Shrimp with hibiscus is a classic local dish in Shandong Province, belonging to Shandong cuisine. The egg slices of this dish are as white as hibiscus petals, smooth and elastic; Shrimp is fresh and tender, bean sprouts are green and brightly colored. It tastes soft.

Required ingredients

Shrimp, half a spoonful (about 75g) of 45 degree aquatic flour, 4 spoons of fine salt1,250g of lard (50g actually consumed), 3 spoons of yellow rice wine1/and 4 spoons of monosodium glutamate1/.

Production method

Practice 1

1、? Wash the shrimps, drain the water, put them in a porcelain bowl, add salt, egg white and dried water chestnut, stir and size them evenly;

2. Take another small porcelain bowl, add the clear, salt, monosodium glutamate, cold chicken soup, water chestnut powder and sesame oil and mix well for later use;

3. Heat the wok, add the soybean oil, add the shrimps when the wok is heated to 50%, and when it is 80% mature, pour in the colander, drain the oil, that is, pour in the egg white paste, and stir fry with slow fire. When the egg white will solidify, pour in the shrimps, stir fry evenly, take out the pan and cover.

Practice 2

1.Knock the egg white into a bowl, put about 25 grams of aquatic flour, 2 spoons of fresh soup, a little monosodium glutamate and fine salt, and mix well with chopsticks to form a suspension. Take a little suspension and mix it in shrimp, make it size, and put it in the refrigerator to swell.

2. Heat the pan, slide the pan with cold oil, pour it out, heat the pan, and then put 250g of lard. When the oil is 30% hot, gently pour the suspension, then gently shake the pan and gently push it with a spoon, so that the suspension leaning against the bottom of the pan floats on the oil surface first. When all the egg white suspension condenses into hibiscus egg slices, pour out and drain the oil.

matters need attention

1.The formula ratio of egg white suspension must be appropriate. If there is less water, the hibiscus egg slices are not soft and tender, and if there is less water-borne flour, they will be old and not broken after being sliced, but too much water is not easy to coagulate into slices, and too much water-borne flour will also cause sticky and tender taste.

2. Wash the pan, pour it out with oil after heating, add oil after heating, heat the egg white suspension with medium or small fire, shake the pan and push it with a spoon to prevent it from touching the bottom of the pan.

3. Shrimp should be washed and rinsed with light salt water, and dried with a dry cloth before sizing.