Shrimp with perilla plum juice crispy on the outside and tender on the inside, sweet and sour, slightly spicy, very popular with women and children

Perilla plum prunes shrimp sauce

Dishes that incorporate plum elements are not uncommon, steaming tong fish with homemade plum sauce, steaming chicken with dried plums, mixing plums with drunken juice, and sautéing crayfish with sour plum sauce... Plums are sweet and sour, and the unique aroma always adds a fresh taste to the dish. The chef combines plum elements with fried shrimp in oil, and when making it, it is made with ice flower sour plum sauce and Li Pailin hidden juice to base the sauce, sprinkle plum powder, perilla powder to enhance the flavor, fried crispy prawns fully inhaled the sauce, crispy on the outside and tender on the inside, sour and sweet slightly spicy, very popular with women and children. The main ingredient of this dish can also be changed to plum meat, potatoes, taro and other ingredients, which is also very popular.

Production process: 1. Cut off the shrimp whiskers 400 grams of fresh prawns, open the back to pick off the sand line, put it under the fine water to rinse, control the dry water and then fry in 80% hot oil until the skin is golden and crispy, quickly fish out the drainage oil. 2. Add salad oil to the pot to heat, under the ice flower sour plum sauce 30 grams, Li Pailin juice 12 grams, salt and water each a little high heat quickly stir well, boil until bubbling after pouring in the appropriate amount of salad oil, away from the fire fried prawns, put on the fire and stir-fry until the sauce is evenly wrapped, sprinkle 5 grams of perilla powder, 20 grams of plum powder, and constantly stir-fry evenly, from the pot to plate, garnish with mint leaves can go to the dish.

Technical key: after the prawns are wrapped in a well-blended sauce, the surface is easier to adhere to the material powder, so when putting perilla powder and plum powder, you should pay attention to a small amount of multiple times and evenly sprinkle it to avoid the clumping of powder, affecting the taste and appearance.