[Fujian cuisine] - the famous banquet dish "auspicious prawns"(min cai jiu xi ming cai ji li da xia )

[Fujian cuisine] - the famous banquet dish "auspicious prawns"

Introduction:

"Today, we make a dish that can be made at home. It's a famous banquet dish in Fujian cuisine. It's called" auspicious prawns. ". Along the coast of Fujian Province, many overseas Chinese have emigrated overseas for a hundred years, known as the hometown of overseas Chinese. Therefore, they have been influenced by western cuisine. Like Guangdong, many raw materials and production methods have learned from western cuisine. This "auspicious prawn" is one of them. It uses bread bran in its production, which is similar to the fried shrimp steak of Western food. The color and taste are good. I recommend it to you. The specific method is as follows. "

Production steps:

Step 1: slice the shrimp from the back, but don't slice through, leave the abdominal skin link, remove the shrimp intestines inside.

Step 2: spread the prawns on the chopping board and pat them with the blade to make them smooth.

Step 3: then put a cross knife on the shrimp meat and simply stroke a few times.

Step 4: marinate the shrimp in a bowl; put 1g salt, 1g chicken powder and a little pepper in it, and finally add a few drops of Shaojiu.

Step 5: marinate the shrimp for 10 minutes, lift the tail and dip in a thin layer of dry flour.

Step 6: then dip in the egg.

Step 7: beat the top and wrap the chaff.

Step 8: finish the prawns one by one and put them on the plate.

Step 9: mix the dipping sauce; first pour the sauce into the ketchup.

Step 10: add soy sauce to the bowl.

Step 11: add about 20 grams of sugar.

Step 12: sprinkle a little salt.

Step 13: add proper amount of dry starch and stir until there are no starch granules.

Step 14: heat up the frying spoon, add a little oil, stir fry shallot, ginger, garlic and other ingredients, and pour in the blended tomato juice.

Step 15: stir fry until thick, then out of the pot.

Step 16: pour the fried dip into the Dip Bowl and set aside.

Step 17: start frying prawns; add prawns when the oil is 40% hot.

Step 18: deep fry both sides until golden brown, then out of the pot.

Step 19: add a little embellishment to the plate and serve it with a dip bowl. It took 15 minutes to complete the production.

Materials required:

Prawn: 180g

Egg: 1

Flour: 30g

Bread bran: right amount

Salt: 1g

Chicken powder: 1g

Pepper: a little

Shaojiu: 10g

Ketchup: 30g

Chicken juice: 20g

Soy sauce: 15g

Sugar: 20g

Minced green onion: 5g

Minced ginger: 5g

Minced garlic: 5g

Mushroom powder: 5g

Winter bamboo shoots: 10g

Starch: a little

Cooking oil: proper amount

Note: this dish features: golden color and beautiful, burnt aroma, appetizing, crisp outside and tender inside, sweet and sour dipping materials; warm tips; 1. When slicing prawns, pay attention not to slice thoroughly, keep the skin together, and keep the simple knife deep fried without curling. 2. The oil temperature should not be too low, but it should not be too high. When it is 40% to 50% hot, it can be put into the pot. If the oil temperature is too low, the crispy skin of shrimp will eat oil. If the oil temperature is too high, the outer skin will be easy to paste and the inside will not be ripe. Therefore, it is necessary to control the oil temperature. This kind of Fujian cuisine banquet dish "auspicious prawns" is ready. It's beautiful and easy to make. It's crispy outside and tender inside. It tastes good. It's for your reference!

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Min Cai Jiu Xi Ming Cai Ji Li Da Xia