Chinese Food
Bacon, butterfly, prawns, a Chinese American food, crispy and delicious
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Speaking of American Chinese food, shiyujia has introduced Hibiscus egg, grilled spareribs and fried noodles. These delicacies were brought overseas by the older generation of immigrants from their homeland, where they combined with the taste of the local people and were reborn as a new delicacy. Today's butterfly shrimp is also a representative of this kind of American Chinese food. As early as the 1960s before I was born, it appeared on the menu of American Chinese restaurants and was very popular. Today, although it's Chinese food, it's hard to find it in Chinese restaurants. Today, let foodies bring this overseas Chinese dish back to their hometown. The first time I saw this dish was in my father's restaurant. He would butterfly all shrimps, arrange them neatly on aluminum foil, six shrimps each, and then put a piece of bacon on each shrimps. In this way, many shrimps were prepared in advance and stored in the refrigerator. This dish is always popular. It is necessary to prepare it in advance. In the process of making this dish, clean and finish each shrimp
Cooking ingredients
Cooking Steps
Step1:Cut the bacon slices first. Each slice is about the length of the shrimp. Use a bowl to break up the egg mixture. Then cut the onion shreds. Then deal with the prawns. Remove the head. Peel the shrimp carefully.
Step2:Keep a small piece of shell at the end of the shrimp tail.
Step3:Put the shrimp flat. The abdomen is facing to yourself. First press the shrimp with one hand. Cut the tail with the tip of the knife. Then gently push the back of the shrimp to cut the abdomen from the middle. Be careful not to cut the back through.
Step4:Don't operate too fast. Cut your hands carefully. The cut shrimp should be able to be tiled. If it can't be tiled, press it slightly again to make it flat, especially at the end of the shrimp.
Step5:Carefully remove the shrimp line. A perfect butterfly shrimp is ready.
Step6:Take care of the rest of the shrimps. Then rinse them gently. Then dry them with kitchen paper. Put them back on the cutting board. Keep the shrimps on the back.
Step7:Season the shrimp with a little salt. Then spread the cut bacon on the shrimp.
Step8:Mix 1 tablespoon soy sauce, 1 teaspoon spicy soy sauce, 2 teaspoons tomato sauce, 1 / 4 teaspoon white pepper and 1 / 2 teaspoon sesame oil in a small bowl to make the sauce. Heat the wok over medium low heat. Don't let the wok smoke. Add two tablespoons of oil when the wok is slightly hot. Turn the wok and let the oil disperse at the bottom of the wok. Bacon and butterfly shrimp are ready. Now we're going to fry them.
Step9:Take a piece of bacon butterfly shrimp and dip it in the egg liquid. Let the extra egg liquid drop clean.
Step10:Then put it in the pot. The bacon side is down. This step should be as fast as possible. After all the bacon shrimps are put in place, adjust the temperature according to the situation. Make sure that the bacon shrimps dipped in the egg liquid can be cooked thoroughly, but not burnt.
Step11:Fry one side of bacon for 6090 seconds until it's golden. Then turn it over carefully with a spatula. Fry for another 3060 seconds.
Step12:Fry and serve on a plate.
Step13:Keep the remaining oil of the fried shrimp. Add another tablespoon of oil. Heat the oil and add the garlic and onion shreds. Heat up.
Step14:Fry the onion for 30 seconds. Add the cooking wine.
Step15:Stir fry for another 30 seconds. Add the sauce.
Step16:Stir well and wrap the sauce around the onion. Add onion.
Step17:Stir fry the onions to the extent you like. I will fry them until they are just cooked and a little crispy. You can also fry them until they are completely soft. Then put out the onion and spread it on the bottom of the plate. Then fry the bacon butterfl
Step18:
Cooking tips:Calories - 456kcal | carbohydrates - 15g | protein - 14g | fat - 38g | saturated fat - 22G | cholesterol - 164mg | sodium - 930mg | potassium - 333mg | dietary fiber - 2G | sugar - 7g | vitamin a-264iu | vitamin c-12mg | calcium - 81mg | iron - 2mg are good cooking skills.
