Prawns with pipa(pi pa da xia )

Prawns in Pipa

Raw materials for making Pipa prawns:

Ingredient: 12 prawns.

Ingredients: 100 grams of shrimp, 4 eggs, 150 grams of ham, 100 grams of cucumber skin, 100 grams of lettuce leaves, 100 grams of bread residue.

Ingredients for prawns

10 g cooking wine, 50 g dry corn flour, a little salt, 1 kg peanut oil (about 75 g).

Processing steps of Pipa prawns:

1. Remove the head, skin and intestines of the shrimp, leave the tail, slice, chop the shrimp tendon, squeeze out the water, sprinkle some refined salt, first dip the corn flour on both sides, then dip it in the egg liquid, finally dip the back into the top residue, and yard it on the plate.

2. Mix the shrimp paste with egg white, corn flour, refined salt and peanut oil, put a shredded ham in the middle of the paste, a shredded cucumber skin on both sides, and a shredded ham on the outside, and then press it once with chopsticks to make a prawn.

3. In a frying pan, add peanut oil and heat it to 60%. Add prawns and fry them. Put the lettuce leaves on the plate, chop the prawns into two sections, and align them into a circle.

Prawns with pipa

Pipa prawn is a kind of pictographic dish, which is one of the three prawns in Beijing.

This dish is lovely in shape, golden in color, delicious, crisp and tender. This dish can be dipped in pepper salt or spicy soy sauce. When making prawns, the whole prawns are made into Pipa shape and then fried. Skillfully made prawns like pipa, placed in the white plate.

Food ingredients

9 shrimps, 1 egg, appropriate amount of bread crumbs, 1 tsp salt (5g), appropriate amount of flour and 500ml oil.

practice

1. Wash the shrimp, peel and leave the tail, remove the shrimp thread, split it into a fan-shaped shape from the middle, and apply a small amount of salt.

2. The treated shrimp is soaked in egg white.

3. Mix egg yolk and flour to make a paste. Dip shrimp in bread crumbs. When the oil is heated to 80% heat, fry the shrimp until golden.

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

Cooking tips

1. When eating, add soy sauce and white radish powder to taste better.

2. To make this dish, you must buy fresh shrimp. As for the way to clean up shrimp, please refer to the cooking skills in one of the Cookbook Series "my favorite dishes since childhood".

Practice 2

Raw materials:

There are 12 prawns, 100g minced prawns, 4 eggs, 150g ham, 100g cucumber skin, 100g lettuce leaves and 100g bread residue

Accessories:

10g cooking wine, 50g dry corn flour, a little salt, 1kg peanut oil (about 75g)

Method:

1. Remove the head, skin and intestines of the shrimp, leave the tail, slice, chop the shrimp tendon, squeeze out the water, sprinkle some refined salt, first dip the corn flour on both sides, then dip it in the egg liquid, finally dip the back into the top residue, and yard it on the plate.

2. Mix the shrimp paste with egg white, corn flour, refined salt and peanut oil, put a shredded ham in the middle of the paste, a shredded cucumber skin on both sides, and a shredded ham on the outside, and then press it once with chopsticks to make a prawn.

3. In a frying pan, add peanut oil and heat it to 60%. Add prawns and fry them. Put the lettuce leaves on the plate, chop the prawns into two sections, and align them into a circle.

Practice 3

[main and auxiliary materials]

Shrimp... 13

Dry starch... 2.5G

Ham... 50g

Shaoxing wine..... 5g

Cucumber... 100g

Refined salt..... 2G

1 lettuce heart

MSG... 5g

Egg white... 4

Cooked lard 500 grams

Flour..... 5g (actual consumption: 125g)

[cooking method]

1. Remove the head and skin of the shrimp (10 of them retain the tail), and remove the sand line from the back. Cut 10 prawns with tails from the abdomen (not from the back) into a large piece, gently scratch the muscle with a knife, and then cut off the edges and corners at one end of the head to make it into the shape of Pipa prawns.

2., beat egg whites into foamed paste. Smash the remaining three prawns into shrimp paste, add Shaojiu, refined salt, monosodium glutamate (2.5G), flour, dry starch (1.5g) and cooked lard (25g) and mix well. Mix the egg white paste into the shrimp paste twice and stir it into shrimp paste.

3. Select long strips of ham (the same length as shrimp) and cut them into slender strips with width of 0.17 cm and thickness of 0.17 cm. Wash the cucumber and cut it into the same thin strips as ham. After washing and disinfecting, the lettuce heart is split and spread at the bottom of the plate.

4. Grind the dried starch (1g) into fine flour, put the prawns on it one by one, make the bottom of prawns covered with a layer of starch, sprinkle monosodium glutamate (2.5G) on it, and then spread a layer of shrimp paste evenly. Take a ham stick in the middle of the shrimp tray, stick a cucumber stick and a ham stick on both sides (symbolizing five strings). So make 10 prawns.

5. Pour the cooked lard into the frying pan. When it's 40% hot on the high fire, put in the prawns one by one, and gently push them with a spoon to prevent sticking to the bottom of the pan. When the oil is 60% hot, move the frying pan to the low heat and fry for 2 minutes, then use the high heat to fry for 1 minute. When the inside of the shrimp is hard, remove it. Use a knife to cut two pieces from the middle of the shrimp body, align the knife edge, keep the shape of the shrimp intact, with the tail facing out, and place it neatly on the lettuce plate.

[process key]

1. The shrimp must be fresh. If the connection between the head and body is loose, the shell and meat are separated, the head and tail are separated, the original curvature can not be maintained, the body color becomes yellow or red, the meat is light and soft, and the black waist appears in the body internode, it means that the shrimp has deteriorated and can not be used again.

2. The powder and paste must be uniform, otherwise when the raw material is fried in oil pan, it is easy to remove the paste and slag. The oil temperature should not be too high, use the medium fire, and then gradually increase the firepower and oil temperature, shorten the heating maturity time. After deep frying, the skin of prawns is crisp, the meat is soft and tender, the color is golden, and the shape is unique.

[flavor characteristics]

"Pipa prawn" is a kind of pictographic dish, which is the third of "three prawns of Beijing flavor". When making prawns, the whole prawns are made into Pipa shape and then fried. The dish is golden, crisp outside and tender inside, with unique flavor. This dish can be dipped in pepper salt or spicy soy sauce.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Pi Pa Da Xia