Shrimp with peony

Method of peony shrimp:

Raw materials for making peony shrimp:

There are 400 grams of shrimp, 150 grams of black carp, 100 grams of canned bamboo shoots, 3 grams of ham, 75 grams of egg white, 25 grams of cooking wine, 35 grams of fine dry starch, 6 grams of refined salt, 2.5 grams of monosodium glutamate, 1.5 kilograms of soybean oil (100 grams), 10 grams of sesame oil, and 15 grams of onion and ginger water.

Processing steps of peony shrimp:

1. Remove the skin and bone of the black carp, wash it, put it on the clean anvil, chop it into very fine mud with double knives, put it into a porcelain bowl, add 10 grams of cooking wine, 2.5 grams of refined salt, 1 gram of monosodium glutamate, 25 grams of egg white, a little scallion ginger water and a little water, and stir it in one direction with three bamboo chopsticks until it is fine and strong, ready for use.

2. Squeeze the minced fish into 6 evenly sized fish balls (about 25g each) by hand and set them aside.

3. Cut the bamboo shoots into round slices with the top knife, clip the bamboo shoots with tweezers, insert them into the fish balls one by one, and make them into peony shape. Cut the ham into small pieces, decorate the center of the flowers, put it on the steamer, steam it with high heat for 5 minutes, keep warm and wait for use.

4. Wash the prawn meat, control the dry water, put it on the anvil, and remove the outer layer of the prawn meat with a blade

The characteristics of peony shrimp are as follows

It is white and bright, beautiful and elegant, fragrant and tender.

Shrimp with peony

Peony shrimp is a dish made of shrimp. It is an innovative and famous dish of "moyoucai kitchen" in Shanghai. It is also the first hot dish commonly used in high-end banquets. It is fresh in material selection and fine in production. It uses ripe winter bamboo shoots as auxiliary materials to make peony flowers to decorate the edges. It is a kind of colorful Kung Fu dish with excellent color, fragrance and shape. It is very popular with Chinese and foreign guests and enjoys the reputation of excellent cooking art in China.

Ingredients needed

There are 400 grams of prawn, 150 grams of black carp, 100 grams of canned bamboo shoots, 3 grams of ham, 75 grams of egg white, 25 grams of cooking wine, 35 grams of fine dry starch, 6 grams of refined salt, 2.5 grams of monosodium glutamate, 1.5 kilograms of soybean oil (100 grams), 10 grams of sesame oil, and 15 grams of onion and ginger water

Shanghai snack shrimp with peony

1500 grams of fresh river shrimp, 1 egg, 50 grams of cooked winter bamboo shoots, 4 cherries, 50 grams of fresh soup, 700 grams of cooked lard (about 60 grams), 1 gram of scallion, 5 grams of ginger juice, 15 grams of refined salt, 2 grams of monosodium glutamate, 15 grams of cooking wine, 20 grams of dry starch, a little pepper, a little pea seedlings or green leafy vegetables.

Production method

1. Remove the skin and bone of the black carp, wash it, put it on the clean anvil, chop it into very fine mud with double knives, put it into a porcelain bowl, add 10 grams of cooking wine, 2.5 grams of refined salt, 1 gram of monosodium glutamate, 25 grams of egg white, a little onion and ginger water and a little water, and stir it in one direction with 3 bamboo chopsticks until it is fine and strong. Set aside 2. Then squeeze the minced fish into 6 evenly sized fish balls (about 25g each) by hand, and wait for use. 3. Cut the bamboo shoots into circular slices with the top knife, clip the bamboo shoots with tweezers, and insert them into the fish balls piece by piece to make them into peony shape. Cut the ham into small pieces, decorate the center of the flowers, steam in a steamer for 5 minutes, keep warm, and wait for use. 4. Wash the prawn meat, control the dry water, put it on the anvil, and remove the outer layer of the prawn meat with a blade. Then, change the shrimp meat into small pieces, put it into a porcelain bowl, add 50g egg, 3.5G refined salt, and fine dry starch, mix well and size. 5. Heat up the frying pan, add soybean oil, and when it is 40% hot, pour in the shrimp, gently spread it with a spoon, and when it turns milky white, pour it into the colander to control the oil 6. Add shrimp, 15g cooking wine, 1.5g monosodium glutamate and sesame oil to the frying pan. Stir well. Put the steamed peony bamboo shoots in the middle of the large disc. Then put them around the shrimp.

Shanghai snack shrimp with peony

1. Shell the fresh river shrimp, take about 500g of shrimp, wash and drain with clean water, and then wrap it with clean gauze to absorb water. Take 450 grams of shrimps into the vessel, add egg white, refined salt, monosodium glutamate, dry starch, stir and sizing.

Cut 2.50g shrimp into mash, add egg white, salt, monosodium glutamate (a little), ginger juice, cooking wine and stir well to make 4 pancakes as pedicels. The winter bamboo shoots are carved into peony petal shaped pieces and inserted on the shrimp cake piece by piece to make a peony flower. A total of 4 peonies are made. They are steamed and taken out. A cherry is placed in the center of each flower.

3. Put the frying pan on the fire, add the lard and heat it to 50% heat, add the shrimps with good pulp and smooth them, then take out the drain oil. Heat a little oil in the pot, add a little scallion, shrimp, cooking wine and soup, sprinkle with pepper, stir fry a few times, and then put them on the plate. Put 4 peony flowers around the plate and decorate with some pea seedlings or green leafy vegetables.

Production essentials

After the shrimp is washed, absorb the water, add the egg white and seasoning, stir in one direction until it is starched.

What to eat

shrimp

People with chronic diseases, when they are on fire, taking a lot of vitamin C, elderly people suffering from allergic rhinitis, bronchitis and recurrent allergic dermatitis, and people suffering from skin scabies should not eat.

Longitude: 104.06573486

Latitude: 30.65946198