Sauerkraut shrimp(su cai feng wei xia )

Sauerkraut shrimp

Introduction:

"Fengwei shrimp belongs to Jinling cuisine, which is recorded in the Nanjing literature baimen recipe. The main ingredient is river shrimp, supplemented by egg white and peas. It is not only rich in nutrition, nourishing blood and strengthening essence, but also can delay aging, improve the body's disease resistance and immune function. The shrimp meat is white, its tail shell is bright red, and it looks like a phoenix tail. It is lined with green beans. The color is gorgeous, and the shrimp taste is fresh and tender. When cooked with duck oil, the taste is more beautiful. "

Production steps:

Step 1: wash the shrimp first, remove the head shell and leave the tail shell. Wash off the red tendons in the water;

Step 2: pick out the shrimp floss with toothpick.

Step 3: mix the egg white well.

Step 4: add starch and salt and mix well.

Step 5: coat the shrimp with starch paste.

Step 6: put the oil in the pan, heat 60% and add the shrimp.

Step 7: deep fry until golden.

Stir fry the scallion soup, add the flavor of scallion soup and clear oil.

Step 9: add the starch and thicken.

Step 10: put in the prawns and stir fry evenly, then out of the pot.

Step 11: put it on the plate and eat it.

Materials required:

Prawns: 750g

Egg white: 40g

Yellow rice wine: 10g

Salt: 3 G

MSG: 2G

Starch: 20g

Oil: 300g

Scallion: 1

Clear soup: 100g

Precautions: when eating shrimp, it is strictly forbidden to take a large amount of vitamin C at the same time, otherwise, it can produce trivalent arsenic, which can cause death; shrimp should not be eaten with pork, but with vulnerable essence; egg white should not be eaten with sugar, soybean milk, rabbit meat.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Cai Feng Wei Xia