Spring Festival dinner hard dish series 4(chun jie jia yan xi qing ying cai xi lie si hong hong huo huo you men da xia )

Spring Festival dinner hard dish series 4

Introduction:

"Stewed prawns in oil is the most classic dish in Shandong cuisine. This dish has strict requirements on raw materials. It's best to choose wild prawns from the Yellow Sea and the Bohai Sea. Prawns are named because of their large size, which is often calculated by the unit of" one pair ". The bigger one can only weigh two prawns per catty. We call this prawns" two headed ", which is the same as one catty Three or four are called "three headed" or "four headed". This kind of shrimp is famous for its large size, fat meat, fresh color, high protein content and delicious taste. It is the best shrimp variety in the world. Therefore, the stewed prawns made from this kind of shrimp are sweet, crisp, tender, and bright red. It is the most popular dish on the Spring Festival table, and also the heaviest It's a high-grade dish. Eating this dish means that the new year will be prosperous and prosperous

Production steps:

Step 1: main ingredients: 6 wild prawns in Bohai Sea

Step 2: by-products: scallion, ginger, seasoning: rice wine, tomato sauce, soy sauce, salt, sugar

Step 3: cut the shell off the back of the prawn and remove the thread from the back

Step 4: use scissors to clean the leg and tail of shrimp

Step 5: make the oil in the pot, when the oil temperature is 70%, deep fry the prawns into the pot to make the shell crispy red

Step 6: deep fry the shrimp shell and take it out

Step 7: leave a little oil in the pot, stir fry the scallion and ginger slices in the pot, stir fry the flavor, and then remove the seasoning

Step 8: pour in the ketchup, stir fry over low heat until fragrant, and stir fry out the red oil

Step 9: fry the prawns

Step 10: mix the soy sauce, salt and sugar and pour them into the pot

Step 11: add the right amount of yellow rice wine

Add a small amount of shrimp soup to the saucepan and thicken it for 5 minutes

Materials required:

Wild prawn in Bohai Sea: 6

Scallion: right amount

Ginger slices: right amount

Yellow rice wine: right amount

Tomato sauce: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Precautions: 1. The best choice for prawns is fresh, with bright shell, elastic meat, no black head, and the head is closely connected with the body, which is relatively fresh; 2. The shrimp line in the back must be removed; 3. It's not easy to fry in the oil pan for too long, which affects the taste; 4. When stewing, it's necessary to use a small fire, which can better taste, and finally use a large one Just collect the juice over the fire.

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chun Jie Jia Yan Xi Qing Ying Cai Xi Lie Si Hong Hong Huo Huo You Men Da Xia