How to make Jinsha shrimp balls, salty and fragrant, easy to learn, the whole family is full of praise? When cooking shrimp dishes, the most important thing is to remove the dirty shrimp intestines directly to prevent the astringency from hurting the taste. Click here to see how to quickly select shrimp intestines. If you want to keep the shrimp fresh and tender, you should pay special attention to the time of continuous high-temperature frying. You can cook it for about 2 minutes, and turn the shrimp over as soon as it turns red, so that it won't be too old. If you don't like eating shrimp shells and don't pay attention to grand objects, you can first remove the head and brain of the shrimp and make the remaining shrimp into "golden shrimp balls" to spit meat, which is more convenient to eat!

Food: 12 green shrimp (about 500g), 1 salted egg yolk, 1 onion, 1 garlic, 1 pickled white shrimp with small peppers: 1 spoon fermented rice wine,1.

Step 1: Shell the shrimp, open the back, remove the intestinal mud, and gently knead it with 1 teaspoon salt. Salt will shrink the protein, and the shrimp will be washed and dried. Take a flat plate, spread a kitchen oil-absorbing paper on the bottom, put the shrimp flat on it, cover it with a piece of toilet paper, and put it in the refrigerator to let the shrimp relax and be free completely. Take this opportunity to prepare the materials and use soup for salted egg yolk.

Step 2, grind the egg yolk into mud for later use, cut the onion and pepper, chop the garlic, take the shrimp out of the freezer, add a little salt and wine, and fry the remaining eggs in the egg whites in poached eggs. Knead clearly by hand until the shrimp turns white, add a spoonful of mung bean starch, grab it evenly by hand, take a flat plate, sprinkle some red powder on it, and then sprinkle some red powder on the shrimp.

Step 3: Take a deep pot, pour the remaining oil that can cover the river shrimp (I will use heat-resistant sunflower seed oil), heat it to 170- 180, then turn off the fire, add the shrimps, and stir-fry the coalbed methane gradually on medium fire. Shrimp is easy to cook. Stir-fry for about 30 seconds, take out, remove powder and slag, and heat to 65438+ again.

Step 4: Heat the wok until the surface of the wok smokes, and then add some oil. Don't leave too much oil, but the ambient temperature of the cauldron should be high enough so that the yolk can be fried quickly. Stir the egg yolk (you can't use a shovel as in the photo, the egg yolk will be placed in the gap of the shovel, so it is not easy to stir), add seasoning, stir until fragrant, add fried shrimp, and stir out of the pot.