Fried shrimp in typhoon shelter(bi feng tang chao xia )

Fried shrimp in typhoon shelter

Introduction:

"Bifengtang cuisine originated in Hong Kong and Taiwan. The so-called "typhoon shelter" is what we generally call "typhoon shelter". Once fishermen in the coastal areas of Guangdong encounter strong waves, they can only choose to escape from the waves in the typhoon shelter. During this period of time when they can not survive, fishermen have to make use of the fresh seafood they have just caught, cook and cook on the spot, and make delicious dishes for the competition The origin of the food in the typhoon shelter; therefore, the characteristic of the staple food in the typhoon shelter is the most delicious food. In the food of typhoon shelter, you can always taste the freshest and best seafood. With the change of the times, in the past, we used to specialize in seafood, porridge, flour, noodles, fruits, drinks and so on, and equipped with some singing boats with singing girls and musicians on them. Thus, the typhoon shelter has evolved into a food gathering place for Hong Kong people. The essence of Bifengtang cuisine is the unique flavor of minced garlic. The special feature of this kind of minced garlic is that it is sweet and scorched, crisp but not burnt. The combination of garlic flavor, spicy flavor and soy sauce flavor achieves a balance of taste. Cooked with seafood, it tastes harmonious and delicious

Production steps:

Step 1: cut off the whiskers and feet of the shrimp, marinate them with salt and cooking wine for 10 minutes (because they were shrimp processed the night before, and the light was not good, so they didn't take pictures); put the empty pot (preferably non stick pot) on the fire, put two slices of toast in it, and slowly bake them over low heat.

Step 2: knead the toast with both hands.

Step 3: put the frying pan on the fire, pour in the oil, and heat it to 60% heat with medium heat.

Step 4: add minced garlic and red pepper, stir fry until the minced garlic is golden, remove the oil.

Step 5: saute the scallions with base oil.

Step 6: pour in the pickled shrimp, stir fry over medium heat, pour water along the edge of the pan, cover and simmer for 3 minutes.

Step 7: pour in minced garlic and red pepper.

Step 8: pour in the crumbs before leaving the pot, stir well over low heat, and then put them on the plate.

Materials required:

Shrimp: 300g

Bread bran: right amount

Red pepper powder: 3 G

Minced garlic: 3 G

Scallion: 3 G

Cooking wine: 20 ml

Salt: 3 G

Water: 20 ml

Salad oil: 30 ml

Note: if you have ready-made bread bran at home, you don't need to trouble like me, but when you pour in the bread bran and fry it at last, you should fry it with low heat until it is golden. You need to be patient and don't rush for quick success and instant benefit, otherwise you will fall short if you fry it. My bread bran is golden yellow after being baked over a low heat, so I don't need to continue to fry it. I can turn it over a few times before it comes out.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bi Feng Tang Chao Xia