Classic Shandong cuisine "fried prawns"(jing dian lu cai zha peng xia duan )

Classic Shandong cuisine "fried prawns"

Introduction:

"Fried and cooked shrimp section" is a top-quality dish of Shandong cuisine. It was brought to Beijing by Shandong master very early. "Fried and cooked shrimp section" used to be a house watching dish in "yifulou", one of the famous operators of Shandong cuisine in the capital, and also a representative dish in the birthplace of Shandong cuisine in Jiaodong Peninsula. Many people misunderstand "fried and cooked shrimp section" as "Beijing cuisine". In fact, it's not. It's a typical Shandong cuisine. This dish was originally brought to Beijing by a master surnamed Li from Shandong Province, who is one of the famous "eight buildings" of Shandong cuisine in Beijing. The address of "Anfu building" before liberation was set up in the current Wangfujing Department store, which was founded by the father of an Yunqing, a Shandong native. "Anfu building", a group of top chefs of Shandong cuisine were gathered in those years, where they were famous for their fried genkwa, deep fried cooking, Jiaoliu, baiba, hongshao, etc. However, after the passage of time and historical changes, "Anfu building" has long disappeared in the long river of history! Before liberation, "Anfu building" was not like this. It was a famous top restaurant in the capital at that time! There used to be a saying in Beijing called "Wufu and Wenxing", which means that Anfu building is a gathering place for military generals, while Dongxing Building is a gathering place for civil servants and dignitaries. At that time, the frequent visitors to Anfu building were the rich old and young of the Qing Dynasty, the princes and nobles, such as the Aixinjueluo family, the dignitaries in the late Qing Dynasty, the leading figures in the Northern Warlords and the later Kuomintang military aircraft dignitaries. The most famous of them are yuan Keding, Yuan Shikai's son, Zhang zuolin, Duan Qirui and Wu Peifu, the Fengxi warlord, as well as "Fangzi Kawashima", the chief spy under the hand of tufei Yuanxian, the head of the general spy office during the Japanese invasion of China. Kawashima Fangzi, also known as jinbihui, is the fourteen gege of Prince Su Shanqi in the late Qing Dynasty. Her name is Aixinjueluo and chen8226. In Xianyu, her name is "jinbihui" in the Han Dynasty. She is called "commander Jin" from the boss to the staff in the restaurant. Both Jin Bihui and Yuan Keding like to eat this "fried prawn section", which is a must in every banquet. There are many historical stories in "Anfu building". Later, after the surrender of Japan, "Anfu building" was forced to change its name because it was involved in politics. However, it continued to operate until the eve of liberation. Let's not mention this historical story for the time being. Later, we will talk about the old days of the "eighth building" in Beijing. "Fried prawn section" is one of the traditional representative dishes of Shandong cuisine. It is a quick fried dish in Shandong cuisine. Today, the big spoon is used to cook this exquisite "fried prawn section" with a long history and great reputation. The main methods are as follows:

Production steps:

Step 1: remove the intestines, cut off the head and tail, and cut the body into two parts.

Step 2: put a little salt in the cut prawn.

Step 3: Sprinkle with a little pepper.

Step 4: add a few drops of Shaoxing yellow rice wine, and then marinate for 10 minutes.

Step 5: coat the cured shrimp with dry starch.

Step 6: after wrapping the dry starch, let it naturally soak for 3 minutes.

Step 7: put the shrimp in the fence and shake off the excess dry starch on the shrimp.

Step 8: prepare the sauce, add 1 g salt, 2 g chicken powder, 5 g Sugar, 5 g vinegar, a little white pepper, 10 g Shaoxing Huadiao wine and a little dry starch, and then add a little water to mix.

Step 9: put a little onion, ginger and garlic into the bowl.

Step 10: heat the oil pan to 60% heat, pour in the prawns and fry them over medium heat.

Step 11: deep fry the shrimp until the skin is crisp.

Step 12: heat the frying spoon on the fire, add a little oil to fry shallot, ginger and garlic.

Step 13: saute the onion and ginger and pour in the fried shrimp.

Step 14: put the prawns in the pot and quickly cook them in a bowl.

Step 15: put the bowl of Euryale ferox into the pot, shake the frying spoon, stir fry with high heat for two or three times, and then out of the pot.

Step 16: out of the pot code plate can be served. At this point, all operations are completed (two minutes).

Materials required:

Qingdao shrimp: 350g

Shredded scallion: 8g

Shredded ginger: 5g

Garlic slices: 5g

Water: moderate

Salt: 2G

Sugar: 5g

Vinegar: 5g

Chicken powder: 1g

Pepper: a little

Soy sauce: 3 G

Yellow rice wine: 10g

Starch: right amount

Cooking oil: proper amount

Note: this dish features beautiful color, fragrant smell, crisp skin, smooth and tender meat, slightly sweet salty and fresh, slightly sour aftertaste (it belongs to small sweet and sour taste, but can not highlight sweet and sour taste). Warm tips: 1. All preparations should be prepared in advance. 2. In the fried shrimp section, the oil temperature is 60% hot. After the shrimp is put into the pot, the firepower is increased to increase the oil temperature, and the fried skin is crisp. Do not put the warm oil into the pot. 3. Deep fried shrimp should be cooked quickly, must not slack off, will affect the quality of food. 4. It takes two minutes from fried shrimp to the end of cooking, but the firepower at home is not enough, at most not more than three minutes. It's better to separate the oil pan and frying pan, which will save time and speed. This kind of Shandong cuisine with a large spoon is ready for the "fried and cooked shrimp section". It's better than stewed prawns. Stewed prawns seem too sweet. Fried prawns taste salty, fresh, sour and sweet. It's great! For your reference!

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jing Dian Lu Cai Zha Peng Xia Duan