Lu Cai, it is the Qi Lu gust of traceable Shandong, it is 4 big vegetable fasten Chinese tradition (also be department of 8 big vegetable) in exclusive fasten from hairstyle dish (opposite Yu Huaiyang, plain, department of the influence such as another name for Guangdong Province dish) , it is the history law of the longest, ability the richest, difficulty is highest, most the dish that sees work force is.
Prawn of braise in soy sauce is dish of name of flavour of Shandong glue east wind, belonging to Lu Cai is. All through the ages is the renown dish cate of the win universal praise in Lu Cai, the beautiful of the beauty of its colour and lustre, taste, long for people place commend.
Go according to Hao Yi " the sea is wrong " the account in one book, the Bohai Sea " there is shrimp in the sea, long feet is made, be like children arm greatly, fishing person the net gets, two two and close, day works or bloat be soiled, of goods call prawn " . Glue east peninsula coasting is long, choice seafood dainty is numerous.
Advocate makings:
Shrimp
Condiment:
Cooking wine of garlic of salt green ginger is unripe pump oil of amylaceous plant oily hot pepper white sugar of black peppery water
Practice:
Shrimp is cleaned clean, cut trail from the beginning in shrimp back with scissors, winkle shrimp line. Accuse to do water portion to reserve;
Unripe draw 2 spoon, teaspoon of black pepper 1/2, teaspoon of cooking wine 1/2, water 2 spoon, candy 1 teaspoon, amylaceous 1/2 teaspoon is moved into juice of braise in soy sauce, reserve;
Explode green ginger sweet. Enter the shrimp that has handled, break up fry begin to shrimp body erubescent when, enter the juice of braise in soy sauce of mix up, turn over the stew after frying 2 minutes;
Conflagration breaks up fry receive juice, put salt according to taste at this moment. Add garlic segment or section, chili oil, break up fry even hind involve fire again;
Shrimp itself is having it peculiar delicacy is sweet. Need to move juice of a bowl of simple braise in soy sauce only, prawn of made braise in soy sauce, delicate and inapproachable.
