Braised white gourd with shrimp(xia ren shao dong gua si ji qing su zhi dong zhi lian )

Braised white gourd with shrimp

Introduction:

"The name of" love in winter "has artistic conception and romantic feelings. I also deduce the" four seasons feelings "in the series of" love in winter ". With the combination of wax gourd and shrimp, I personally explored the love between winter and summer (Tongxia). The beauty of food, taste, artistic conception and implication reminds me of "heaven to earth, room to home, sunset to rosy clouds, yellow warbler to kingfisher, beet to bitter gourd" in my daughter's extracurricular reading "Duyun". Ha ha, this dish in our activity can also deduce the four seasons' feelings of "winter vs. summer, autumn vs. spring, love vs. love language". I also made a series of dishes of "summer love", "Spring Love" and "autumn language". They not only have the taste of the tip of the tongue, but also have a unique poetic and picturesque flavor. Chinese food, the world of food, let us enjoy the beautiful and delicious food. This one is the "winter love" of the four seasons

Production steps:

Step 1: Ingredients: 400g wax gourd, 12 fresh shrimps; 5ml cooking wine, 5g salt, several pieces of green onion and ginger, 40ml steamed fish soy sauce, 10ml Tiancheng Yiwei special fresh soy sauce, and about 20ml soup.

Step 2: wash the shrimp, cut off the shrimp whiskers, remove the shrimp thread, put it into the basin, spray cooking wine, shake and marinate for 10 minutes.

Step 3: add water to the pot, add 1 piece of scallion, 1 piece of ginger, a few drops of oil, bring to a boil with salt, and then add the shrimp to cook.

Step 4: remove the head and skin of the cooked prawns, leaving only the phoenix tail section for use.

Step 5: cut the wax gourd into 1 * 3 * 5cm long pieces.

Step 6: preheat the pan, add a small amount of cooking oil, put on the wax gourd pieces, and fry on both sides.

Step 7: I fry the side of the wax gourd yellow.

Step 8: preheat the pan, add proper amount of edible oil to moisten the pan, pour out the excess base oil and add wax gourd.

Step 9: add the stock.

Step 10: cook over low heat for about 10 minutes.

Step 11: add Lee Kam Kee steamed fish soy sauce.

Step 12: add Tiancheng Yiwei special fresh soy sauce.

Step 13: collect the juice.

Step 14: square wax gourd slant into the plate, white gourd placed on the top of the chicken tail shrimp can be.

Materials required:

Wax gourd: 400g

Fresh shrimp: 12

Scallion: right amount

Ginger: right amount

Soup: 1 rice bowl

Cooking wine: 5 ml

Steamed fish and soy sauce: 40 ml

Tianchengyiweixian soy sauce: 10 ml

Note: wax gourd fried in advance, two functions, 1 is beautiful shape, 2 is to shorten the firing time, so as not to affect the taste.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xia Ren Shao Dong Gua Si Ji Qing Su Zhi Dong Zhi Lian