"Luohan prawns", a famous dish of the court and government(gong ting guan fu ming cai luo han da xia )

"Luohan prawns", a famous dish of the court and government

Introduction:

"Beijing style three prawns" is a famous seafood dish in Beijing. The three kinds of prawns are "braised prawns, Pipa prawns and arhat prawns". The three methods are: one stew, one deep fry, and two combination. Among them, "Luohan prawns" is the most famous. It comes from the court, is a famous dish in the Manchu and Han Dynasties, but the authentic court practice has long been lost. At present, the best dish in Beijing is arhat prawns made from Tan's dishes in Beijing hotel. "Luohan prawns" is actually another name for eating two prawns. When making prawns, cut them from the middle. The upper part of the prawns is fired, and the tail is fried. The two methods and two flavors are combined in one plate. It looks gorgeous and beautiful, with a strong fragrance and a crisp fragrance. It tastes unique! The reason why I know it is that I ate it at a friend's treat a few years ago. It tastes really good! "Luohan prawn" seems to be exquisite, high-end and expensive, but it's not complicated to do. The main ingredient is prawns. The head of prawns is stewed with seasoning, such as onion, ginger, garlic, yellow rice wine, salt and sugar, and the tail is left. The part with meat is peeled and broken with a knife. One side of the meat is smeared with prawns, the other side is dipped with egg liquid and bread bran, and then deep fried. Finally, the prawns in two different ways are put together on a plate, one is red and the other is yellow Look, it tastes beautiful too! In the family can take this as a big dish, can set off the atmosphere of the banquet! At the time of Christmas, roast turkey was made last year. This year's big spoon is dedicated to friends, so that everyone can add a beautiful style to their own table and have a good mouth for their family. Ha ha! The specific measures are as follows; "

Production steps:

Step 1: prawn, minced prawn, shredded scallion, shredded ginger, garlic, salt, sugar, monosodium glutamate, rice wine, bread bran, vermicelli, egg yolk, cooking oil.

Step 2: first deal with the tail of the shrimp; peel off the tail of the shrimp, leaving only the tip of the tail.

Step 3: use a knife to break the shrimp meat from the abdomen, but do not cut through the skin. Flatten the broken shrimp meat and gently poke it with the tip of the knife to break the tendon to prevent it from curling during frying.

Step 4: marinate with rice wine, salt, monosodium glutamate and pepper for 10 minutes.

Step 5: after marinating, pat dried starch on the shrimp.

Step 6: dip the egg on one side.

Step 7: dip the egg liquid into the bread bran and press slightly to make it covered with bread bran on one side.

Step 8: squeeze on the other side of the shrimp, dip your fingers in the egg liquid and spread the shrimp evenly to make it smooth and neat.

Step 9: heat the frying spoon on the fire, inject proper amount of cooking oil, heat the oil into the upper part of the head of the shrimp, stir fry with high heat, and order the oil to come out.

Step 10: add shredded green onion, shredded ginger and sliced garlic, stir fry several times, cook in yellow rice wine and stir well.

Step 11: after cooking the yellow rice wine, cover the pot with proper amount of water and simmer for 1 minute, then season it with salt, sugar and a little monosodium glutamate, stir well and collect the juice with high heat, but don't dry the juice too much. Cover the pot well and keep it warm with low heat.

Step 12: heat up another oil pan. When the oil temperature is 70% hot, pour in the dried vermicelli and fry them. Take them out immediately. Put the fried vermicelli in the middle of the plate.

Step 13: lower the temperature of the oil pan, deep fry the prawns, and then remove the golden color.

Step 14: put the stewed prawn head on both sides of the vermicelli plate, and the fried prawn tail on the other side. The dish is ready to serve with a little embellishment.

Materials required:

Prawn: 500g

Minced shrimp: 50g

Shredded scallion: 10g

Shredded ginger: 5g

Garlic slices: 5g

Salt: 2G

Sugar: 15g

MSG: 1g

Yellow rice wine: 15g

Bread bran: right amount

Fans: right amount

Egg yolk: right amount

Cooking oil: proper amount

Note: this dish features: gorgeous color, one shrimp two to eat, shrimp head salty fresh slightly sweet, shrimp tail crisp delicious, shaped like royal arhat, the God of food is alive, ha ha! Warm tips: 1. If you want to make it more colorful, you can spread the shrimp tail with a few black sesame seeds or cucumber skin and Jinhua ham, which will be more beautiful. It can be made into phoenix tail shape or Pipa shape, which is very beautiful. The prepared dishes will be more classy, which can definitely be called a big dish, and will make the family feast full of splendor. It's just like opening a full banquet in your home This, ha ha! 2. The size of the head and tail of the shrimp depends on the size of the shrimp. In principle, all shrimp should have meat, and the minimum part of the meat should not be less than one inch. If the shrimp is too large, it can be cut into three sections. The head of the shrimp is fired, the middle section is coated with chicken antler and steamed, and the tail is coated with shrimp antler and fried. The reason why chicken antler is used in the middle section is that the color will be snow-white and beautiful after steaming, and the color of red, white and yellow will be more brilliant after coding. One dish can shock four people, ha ha! 3. The prawn head method is actually the method of stewing prawns in oil. The time of stewing depends on the size of prawns. It should be stewed thoroughly but not aged. In the process of deep frying, the oil temperature of shrimp tail is 50% hot. After deep frying, increase the oil temperature to make the bread bran at the bottom more crispy and delicious.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gong Ting Guan Fu Ming Cai Luo Han Da Xia