I believe that the cuisine of fish flavor must be familiar to all of you who are looking for rice noodles - there is no fish in the ingredients, but the fish flavor is cooked through simple seasonings.
As the most representative flavor type in Sichuan cuisine, fish-flavored eggplant and shredded fish-flavored meat have become regular customers on everyone's daily table...
But have you ever eaten a fishy prawn?
The prawns are covered in a thick, translucent sauce, and just looking at the color makes people's appetites explode.
The shrimp meat is sweet and sour in the mouth, and the aftertaste is also slightly sweet. After eating the meat, I still have to suck the fingers that have peeled off the shell of the shrimp.
The rich fish aroma and the sweet and sour taste that Shanghainese like are perfectly combined, and they must be robbed of the light immediately after being served!
This colorful and fragrant fish-scented prawn is from the Chinese culinary master Chen Hongqiang. He is known as the inheritor of Chinese cuisine in the world and holds important positions in several international gastronomy associations.
And this master-level dish, it is actually not difficult to make at all!
As long as you master the proportions and heat of the ingredients, you can easily use the most daily seasonings in the house!
Are the rice noodles already eager to try it? Then quickly slide down the article unlock steps and follow Chef Chen to make it together!
Preparation of ingredients
/ Ingredients / : 350g shrimp
/ Seasoning /: Korean hot sauce, tomato sauce, sugar, salt, vinegar, minced garlic, minced ginger, green onion
The following units of measurement:
1 teaspoon = 6 ml
1 spice spoon = 15ml
Production process
01
Step 1: Process and cook the shrimp
Use a knife to cut open the back of the base around the shrimp.
Use your finger or toothpick to pick out the shrimp line.
How to fishy shrimp meat?
Add these three more when cleaning!
Prepare a basin of water and add a small amount of lemon juice, cooking wine and salt. Place the shrimp in water to wash off the fishiness and use kitchen paper to drain the surface water.
The chef fried it in wide oil to shape the shrimp and make the dish more beautiful. When making rice noodles at home, they can be fried or sautéed in a small amount of oil.
Bring on high heat and pour 1 bowl (250 ml) of oil into a pan. When the oil temperature rises to 70% heat, pour in the washed shrimp and fry.
Tips：
▶ The oil temperature is 70% hot: there is a lot of green smoke above the pot, and there are dense bubbles after inserting the chopsticks.
When cooking, you can cover the pot with half a lid to prevent burns from being splashed by hot oil.
Do not cover the pot completely,
Otherwise, it is not conducive to the volatilization of water vapor.
When the part of the shrimp open back turns white, it can be fished out and set aside.
Don't pour out the oil of the fried shrimp!
Other dishes can be reused for stir-frying.
The essence of the whole dish,
All in this step!
02
Step 2: Stir-fry the sauce
Precise control of the proportion of ingredients
Bring on high heat and leave 1 spice spoon (15ml) of sautéed shrimp in the pan. Add 1.5 spice spoons (22.5g) each of minced garlic and minced ginger.
Stir-fried in a 1:1 ratio of minced ginger and minced garlic,
Can produce fish aroma.
Turn off the heat before adding ingredients
Sauté the minced ginger and garlic until fragrant and golden brown, then turn off the heat immediately.
Turn off the heat first, then put the seasoning,
You can avoid accidentally frying the paste after being busy.
The most important ingredient list,
Hurry up and collect!
According to the ingredient list in the picture above, add the seasoning to the sautéed ginger and garlic and stir-fry evenly with the remaining temperature of the pot.
03
Stir-fry well before turning on
Continue stir-frying over high heat and sauté the sauce to a thicker thickness.
04
Vinegar to be put last
When the surface begins to boil and bubble, add 2 spice spoons (30ml) of vinegar.
▶ Vinegar is easy to volatilize, so put it last.
Step 3: Stir-fry together
Keep on high heat and stir-fry the shrimp in a pan so that the sauce is evenly wrapped around the shrimp.
Sprinkle 1 spice spoon (15g) of green onion before cooking and serve.
The prawns are wrapped in a sweet, sour sauce that is incredibly tight in the mouth. Peel a shrimp meat and drizzle with a spoonful of soup, "rice sweeping" is definitely not a problem!
This simple and easy-to-use shrimp meat innovation,
Have you learned?