Analysis:
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Luohan shrimp
The name of this dish is Luohan shrimp.
Its dishes are Korean.
Features beautiful and generous, tender and delicious, tender and delicious meat.
raw material
Prawn 1 kg, black sesame 50 g, canned pea 25 g, canned water chestnut 100 g, scared meat 125 g, 2 egg whites, 75 g of fat pork, 50 g of canned bamboo shoots, water-soaked mushrooms 10 g, and 50 g of lean pork.
manufacturing process
1. Wash prawns, cut off legs and head, remove steamed stuffed buns and mud sausage, and cut prawns into two parts from the middle, with the first part reserved. 2. Peel the tail, leave it on the back, cut it with a flower knife, put it on a plate, pour 5 grams of cooking wine, sprinkle with a little salt, pepper and minced onion and ginger, and marinate. The tail is wrapped around the edge with a flower knife to make a small protruding belly. Then, put some green peas and stick black sesame seeds. 4. Wash the water-soaked mushrooms, remove the pedicels, and cut them into cubes with bamboo shoots and lean meat. Peel onion and ginger, wash and dice. Stir-fry diced meat, diced bamboo shoots and diced mushrooms for later use. 5. Deep-fry the shrimp head in oil, add 7.5g of white sugar, 5g of salt, 10g of cooking wine10g, a little spicy pickles, simmer for 8 minutes, take it out, put it by the big fish pond, thicken the remaining juice with starch and pour it on the head. 6.
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China school/szl/food/chieat/Beijing/dish/bj07/index
Luohan shrimp
Composition:
Prawn ...1250g tomato sauce .......................................................................................................................................................
Pork fat .............................................................................................................................................................................
Black sesame ... Black sesame ... Black sesame.
Peanut oil 1000g white bran 20g (about 75g) Shaoxing wine 25g.
Production method:
1. Wash prawns, cut off feet and whiskers, cut off from the back, remove sandbags on the head and sand lines on the back, and cut into two pieces from the middle waist. Keep the first half, peel off the second half, and keep the shrimp tail. Cut it horizontally from the back of the spine with a knife (but don't break it) to connect the abdomen into a fan. Gently cross the inside of the shrimp slices, put them into a plate, and marinate them with refined salt (3g), Shaoxing wine (5g), scallion (20g) and ginger slices (20g).
2. Remove the red film on the surface of the semi-clean shrimp slices, put them together with the pig fat, and mash them into shrimp paste with the back of a knife. Mash water chestnut with a knife and chop it into powder. Onion (125g) and ginger (25g), cut into filaments. Wash black sesame seeds and drain. Break the egg white, add shrimp paste, water chestnut powder, refined salt (2g) and Shaoxing wine (5g), and stir in the same direction.
3. Put the marinated lower half shrimp on the chopping block one by one, first scoop up the water on the surface of the shrimp with a clean cloth, and then evenly spread the shrimp paste on it, with a bulge in the middle to form a belly. Then sprinkle with black sesame seeds and press gently with your hands.
4. Heat the wok on fire, pour in peanut oil (100g), put the first half of shrimps in the wok, fry both sides with medium fire, then add shredded onion, shredded quotations, refined salt (2g), white sugar, Shaoxing wine (15g), tomatoes and chicken soup, and take them out neatly with low fire.
5. Start another wok fire, pour in peanut oil (900g), heat it to 70%, put it in the lower half of the cooked shrimp, fry it thoroughly, take it out when it looks golden, drain the oil and code it on the other end of the plate.
note:
1. Choose 4-5 prawns every 500g, the fresh heads are closely connected, the shell shrimps are closely combined, the head and feet are complete, the shrimp body is quite hard, with a certain degree of curvature, the skin is bright and blue-white, and the meat is firm and tender. Female shrimp is slightly blue (fishermen call it blue shrimp), and generally female shrimp is slightly larger than male shrimp.
2. Put the fire in the first half of the shrimp, gently press the shrimp head with a spoon, and squeeze out the shrimp brain to make the dish red and oily; In the second half of fried shrimp, the outside is bright yellow. Don't use heavy oil to avoid frying.
Flavor characteristics:
"Luohan Shrimp" is the second of the "Three Shrimps with Beijing Flavor" and is a famous dish of Tan Jiacai in Beijing. This dish pays attention to the processing art and the shape of the dish. The shrimp is divided into two sections by two cooking methods: the first half is cooked in a shell and turned into a sweet and salty red shrimp section; The second half of the stuffing after shelling is fried into crispy and golden shrimp pieces. After the plate is loaded, it is red on the top and yellow on the bottom, because its shape bulges like a red-bellied arhat, so? Quot Luohan prawn "
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