Fried shrimp with water bamboo(jiao bai bao xia )

Fried shrimp with water bamboo

Introduction:

"I said that I was a woman in the capital, and I lived under the toad mausoleum. Thirteen learned pipa, named Jiaofang first. ——Old man Bai Juyi often said that there are three wonders on the Dukang River: the river fog is not as flat as the shore; the duck egg is yellow and the blood is red; the shrimps and shrimps curl up and run across each other. It is said that the three wonders came into being only after the Queen Mother demoted the golden boy and girl to Dukang river. 1. Shrimp is rich in nutrition, soft and easy to digest. It is an excellent food for people who are weak and need to take care of after illness. 2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce cholesterol content in blood, prevent arteriosclerosis, and expand coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. 3. Prawns have a strong milk promoting effect, and are rich in phosphorus and calcium, especially for children and pregnant women. 4. Scientists from Osaka University in Japan recently found that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag. Zizania latifolia is a special vegetable in China and Southeast Asia, especially in the south of the Yangtze River. It is known as "three famous dishes in the south of the Yangtze River" together with Brasenia schreberi and perch. It has the dietotherapy effect of diuresis, relieving thirst, detoxification, tonifying body, reducing weight and beauty. Yuan Mei, a great talent of the Qing Dynasty, had the practice of water bamboo in the miscellaneous menu of Suiyuan Shidan: "fried meat with water bamboo, fried chicken.". Cut the whole section and stir fry with soy sauce and vinegar. Simmer meat is also good, to slice, to inch for the degree, the first thin tasteless It seems that Yuan Da Cai Zi had a lot of experience in making Zizania latifolia. He also paid attention to knife work, and took inch as a measure. It's not long enough to cut vegetables. It's a good choice for side dishes. Xue Baochen of the Qing Dynasty also recorded the practice of Zizania latifolia in his vegetarian diet: "Zizania latifolia is commonly known as Zizania latifolia. It is cut with a knife. With boiled water, add soy sauce, vinegar fee, special water flavor. Cut Guai Dao, add salt to broth, simmer it with cooking wine, it's also clear and plump. Cut the Euryale ferox knife into pieces, heat it with oil, add it to the pan, and it's crispy. " He is a Bachelor of Arts in Hanlin academy, and has more research on cooking water bamboo. "Guaidao Kuai", "qiandaokuai" and "Tongqian Qiguo" are absolutely professional terms in the kitchen industry. The water bamboo he made at that time must be a delicious food with "color, fragrance, taste, shape and utensil". Today, sunny chooses shrimp and water bamboo to make a simple and delicious home dish

Production steps:

Step 1: prepare materials: wash water bamboo and cut into oblique pieces, blanch water (this step can't be omitted), wash shrimp and drain water, open the tail and remove internal organs

Step 2: heat the oil in a hot pan and cool it. When the oil is mature, add the shrimp and stir fry until it changes color.

Step 3: add green onion, ginger, garlic, dried pepper and saute until fragrant

Fourth step: add a little white wine, if there is Baijiu taste better.

Step 5: add a little pepper

Step 6: add a little vinegar to improve the taste

Step 7: shrimp tail open edge is like this

Step 8: when there is a sizzling sound in the pot, slowly add some boiling water along the inner wall of the pot. About a small bowl of boiling water is needed, because water bamboo and eggplant like to absorb water!

Step 9: add water bamboo and stir fry

Step 10: add a little salt. Salt is the king of all flavors

Step 11: dangdangdangdang, out of the pot! Let's have a taste.

Materials required:

Jiwei shrimp: 1.5 Jin

Water bamboo: Three

Garlic: one

Jiang: a little

Scallion: right amount

Dry pepper: right amount

Five spice powder: a little

Baijiu: a little

Fuel consumption: a little

Vinegar: a little

Salt: a little

Pepper: a little

Precautions: 1. Water bamboo contains too much oxalic acid, which will affect the absorption of calcium in shrimp. Before making, do a preliminary heat treatment, blanch it with water, or blanch it with boiling water before cooking. 2. Do not eat shrimps whose abdomen turns black or turns white after heating, so as to avoid poisoning. 3. Do not eat shrimps in paddy fields and ditches, because there will be pesticide residues and daily use in these two places The enrichment of chemical substances in the water is harmful to human body. 4. Shrimp should be treated clean. It is better to open the tail and remove viscera

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiao Bai Bao Xia