Prawns with hibiscus(fu rong da xia )

How to make lotus prawns:

Raw materials for making Hibiscus prawns:

Ingredient: 400g fresh prawns.

Ingredients: 50g chicken antler, 4 egg white.

Ingredients for making Hibiscus prawns:

10 g cooking wine, 1.5 g refined salt, 20 g wet corn flour, 10 g chicken oil, 500 g cooked lard (about 20 g consumption), 200 g clear soup, a little minced ham and rape.

Processing steps of Hibiscus prawns:

1. Remove the head and tail of the fresh prawns, peel off the shell, clean the sand line, open them into two pieces with a blade (such as four pieces of prawns), wash them with clean water, put them into a bowl, add a little refined salt, cooking wine, 1 egg white and corn starch.

2. Put the chicken antler in a bowl, add cooking wine, refined salt and corn flour, mix well, then add 3 egg white, mix well.

3. In an oil pan, add the cooked lard. When it's 50% hot, add the shrimps. After the shrimps are smooth and cooked, remove the oil. Pour the oil into the chicken paste and mix well. Continue to set the oil pan on the fire. When it's 50% hot, put in the shrimp slices wrapped in paste. After it's cooked, pour it into the colander to control the oil. Please don't paint.

4. Leave a little oil in the pan, pour in shrimp slices, add cooking wine, refined salt and clear soup, and stir fry. Thicken with wet starch, drizzle with chicken oil, put on a plate, sprinkle with minced ham and rape.

Prawns with hibiscus

Furong prawn, a Zhejiang dish, is a famous traditional dish. It is a shrimp delicacy of Manchu and Han Dynasties. The taste of the dish is crisp outside and tender inside. The main ingredients are prawn, egg white and chicken antler.

Manufacturing materials

There are 400g fresh prawns, 50g minced chicken, 4 egg white, 10g cooking wine, 1.5g refined salt, 20g wet corn flour, 10g chicken oil, 500g cooked lard (about 20g consumption), 200g clear soup, a little minced ham and rape.

Production process

1. Remove the head and tail of the fresh prawns, peel off the shell, clean the sand line, open them into two pieces with a blade (such as four pieces of prawns), wash them with clean water, put them into a bowl, add a little refined salt, cooking wine, 1 egg white and corn starch.

2. Put the chicken antler in a bowl, add cooking wine, refined salt and corn flour, mix well, then add 3 egg white, mix well.

3. In an oil pan, add the cooked lard. When it's 50% hot, add the shrimps. After the shrimps are smooth and cooked, remove the oil. Pour the oil into the chicken paste and mix well. Continue to set the oil pan on the fire. When it's 50% hot, put in the shrimp slices wrapped in paste. After it's cooked, pour it into the colander to control the oil. Please don't paint.

4. Leave a little oil in the pan, pour in shrimp slices, add cooking wine, refined salt and clear soup, and stir fry. Thicken with wet starch, drizzle with chicken oil, put on a plate, sprinkle with minced ham and rape.

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Chinese PinYin : Fu Rong Da Xia