[Zhejiang cuisine] - Southern Zhejiang style "fried shrimps"(zhe cai zhe nan feng wei song zha xia ren )

[Zhejiang cuisine] - Southern Zhejiang style "fried shrimps"

Introduction:

"The aquatic products used in" Zhejiang cuisine "are mainly seafood, Jiangxian and Huxian. Therefore, the raw materials involved are very wide and almost all inclusive, ranging from lobster, shark fin, abalone to shrimp in the river. Today, I'd like to make a "fried shrimp with pine" dish from Zhejiang Province. Because there are no small shrimps from the lake at home, we use chopped shrimps from the sea instead. The specific measures are as follows; "

Production steps:

Step 1: remove shrimp meat, wash shrimp intestines and cut into small pieces.

Step 2: beat the fried peanuts into small granules.

Step 3: put monosodium glutamate, pepper and salt into the shrimp, and pour in a little Shaojiu.

Step 4: add a little onion and ginger powder.

Step 5: grasp the prawns by hand.

Step 6: beat the egg white and pour it into a shallow porcelain plate.

Step 7: use a pair of chopsticks to beat it.

Step 8: when beating the egg white, no matter forward or backward, but in one direction, until it foams into a paste.

Step 9: paste hardness, to be able to poke in the middle of a pair of chopsticks stand not down as the standard, and then the egg white paste into the bowl, which add dry starch mix well.

Step 10: mix well and pour in the shrimps, then the peanuts.

Step 11: mix the egg paste, shrimps and peanuts.

Step 12: when the oil is heated to 30-40%, squeeze in the shrimp paste and fry it slowly with warm oil. In the process of frying, stir it back and forth with a spoon to make it color evenly.

Step 13: fry and serve with tomato sauce.

Materials required:

Shrimp meat: 80g

Egg white: 100g

Fried peanuts: 20g

Dry starch: 25g

Minced green onion: 3 G

Ginger powder: 3 G

Cooking oil: proper amount

Salt: 2G

MSG: 1g

Pepper: a little

Shaojiu: 10g

Note: this dish features: white color, rich shrimp flavor, soft and waxy taste, fresh flavor. Warm tips: 1. The technique of using a plate to draw egg white paste is a basic skill that professional chefs often practice in order to stir a small amount of egg paste. At most, there are no more than two egg whites. If there are too many, they will overflow the plate. The advantage of using plate is that the area of chopsticks beating is large, and the area of egg white contacting with air is also large. It takes only a few minutes to beat the egg white into a paste. This is the fastest way to beat it now. The action should have a sense of rhythm and stay in the middle. I have tried it. It only takes five minutes to make the egg paste hard and foamy. 2. When whipping the egg paste, the oil pan should be cooked well, and it should be carried out at the same time, because the whipped egg paste should not be kept for too long, and it should be used now, otherwise it is very easy to defoaming, and it can not be used again after defoaming. This kind of southern Zhejiang style "fried shrimps" with big spoon is ready. It tastes delicious. If the technique is appropriate, it can be made quickly. It only takes ten minutes. This kind of fried dish, not only save material and money, ha ha, fried out is also very significant quantity, and then with tomato sauce dip food, taste very good! For your reference!

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Zhe Nan Feng Wei Song Zha Xia Ren