"Pipa prawns" made from exquisite family dishes(jia ting jing mei cai yao zhi zuo pi pa da xia )

"Pipa prawns" made from exquisite family dishes

Introduction:

"Spring Festival is coming. The family feast is an indispensable form of reunion for Chinese people. It has been handed down for thousands of years, symbolizing the ancient customs and national culture of the Chinese people, and occupying an extremely important special position in people's life! It's people's expectation for a year that the Wanderers from afar come back, and the children and the elders gather together! The children are surrounded by their parents, grandparents, it is a beautiful and happy picture, this is "home"! At this moment, the happy atmosphere of the whole family really makes people feel the warmth, happiness and existence of the family! On the eve of the Spring Festival, stir fry spoon continues the practice of last year, and this year we will offer you a family feast. This dish is most suitable for the elderly. If you put it on the dinner table, it will add color to your dinner. What I choose is a famous dish "prawns with Pipa" from the imperial government in the past. It's gorgeous in color and delicious. It can be regarded as the best in the banquet! The specific measures are as follows; "

Production steps:

Step 1: prawn, bread bran, egg, shredded carrot, shredded cucumber, yellow rice wine, salt, monosodium glutamate, white pepper, green onion, ginger, dry starch, cooking oil.

Step 2: first remove the head of shrimp, peel off the skin of shrimp, and keep only the tail.

Step 3: use a knife to cut through the abdomen of the shrimp until it reaches the skin on the back of the shrimp, but do not cut through to make the skin and meat remain intact.

Step 4: use a knife to repair it into a regular fan-shaped shape and remove the shrimp intestines.

Step 5: use a knife to arrange the scallop on the scallop, and use the tip of the knife to poke the scallop several times to break the tendon, so as to prevent it from curling during frying.

Step 6: chop the shrimp meat with a knife, and then smash the back of the knife again and again to make a fine antler.

Step 7: add scallion, ginger and yellow rice wine into the shrimp slices, then sprinkle a little salt, pepper and monosodium glutamate.

Step 8: put yellow rice wine, salt, pepper and monosodium glutamate into the smashed shrimp. Stir vigorously with chopsticks in one direction until the shrimp is thick and gelatinous.

Step 9: dip a thin layer of dry starch on the pickled shrimp slices.

Step 10: put a layer of egg liquid on the skin side of shrimp slices.

Step 11: then coat with bread crumbs.

Step 12: put the pieces on the plate in order, and evenly spread the minced shrimps on the slices with a small spoon.

Step 13: then wipe with a trowel or finger.

Step 14: after smearing the minced shrimp, use tweezers or fingers to decorate the minced shrimp with shredded carrot and shredded melon skin in the shape of lute string, and gently press with fingers.

Step 15: heat up the frying spoon, add proper amount of oil, add the brewed prawns when the oil temperature is 5-6, fry them slowly over medium heat, wait for them to float out of the oil, and fry them for 10 seconds.

Step 16: if the color is slightly yellow, you can take out the oil control plate to decorate, and the dish is finished.

Materials required:

Prawn: 400g

Bread bran: right amount

Eggs: 50g each

Carrot: 5g

Cucumber skin: 15g

Yellow rice wine: 10g

Salt: 2G

MSG: 1g

White pepper: a little

Scallion: 10g

Ginger: 5g

Dry starch: appropriate amount

Cooking oil: proper amount

Note: this dish features bright and bright color, beautiful and generous shape, just like the shape of pipa, delicious and crisp taste, rich shrimp flavor, so it can be called a good feast. Warm tips: 1, shrimp to choose fresh, elastic meat shining for the best. When peeling, the shape of the tail must not be damaged, and it must be kept intact. 2. When you use a knife to break the abdomen of shrimp, you should cut from the middle of the abdomen with the same thickness, then remove the intestine of shrimp, and arrange the flower knife with the knife. When you use the flower knife, you can't cut through, mainly to prevent the shrimp from curling in the process of frying. 3. Shrimp body embellishment, we must choose less water and no strange taste of vegetables, green, such as thin sliced cucumber green skin, dark radish green skin thin sliced. Red can use carrot silk, Jinhua Ham silk, etc. 4. It's better to use granular bread bran, and the bread bran is too broken and too thin to feel crispy. It's better to make homemade bread bran and cut it into pieces with a knife. 5. In the process of frying, the oil temperature must not be too high or too low. The oil temperature of 50-60% is the best. If the oil temperature is too high, it will be charred outside and not cooked inside. If the oil temperature is too low, it will make the bread bran full of oil and taste too greasy.

Production difficulty: unknown

Process: others

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jia Ting Jing Mei Cai Yao Zhi Zuo Pi Pa Da Xia