The classic way to eat purple cabbage is cold salad. Add all kinds of spices to bring out your favorite flavor. I wrote cold cabbage in the previous Q&A, and you can have a look if you like it. What I'm sharing with you today is fried purple cabbage, fried with yuba and prawns to make delicious fried shrimp balls with yuba.
This dish is relatively simple. Soak the yuba first, peel the prawns and cut them into two pieces, scald them into shrimp balls with hot water, wash the purple cabbage and cut into pieces. Then, put the yuba, shrimp balls and cabbage slices into a pot and fry them until cooked. Be sure to have a big fire when frying. Just fry the purple cabbage until it is broken, which will be more crisp and refreshing. Let's follow Nani to see the specific method of this dish.
Fried shrimp balls with purple cabbage and yuba-delicious and refreshing, not greasy and simple to make.
Materials required:
Ingredients: half a purple cabbage, six prawns and two yuba. Seasoning: onion 1 segment, ginger 1 slice, sugar 1 spoon, starch 1 spoon, chicken essence 1 spoon, sesame oil 1 spoon, a little salt and a proper amount of vegetable oil.
Gourmet steps:
Put the yuba in clear water, buckle it with a plate, cover it until there is no hard core inside, then take it out, drain it, cut it into small pieces obliquely, and cut the onion and ginger into sections. If you are in a hurry and don't have time to wait, you can soak the yuba in warm water first, then take it out of the water, cut it into small pieces obliquely with a knife, and then soak it in warm water, so that the yuba will soak quickly. )
2. Peel off the old skin on the outer layer of purple cabbage, remove the pedicle, wash it with clear water, cut it into small pieces, then put it in clear water and soak it in a spoonful of salt for a while. (Note: Purple cabbage, like kohlrabi, is wrapped in layers, and some pesticides will remain in it, so soak the purple cabbage slices in salt water for a while. )
3. Turn the prawn upside down, peel it off, then pick out the shrimp line with a toothpick, clean it, and cut it into two pieces with a knife (note: be careful when using the blade, the knife can be tilted upward to ensure that it will not be cut off above and below).
4. Add cold water to the pot, put the shrimp slices into hot water after the water boils, and take them out after they are rolled into shrimp balls. (Note: Don't scald it for too long. When you see the shrimp change color, you can roll it up and take it out. Don't cook. )
5. Put the oil in the pot. When the oil is hot, put the onion and Jiang Mo into the pot and stir-fry until fragrant. Then put the purple cabbage slices and yuba into a pot and stir-fry them evenly with high fire. 6. Add a spoonful of sugar, a spoonful of chicken essence and a little salt. After frying, put the shrimp balls into the pot and continue to stir fry. Put the starch in a bowl, add a little water to make starch liquid, then pour it into the pot to thicken, pour a little sesame oil on it, stir-fry and take it out.
In this way, this dish is ready. Try it quickly!