Crystal shrimp cake(shui jing xia bing )

How to make crystal shrimp cake:

Raw materials for making crystal shrimp cake:

There are 400g white shrimp, 100g fat pork, 50g peeled water chestnut, 200g lettuce and 3 eggs. Seasoning: 60g cooked oil, 30g cooking wine, 50g sugar, 30g wet starch, 50g vinegar, 30g salt, 10g monosodium glutamate, 25g scallion and 20g ginger.

Making steps of crystal shrimp cake:

(1) First, wash the shrimp thoroughly, add fat meat, chop and smash into fine mud.

(2) Wash the peeled water chestnuts, smash them into pieces with a knife, put in the fine mud of shrimp, add oblique wine, salt and monosodium glutamate, and stir the egg white in the cold soup soaked with scallion and ginger to make the shrimp mud. (3) Squeeze the shrimp paste into balls by hand, and then press into a small round cake shape.

(4) Pour the cooked oil into the frying spoon and put it on a gentle fire until it is 30-40% hot. Put the prawn pancake in and fry it thoroughly without coloring. Pay attention to turning it frequently to prevent it from aging.

(5) After frying, put it on the plate, set lettuce side, and take a small plate of ginger, sugar and vinegar when eating.

Crystal shrimp cake

Crystal shrimp cake is a famous dish in Huaiyang. Its color is white and transparent. It looks like crystal. The shrimp cake is soft and tender. The lettuce is green and delicious. It tastes sweet and sour. At the same time, it can prevent hypertension and myocardial infarction, moisten the lung and throat, clear away heat and toxin, and supplement vitamins.

Introduction to dishes

Technology: raw fried taste: salty and delicious

Cuisine: Huaiyang cuisine

Eating: Chinese food / dinner

Ingredient: prawn (1200 g)

Accessories: fat meat (150g), water chestnut (100g), egg white (80g)

Seasoning: vinegar (10g), salt (10g), lard (refined) (130g), monosodium glutamate (2G), ginger (10g), cooking wine (15g), shallot (10g), white granulated sugar (15g), starch (fava bean) (15g)

History and culture

1. Jingsu cuisine is good at making potpourri, the most characteristic dish is also potpourri.

Crystal shrimp cake is one of them.

2. There are all kinds of "tie Zi Cai" in China, but the names are different: Beijing calls it "greasy", Guangzhou calls it "Jiao", Henan calls it "paste", Sichuan calls it "miserable", Shandong calls it "mud", and Nanjing's traditional name is "tie Zi Cai".

3. The production of ban dishes has existed since ancient times. "Suiyuan Shidan" records: "Yuyuan: cut the white fish and black carp in half, nail them on the board, cut off the meat with a knife, and leave the thorn on the board. Chop the meat, mix with soybean flour and lard, and stir it by hand. Add a little salt water, no clear sauce. Add green onion and ginger juice to make a ball. Put it into boiling water and cook it. Raise it in cold water. Eat in chicken soup and roll with laver. "Tiao Ding Ji" said: "shrimp cake: shrimp beat rotten, group and fried, that is shrimp cake."

4. "Crystal shrimp cake" is a famous dish in Huaiyang. It is white in color and fresh in taste. It is often used as a part of banquet.

Introduction to main materials

prawn

Prawn is a crustacean. The small shrimp is called prawn. Mainly produced in China's Bohai Sea, Yellow Sea and the western coast of Korea. There are many kinds of marine products all over the world, including Penaeus chinensis, Penaeus japonicus, Penaeus monodon, Penaeus monodon, Penaeus penicillatus, Penaeus penicillatus, etc. The shrimp with red tail and red claw in Tianjin estuary is the best in China. The peak fishing season is from April to May and from September to October. Shrimp shell is thin, smooth and transparent, body length and side flat, the whole body is divided into head, chest and abdomen. There are five pairs of slender feet on the ventral side. There are crustaceans on the abdomen, which are separated into sections. The front section presses the back section. The crustacean of the female shrimp is blue, and the male shrimp is brown and smaller than the female shrimp. There are five pairs of flaky swimming feet on the ventral side of the abdomen, and the tail has a fan-shaped tail.

