How to cook anchovie prawns? The practice of anchovy shrimp

Anchovie shrimp rolls.

Ingredients. Ingredients: 300 grams of prawns.

Excipients: 25 grams of ham, 60 grams of magnolia slices, 50 grams of shiitake mushrooms (fresh), 15 grams of fungus (water hair), 25 grams of carrots, 15 grams of coriander, 50 grams of eggs.

Seasoning: 60 grams of peanut oil, 25 grams of cooking wine, 15 grams of soy sauce, 2 grams of salt, 2 grams of monosodium glutamate, 15 grams of sugar, 10 grams of vinegar, 20 grams of starch (corn), 2 grams of pepper, 5 grams of sesame oil, 15 grams of green onions, 3 grams of ginger, 3 grams of garlic (white skin), 2 grams of Sichuan pepper.

Cooking process. 1. Wash the shrimp segments with the head, shell and tail removed and placed on the cutting board;

2. Use the knife to open the back piece into two connected pieces, and then expand the piece outward from both sides to break the tendons;

3. Wash the magnolia slices, cut half into shreds, and cut the other half into elephant eye slices;

4. Cut the cooked ham and washed mushrooms into thick centimeter shreds;

5. Wash the fungus and tear it into small pieces;

6. Scrape the skin of the carrot, wash it and cut it into elephant eye slices;

7. Wash the coriander stalks and cut them into 3 cm long segments;

8. Put the pot on the fire, add water to boil, blanch the magnolia slices and mushroom shreds, remove them, and control the water;

9. Put it in a bowl, add shredded green onion, shredded ginger, coriander, shredded cooked ham, then add a little salt, monosodium glutamate, cooking wine, pepper, sesame oil and mix evenly, marinate to taste;

10. Lay the shrimp slices with tail flat on the cutting board, sprinkle a little salt and pepper, and drizzle a little cooking wine;

11. Then put the marinated various shreds evenly on the top of the shrimp slices, and then roll them up from head to tail to make the shrimp tails stand up and place them on the plate;

12. Beat the eggs in a bowl, add salt and wet starch and mix well, mix into an egg powder paste, and evenly spread on each shrimp roll;

13. Put the pot on the fire, put the oil and burn it until it is six or seven hot, put in the shrimp rolls with paste, turn them constantly with a hand spoon, fry them until they are golden brown, crispy on the outside and tender on the inside, and remove them when they are crispy on the outside and tender on the inside, control the remaining oil, and put them on a plate;

14. Leave a little base oil in the original pot, return to the fire and burn until it is hot, put in the green onion, ginger and minced garlic in the pot, pour in the magnolia slices, fungus slices and carrot slices and stir-fry a few times after the fragrance comes out;

15. Then add cooking wine, soy sauce, salt, sugar, vinegar and a small amount of clear soup, boil the soup, put in monosodium glutamate, and adjust the taste;

16. Thicken with wet starch, drizzle with pepper oil, and pour it on the shrimp reel.

Crafting Materials:

Shrimp (500g) Excipients: Eggs (200g) Seasoning: Cooking wine (5g) Salt (5g) Salt and pepper (3g) Monosodium glutamate (1g) Green onion (15g) Ginger (10g) Pepper (2g) Starch (broad bean) (10g) Peanut oil (100g).

Crafting process. 1.Wash and chop the green onion and ginger, put it in a gauze bag, squeeze out the water, and discard the slag.

2.Wash the prawns, remove the shell (leave the tail shell), remove the sand sausage, scrape off the black spots on the tail, cut the back, cut off the tendons and put them in a bowl, add green onion and ginger juice, white pepper, refined salt, Shao wine, monosodium glutamate, marinate for 10 minutes and take it out, and use a cleaning cloth to absorb surface moisture. 3.

Crack the eggs into a bowl and mix well, add the dry starch and stir well to form an egg batter. 4.Heat the wok on the hot fire, put in the peanut oil, burn until it is hot, the hand-held shrimp tail is dipped in egg batter one by one (the tail shell is not dipped in the paste) into the oil pot, gently turned, fried until golden brown, pour a colander and drain the oil, put it on the cutting board, after each oblique slice 2 knives, (keep the original shape) put on the plate, sprinkle with pepper and salt.

