How to make the Luohan prawns in the Manchu and Han banquets

Luohan prawns"for"Three major shrimp in Beijing"Second, it's Beijing again"Tan family cuisine"famous dishes in the world. Ingredients:

Shrimp .........1250g tomato sauce .........25g net shrimp meat .........150g wet starch .........50 grams.

Pork fat meat .........75g chicken broth .........150g canned water chestnuts .........75g green onion white .........150 grams.

Black sesame .........25g ginger slices .........50g egg whites .........2 sesame oil .........75 grams of refined salt .........7 grams.

Peanut oil .........1000g ......... of white bran20 grams (about 75 grams) of Shao wine .........How to make 25 grams: 1Wash the prawns, cut off the feet and whiskers, then cut them from the back, remove the head sand bag and the back sand line, and cut the waist into two sections.

The front half is set aside, the back half is peeled off the shell, the tail is retained, and the abdomen is connected to a fan shape by using a knife to open it horizontally (but not break) from the back of the back. After gently cutting the inside of the sliced shrimp meat, put it on a plate, and marinate it with refined salt (3 grams), Shao wine (5 grams), green onion white segments (25 grams), and ginger slices (25 grams) to absorb the flavor. 2.

Remove the red film on the surface of the semi-clean shrimp slices, put them together with the pork fat, and smash them into shrimp puree with the back of a knife. Water chestnuts are crushed with a knife and chopped into pieces. Green onion (125 grams), ginger slices (25 grams), cut into thin strips.

Wash the black sesame seeds and drain the water. Beat the egg whites, add the shrimp puree, minced water chestnuts, refined salt (2 grams), Shao wine (5 grams), and stir in one direction until strong. 3.

Put the second half of the marinated segments on the cutting board one by one, first use a clean cloth to dry the water on the surface of the shrimp segments, and then evenly spread the shrimp puree on top and wipe it evenly, and the middle should be raised a little to form a belly. Then sprinkle with black sesame seeds and press gently with your hands. 4.

Put the wok on the fire and heat it, pour in peanut oil (100 grams), put the first half of the shrimp into the wok and fry it on both sides over medium heat, then add shredded green onions, shredded quotations, refined salt (2 grams), sugar, Shao wine (15 grams), tomatoes, chicken soup, and use a slight fire to take out one by one and stack neatly at one end of the oval plate, and the soup left in the pot is thickened with dilute wet starch, drizzled with sesame oil, and poured on the shrimp. 5.In addition, put a wok on the fire, pour in peanut oil (900 grams), burn until it is hot, put in the second half of the shrimp and fry it thoroughly, when the outside is golden brown, remove it, drain the oil, and stack it at the other end of the plate.

Note: 1Choose 4 to 5 prawns per 500 grams, the fresh head and body are closely connected, the shell and the shrimp meat are tightly integrated, the head and feet are complete, the shrimp body is stiff, there is a certain curvature, the skin shell is shiny, blue-white, and the meat is firm and delicate.

The female shrimp is slightly blue-blue (fishermen call it green shrimp), and the female shrimp is generally slightly larger than the male shrimp, and the female is better than the male shrimp. 2.The fire is close to the front half of the shrimp, gently press the shrimp head with a hand spoon, squeeze out the shrimp brain, and the dish is red and oily; The second half of the fried shrimp is tender yellow on the outside, and it should not be heavy oil to avoid frying old.

Dish name】 Luohan prawns.

Cuisine】 Korean.

Features】 Beautiful and generous, charred and delicious, tender and fragrant meat.

Ingredients】 1 kg of prawns, 50 grams of black sesame seeds, 25 grams of canned peas, 100 grams of canned water chestnuts, 125 grams of scare meat, 2 egg whites, 75 grams of fatty pork, 50 grams of canned bamboo shoots, 10 grams of shiitake mushrooms, 50 grams of lean pork, 25 grams of ginger, 60 grams of green onions, 10 grams of salt, 10 grams of sugar, 15 grams of cooking wine, 100 grams of peanut oil, 100 ml of chicken broth, 15 grams of starch, 10 grams of spicy sauce, 25 grams of lettuce.

