10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.
Exercise:
1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to extract sand glands.
2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.
Preparation method of tricolor prawn
Ingredients: 250g of fresh prawns. 25g flounder meat, 20g pig fat, 20g salty bread, ham 15g, coriander 15g, 20g water-soaked mushrooms. Salt 5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 10g, ginger 15g. 50g starch, peanut oil 100g, 3g pepper, 20g Chili oil.
Method: remove the shell and leave the tail of prawn, pull out the mud sausage from the back, cut it open from the back with a knife, connect the abdomen, cut it with a horizontal knife, and marinate it with salt, monosodium glutamate and Shaoxing wine. The bread was cut into pieces with an upper width of 5cm, a lower width of 3.5cm, a length of 10cm and a thickness of 0.6cm, totaling 10 pieces. Chop flounder meat and pig fat meat into fine mud, put them into a bowl with onion, Jiang Mo, egg white, Shaoxing wine, refined salt and wet starch, and mix well to make stuffing. Mushrooms, ham and coriander stalks are cut into powder respectively. Spread a layer of egg yolk on the bread slice and a layer of thin flour on the shrimp slice, and then hang egg white (the shrimp tail is not sticky). Stick the shrimp skin on the bread plate, then put the fish stuffing on the shrimp slices, then put a row of chopped coriander, ham and mushroom in the middle on the fish stuffing, and press it gently to become the "three-color prawn". Add peanut oil to the wok and heat it to 60% (about 150℃). Fry the prepared "three-color prawns" until both sides are golden, then take them out, drain the oil and cut them into strips. Just put it on the plate and bring salt and pepper and spicy soy sauce when eating.
2. Boiled prawn section
Menu category: Henan famous dishes
Ingredients: 400g prawn. Ingredients: 5 grams of shredded onion and ginger, 5 grams of gouache and 25 grams of flour.
Accessories: salt water 10g, monosodium glutamate 1g, cooking wine 15g, head soup 50g, peanut oil 10g.
Method:
1. Wash the prawns, cut off the front section and legs, open the shrimp ridges, take out the sand strips, dig out the sandbags, cut them into sections about 3 cm long, and evenly spread flour on the shrimp sections. Put onion, shredded ginger, salt water, monosodium glutamate, cooking wine, head soup and starch into a bowl and beat into juice.
2. light the pot. When the oil is heated to 60%, put it into the shrimp section, fry it thoroughly on both sides, put the seasoning into the cooking juice, turn it over a few times, and the juice will thicken before serving.
Features: The shrimp section is bright, crisp and delicious.
3. Geely shrimp
Gourmet: Fujian cuisine
Ingredients: fresh prawn 500g, clean carrot 15g, water-borne mushroom 15g,
April 28(th), 2009
The practice of braised prawns in oil
10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.
Exercise:
1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to extract sand glands.
2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.
Preparation method of tricolor prawn
Ingredients: 250g of fresh prawns. 25g flounder meat, 20g pig fat, 20g salty bread, ham 15g, coriander 15g, 20g water-soaked mushrooms. Salt 5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 10g, ginger 15g. 50g starch, peanut oil 100g, 3g pepper, 20g Chili oil.
Method: remove the shell and leave the tail of prawn, pull out the mud sausage from the back, cut it open from the back with a knife, connect the abdomen, cut it with a horizontal knife, and marinate it with salt, monosodium glutamate and Shaoxing wine. The bread was cut into pieces with an upper width of 5cm, a lower width of 3.5cm, a length of 10cm and a thickness of 0.6cm, totaling 10 pieces. Chop flounder meat and pig fat meat into fine mud, put them into a bowl with onion, Jiang Mo, egg white, Shaoxing wine, refined salt and wet starch, and mix well to make stuffing. Mushrooms, ham and coriander stalks are cut into powder respectively. Spread a layer of egg yolk on the bread slice and a layer of thin flour on the shrimp slice, and then hang egg white (the shrimp tail is not sticky). Stick the shrimp skin on the bread plate, then put the fish stuffing on the shrimp slices, then put a row of chopped coriander, ham and mushroom in the middle on the fish stuffing, and press it gently to become the "three-color prawn". Add peanut oil to the wok and heat it to 60% (about 150℃). Fry the prepared "three-color prawns" until both sides are golden, then take them out, drain the oil and cut them into strips. Just put it on the plate and bring salt and pepper and spicy soy sauce when eating.
Used for stewing
15 to 20 minutes
Add onion, salt, monosodium glutamate and fish sauce.