Enjoy the classic Shandong cuisine "fried prawns"(xiang shou lu cai jing dian mei wei zha peng da xia )

Enjoy the classic Shandong cuisine "fried prawns"

Introduction:

"There are many ways to make prawns in Shandong cuisine, such as stewed prawns, dried prawns, dried prawns, fried prawns and so on. "Fried cooking" is also divided into skin and peeled production methods. In the past, traditional "fried prawns" were usually made with skin, but now many of them are made without skin. In my previous diary, I introduced the "fried and cooked shrimp balls" made from dried shrimps in the past. Its practice is simple, delicious, very good. "Fried prawns" whether it is peeled or peeled, this dish is most suitable for home production, because it uses less materials, is simple and easy to master. As long as you look at the operation steps and process, you can easily get started. Today, we are going to make this famous dish "fried prawns" in Shandong cuisine. The specific methods are as follows

Production steps:

Step 1: main raw materials: prawn, scallion, ginger, garlic, rice wine, salt, pepper, chicken essence, vinegar, sugar, dry starch.

Step 2: slice garlic, onion and ginger, and set aside.

Step 3: cut the feet and whiskers of shrimp with scissors.

Step 4: cut the back of the shrimp with scissors and pick out the sausage.

Step 5: use the scissors to cut off the eyes and gun of the shrimp at an angle of 45 degrees. At this time, a small black part in the brain of the shrimp is exposed, which is the internal organs of the shrimp. Then use the tip of the scissors to pick it out.

Step 6: trim the shrimp, remove the spoils, put in rice wine, salt and pepper, and marinate for 10 minutes.

Step 7: mix the cooking bowl juice, put salt, pepper, chicken essence, sugar, a little starch, vinegar, yellow rice wine and water into the bowl, and mix well.

Step 8: wrap the pickled shrimp with a thin layer of dry starch, put it on the plate and wait for it to return to the pulp, so that the dry starch will be slightly moist, and the oil is not easy to get dirty when frying shrimp.

Step 9: heat the oil pan to 70% heat, pour in the prawns and fry the prawns until crisp.

Step 10: take out the prawns and set them aside.

Step 11: heat another pot, add a little oil, add onion, ginger and garlic, add onion, ginger and garlic, and then add fried prawns.

Step 12: cook into a bowl of juice, stir fry a few times over high heat, thicken the juice evenly, and immediately remove from the pot.

Step 13: after the pot, the code plate can be used on the table with a little embellishment. This dish takes only a few seconds to cook.

Step 14: picture of the finished product after setting the table.

Materials required:

Prawns: eight 400g

Scallion: 10g

Ginger: 10g

Garlic: 10g

Yellow rice wine: 15g

Salt: 2G

Pepper: 0.5g

Chicken essence: 2G

Vinegar: 2G

Sugar: 3 G

Dry starch: appropriate amount

Cooking oil: proper amount

Note: this dish features: beautiful color, crispy skin, delicious taste, crisp skin, delicious meat, big feast, private house. Warm tips: 1. Shrimp is best to choose prawns or Prawns with thin skin. When pruning, be sure to remove the intestines and viscera of prawns, otherwise it will carry sediment and taste not beautiful. 2. The amount of bowl juice should not be too much. There is no extra soup after cooking, and it can be completely adhered to the shrimp. It is better to be dry in the pot. 3. When frying shrimp, the oil temperature should be high enough to reach 60% or 70% of the heat. When the shrimp skin is fried crispness, the shrimp meat should be immediately out of the pot. 4. When cooking, use high temperature, only three or five seconds can be, out of the pot code plate to keep the skin of shrimp crisp is the best, at this time, can take skin to eat, taste very crisp, also can supplement calcium. Prawns with thick skin, such as prawn, spotted prawn or South American prawn, belong to prawns with thick skin and are not suitable for making this dish.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Shou Lu Cai Jing Dian Mei Wei Zha Peng Da Xia