Combination of Chinese and Western "golden prawns"(zhong xi he bi jin si da xia )

Combination of Chinese and Western "golden prawns"

Introduction:

"To offer a Chinese and Western dish" golden prawn "for friends. This dish can be used as a family dinner for family and friends. The main raw materials for making "golden prawns" are prawns and potatoes. The seasoning is French sweet mustard and mayonnaise. This dish has both Chinese style and Western style. It tastes great! The main methods are as follows; "

Production steps:

Step 1: prawns, potatoes, salt, white pepper, chicken powder, rice wine, dry starch, cooking oil, French sweet mustard, sweet and sour mayonnaise.

Step 2: peel the prawn and leave the tail, then use a knife to make a deep cut on the back of the prawn, remove the prawn intestines and wash them to make prawn balls.

Step 3: sprinkle salt and white pepper into the shrimp, then add chicken essence and yellow rice wine and stir well, then put 1 tbsp dry starch and stir well.

Step 4: cut the peeled potato into thin slices, the thinner the better, and the best thickness is 0.5mm.

Step 5: cut the thin potato chips into filaments, and then put them into a cold water basin for rinsing. Clean the starch on the potato chips and remove the water.

Step 6: heat the oil pan to 30% to 40%, add shredded potatoes and fry slowly.

Step 7: deep fry the shredded potatoes until they are slightly yellow and float on the oil surface. At this time, the shredded potatoes have turned into potato floss and begin to loosen gradually. Then take them out, absorb the oil of potato floss with kitchen paper, sprinkle a little salt on the fried potato floss and shake them well.

Step 8: smooth the prawn balls and control the oil.

Step 9: mix the sweet mustard sauce and mayonnaise, and coat the cooked shrimp balls with the sauce.

Step 10: then dip in the potato floss and put it into the plate by hand.

Step 11: put it on the plate and serve with a little embellishment.

Materials required:

Prawn: 400g

Potatoes: 400g

Salt: 2G

White pepper: a little

Chicken powder: 1g

Dry starch: appropriate amount

Yellow rice wine: 5g

Cooking oil: proper amount

French sweet mustard: 20g

Sweet and sour mayonnaise: 50g

Note: this dish features: golden color, beautiful appearance, crisp taste, delicious shrimp, moderate salty and fresh, quite high-grade. Warm tips: 1. The prawns should be fresh and even, and the size of no more than 15 prawns per kilo is the most suitable, too big or too small is not good. 2. When making potato floss, it tests the skill of the knife. It is beautiful to cut it as thin as hair. Therefore, the knife should be fast and the blade should be thin. It is best to use this kind of knife to cut potato floss. As the saying goes, if you want to do a good job, you must sharpen the tool first. You can't cut without a good knife, ha! Therefore, we must take good care of our own knives. There is also a saying that the three arts and seven tools, usually it is best not to use a knife to cut and chop. 3. When Frying Potato floss, the oil temperature should not be too high, and the water in the shredded potato should be consumed slowly to make it crisp and fragrant. 4. If you don't have French sweet mustard, you can use mayonnaise completely, but it will lack the flavor of Western food. Can also be used to replace the soft cheese smear, taste good.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhong Xi He Bi Jin Si Da Xia