Autumn of glass shrimp
Ingredients: three pieces of tiger shrimp 10g onion slices.
Accessories: 3g salt 3g sugar 60g water 5g starch 1g salt white pepper 116 teaspoon (1teaspoon = 5ml) 400g rapeseed oil Shaoxing wine 5ml dilute juice (1g starch +20g water).
Production process:
1, shrimp processing:
Let's talk about the thawing of shrimp first. The ideal method is to put the frozen shrimp in a sealed box, put it in the freezer for 24 hours and thaw it slowly. Never thaw shrimps in the microwave oven, it's equivalent to spoiling them all. If the time is really tight, you can first wash off the ice skin and ice chips on the shrimp surface with running water, and then thaw them on the grid at room temperature (preferably not higher than 20 degrees Celsius).
2. First remove the shrimp head, aim the knife at the joint between the shrimp head and the body, and cut off the shrimp head hard. Removing the shrimp head in this way will leave some shrimp meat in the shrimp head, which seems a bit wasteful. However, if the head of shrimp is pulled off by hand, the cross section of shrimp meat will be irregular, which will affect the beauty of dishes.
3. There is a cavity in the shrimp, which is the intestine and digestive gland of the shrimp, which is the so-called shrimp paste (the gray-green part below). The function of shrimp paste is equivalent to the liver of mammals, and its taste is quite good, but it is very different from that of shrimp, so you should remove the shrimp paste when cooking this dish. Each shrimp paste has a different size. It is estimated that, like human beings, the first rich class is naturally full of intestines.
4. Peel the shrimp shell by hand. Don't throw them away. Put it away with shrimp paste and shrimp head. Put it in an oil pan and fry it for 20 minutes, which is a pot of delicious shrimp oil.
The following is the most difficult step, removing the fascia around the shrimp meat. The real master uses the hob method: gently press the shrimp meat on the chopping block with the palm of his hand, and cut in from the joint between the shrimp meat and the chopping block with the other hand. When cutting, the hand pressing the shrimp moves with the trend, and the shrimp rolls around on the chopping block, leaving all the fascia on the chopping block. It seems simple to say, but even a professional chef who has been trained for many years can hardly do it. If it is operated at home, it is better to take the knife down honestly. The main purpose of removing fascia is to improve the appearance, because fascia will turn red when heated. If you feel insecure, this step can be completely omitted.
6. Cut a knife on the back of the shrimp with a knife to expose the cavity in the body, so that the shrimp intestines can be easily separated from the shrimp paste, and the shrimp paste can be taken out for preservation, and the intestines can be discarded.
7. Not every shrimp's intestines are so obvious. Some shrimp may be determined to enter the modeling industry, eat very little, and their intestines are almost transparent.
8. After removing the shrimp intestines, cut off the shrimp tail conveniently, because with the tail, the shrimp meat can't be rolled into a perfect shrimp ball, and the tail is a bit redundant.
9. After the shrimp sausage is taken out, you will find two small muscles on the shrimp back. Take them out carefully with a knife.
10, aim the knife at the seam in the middle of the shrimp back and gently cut it to the tail. The deeper you cut, the better, but never cut.
1 1, so that the whole back of the shrimp can be opened. Shrimp meat shrinks when heated, and the whole shrimp body will be rolled into a beautiful shrimp ball. If the shrimp is not big, for example, the weight of a single shrimp is less than 30 grams, this step is ok. If the shrimp is big, be sure to cut it twice more, which will improve the taste and make the shrimp balls look better.
12. The extra two knives are cut on the left and right sides of the shrimp respectively. Like the first knife, it should be cut from beginning to end, and the depth should be as deep as possible. You must be very careful when cutting these two knives, because the blade slips a few millimeters from your finger and you will hurt yourself if you are not careful.
13, and the second step is pickling. Put 3 chopped shrimp balls into a large bowl, add 3 grams of salt, 3 grams of sugar and 50 grams of water, stir well by hand and marinate for 5 minutes.
/kloc-take it out after 0/4 and 5 minutes, rinse it with clear water, and then dry it with paper towels.
16. Add 5g starch, 10g water, 1g salt and 116 teaspoon (1teaspoon = 5ml) white pepper into another bowl, stir well, put in three shrimps and catch well.
17, the third step is the final cooking process. Take a small pot, add 400 grams of rapeseed oil, and heat it to 160 degrees Celsius over medium heat.
18, put the salted shrimp in the oil pan.
19. Take out the shrimps as soon as they are rolled into shrimp balls and put them on kitchen paper to absorb excess oil.
20. Take a small non-stick pan with a flat bottom, preheat it to 1 min over medium heat, pour in 10g rapeseed oil, add in 10g onion segments (mainly onion segments, do not use onion leaves), stir-fry until the fragrance comes out, pour in 5ml Shaoxing wine, and then add in thin sauce (1g).
2 1. When the sauce changes from milky white to transparent, add the fried shrimp balls, stir fry quickly, cover the surface of the shrimp balls with a layer of transparent glass sauce, and then serve on a plate.
22. Tip: It is best to use a western knife and fork to eat glass shrimp balls. Cut the shrimp balls into small pieces on the plate and gently put them into your mouth with a fork. Slowly savor the elastic taste and endless aftertaste of this dish.