Home made "fried shrimp in typhoon shelter"(jia ting zhi zuo bi feng tang chao xia )

Home made "fried shrimp in typhoon shelter"

Introduction:

"Fried shrimp in typhoon shelter" is a traditional Hong Kong style dish, which was later spread to Taiwan and Southeast Asia. It was only after the 1990s that Hong Kong Master brought it to China. This dish is very popular with diners everywhere. It tastes crisp and delicious. It's a good side dish for drinking. "Fried shrimp in typhoon shelter" originated from the big stalls along the coast of Hong Kong. At that time, part of the beautiful Victoria Harbour was a dock where fishermen went out to fish and returned to dock. Local fishermen named it "typhoon shelter". In many of the big stalls there, the restaurant quickly cooked the fresh shrimp with fried method to produce a delicate wine side dish "bread garlic shrimp", which was very popular with fishermen and tourists, and later named it "fried shrimp in typhoon shelter". Hong Kong is a cosmopolitan city ahead of fashion in the world. In addition to a wide range of fashion, jewelry and consumer goods of various top brands in the world, there is also a well-developed catering industry. In Hong Kong, you can enjoy the delicious food of any country in the world. There are many Chinese and Western dishes in Chinese restaurants. Due to the influence of the West in Hong Kong, we can make Cantonese cuisine of Hong Kong style in any way. We use a lot of condiments and select a wide range of materials. Any food can be changed into endless patterns when it comes to the hands of Hong Kong Masters, and it is exquisite, authentic and delicious! Today, we are going to make this kind of "fried shrimp in typhoon shelter" which has been popular in many Hong Kong style tea restaurants in China in recent years. The main methods are as follows

Production steps:

Step 1: put a little salt, monosodium glutamate and Shaoxing wine in the shrimp and marinate for a while.

Step 2: cut the garlic into small pieces.

Step 3: put the chopped garlic into the screen and rinse it with clean water to remove the mucus in the garlic.

Step 4: drain the garlic powder and put it into the oil pan. Use warm oil to start slow frying over low heat.

Step 5: when the garlic consumes most of the water, deep fry until floating on the oil surface slightly yellow, pour in the bread bran and stir quickly.

Step 6: use medium heat to consume the moisture in the bran.

Step 7: deep fry the breadcrumb until it is slightly yellow and crisp, and remove it immediately.

Step 8: take it out and pour it into a plate with oil absorbent paper.

Step 9: control the water content of the pickled shrimp, sprinkle with proper amount of dry corn starch, and then dip it in.

Step 10: heat the oil to 70% heat, then add the prawns.

Step 11: deep fry the shrimps until they are crisp. Take them out and put them on a plate covered with oil sucking paper.

Step 12: put a little oil in another pan and stir fry with dried Douchi.

Step 13: stir in dried lobster sauce, add dried pepper and scallion, and stir until fragrant.

Step 14: then pour in the fried prawns and stir fry them twice.

Step 15: add the mixture of garlic and bread bran and stir well.

Step 16: stir well, sprinkle a little salt and continue to stir well.

Step 17: then you can take out the pot code plate.

Materials required:

Shrimp: 400g

Garlic: 80g

Bread bran: 80g

Shredded red pepper: right amount

Dried Douchi: 20g

Scallion: 15g

Dried pepper: 4 pieces

Salt: 2G

MSG: 2G

Shaojiu: 20g

Dry starch: appropriate amount

Cooking oil: proper amount

Note: small dish features: red and yellow color, slightly spicy with soy sauce and garlic, Crispy Shrimp ingredients, delicious shrimp meat. Warm tips: 1. After cleaning the minced garlic, drain the water, the fried garlic will be crisp and crisp, and can also remove the slightly bitter taste of fried garlic. 2. When frying garlic, the oil temperature must be controlled. The oil temperature should not be too high. Slow frying with warm oil will consume the water in the garlic first. When the garlic is yellowish and floats on the oil surface, the bread bran should be poured immediately to make it crispy with the bread bran at the same time. 3. When frying shrimp, you need to use high temperature, because it is easy to cook, and the low temperature fried shrimp meat will become old, and it is also very easy to make starch fall off. When frying shrimp skin with high temperature, it will be very crisp, chewy and tender. 4. A special reminder: when making homemade bread bran, it is better to choose the salty toast or the tasteless toast, but never the sweet bread, because the bran made from the sweet bread is easy to fry and tastes bad. There is no salty toast, so it can be replaced by the French baguette. This kind of private drinking dish "fried shrimp in typhoon shelter" is ready for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jia Ting Zhi Zuo Bi Feng Tang Chao Xia