Hangzhou dish not to be missed: fried shrimp with special flavor(bu ke cuo guo de hang zhou cai feng wei du te de you bao xia )

Hangzhou dish not to be missed: fried shrimp with special flavor

Introduction:

"This fried prawn is a famous Jiangsu dish, and the most famous one is Hangzhou fried prawn. There is a folk saying that" if you don't eat fried prawns in Hangzhou, you don't come to Hangzhou ". No matter the appearance or taste, it will undoubtedly add a touch of light to the table. The deep fried shrimp shell is bright red, red and crisp, which is close to the shrimp meat. When you send it to your mouth, you can feel the fresh and tender shrimp immediately. It's salty, slightly sweet, and has a unique flavor. It's very memorable. "

Production steps:

Step 1: remove the head of shrimp, wash and control the water.

Step 2: bring the oil to a boil.

Step 3: pour the shrimp into the pan and fry it.

Step 4: deep fry until the shell is separated from the meat, remove and drain the oil.

Step 5: put the oil in the original pot over high heat and add the onion and ginger powder.

Step 6: saute until fragrant, pour in the fried shrimp and stir fry quickly.

The seventh step: add a little baijiu.

Step 8: add sugar.

Step 9: add a little salt;

Step 10: thicken the soup over high heat, turn off the heat, sprinkle a little monosodium glutamate, stir well and put it on the plate.

Materials required:

Fresh shrimp: 500g

Minced green onion: 20g

Ginger powder: 20g

Baijiu: 25 grams

Sugar: 25g

MSG: right amount

Salt: right amount

Note: 1. Be sure to control the water content of the processed shrimp before frying, so as to avoid scalding; 2. The frying time should not be too long, and the shrimp shell can be separated from the shrimp meat, so as to maintain the crisp, tender and moderate taste; 3. The remaining oil of the fried shrimp can be used for cooking other dishes to add flavor.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bu Ke Cuo Guo De Hang Zhou Cai Feng Wei Du Te De You Bao Xia