Representative of classic Shandong cuisine: fried prawns(jing dian lu cai dai biao zha peng xia )

Representative of classic Shandong cuisine: fried prawns

Introduction:

"Fried prawns" is a famous dish in Shandong Province, with beautiful color, crispy skin, crisp skin and delicious meat. It is an indispensable delicacy for a big banquet and a small drink. The main test of cooking is to master the heat, that is, to quickly make the fried ingredients taste evenly, but also to ensure the crispness of the material skin. The taste of this dish is sweet and fresh, with a little sour vinegar. To be successful, you have to ensure that the inside of a dish is tasty and the outside is crispy. "

Production steps:

Step 1: put all seasonings in a small bowl and mix well to make a bowl of juice.

Step 2: shrimp shell, with mung bean starch and a little water sizing, must grasp well, so as not to splash oil when frying.

Step 3: heat the oil in the pan to 50% heat, about 150 degrees, then pour 2 teaspoons of oil into the shrimps and mix well, a little oil should be added before putting it into the pan.

Step 4: then put the shrimps one by one into the hot oil, deep fry them in a low heat until they are well cooked inside, then deep fry them in a high heat, deep fry them in a golden color and take them out.

Step 5: heat up another pot with a little oil, add the fried shrimp, quickly cook it into a bowl of juice, stir fry it for 2 times, and then leave the pot. It's best to control this step within 5 seconds. After a long time, the skin of the fried shrimp will become soft and desalted, and this dish will be considered a failure.

Materials required:

Grass shrimp: 200g

Mung bean starch: 1 tablespoon

Shredded scallion: right amount

Shredded ginger: right amount

Shredded garlic leaves: appropriate amount

Garlic slices: appropriate amount

Rice vinegar: 1 teaspoon

Sugar: 1 teaspoon

Salt: 1 / 2 teaspoon

Cooking wine: 1 / 2 teaspoon

Note: the best use of this dish mung bean starch, mung bean starch paste can make the three-dimensional vegetable stronger; sizing time can be a little thicker, more conducive to the crisp skin of the dish; generally speaking, this kind of oil dishes will have a re frying steps (that is, first fried ingredients to color set after fished out, and then increase the oil temperature, from the new fried again, this can make the ingredients more convenient Crispy, good taste), but it's a little bit troublesome, so you can omit this step by changing the oil temperature, and only deep fry once can make the other ingredients have the same taste (the method is as follows: put the ingredients under the high fire, then change it into a small fire to boil the inside of the ingredients, and then change it into a high fire to flush the oil out of the ingredients to make the skin crispy); remember: the fried shrimp should be cooked immediately after it is out of the pot The steps of cooking should be fast and short.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Jing Dian Lu Cai Dai Biao Zha Peng Xia