Luohan Prawns
Cuisine: Beijing Cuisine
〖Ingredients:〗12 large prawns, 200 grams of shrimp paste, 250 grams of cabbage pine (shredded), 1 white fungus, one coriander, 4 cherries, a little black sesame seeds, salt, monosodium glutamate, cooking wine, egg white, sesame oil, onion, ginger and garlic.
〖Method〗First remove the sandbags and intestines from the shrimp heads. Open the back of the shrimp and cut it into 3 sections, adjust the shrimp paste to taste, prepare the vegetables, process the white fungus, prepare the green onions, ginger shreds, garlic slices, coriander and cherries, and adjust the taste of the processed shrimp.
2. Garnish the middle part with shrimp paste, fry and grill the head, steam the middle part and fry the tail part.
3. After cooking, add cabbage pine and white fungus flowers to the bottom plate, and place the shrimps on the plate.
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Luohan prawns
〖Ingredients〗1250g prawns. 25g tomato sauce. 150g net prawn meat. .Wet starch 50g. Pork fat meat 75g. Chicken soup 150g. Canned water chestnuts 75g. Green onion white segments 150g.
Black sesame seeds 25g. Ginger slices 50g. 2 egg whites. 75g sesame oil. 7g refined salt. 1000g peanut oil. 20g white bran (approximately 75g consumption) 25g Shaoxing wine.
〖Method〗Wash the shrimps, cut off the feet and whiskers, and then cut them from the back, remove the sandbags on the head and the sand line on the back, and remove the sandbags from the middle Cut into two pieces. Set aside the first half, peel off the shell from the second half, keep the shrimp tail, and slice it horizontally from the back with a knife (but not into pieces), so that the abdomen is connected into a fan shape. Gently cut the inside of the sliced ??shrimp meat with a cross knife, place it on a plate, and season with refined salt (3g), Shaoxing wine (5g), scallion white segments (25g), and ginger slices (25g). Pickled for flavor.
2. Remove the red film from the surface of the semi-clean shrimp slices, put them together with the pork fat, and smash them into shrimp paste with the back of a knife. Crush the water chestnuts with a knife and chop into powder. Scallion white segments (125g), ginger slices (25g), cut into thin strips. Wash black sesame seeds and drain. Beat the egg whites, add shrimp paste, minced water chestnuts, refined salt (2 grams), and Shaoxing wine (5 grams), and stir vigorously in one direction.
3. Place the marinated second half of the shrimp segments flat on the cutting board one by one. First use a clean cloth to dry the water on the surface of the shrimp segments, then spread the shrimp paste evenly on top and spread evenly. The middle should be convex, forming a belly shape. Then sprinkle with black sesame seeds and press lightly with your hands.
4. Heat the wok on the fire, pour in peanut oil (100g), put the first half of the shrimp segments into the wok, fry both sides over medium heat, then add the shredded green onions. , shredded quotations, refined salt (2 grams), white sugar, Shaoxing wine (15 grams), tomatoes, and chicken soup. Use low heat and take them out one by one and place them neatly on one end of the oval plate. Use the remaining soup in the pot. Thicken the soup with diluted wet starch, drizzle with sesame oil and pour it over the shrimp.
5. Place another wok on a high fire, pour in peanut oil (900g), heat until 70% hot, add the second half of the cooked shrimp and fry until the outside becomes When golden brown, take it out, drain off the oil, and place it on the other end of the plate.
〖Note〗Choose 4 to 5 prawns per 500 grams. The fresh heads and bodies are closely connected, the shell and the shrimp meat are tightly integrated, the head and feet are complete, and the shrimp body is stiff and has a certain degree of curvature. The skin is shiny and bluish-white, and the meat is firm and tender. Female shrimps are slightly greenish-blue (fishermen call them green shrimps). Generally, female shrimps are slightly larger than male shrimps. When it comes to food, the females are better than the males.
2. Place the fire on the front half of the shrimp, gently press the shrimp head with a spoon to squeeze out the shrimp brain, and the dish will be red and oily; the second half of the fried shrimp will be tender yellow on the outside and should not be taken out. Heavy oil to avoid deep frying.
〖Flavor characteristics〗 Luohan prawns are the second of the "Three Big Prawns in Beijing" and a famous dish in Beijing's "Tan Cuisine". This dish pays attention to processing art, pays attention to dish shape, and uses There are two cooking methods, and the shrimps are divided into two sections and made into different shapes: the first half is shelled and burned to become sweet and salty red shrimp segments; the second half is shelled and stuffed and deep-fried into crispy, tender golden shrimps. Section. After being put on the plate, it is red on top and yellow on the bottom. Because of its convex shape, it looks like an Arhat with an open belly, so it is called "Arhat prawn".
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Arhat prawns
Dish name Luohan prawns
Cuisine Korea
Characteristics: Beautiful and generous, tender and delicious, tender and fragrant meat
Ingredients: 1000g prawns. 50g black sesame seeds. 25g canned peas. 100g canned water chestnuts. 125g shrimp meat. Egg white 2 pieces, 75g of fatty pork, 50g of canned bamboo shoots, 10g of boiled mushrooms, 50g of lean pork, 25g of ginger, 60g of green onions, 10g of salt, 10g of sugar, 15g of cooking wine, 100g of peanut oil, 100 ml of chicken soup, 15g of starch, 10g of spicy bean paste. 25g lettuce.
Preparation process: Wash the prawns, cut off the legs and heads, remove the buns and mud intestines, cut the prawns into two sections from the middle, and set aside one section for the head
2. Peel the tail section, leave the tail, slice it from the back, do not slice it through, cut it with a flower knife, place it on a plate, pour 5g of cooking wine. Sprinkle with a little salt, pepper and chopped green onions. , ginger, pickled for 10 minutes.
3. Boil the fat pork in soup for 5 minutes, take it out, peel it, cut it into small pieces with water chestnuts and shrimp meat, add 5g of salt, 15g of cooking wine and egg white and mix well to form a filling. Set it on the side with the flower knife at the end to make it look like a small convex belly. Then, put a few green peas on it and stick on the black sesame seeds.
4. Wash the mushrooms, remove the stems and roots, and cut them into 2 cm square dices along with the bamboo shoots and lean pork; peel the green onion and ginger, wash and dice them. Stir-fry the diced meat, bamboo shoots and mushrooms and set aside.
5. Fry the shrimp heads in oil, add 7.5g of sugar, 5g of salt, 10g of cooking wine and a little spicy pickles, simmer over low heat for 8 minutes, remove and put on a large fish pond plate On one side, add water and starch to the remaining juice to thicken it, and pour it on the head.
6. Heat the wok, add 100g of peanut oil. Heat until it is 30% hot, fry the shrimp tails until golden brown, take them out, put the stuffing side up, and place them on the fish. Cut the other side of the plate and garnish with washed and sterilized lettuce leaves in the middle.
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