Paralichthys olivaceus is a kind of flounder, belonging to the class teleost, Paralichthys olivaceus. The body is flat and asymmetrical, with both eyes on the left. Anterior position of mouth with prominent mandible. The edge of the anterior operculum was free. The skin on the side with eyes is dark gray or with plaque, while the skin on the side without eyes is white. Paralichthys olivaceus is widely distributed in tropical or temperate seas. It is also produced in many coastal areas of China. It can be used for fresh food, canned food, salted and dried food. Fish liver oil can be extracted from fish liver. Flounder, in particular, is a rare fish in the Yellow Sea and Bohai Sea of China. Like other flounder species, flounder is a famous dish with seasonal flavor. Paralichthys olivaceus can be tender and white, delicious and plump, tonifying deficiency and Qi, but it is not suitable to eat more, and has the effect of Invigorating Qi.

Pork is one of the most important animal foods on the table. Because pork fiber is relatively soft, connective tissue is less, muscle tissue contains more muscle fat, therefore, after cooking, meat taste is not delicious. Pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

Egg white can not only make skin white, but also make skin tender. This is because it is rich in protein and a small amount of acetic acid, protein can enhance the lubrication of the skin, acetic acid can protect the skin slightly acidic, to prevent bacterial infection. In addition, egg clearing also has the function of clearing heat and detoxification.

Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst.

Lentinus edodes is a kind of fungus food with high protein, low fat, polysaccharide, amino acids and vitamins. To improve the body's immune function: lentinan can improve the phagocytic function of mouse peritoneal macrophages, promote the production of T lymphocytes, and improve the killing activity of T lymphocytes; to delay aging: the water extract of lentinan can eliminate hydrogen peroxide and hydrogen peroxide in vivo; Anti cancer and anti-cancer: Lentinus edodes cap contains double stranded ribonucleic acid, which will produce anti-cancer interferon after entering the human body; reduce blood pressure, blood fat and cholesterol: Lentinus edodes contains purine, choline, tyrosine, oxidase and some nucleic acid substances, which can play the role of reducing blood pressure, cholesterol and blood fat, and prevent arteriosclerosis, cirrhosis and other diseases I'm sick. Lentinus edodes can also be used in the treatment of diabetes, tuberculosis, infectious hepatitis, neuritis, dyspepsia, constipation, etc.

Coriander contains a lot of volatile oil, its special aroma is emitted by volatile oil. It can remove the fishy smell of meat, so adding coriander to some dishes can remove the fishy smell and increase the taste. Coriander extract has the function of perspiration, clearing away heat and penetrating rash. Its special fragrance can stimulate the secretion of sweat glands, promote the body to perspire and penetrate rash. In addition, it has the effect of harmonizing the stomach, because coriander xinxiangsheng powder can promote gastrointestinal peristalsis and has the effect of appetizing and invigorating the spleen.

Ham is bright in color, red and white, lean meat is sweet and salty, fat meat is fragrant but not greasy, delicious and delicious; ham contains rich protein and moderate fat, more than 10 kinds of amino acids, vitamins and minerals; ham production through winter and summer, after fermentation decomposition, all kinds of nutrients are more easily absorbed by the human body, with the functions of nourishing the stomach and body fluid, benefiting the kidney and strengthening yang, strengthening bone marrow

Chinese PinYin : San Cai Da Xia