Cash prawns(jin qian ming xia )

How to do it:

Raw materials for making prawns

Four prawns, 125 grams of lean ham, 20 grams of rose wine, a little sesame oil, 4 grams of refined salt, 1 egg white, 4 grams of oyster sauce, 175 grams of white fat, a little pepper, 4 grams of sugar, a little chestnut powder, and 4 grams of monosodium glutamate.

Steps for making prawns

1. Shell the prawns and trim the ham. Cut them into money circles, and cut the white fat into money circles. Mix rose wine, sugar, refined salt, monosodium glutamate and oyster sauce well. Marinate white fat for 10 minutes and take out.

2. Put the prawns into the brine of pepper, sesame oil, chestnut powder, monosodium glutamate and protein, then fold them into three layers with white fat, prawns and ham, white fat as the base, ham as the surface, prawns in the middle, put them into the oil pan of high fire, and then fry them for five minutes.

The characteristics of prawns are as follows

Golden color, sweet taste, crisp, suitable for oil, all seasons.

Cash prawns

Prawn is a traditional delicacy with rich flavor and color. Golden color, sweet taste, crisp, suitable for oil, all seasons. It is made of prawns and ham.

Raw materials

Shrimp (4), lean ham (125g), rose wine (20g), sesame oil (a little), refined salt (4G), egg white (1), oyster sauce (4G), white fat (175g), pepper (a little), sugar (4G), chestnut powder (a little), monosodium glutamate (4G).

Production process

1、 Shell the prawns and trim the ham. Cut them into money circles. Cut the white fat into money circles. Mix rose wine, sugar, refined salt, monosodium glutamate and oyster sauce well. Marinate white fat for 10 minutes and take out. 2、 Put the prawns in the brine of pepper powder, sesame oil, ground chestnut powder, monosodium glutamate and protein. Then fold the prawns, prawns and ham into three layers. White fat is used as the base, ham is used as the surface. Prawns are sandwiched in the middle. Put them into a hot oil pan and fry them for five minutes

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Chinese PinYin : Jin Qian Ming Xia