Family Exquisite Dishes Making "pipa Prawns"

Family Exquisite Dishes Making "pipa Prawns"

1. Prawns, bread crumbs, eggs, shredded carrots, cucumber peel, rice wine, salt, monosodium glutamate, white pepper, green onions, ginger, dried starch, cooking oil.

2. First remove the shrimp head and peel off the shrimp skin, leaving only the tail and not destroying it.

3. Use a knife to break through the abdomen of the shrimp. The knife is as deep as the skin on the back of the shrimp, but do not cut through so that the skin and meat are still intact.

4. Then use a knife to repair it into a neat fan shape and remove the shrimp intestines, and save the shrimp meat cut during the repair for other purposes.

5. Spread a knife on the scalloped shrimp slices with a knife, and poke a few times with the tip of the knife to break the shrimp tendons to prevent curling during frying.

6. Use a knife to chop the prawn meat that was cut when repairing the prawns, and then use the back of the knife to repeatedly smash into fine velvet for use.

7. Put green onions, ginger, rice wine in the shrimp slices, and sprinkle a little salt, pepper and MSG to taste.

8. Put rice wine, salt, pepper and monosodium glutamate into the smashed shrimp paste. Use chopsticks to beat vigorously in one direction until the shrimp paste is sticky and gelatinous.

9. Dip a thin layer of dried starch on the marinated shrimp chips.

10. Drag a layer of egg liquid on the skin side of the shrimp crackers.

11. Then it was covered with bread crumbs.

12. Place the neat yards on the plate, and spread the minced shrimp evenly on the shrimp slices with a small spoon soaked in water.

13. Then use a trowel or fingers soaked in water and wipe it evenly.

14. After spreading the minced shrimps, use tweezers or fingers to decorate the shredded carrots and melon peels on the minced shrimps. It is like a pipa string. Press it firmly with your fingers.

15. Heat up the frying spoon, pour in the right amount of oil, add the brewed prawns when the oil temperature is 5-6 times the heat, slowly fry over medium heat, wait until it floats out of the oil surface, and fry for 10 seconds to cook.

16. The slightly yellow color can be used to scoop out the grease-control code plate for embellishment, and the dish is finished.

Tips:

Features of this dish;

The color is bright and lively, the appearance is beautiful and generous, just like the shape of a pipa, the taste is delicious and crisp, and the shrimp flavor is very strong. It is a good product for banquets.



Tips;

1. Fresh shrimp should be selected, and the meat should be elastic and shiny. Do not destroy the shape of the tail when peeling, keep it intact.

2. When breaking the abdomen of the shrimp with a knife, cut the knife from the middle of the abdomen with the same thickness, and then remove the shrimp intestines. Use the knife to arrange the knife. Do not cut through the knife, mainly for the process of frying. To prevent the shrimp from curling.

3. For the garnish of the shrimp body, you must choose vegetables with little water and no strange taste. For the green ones, use thin slices of cucumber and green peel, and thin slices of dark radish and green peel. For the red one, carrot shreds and Jinhua ham shreds can be used.

4. It is better to use the granular bread crumbs, and the bread crumbs are too crumbly and too thin without a crispy feeling. It is best to make homemade bread crumbs and cut into bread crumbs with a knife.

5. During the frying process, the oil temperature must not be too high or too low. The oil temperature should be 5-6% hot. If the oil temperature is too high, the outer coke and the inside will be immature. The bread crumbs are oily, it tastes too greasy, and the taste is not good.