Ingredients: 400g shrimp, 1/2 bowl of breadcrumbs, 1/2 tablespoon of pepper, 2 eggs, 1/2 bowl of starch, 1 tablespoon of cooking wine, 2 slices of ginger, a pinch of salt.

The preparation of anchovy shrimp is as follows:

1. Remove the head of the shrimp, remove the shell and remove the shrimp line, leave the tail, add pepper, cooking wine, salt and ginger, stir well, and set aside to marinate.

2. Coat the shrimp with starch first.

3. Then coat with egg wash.

4. Wrap with breadcrumbs.

5. Then wrap it in turn, I personally like to wrap it in two layers.

6. Put oil in the pot, heat the oil over high heat, and then change to low heat, remember that it is low heat, and put in the shrimp. Keep turning it, it will be cooked quickly, and the one that looks dark will be fried for an extra 20 seconds.

7. Finished product drawing.

Anchovie prawns are the best dishes? How to make anchovies at home for novices? Anchovy shrimp is very famous in Lianyungang City, Jiangsu Province, is a delicacy in Sioux City, the locals like to take anchovy shrimp as a key delicacy, the name is also very special, it is a shrimp that has been in ancient legends, so it is called prawn, companions who come to Jiangsu to travel, remember to taste this unique anchovy shrimp.

The ingredients for <> prawns are also very simple, mainly made from shrimp and egg batter. The nutritional value of shrimp and eggs is very high, and when the two are combined, the taste is very delicious. The meat is soft, elastic, chewy, and easy to digest, making it suitable for all ages.

Therefore, if you come to Lianyungang and don't know what to eat, prawns with tails are your best choice. Wrap the dried shrimp in starchy eggs and fry until golden brown on both sides.

In this special outbreak period, I believe that there are many friends who want to improve their cooking skills, so this prawn can become the food you start cooking. But when cooking, you should pay attention to control the thickness of the batter, otherwise the dish will not look good. Take out the shrimp line, clean it, remove the shell of the shrimp, cut it from the back with a knife, then add green onion, ginger, garlic, Sichuan pepper, monosodium glutamate, salt, and a small amount of dark soy sauce and marinate for 30 minutes.

Next, take the marinated shrimp out and swim with water, then put the eggs in a bowl, add a little starch and stir well. Finally, wrap the dried shrimp in a starchy egg and fry until golden brown on both sides.

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Anchovie shrimp is a traditional famous dish of the Han nationality in Lianyungang, Jiangsu, and the cuisine is Jiangsu and Zhejiang cuisine. It is prepared with shrimp and eggs, and the shrimp body is yellow and red after being out of the pot, the color is golden, the outside is fragrant and crispy, the inside is fresh and tender, and the taste is delicious and refreshing. Directions:

1.Shiitake mushrooms, winter bamboo shoots, green onion white slices, ham cut strips, shrimp wash bend key net, take the meat to leave the tail shell, cut a knife from the back to remove the sand line, gently pat flat, the ham strips are placed horizontally on the meat surface near the shrimp tail, sprinkle a little dry starch next to the disadvantages, wrap the ham strips by the shrimp tail roll, and become the raw blank of the dragon body shrimp tail. 2.

When the peanut oil is 50% hot, the shrimp raw billet is overoiled, and when it is curled into a dragon body and phoenix tail shape, the oil is drained. 3.10 grams of flower oil, cooking wine, sesame oil, broth, refined salt, monosodium glutamate, mushrooms, winter bamboo shoots, green onion slices slightly stir-fried, pour in the oil shrimp, quickly stir-fry evenly and put on a plate.

This is a dish in Jiangsu. The way to make it is to clean the shrimp first, and then put it in rice wine for pickling. This method is to marinate with Wang cavity imitation rice wine and egg white salt, and then heat the oil in the pot and stir-fry it after the sleepy fiber is pickled.

It is a dish of Anhui. First you have to put the shrimp out, and then take out the shrimp line. Fry it directly before frying.