Prawns in eggplant sauce(xin hua nu fang qie zhi bai wei xia )

Prawns in eggplant sauce

Introduction:

"The meat of shrimp is tender and delicious, suitable for all ages. It is very popular and can be said to be a regular on the table. The way to open the prawns and put them back on with celery is to follow the example of the China France Chef Competition broadcast by CCTV2 a few days ago, which is a Chinese work. I think it's very innovative and beautiful, so I learned it. The chef used long plates to set the dishes, along which a row of juice was poured. We don't have that kind of long plates at home, so we should learn how to use them! The shape of the disc is as eye-catching, isn't it! Like not about to bloom orange flowers, do not think before, the effect of loading plate will be so good, a little happy! There are two meanings of "heart" in full bloom. If you look at each shrimp carefully and put it on with celery, "one arrow through the heart" is just like this! ≪ Happy & gt; another meaning is the heart of the cook, heart, heart... Ha ha! No matter what the heart, it's always good. Because the flowers are all blooming

Production steps:

Step 1: prepare more than ten shrimps, preferably sea shrimps, which are big and meaty. Rinse twice with water

Step 2: as shown in the figure. Remove the head, peel off the skin, leave the tail and the last section of the skin.

Step 3: put the peeled shrimps into a small bowl and wash them. Control the water and set them aside

Step 4: cut a 2mm deep hole on the back of the shrimp with a knife and take out the black shrimp line

Step 5: cut the celery into 5cm long sections, and then change the knife to cut it into thin strips. It's better to have a sharp end, so as to wear the "heart" later

Step 6: after removing the shrimp thread, use a knife to cut the back of the shrimp to 2 / 3 of the depth, roll up the shrimp, hold the shrimp in the left hand, and use a chopstick in the right hand to carefully pass through the head and tail

Step 7: carefully pull out the chopsticks, and fix the celery through the hole just pierced by the chopsticks. As shown in the picture

Step 8: put the prawns on the plate and prepare the sauce: add 2 tbsp tomato sauce, 1 tbsp Korean chili sauce, 1 tbsp oil consumption, 1 / 2 tbsp sugar and 1 tbsp rice vinegar to a bowl of water, and stir well

Step 9: cut the scallion, peel the garlic, smash the two scallions and cut them into pieces for later use

Step 10: pour proper amount of oil into the pot and heat it to 60%. Turn on a medium heat, add chopped scallion, garlic and dried shrimps to stir up the fragrance. After fried shrimps, pick them out with chopsticks

Step 11: after taking out the shrimps, open the medium heat, pour the mixed juice into the pot, stir with a spatula until the soup boils

Step 12: after the soup is boiled, carefully pour the shaped shrimp into the pot

Step 13: keep the medium high fire, turn the shrimp carefully with a shovel or shake the pan to make the shrimp evenly wrapped in the soup

Step 14: when the soup is about to dry, turn down the heat and use chopsticks to clip out the shrimps one by one and put them on the plate

Step 15: heat the soup in the pot over medium heat, turn off the heat, pour the soup on the shrimp and sprinkle with scallion

Materials required:

Shrimp: more than 10

Celery: two

Scallion: half a tree

Shallot: two

Garlic: half head

Tomato sauce: 2 tbsp

Korean chili sauce: half tbsp

Fuel consumption: 1 tbsp

Sugar: half a teaspoon

Rice vinegar: 1 tbsp

Note: 1. I don't know the type of shrimp. It's better to make this one bigger. The shrimp I bought this time is very fresh and big. The head of shrimp can be cut with scissors or broken off by hand. Don't peel off the last section of shrimp skin, for the sake of shaping and loading. 2. Shrimp fried in oil is very fragrant, which can improve the taste and aroma of the dish, but remember to pick up the fried shrimp! 3. Celery better use parsley, hard some. You can also use carrots and other ingredients instead. 4. Be patient when passing through the shrimp, and pass through the head of the shrimp back and the penultimate section of the tail. 5. If there is no Korean chili sauce in the sauce, it can be omitted. 6. When loading, the tail of the shrimp should face the center of the plate, the back of the shrimp should face down, and the shrimp should be placed around the plate

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Xin Hua Nu Fang Qie Zhi Bai Wei Xia