Ingredients: 500g prawn.
Accessories: ginger10g scallion15g garlic10g white sugar 5g vinegar15g soy sauce15g monosodium glutamate 2g starch (broad bean)10g cooking wine15g rapeseed oil 20g.
Practice:
1. Remove the shell and sand line from the shrimp, and cut off the head;
2. Cut it open from the back, turn it over and cut several knives horizontally on the back, put it in a dish, steam it in a cage and take it out;
3. Mix white sugar, vinegar, soy sauce, monosodium glutamate, water bean powder and cooking wine into a bowl to make juice;
4. Add oil to the pot, and stir-fry the soaked red pepper powder and ginger and garlic in the pot until the color is red and fragrant;
5. Cook the juice, sprinkle with onion, push the pot evenly, and pour it on the shrimp.
Tips:
1. When cutting the knife, the shrimp meat must be 1/2 deep, and the tendons will be cut off to prevent the shrimp body from curling;
2. When steaming, it should be taken out of the cage as soon as it is broken to keep the shrimp fresh and tender.
Fried prawn with phoenix tail
Ingredients: bamboo shrimp 12.
Accessories: 4 egg whites, yellow rice wine 1 0g, onion ginger juice 5g, refined salt1g, monosodium glutamate10.5g, sesame oil10g, bread flour150g, refined white flour 25g and water chestnut powder 55g.
Practice:
1, peeled off the shell, left a tail, cut it open from the back with a knife, removed the mud intestines, patted it on the shrimp noodles with a knife, drained it gently, put it in a basin, and mixed it with yellow wine, onion Jiang Shui juice, salt, monosodium glutamate, sesame oil and raw vegetable oil (10g).
2. Use chopsticks to foam the egg white, then add flour and water chestnut, stir and mix well, then use chopsticks to foam a few times, then hand-hold the shrimp tail to dip the shrimp in the egg paste, and then roll the bread flour;
3. Heat the pan, pour in the vegetable oil, fry one shrimp in the pan when the oil temperature reaches 67%, take out 12 shrimps and let the oil temperature reach 60%. When the oil temperature reaches 60%, fry 12 shrimps in the pan until the color is golden, take them out, drain the oil, and put them in pots neatly. Tomato sauce/kloc-can be attached when serving.
Features: golden yellow, fresh and crisp.