Fried prawns(jian peng da xia )

Fried prawns

Introduction:

"Technology: frying taste: salty and delicious food: breakfast | Chinese food | dinner taste: dishes are bright red, taste fresh and mellow, beautiful shape, juicy and bright."

Production steps:

Step 1: wash the prawns, remove the claws, whiskers and shrimp gun, remove the sandbags and sand line, and wash them;

Step 2: add hot lard into the frying spoon, heat it up and put 6 prawns side by side. While frying in hot oil, use the hand spoon to make the prawns directly touch the bottom of the spoon;

Step 3: fry the skin of the two sides of the shrimp out of Huangga successively, and press out the shrimp yellow with a hand spoon on the head;

Step 4: add shredded scallion, ginger and garlic slices, and fry them for fragrance;

Step 5: simmer the soup slowly

Step 6: when the prawns are ready to taste and the soup is thick, use a high fire to collect the juice;

Step 7: put the main material in the tray. Pour the remaining juice with pepper oil over the shrimp and serve.

Materials required:

Shrimp: 600g

Scallion: 10g

Ginger: 8g

Salt: 6 g

Garlic: 7g

White granulated sugar: 25g

Cooking wine: 25g

Lard: 50g

Linseed oil: 20g

Note: Production tips: 1. To master the fire of fried shrimp, avoid fried old, fried paste. 2. The soup should be concentrated to make the juice bright and bright. Starch should not be used to thicken it. 3. Collect the amount of juice and fill it with prawns. Nutrition analysis: 1. Shrimp is rich in nutrition, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to be nursed after illness; 2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and can protect cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, and expand coronary artery, which is beneficial to health It can prevent hypertension and myocardial infarction; 3. Shrimp has strong lactation effect, and is rich in phosphorus and calcium, especially beneficial to children and pregnant women; 4. Scientists from Osaka University in Japan recently found that astaxanthin in shrimp can help eliminate "jet lag" caused by jet lag.

Production difficulty: Advanced

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jian Peng Da Xia