Process technology

technology

1. Remove the shell of water chestnut and wash; 2. Remove the root of scallion, wash and cut into sections;

3. Remove the shell of shrimp, remove the red skin, remove the sausages, wash and dry them;

4. Use a knife to cut the washed shrimp meat into fine grains;

5. Cut the fat into small particles first;

6. Combine it with shrimp meat and chop it repeatedly;

7. Smash water chestnuts and chop them with a knife;

8. Wash ginger, slice and pat it with a knife;

9. Soak onion and ginger with cooking wine and water to make onion and ginger wine;

11. Put a little onion and ginger wine in shrimp paste, salt, monosodium glutamate, egg white and lake powder, and stir vigorously;

12. Add water chestnut powder and mix well;

13. Heat the frying pan, add lard and heat it;

14. Squeeze the shrimp stuffing into a ball shape by hand, put it into the pot, gently pat it into a shrimp cake with a hand spoon, and then soak it in warm oil;

15. When the shrimp cake floats to the oil surface, it is cooked, then it is fished out and put into the plate;

16. In another frying pan, add 100ml chicken soup, sugar and rice vinegar, thicken it with starch and pour it on the shrimp cake.

Process tips

1. This dish can also be enclosed with some green leafy vegetables, such as garden lettuce, which can be washed and disinfected, eaten raw, and can relieve greasy.

2. If the sauce is watered, a little tomato sauce can be put, and the taste is heavier. The dish name can be changed to "shrimp cake with tomato sauce".

3. Pork skin should be put on the chopping board when cutting shrimp meat, so as to avoid sawdust and debris with chopping board in shrimp mud.

4. The shrimp should be fresh, so the shrimp cake will be very transparent.

Taste of dishes

The color is white and transparent. It looks like crystal. The shrimp cake is soft and tender. The lettuce is green and delicious. It tastes sweet and sour.

dietary nutrition

Prawn: prawn is rich in nutrition, soft and digestible. It is an excellent food for people who are weak and need to be nursed after illness. Prawn is rich in magnesium, which can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. Prawn also can tonify the kidney and strengthen yang, It has the functions of promoting milk and anti-toxic, nourishing blood and strengthening essence, removing blood stasis and detoxification, supplementing qi and nourishing yang, dredging collaterals and relieving pain, appetizing and resolving phlegm. Fat meat: fat meat contains a variety of fatty acids, which can provide very high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; but fat pork has high cholesterol and fat content, so it is not suitable to eat more, while fat people and those with high blood fat are not suitable to eat.

Water chestnut: the phosphorus content in water chestnut is the highest in rhizome vegetables, which can promote the growth and development of human body and maintain the needs of physiological function. It has great benefits for the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance. Therefore, water chestnut is suitable for children. Water chestnut can inhibit bacteria, reduce blood pressure and prevent cancer. Chufa contains crude protein and starch, which can promote the peristalsis of large intestine. The crude fat contained in water chestnut has the effect of smoothing intestines and defecating, which can be used to treat constipation. Water chestnut is tender and rich in body fluid. It can treat fever and thirst. It has a certain adjuvant effect on diabetic patients with polyuria. Water chestnut decoction can promote diuresis and drainage, and has a certain therapeutic effect on those who urinate, which can be used as a good food therapy for patients with urinary tract infection. Water chestnut also contains an antiviral substance, which can inhibit the spread of epidemic cerebrospinal fluid and influenza virus, and can be used to prevent the spread of epidemic cerebrospinal fluid and influenza.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

Nutrition of this recipe

·Heat (3702.46 kcal)

·Protein (238.70g)

·Fat (272.39g)

·Carbohydrate (80.86 g)

·Dietary fiber (1.58g)

·Cholesterol (284.40 mg)

·Vitamin A (278.40 μ g)

·Carotene (121.00 μ g)

·Thiamine (0.34 mg)

·Riboflavin (1.24 mg)

·Nicotinic acid (22.88 mg)

·Vitamin C (9.50 mg)

·Vitamin E (6535.81 mg)

·Calcium (786.00 mg)

·Phosphorus (2841.73 mg)

·Potassium (3108.73 mg)

·Sodium (6257.20 mg)

·Magnesium (552.49 mg)

·Iron (22.82 mg)

·Zinc (30.19 mg)

·Selenium (423.19 μ g)

·Copper (4.32 mg)

·Manganese (2.31 mg)

The recipe is complementary

Prawn: prawn: it is strictly forbidden to take a large amount of vitamin C at the same time, otherwise, it can produce trivalent arsenic, which can cause death; it is not suitable to eat with pork, which will damage the essence; it is forbidden to eat with dog meat, chicken, Swertia, venison and pumpkin; it is forbidden to eat with sugar. Juice and shrimp: eat with diarrhea.

Fat meat: pork should not be mixed with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond

Chinese PinYin : Shui Jing Xia Bing