【Flavor Introduction】
The shape is beautiful, one shrimp is eaten three times, and the flavor is different
【Raw Materials】
Fresh shrimp 250 g, red spicy quilt skin 15 g, water hair shiitake mushroom 25 g, water hair hair vegetable 50 g, coriander
Leaves 15 g, yellow cake 50 g, rice wine 20 g, refined salt 4 g, flavor sugar 0.5 g, sesame oil 200 g
Kudzu 15 g, ginger juice 15 g
【Preparation method】
(1) Remove the shrimp tip, problem, mud intestine, sandbag, and wash with water.
(2) Cut it obliquely from the second segment of the head, and then cut it into two segments from the third segment of the tail.
(3) Peel the shrimp waist, use a knife to split 1/3 deep from the back, and put the bowl with shao wine, salt and monosodium glutamate
Sesame oil, green onion, ginger juice slightly marinated.
(4) The tail of the shrimp is shelled and left, split from the back into a hinge shape, and the cross flower knife is tapped with a knife.
(5) Marinate with rice wine, salt, monosodium glutamate, green onion, ginger juice, and sesame oil, and put peanut oil in a wok, medium and large
When heated to 40% (about 100 °C), the shrimp tail skin noodles are first dipped in dry starch, egg yolk, and fried in the pan until nine
When ripe, drain the oil and place the skin face down on a plate.
(6) Beat the egg white into egg bubbles and mix well with dry flour, spread on the inner surface of the shrimp separately, and use the red pepper skin
Hair vegetables, shiitake mushrooms, tender coriander leaves, yellow cake arranged in various patterns, made into hibiscus shrimp fan.
(7) Add peanut oil in a wok over medium heat to 60% heat (about 50 ° C), add green onion, ginger slices and flowers
(8) Bring sugar, clear soup, rice wine, salt and MONOSG to a boil, put the shrimp head and cook over low heat
Stir-fry until fragrant.
Remove the broth when it has thickened and place its head upright in the center of the dish.
(9) Put oil in the wok; Heat over medium heat to 80% heat (about 200 °C) and dip the shrimp waist well with the golden egg label
When fried to a golden brown, remove and place around the shrimp head.
(10) Steam the hibiscus shrimp on the basket and take it out, place it on the outermost layer of the plate, and add clear soup to the pot.
Bring salt and MSG to a boil, use wet starch to form thin mustard, add cooked chicken fat and pour on the shrimp fan.