Gyudon Fried Shrimp Double Combo Rice

Name: Gyudon Fried Shrimp Double Combo Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Beef Roll; 150g shrimp; A few Small rape; a little carrot; 30g onion; Some salt; 1 piece egg; Some starch; Some Bread crumbs; 1 tablespoon Cooking Wine; 1 tablespoon Steamed Fish Soy Sauce; 1 tablespoon Sugar; Moderate amount (or broth) water; 1 tablespoon Vegetable oil

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The beef that has been cut into thin slices after acid removal is called "fat beef". Fat cattle are not only delicious, but also rich in nutrients. In addition to being rich in protein, iron, zinc, and calcium, they also have vitamin B complexes that are needed every day, including folic acid, vitamin B, and riboflavin. The vitamin B12 contained in one serving of beef is approximately equal to the content of B12 in 7 servings of chicken breast. Eating fat beef can be combined with seafood and green vegetables. Seafood is rich in protein, iron, and vitamins, and nutrients are easier to absorb.

Shrimp is extremely nutritious. The protein contained in it is several times that of fish, eggs, and milk. It is also rich in minerals such as potassium, iodine, magnesium, and phosphorus, as well as vitamin A, aminophylline and other ingredients. The shrimps with the head and tail removed, shelled and sanded, are not only more convenient to cook, but also have a good meat texture, which is easy to be digested and absorbed, and is suitable for both young and old.

Niudon (pronounced like dong in Japanese, dǎn or jǐng in Chinese), is the name for Japanese-style rice bowl, which refers to a bowl of white rice with dishes, such as fried fish and shrimp called Tendon, and fried pork steak called カツ丼, The one that puts eggs and chicken is called parent-child don. "

Gyudon Fried Shrimp Double Combo Rice

1. Take the vannamei shrimps out of the freezer, put them in the freezer, and slowly defrost them naturally. It can also be thawed in clean cold water.

Gyudon Fried Shrimp Double Combo Rice recipe

2. The beef rolls are also taken out of the freezer without thawing.

3. Take out the appropriate amount directly, and keep the rest sealed and frozen.

4. Put the beef rolls in cold water and boil the water

5. Rinse the scum with warm water, remove it, drain the water and set aside

6. Heat oil in a pan, add the chopped onion (slightly thicker) and stir fry until it tastes good

7. Add appropriate amount of broth (or water, just cover the fat beef), salt, sugar, cooking wine, steamed fish soy sauce and boil

8. Pour the beef rolls, boil over medium heat, skim off the foam, continue to simmer for 5-10 minutes on low heat, and turn off the heat

9. Wash the small rapeseed and carrots, slice them and use a mold to carve out the flower shape (direct discs can also be used)

10. Put in hot water about 80 degrees (add a little salt in the water), blanch for a few seconds and take it out

11. Too cold boiling water, drain and set aside

12. Put the rice in a bowl or deep dish, roughly flatten it, and set aside

13. After thawing the shrimp, use a kitchen paper towel to absorb the surface moisture

14. The eggs are beaten with salt, and the starch and bread crumbs are prepared at the same time

15. Roll the shrimp in the starch, and after the surface is evenly dipped, shake off the excess part

16. Refill in the egg liquid and roll up

17. The surface is covered with bread crumbs

18. Wrap all the shrimps in this way, and heat the pan at the same time

19. When the oil temperature is about 200 degrees, put the shrimps in the oil pan in turn, fry them slightly until the surface is golden, and the whole can be removed by floating

20. Put the cooked beef, vegetables and fried shrimp on a plate

Tips:
1. Regarding the beef rolls: I used the beef flakes, foam incubators and dry ice packaging purchased from the "COFCO Wobuwang.com" online. They were still frozen when they were received. Sliced evenly, fat and thin, shabu-shabu or made into Yoshinoya calf rice, are all good choices.
2. Regarding frozen shrimps: I also used "Van American White Shrimp Balls" purchased online from "COFCO Womai.com". It does not shrink after thawing, and the meat is elastic and firm, and it tastes good when used for fried shrimps.