Exercise 1
material
Appropriate amount of pork, shrimp, horseshoe, carrot, pepper, sesame oil, raw flour and egg white.
working methods
1. Shell shrimps, remove intestines, wash and dice, chop pork (7 points thin and 3 points fat), dice horseshoes and dice carrots.
2. Mix all the ingredients evenly, add pepper, salt, egg white, corn flour and sesame oil, mix well, make meatballs, and steam in a plate for 10 minute.
Exercise 2
material
Glutinous rice, shrimp, fish, bamboo shoots.
working methods
1. Peel prawns and reserve bamboo shoots. The glutinous rice is soaked in advance.
2. Eat fish first. I used the minnows. Wuchang fish is better if there is cod.
3. Chop the fish, bamboo shoots and shrimp, preferably finely.
4. Mix the stuffing, add salt and oyster sauce.
5. Spread the glutinous rice on the plate, take a lump of stuffing and lick it on the glutinous rice.
6. Put it on the plate. Put water in the steamer, boil it, and put meatballs. Steam 10 minute.
Exercise 3
material
1. shrimp160g, ground meat of hind legs 80g, white powder 40g, salt 1/2 teaspoons.
2. 40 grams of diced fat, 20 grams of diced celery, 20 grams of diced carrot, and chopped coriander 10 grams.
3. Corn kernels 1 60g, white powder 40g, sugar 1 tsp, fresh chicken powder12 tsp, pepper12 tsp, sesame oil12 tsp, lard12 tsp.
working methods
(1) After the shrimp is washed to remove the intestinal sludge, add the ground meat of hind legs, white powder and salt, and beat it by hand until it becomes sticky. Then add seasoning and stir well. Finally, the material (2) is added and mixed evenly. Then put the prepared stuffing into the freezer for 20 minutes to help the stuffing solidify.
(2) Wash the corn kernels with clear water, use kitchen paper towels to absorb water, then add 40 grams of white powder and mix well for later use.
(3) Divide the stuffing made by the method of (1) into 12 portions, each portion is about 30g, knead it into a ball by hand, wrap it with corn kernels, lightly compact it, complete 12 portions in turn, and steam it in a steamer for 10 minute.
Exercise 4
material
1. Freeze 545g of shelled white shrimp, remove intestines and shells, wash and drain, cut into small pieces, add salt 1/3 teaspoons and mix well.
2. 1/6 teaspoons of white pepper, 1 teaspoon of sesame oil, 2 teaspoons of chopped green onion, 1 teaspoon of Jiang Mo, 3 teaspoons of corn flour and 1 egg.
3. Two pieces of tofu, 280g, washed and drained, and crushed with the back of a knife.
4, red sufu 2 small pieces of 20 grams.
5, the right amount of corn oil.
working methods
Crush the red fermented bean curd in a large bowl, add the bean curd sauce and all two ingredients, and stir well. Add the diced shrimp and stir well until the filling is a little sticky.
Enlarge half a pot of oil in a medium pot, heat the hot oil over medium heat, scoop out about 1.5 tablespoons of shrimp with a spoon and put it in the palm of your left hand. Help the whole tofu shrimp ball blank with a spoon, fry it in hot oil until golden brown, then take it out and drain it, and eat it while it is hot.
Exercise 5
material
Appropriate amount of eggs, shrimp, vegetables, minced onion and ginger, raw flour, egg white, soup and salt.
working methods
1. Peel the fresh shrimp, gut it, cut into pieces, add salt, minced onion and ginger, egg white and raw flour, stir and size it, and knead it into balls.
2. Add some salt to the eggs, break them up, spread them into egg skins in the pot and shred them.
3. Boil the water in the pot, add the shrimp balls, cook until 7-8 minutes are cooked, and take out.
4. Add broth to another pot, add shrimp balls after boiling, add vegetables and shredded eggs after boiling again, and season with salt.
Exercise 6
material
Prawn, white radish, cooking wine, starch, a little salt.
working methods
1, prawns are washed, shelled, internal organs are cut into mud, and white radish is peeled and cut into filaments.
2, shrimp sauce with cooking wine, starch, a little salt, mix well.
3, shrimp paste into small shrimp balls, put the right amount of water in the pot, add shrimp balls to boil.
4. Cook until the shrimp balls change color, skim off the floating foam and pour in shredded radish.
5. The shredded radish becomes soft and transparent. Add a little salt and turn off the fire. Sprinkle some chopped green onion before cooking.
Exercise 7
material
100g shrimp balls, two spoonfuls of tomato sauce, three mushrooms, 50g celery, 50g carrot, one spoonful of soy sauce, one spoonful of white sugar, onion, ginger slices, water starch, salt, chicken essence, 1 spoonful of soy sauce, two spoonfuls of vinegar and three spoonfuls of sugar.
working methods
1. Thaw the shrimp balls, wash all the vegetables and dice them. Heat oil in the pan, stir-fry ginger slices with onion, remove and throw away.
2. Add shrimp balls, add a spoonful of soy sauce and stir-fry until fragrant.
3. Add half a bowl of water to boil, simmer for three minutes until the shrimp balls swell completely, and then serve the soup.
4. Wash and dry the pot, pour a small amount of oil to heat it, pour the dish into the fire and copy it for a while.
5. Pour in the cooked shrimp balls (even soup), add two spoonfuls of tomato sauce, one spoonful of sugar, a little salt and chicken essence and stir well.
6. Pour the prepared water starch, boil it and simmer for a while. The soup is so thick that every ball is covered with tomato juice.