"Fried Shrimp Section" is a high-quality dish that is quickly fried in Shandong cuisine. It was brought to Beijing by Shandong masters very early. "Fried Shrimp Section" used to be a special dish in the "Dianfu Building", one of the famous "Eight Buildings" of Shandong cuisine operators in the capital. It was also a representative dish of the birthplace of Shandong cuisine on the Jiaodong Peninsula.
Many people misunderstand "fried shrimp section" as "Beijing cuisine". In fact, it is not. It is an authentic Shandong dish. This dish was originally brought to Beijing by a Shandong chef surnamed Li from "Anfu Building", one of the famous "Eight Buildings" that runs Shandong cuisine in the capital. The address of "Anfu Building" before liberation was opened in the current location of Wangfujing Department Store. It was founded by the father of Mr. An Yunqing, a native of Shandong.
"Anfu Lou" gathered a group of top chefs among Shandong cuisine. The place was famous for its crispy coriander, fried cooking, scorched, white stewed, braised, etc. However, with the passage of time and historical changes,"Anfu Tower" has long disappeared in the long river of history!
The "Anfu Tower" before liberation was not like this. At that time, it was a famous top restaurant in the capital! There used to be a saying in Beijing called "Wufu, Wenxing", which means that Anfu Tower is a place where generals gather, while Dongxing Tower is a place where officials and dignitaries gather.
The regular visitors to "Anfu Tower" at that time were all wealthy descendants of the Qing Dynasty and princes and aristocrats, such as the Aisin Gieluo family, dignitaries in the late Qing Dynasty, leading figures in the Beiyang warlords, and later confidential personnel of the Kuomintang army. The most famous among them are Yuan Shikai's son Yuan Kedin, Fengxian warlords Zhang Zuolin, Duan Qirui and Wu Peifu, and later the chief spy agent "Kawashima Yoshiko" under Kenji Toiwara, chief spy officer of the spy chief during the Japanese invasion of China.
Kawashima Yoshiko, also known as Jin Bihui, was the 14th princess of Prince Su Shanqi in the late Qing Dynasty. Her name was Aixinjue Luo• Xianyu, and her name was "Jin Bihui" in the Han Dynasty. Everyone in the restaurant from the owner to the waiter called her "Jin Siling". Jin Bihui and Yuan Kedin both like to eat this "fried shrimp section", which is a must-order dish at every banquet.
There are many such historical stories in the "Anfu Tower". Later, after Japan surrendered, the "Anfu Tower" was forced to exchange it and changed its owner due to its political involvement. However, it continued to use this brand name until it continued to operate until the eve of liberation. It was officially closed. This historical story will be hidden for the time being, and I will talk about the old past of the "Eighth Building" in the capital in detail in the future.
"Fried shrimp section" is one of the traditional representative dishes in Shandong cuisine. It is quick to make and delicious. It is a quick stir-fried dish among Shandong cuisine. Today, Da Chao Shao cooks this time-honored and exquisite "fried shrimp section". The main methods are as follows;
fried shrimp section
Recipe Recommendations
- salty and fresh
- explosion
- ten minutes
- simple
Steps for fried shrimp section
1
Remove the shrimp, clean the shrimp intestines, chop off the head and tail, and cut the shrimp body into two pieces.
2
Add a little salt to the chopped shrimp slices.
3
Sprinkle with a little pepper.
4
Add a few drops of Shaoxing rice wine, then grasp and marinate for 10 minutes.
5
Wrap the marinated shrimp segments with dry starch.
6
After wrapping the dry starch, allow it to soak naturally for 3 minutes.
7
Place the shrimp in the fence and shake off excess dry starch on the shrimp segments.
8
Prepare the sauce, add 1 gram of salt, 2 grams of chicken powder, 5 grams of white sugar, 5 grams of balsamic vinegar, a little white pepper powder, 10 grams of Shaoxing Huadiao wine and a little dry starch, then add a little water and stir well.
9
Add a little shredded green onion, shredded ginger and garlic slices in the bowl to set aside.
10
Heat the oil pan to sixty to sixty percent heat, pour in the shrimp sections and start frying over medium heat.
11
Fry the shrimp until the skin is crispy and remove it.
12
Heat a frying spoon on fire, add a little base oil and saute the chives, ginger and garlic.
13
Saute the green onions and ginger until fragrant and pour in the fried shrimp sections.
14
Put the shrimp sections into the pan and quickly cook them into a bowl to thicken.
15
Stir the bowl into the pan, shake the stir-fry spoon, stir fry with strong heat for two or three times before leaving the pan.
16
You can serve on the table after taking out the pan and sorting plates. At this point, the operation is all completed (it takes two minutes).fried shrimp section Make Tips
Characteristics of this dish: beautiful color, fragrant smell, crispy skin, smooth and tender meat, salty and fresh and slightly sweet, and slightly sour aftertaste (it belongs to a small sweet and sour taste, but cannot highlight the sweet and sour taste). Warm tips: 1. All preparations must be prepared in advance in an orderly manner. 2. When frying the shrimps, the oil temperature is 60% hot. After the shrimps are put into the pot, increase the firepower and increase the oil temperature. After frying the shrimps until the outer skin is crispy. Never put the oil into the pot. 3. Cook the shrimp quickly after frying. Don't slack off, which will affect the quality of the dishes. 4. It takes two minutes from frying shrimps to the end of cooking. There is not enough firepower at home, so it will not exceed 3 minutes at most. It is best to separate the oil and wok, which will save time and speed. This Shandong cuisine private stir-fried "fried shrimp section" with a large fried spoon is ready. It is better than braised shrimp, which is too sweet, while the "fried shrimp section" tastes salty, sweet and sour, which is very great! For friends 'reference!