Fried cloud(xiang zha yun wu )

Fried in mist

Raw materials for making fragrant fried clouds:

Yunwu Tea tip 350 g, shrimp 150 g, pine nuts 30 g, eggs 50 g, Shaojiu 15 g, salt 5 g, refined salt 2 g, starch 20 g, tomato sauce 15 g, cooked lard 750 g (actual consumption 100 g).

Processing steps of fragrant fried cloud:

Wash and drain the shrimps, chop them into minced shrimps, add Shaoxing wine, refined salt, monosodium glutamate and dry starch, and mix them into shrimp paste. Put the tip of Yunwu Tea into a bowl, soak in boiling water for 30 seconds, remove and drain. Beat egg white into fat egg, mix 1 / 4 with tea point and shrimp paste, then put the boiled fat egg together with chopped pine nuts into paste. Heat the pan over the fire. Ladle in the cooked lard. When it's 20% hot (about 44 degrees), spoon the cloud shrimp paste into the pan. When it's jade white, turn over and take out for another minute. When the oil temperature rises to 40% heat (about 88 ℃), pour in the cloud, blanch slightly, remove and put on a plate. Serve with tomato sauce.

The characteristics of fragrant fried cloud and mist are as follows

The color is green, crisp and dry, and the tea is fragrant.

Fried cloud

Fried Yunwu is a famous Beijing Suzhou dish. The main ingredient is Yunwu Tea tip, the ingredients are pine nuts and shrimp, and the seasonings are refined salt, ketchup and monosodium glutamate. It is mainly made by frying.

Main and auxiliary materials

Yunwu Tea tip 10 grams

Pine nuts... 2 grams

Shrimp... 125g

MSG... 1.5g

Shaoxing wine 2.5G

Dry starch... 15g

Refined salt 0.5g

Ketchup... 25g

Egg white... 6

Cooked lard... 750 grams

Cooking method

1. Chop shrimps into antler, put them into a bowl, add Shaoxing wine, monosodium glutamate, refined salt and starch, and mix them into shrimp paste.

2. Put the tip of Yunwu Tea into a bowl, soak it in 50g boiling water for 30 seconds, take out and drain

3. Beat the eggs, mix 1 / 4 of them with tea point and shrimp paste, then put the remaining eggs and chopped pine nuts together to make a paste.

4 。 Heat the frying pan over medium heat. Ladle in the cooked lard. Heat 20% off the heat. Spoon the cloud shrimp paste into the pot. When it turns white, turn over gently one by one, soak for about 1 minute, and then remove it with a colander. Transfer the pot to the tempering plate, remove it with a colander and put tomato sauce on the side of the plate for customers to dip in.

nutritive value

Shrimp meat - shrimp rich in protein, calcium, appetizer kidney.

Key technology

1. The container for egg white should be clean and free of oil, salt and raw water. Stir with chopsticks in one direction. Don't stop in the middle of the way. Make it all at once. The egg white is as white as cream. Insert the chopsticks and stand still.

2. The color of the dish should not be yellowish and white as clouds, and it should be consistent with the name of the dish.

Characteristics of cultural flavor

1. Also known as Zhongshan fragrant fried cloud

2. Zhongshan is Zijin Mountain. Because there are clouds in the mountains, the tea is called Yunwu Tea. Jinling Yunwu Tea is not only a good tea, but also a good cooking product. It's not uncommon to eat tea. There is a famous dish "Longjing shrimp" in Hangzhou, and a delicacy "Yuhua Fengwei" in Nanjing. This dish is mainly made of Zhongshan Yunwu Tea, so it's called "fragrant fried Yunwu".

3. Zhang Tongyuan praised Zhongshan Yunwu Tea in baimen recipe: "the tea produced in Zhongshan Mountain is called Yunwu. It's not easy to get now. I heard that someone took a spoonful of water from the mountain and ate it by picking up the pines in the mountain. The tongue can't produce any tea." "Fragrant fried Yunwu" is to put Yunwu Tea into the antler made of shrimp and egg. The finished product is as white as a cloud and looks like a cloud. The fragrance of tea overflows and dissolves in the mouth. It's the best for invigorating the stomach and arousing the spirit.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiang Zha Yun Wu