Dump large flower shrimp
"Fling" is a Chaoshan dialect, meaning close to "original baked", and the traditional Cantonese cuisine put gelatin sauce to bake is different, this dish does not add any sauce, only adds the head, salt salt and water to make, and strives to highlight the fresh sweetness of the shrimp.
Production Process:
1: Select 5 large flower shrimp weighing about 100 grams each, wash and set aside.
2: Put ginger slices, garlic slices and coriander root (with a little coriander stem) into the clean casserole dish. Place the bottom of the stocking head in the casserole and place the shrimp.
3: Place the large flower shrimp crossed on the top of the material, sprinkle 10 grams of salt, pour a little water along the edge of the pot, cover the lid and bake for about 5-6 minutes, until the water in the pot evaporates and the aroma of the small ingredients overflows.
Sprinkle salt.
Pour a little water on the wall of the pot and bake it with a button lid.
Change color, ripen and then go to the dish.
Technical points:
The original juice of the prawns will not ooze until it is heated, so a little water should be poured into the pot before baking to prevent the paste.
Pan-fried parrot fish
Parrot fish is a common fish in the Chaoshan region, with a cute appearance, a peach-pink skin, and a head similar to that of a parrot, hence the name. This kind of fish is tender and sweet, and is mostly used for cooking fish rice or frying.
1: 3 parrot fish are slaughtered and washed for later use.
2: Put the slaughtered and washed parrot fish into the soaked fish juice for two minutes and use a towel to dry the water. Put the parrot fish in the soaked fish juice and marinate it. Remove the parrot fish to dry up the water.
3: Heat the pan over high heat, pour in a little salad oil and shake it evenly, put in the parrot fish, pour a little oil on the fish, cover with 1 slice of ginger, 2 pieces of chives white, cover and fry slowly for 2 minutes, turn over the dough and then buckle the lid to continue frying for about 2 minutes, until the fish scales shrink, both sides are golden brown, and then come out of the pot, bring a small dish of soy sauce to the table.
Drizzle a little oil in the pan and add the fish.
Drizzle some oil on the fish.
Add slices of ginger and green onion and fry until set.
Close the lid and fry until golden brown at the bottom, then turn over and fry for another 2 minutes.
Technical key:
1, parrot fish first into the mixed juice soaked, the purpose is two, one is to enter the bottom taste, the other is to make it inhale a little juice, so as not to fry the fish is too dry. This soaked fish juice can only be used as a meal and is discarded after receiving the meal.
2, the frying process to buckle the lid, but also in order to keep the water in the fish will not be too much loss, in order to achieve the external caramel, internal moist taste.