Happy food: Delicious Qingdao special dish prawns and cabbage(xing fu mei shi wei mei xian xiang de qing dao te se cai pin da xia shao bai cai )

Happy food: Delicious Qingdao special dish prawns and cabbage

Introduction:

"Prawns with cabbage is one of the special dishes in Qingdao. As a typical Qingdao people, they can't cook this dish. I'm sorry for the name of Qingdao food. The key to make this dish is to choose the right raw materials. One of the raw materials is Qingdao Jiaozhou Chinese cabbage, which is famous at home and abroad. Jiaozhou Chinese cabbage is a brand product of Shandong geographical indication. Chinese cabbage is known as the "king of vegetables" for its rich nutrition, while Jiaozhou Chinese cabbage is famous for its white juice, sweet taste, less fiber, rich nutrition and high yield. In the folk, cabbage is a symbol of auspiciousness, known as "Baicai". People use exquisite jade carving cabbage to symbolize auspiciousness and wealth. In the cultivation of soybean cake, chicken manure as fertilizer, never hit pesticides, artificial catch insects, ensure pure natural vegetables. So use it to increase the freshness by half. The choice of prawn, the second ingredient, is also crucial. We must choose the prawn with thin skin and a lot of brain cream to ensure the color and taste of this dish. Choose the right raw materials, but also need to correctly grasp the dishes need to pay attention to several elements, the fire, ingredients, feeding order

Production steps:

Step 1: 1. Tear the head of Chinese cabbage into pieces for use,;

Step 2: first, wash the prawn and cut it into three sections to reserve

Step 3: slice onion, ginger and garlic

Step 4: after the pan is heated, add the peanut oil sliced pan, then add the onion and garlic slices to stir fry, and then add the shrimp section to stir fry over low heat. Tap the head of the shrimp with a spatula to make the brain flow out;

Step 5: stir fry until the prawns turn red and reach maturity, pour the torn cabbage leaves into the pot, add salt, stir fry for a while, continue to stir fry over low heat to make the cabbage soft and collapse, then add sugar and sesame oil,

Step 6: finally add leek section, stir fry evenly, then out of the pot and put on the plate.

Materials required:

Jiaozhou Chinese cabbage: 500g

Shrimp: 250 g

Leek section: 20g

Garlic slices: 5g

Scallion slice: 5g

Salt: 5g

Peanut oil: 10g

Sugar: 1g

Sesame oil: appropriate amount

Note: the characteristics of this dish, shrimp flavor and cabbage combined to become more mellow taste. 1. Shrimp must be washed and cut into sections, which is conducive to the organic combination of shrimp flavor and cabbage. 2. Cabbage leaves must be torn into pieces by hand to taste delicious, much better than the taste cut out with a knife. 3. Be sure to heat the pot and then put oil, so that it will not stick to the pot, small fire is also the key. 4. Be sure to add shrimp to stir fry, tap the head of shrimp to make the brain full of shrimp, so as to ensure the delicious cabbage and the beautiful color of dishes. 4. Salt must be added after the cabbage, so that the cabbage can quickly analyze the water, which is conducive to dishes not paste, pot cooked quickly. The addition of white sugar can improve the freshness very well. If you want to add it last, the amount must not be too much. 6. The addition of leeks can be said to have a icing on the cake effect. 7. Cabbages are the most delicious in this season. The cabbages stored in the cellar have more moisture and are crisp and tender. They are good to eat raw. Cabbage this little scholar in white, especially with the shrimp this little beauty, not to be envied! Finally, add leek section, stir fry evenly, then out of the pot plate.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xing Fu Mei Shi Wei Mei Xian Xiang De Qing Dao Te Se Cai Pin Da Xia Shao Bai Cai