[spicy shrimp] moisten the stomach eroded by summer

[spicy shrimp] moisten the stomach eroded by summer

Introduction:

"Spicy shrimp", a well-known Sichuan dish, is loved and hated by Cantonese people. When they eat it, they want to use both hands and feet, but after eating it, they smoke and get hoarse. I think autumn is the season to eat "spicy shrimp". At this time, the shrimp are big, fat, tough and crisp. The most important thing is to spend a small amount of money to have a full meal. With crisp and sweet lotus root in autumn and crisp and tender cucumber, you will be tempted by color and fragrance before you are served! Is it very thoughtful of me to say so? I have always admired the inventor of Sichuan cuisine. The combination of meat and vegetables is always appropriate. It's like adding bean sprouts and cucumbers to "boiled meat slices" and lotus root and cucumbers to "spicy shrimp". It's not surprising that they have become the favorites on the dining table of Jiangnan and Beidu. Taking advantage of the shrimp season, it's time to make a pot of "spicy shrimp" to moisten the stomach eroded by summer

Production steps:

Step 1: materials ready

Step 2: after the shrimp is washed, use kitchen scissors to cut the back and whiskers of the shrimp, remove the shrimp thread, and wipe the water with kitchen paper. Be sure to wipe the water. Otherwise, it's very scary

Step 3: cut cucumber and celery into sections, cut lotus root into thin slices, take green onion and dice, slice ginger and garlic, and wipe cucumber and lotus root dry

Step 4: cut the dried pepper short and prepare the pepper and Pixian Douban

Step 5: heat the oil to 50-60% heat, fry the shrimps until golden and curly, then take out the oil. When the oil temperature reaches 70-80% heat, pour in the shrimps and fry for 30 seconds, so that the shrimps will be crisp and tender

Step 6: oil the lotus root again, and try to taste absolutely different

Step 7: over oil cucumber

Step 8: leave a little oil in the pan, add ginger, garlic, scallion, dried pepper and prickly ash to stir fry until fragrant, and then add Pixian Douban to stir fry the red oil

Step 9: add the fried shrimp, pour in soy sauce, stir well

Step 10: add lotus root and cucumber, stir well

Step 11: Sprinkle sugar and salt and pepper powder and stir well

Step 12: finally put the celery in, stir fry for a while, and the fragrant spicy shrimp will be ready

Materials required:

Fresh shrimp: 500g

Lotus root: half

Cucumber: half

Celery: 2

Ginger: 6 tablets

Dry pepper: 1 bowl

Pixian Douban: 1 tbsp

Sugar: 1 teaspoon

Oil: 500g

Scallion: 1

Garlic cloves: 3

Pepper: 1 handful

Soy sauce: 1 tbsp

Salt and pepper: a little

Note: 1, shrimp had better open back, open back is for convenience, but also easier to fry. 2. Shrimp, cucumber and lotus root must be dried with kitchen paper, or the oil will be splashed everywhere. It's very frightening. Maybe they will be scalded. 3, the key point of this dish is how to fry prawns and how to discriminate the oil temperature. Here again, it is emphasized that the oil temperature is five or six to become hot, the oil surface foam basically disappears, the sound is stirred, and a small amount of smoke is turned from the pan to the middle of the pan. At this time, fried meat has the function of crispy skin to make the raw materials not fragile and rotten. After cutting, the water evaporates obviously, and the protein solidifies faster; the oil temperature is 70% to 80% hot, the oil surface is calm, and there is a sound and smoke when stirring. At this time, fried meat has the function of crispy skin and coagulating the surface of raw materials, so that the raw materials are not fragile. When cutting, the water will explode immediately, the water will evaporate quickly, and the raw material is easy to embrittle. 4. This dish will lose its color if it doesn't have Pixian bean paste and salt and pepper powder. It's best to remember to put it. 5. When frying Chinese prickly ash, you must not use the big fire, otherwise it is easy for Chinese prickly ash to become bitter. 6. If you don't have lotus root and cucumber, you can also put potatoes, bamboo shoots, fungus, mushrooms, cauliflower and so on. They are all delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: spicy