[Cantonese Cuisine Master·One Dish of the Day] Mandarin Pucha Shrimp

All will come together to compose "the taste of the city". Jiangmen Human Resources and Social Security Bureau combined with the characteristics of Wuyi local dishes, organized various urban colleges and universities cooking teachers, industry associations, catering institutions, celebrity chefs and experts, in accordance with the "Cantonese cuisine master" cooking skills standard development and evaluation "Framework Guidelines", combined with local traditional food culture, collected and sorted out recipes for making Wuyi local flavor dishes, discussed extensively, and compiled the textbook "Wuyi flavor food production technology", aiming to promote the food culture in Wuyi region. According to the different regional characteristics of Wuyi region, the book contains 3 special banquets including Duruan Bitter Melon Banquet, Xinhui Tangerine Peel Banquet, and Sweet Water Carrot Banquet, a total of 30 dishes, and a collection of 36 local flavor dim sums and local flavors in the four cities and three districts under the jurisdiction of Jiangmen There are 51 dishes, with rich pictures and texts, the content is informative, easy to understand, and highly readable. "Wuyi Renshe" WeChat public account will continue to push the above dishes for everyone.

Mandarin Pucha Fragrant Shrimp

Mandarin Pucha Fragrant Shrimp is made from prawns produced in Xinhui Mu Chau. It is made with Mandarin Pucha as a secondary ingredient and fried in oil. During the production process, the prawns absorbed the fragrance of citrus tea, which made the whole dish full of tea flavor without greasy feeling, which made people unable to help eating and sucking the aftertaste.

sweet and crispy, tea fragrant rich, beautiful appearance

Ingredients (ingredients) dosage

main and auxiliary ingredients span 1span large shrimp 1000 grams 1 ordinary tea, 20 grams of minced garlic, 20 grams of green onion

Seasoning: 20 grams of salt and pepper,50 grams of cooking wine, 500 grams of edible oil

Cooking and production process

1 Soak the citrus tea with boiling water, drain the tea leaves, and keep the tea and tea leaves for later use.

2 Wash the big prawns, cut off the prawns, prawn guns, and legs, put them in the tea water, add cooking wine and marinate for 20 minutes, pick up and drain the water (the water must be drained thoroughly, otherwise the oil will splash when the shrimp is fried ).

3 Heat oil in a wok. When the oil temperature rises to 180℃, add the shrimps and fry them until the skin becomes crispy and the shrimps are golden brown. Remove and set aside.

4 Leave a little oil in the wok, add the tea leaves and stir-fry on medium heat for 3 minutes, and stir-fry until the burnt fragrant comes out.

5 Put a little oil in the wok, sauté the diced green onion and minced garlic, add the shrimp and tea leaves, add the flavored pepper and salt, stir well and place it on a plate.

The key to the technology

1 The tea should be made of mandarin tea, and the seasoning should be clear to highlight the aroma of mandarin tea.

2 Control the oil temperature and deep fry.

Dishes expansion

Chaxiang pork ribs, Chaxiang chicken and other dishes are similar to this dish.

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