Required ingredients:
Sea shrimp: 1000g
Scallion: a little
Horseshoe: 250g
Pork white meat: 150g
Salt: moderately
Monosodium Glutamate (MSG): a little
Flour: moderately
Cooking oil: moderately
Methods and Steps:
Measures and Steps:< /p>
1, the shrimp head, shell, shrimp line, deal with
2, and then cut the shrimp into granules
3, the shrimp granules surface water absorption
4, the pork white meat into fine dice
5, horseshoes into granules, scallions into scallion flowers to be used
6, shrimp granules, diced pork white meat, horseshoes and scallion flowers are all poured together and mixed
7, add the appropriate amount of flour and flour, add the appropriate amount of oil
7, and add the appropriate amount of oil
8, and add the appropriate amount of oil
9, and add the appropriate amount of oil to the mixture.
7, add the right amount of salt
8, and then add a little monosodium glutamate
9, and then mix all the ingredients
10, in the mixing of the ingredients to add the right amount of flour
11, so that the flour and the ingredients mixed well
12, and then the ingredients into the shape of a ball
13, heating the frying pan, pour in A large amount of oil
14, until the oil temperature is hot to put chopsticks, chopsticks will appear around the dense bubbles on the time, in batches into the dough balls
15, deep-fried until the surface of the golden brown, cooked inside, fish out and drain the oil can be out of the pot
Warm tips:
1000g shrimp head shelled shrimp, shrimp net weight of about 500g;
Shrimp cut granules, shrimp and shells, the net weight of about 500g;
Shrimp, shrimp and shells, the net weight of about 500g;
Shrimp cut grain to cut some coarse, eat more pop teeth;
250g horseshoes is the weight of the peeled, if you buy a complete horseshoe need to take into account the weight of the skin;
Doing a large amount of words, shrimp, pork, peeled horseshoes ratio control in 1:0.5:0.3 is good;
Ingredients stirred evenly on the good, do not need to stir on the strength;
What is the best way to make the best use of the ingredients?
Put the flour for ordinary flour, play a role in sticking to the ingredients, do not need to put too much, too much will affect the crispy texture of shrimp dates;
One-time to do a lot of time, fry a 8 mature is good, each time to eat before frying in oil before eating;
Fried shrimp dates of the amount of oil to be able to all have no shrimp date, with a small pan frying is more convenient;
Fried after the remaining oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil. The remaining oil after frying, after draining and stored, within 3 days of frying with vegetables is not a waste.
Make smooth shrimp meatballs five tips
Autumn and winter into the tonic season, people eat hot pot like to put some pills, do some tender and smooth shrimp meatballs is a good choice to teach you with five tips, shrimp pills to do Q elastic tender smooth.
Raw materials: shrimp, pork stuffing, green onions, ginger, eggs, pepper, salt, wine, pepper.
Practice: 1, shrimp pick to remove the shrimp line, wash with water, so that the shrimp meat is elastic and not sticky, this is the first trick. 2, shrimp should be chopped into a paste with the back of the knife, so that the shrimp meat is more mushy and elastic, this is the second trick. 3, the third trick is to put the shrimp and pork stuffing in the proportion of 2 to 1, so that the meatballs are chewy. 4, green onion chopped, ginger minced chopped into segments. Egg whites and yolks separated. 5, pour the egg whites into the filling, add green onions, minced ginger, pepper, salt, shaoxing wine, starch, gradually increase the speed and beat well. 6, the fourth trick: clockwise beat the meat filling until strong. 7, the fifth trick: in order to a piece of the pot, the filling will be rolled into a ball, put into a well oiled plate. 8, hot pan with oil, 40% hot when the once into the shrimp balls to fry. Fry both sides until golden brown can be removed from the pan