Kung Pao shrimp balls?
Ingredients: prawn 10- 15, cucumber 1-2, onion 1/4, and a little fried peanuts.
Ingredients: onion segments, ginger slices, garlic cloves, dried peppers and a little pepper.
Seasoning: soy sauce, oyster sauce, bean paste, vinegar, sugar, salt, cooking wine, starch.
1, prawns are shelled, and the back is cut open to remove the sand line. Add a little salt, cooking wine and starch and knead for half an hour.
2, cucumber cut into small pieces, onion cut into small pieces.
3. Mix the sauce in advance: 1 spoon of half-baked soy sauce, 1 spoon of vinegar, 1 spoon of cooking wine, half a spoon of sugar and a little salt, and then add water and starch to make juice.
4. Pour the oil in the pot, pour the shrimp into it when it is about 60% hot, and then remove it after discoloration.
5. Leave the base oil in the pot, stir-fry the pepper and dried pepper (I'm afraid of eating pepper, and I'll always throw it out when I stir-fry it), then add 1 tsp oyster sauce and 1 tsp bean paste, and add onion, ginger slices and garlic cloves for saute.
6. Then pour in the onion and cucumber pieces and stir fry for a while.
7. Pour in the shrimp balls and stir fry quickly.
8. Pour in the prepared juice and turn it over a few times.
9. Add peanuts, collect the juice a little, and take it out of the pot.
How to make Kung Pao shrimp balls delicious?
Ingredients: shrimp 1 80g, peanut 20g, dried pepper 8g, ginger10g, scallion 30g, salt10g, cooking wine10g, sugar 6g, white vinegar 6g, light soy sauce 5g, starch/kloc 5g.
1, first of all, you should remove the shell, remove the shrimp line and cut the shrimp back for later use.
2. Put the processed shrimps in a container, sprinkle with salt, cooking wine and starch, and marinate them for 10 minute.
3. Take out a clean small bowl, add sugar, soy sauce, vinegar, starch and water, and mix well.
4. Add oil to the pot, add the marinated shrimps, stir fry quickly until the color changes, and take them out when they become shrimp balls.
5. Leave the base oil in the pot, add the cut Jiang Mo, onion rings and dried peppers, and stir fry.
6. After frying the fragrance, add the shrimps, pour the juice prepared in the third step, and stir fry quickly. When the juice is sticky, pour the peanuts and stir fry for a while.
Where does Kung Pao Shrimp Ball come from?
Gongbao cuisine is a very famous Sichuan cuisine, which is very popular because of its special taste and taste. Red oil is added to the juice of Kung Pao shrimp balls, which makes the dishes red and bright, and the shrimp balls are tender and crisp, which is first-class in appearance and taste.
Skills of making kung pao shrimp balls
1, Shrimp will be hard to eat if it is fried for too long, so when cooking, it must be fried quickly to ensure the taste is crisp and tender.
2. Peanuts can be directly peeled in the supermarket, or you can put peanuts in red in the pot at home and stir fry them a little, so you can easily peel them off.
3, Kung Pao shrimp balls classic practice, a bowl of juice is well prepared, and it is better than diced chicken, crisp and smooth.