Production process] 1, wash the prawns, cut off the legs, head, remove the small bag and mud intestines, cut the prawns into two sections from the middle, a section of the head, set aside 2, the tail section peeled, leave the tail, from the back of the slice, do not slice through, hit a flower knife, put on the plate, pour 5 grams of cooking wine, sprinkle with a little salt, pepper and crushed green onions, ginger, marinate for 10 minutes 3, boil the fat pork in soup for 5 minutes, take out, peel and water chestnuts, shrimp meat cut into pieces, add 5 grams of salt, g cooking wine and egg white together and mix well into filling. Set the side of the flower knife at the tail to make it into a small convex belly, and then, put a few green peas, stick with black sesame seeds 4, wash the mushrooms, remove the roots, and cut the bamboo shoots and lean pork into 2 cm square small dices; Peel the green onion and ginger, wash and dice it. Stir-fry diced pork, bamboo shoots and mushrooms and set aside 5. Fry the shrimp head in oil, add grams of sugar, 5 grams of salt, 10 grams of cooking wine and a little spicy pickles, simmer over low heat for 8 minutes, remove them, put them on the side of the large fish pond, thicken the remaining juice with water starch, and pour it on the top of the head 6. Heat the wok, put in 100 grams of peanut oil, burn until it is hot, fry the good shrimp tail until golden brown, after taking out, the stuffed side is facing up, put it on the other side of the fish plate, and put the washed and sterilized lettuce leaves in the middle to decorate, Ready-to-go:

12 large prawns, 200 grams of shrimp puree, 250 grams of vegetable floss (silk), 1 ear, one coriander, 4 cherries, a little black sesame seeds, salt, monosodium glutamate, cooking wine, egg white, sesame oil, appropriate amount of green onion, ginger and garlic.

Operation: First remove the sandbag and intestines of the shrimp head. Cut the shrimp into 3 sections from the back of the shrimp, adjust the shrimp puree, prepare the vegetables loosely, process the white fungus, prepare the green onion, ginger shreds, garlic slices, coriander, cherries, and adjust the processed shrimp to taste.

Add shrimp puree in the middle to decorate, fry the head, steam in the middle, and fry the tail. After cooking, put the vegetable floss and white fungus flowers into the bottom plate, and put the shrimp on the plate.

Luohan prawn method.

Dish name】 Luohan prawns.

Cuisine】 Korean. What the! It's Korean, fart. Is it good to be a Chinese dish?

Ingredients: Prawns (500g).

Minced shrimp (50g).

There is no classification of accessories and kitchenware.

Aphrodisiac, salty, fresh, burned, half an hour, advanced difficulty.

Prawns, minced shrimp, shredded green onion, shredded ginger, garlic slices, salt, sugar, monosodium glutamate, rice wine, breadcrumbs, vermicelli, egg yolk, cooking oil.

Treat the shrimp tail first; Peel off the skin from the tail of the prawns, leaving only the tip of the tail.

Use a knife to break the shrimp meat from the abdomen, but do not cut through the skin, flatten the broken shrimp meat, and gently poke the shrimp tendons a few times on the surface of the knife to prevent curling when frying.

Marinate with rice wine, salt, monosodium glutamate, and pepper for 10 minutes.

After marinating, pat the shrimp with dry starch.

Dip the egg wash on one side.

After damping the egg mixture, put it in the breadcrumbs and press it until it is covered with breadcrumbs on one side.

Squeeze the minced shrimp on the other side of the shrimp and spread the minced shrimp evenly with your fingers dipped in the egg wash to make it smooth and neat.

Heat a frying spoon on the heat, pour in an appropriate amount of cooking oil, heat the oil into the upper half of the shrimp head, and stir-fry a few times with a strong fire to order the oil to come out.

Add shredded green onions, shredded ginger and garlic slices and stir-fry a few times, cook in rice wine and stir-fry well.

After cooking the rice wine, put an appropriate amount of water, cover the pot with a lid and boil and simmer for 1 minute, then season with salt, sugar and a little monosodium glutamate, stir well and reduce the juice over high heat, but don't collect the juice too dry, cover the pot and keep warm over low heat for later use.

Heat another oil pan, when the oil temperature is 70% hot, put in the dry vermicelli and fry the crisp immediately, and put the fried vermicelli into the middle of the plate.

Cool down the oil pan and fry the shrimp tails until the color is golden and then you can remove them.