Tanjia cuisine, one of the most famous, is the family feast of bureaucrats in the late Qing Dynasty, because it was in the second year of Tongzhi, also known as "Bangyan cuisine". Among them, there is a traditional dish in the Tan family cuisine - Luohan prawn, after 50 years, the uncle "kitchen heart" does not change, reproducing the classic, one shrimp and two eat, each has its own flavor, small rice bones, take a look at it!
Ingredients: shrimp, minced shrimp, fatty, black sesame seeds
Seasoning: Green onion, ginger, salt, white pepper, rice wine, green onion, rice wine, corn starch, tomato sauce, sugar
steps:
Wash the shrimp, pick out the shrimp packets, and then open the back of the prawns and pick out the shrimp line.
A part of the shrimp is cut diagonally from the third section, the tail is shelled, and then the shrimp is opened from the back to form an oval shape.
Place the shrimp tails in a bowl, add 2-3g salt, white pepper, a little rice wine, green onion and ginger, stir and set aside.
Wash the remaining part of the shrimp tail, peel the shell, and chop it one by one to make shrimp filling.
Finely chop the fatty meat, chop it into a puree, then put it in a bowl with shrimp filling, add the shallot and ginger wine, salt, white pepper, starch, egg whites, and whisk the filling with your hands in one direction.
Spread out the marinated shrimp tail on a towel and pat the starch on it, and squeeze the shrimp filling into a uniformly sized ball and place it on the shrimp tail.
A small scraper dipped in water to round the balls, followed by black sesame seeds.
Heat the oil 50% from the pot, put the shrimp tail into the soak and fry, and then fish out the oil control; put the shrimp head into the pot, fry the red on both sides, add the green onion and ginger shreds, a lot of wine, water.
Add salt, white pepper, 20g sugar and 15g tomato sauce to the pan to taste, cover and simmer, collect the juice and remove from the plate.
Re-fry the shrimp tail, remove it and place it on the oil absorbent paper, then plate it.
Filter the soup of the braised shrimp head, then pour it into the pot and add sesame oil, and then pour the juice on the shrimp head after foaming.
Tips and tricks:
Fresh shrimp take the third section of the oblique knife to cut, to ensure that the shrimp tail is rounded behind the opening;
Shell the shrimp tail and open the back, pay attention to the direction of the open back to avoid splitting forks, cut off the tendons to avoid rolling up when frying;
Braise the shrimp head in oil, sift the soup back into the pot, add sesame oil, cover the shrimp with a fishy smell, and drizzle on the shrimp head.
The above is the method of Luohan prawns, the shrimp head juice is red and bright, the shrimp tail is golden and crispy, first eat the shrimp head, and then eat the shrimp tail, the flavor is different! Little rice bones, have you learned, go and try it!