Food: prawns (or fresh shrimps), the actual total number can be set at will, and almonds can be set at will, not too much. Seasonings such as onion, ginger, garlic, dried pepper, pepper, salt, sugar, rice wine, vinegar, sesame oil, cassava starch and vegetable oil are all adjusted according to their own tastes. Kung Pao shrimp balls evolved from kung pao chicken and are very popular in many restaurants, but each chef's cooking method is slightly different. I added ketchup, aged vinegar, fruit juice and white vinegar to this Kung Pao juice. Tomato paste is colored, and mature vinegar has a mellow vinegar flavor. White vinegar has a mild strange smell, and fruit juice enhances the aroma of fruit.
Divide the mashed potatoes and shrimps into small balls, squeeze them flat, pack a small piece of mozzarella cheese in the middle, preform it like jiaozi, and insert a lobster tail at the seal for decoration. 1. Clean the shrimp and peel off the shell. Then cut the back of the prawn several times and remove the shrimp line inside. 2. Add salt, monosodium glutamate, white pepper, rice wine, pickles 10min, remove fishy smell and extract the bottom. Beat 1 egg into a bowl and stir for later use.
I like eating shrimp very much, but I feel it is inconvenient to operate it in practice. What kind of ginger, star anise, cinnamon and white peony not only uses a lot of materials, but also the cooking technology is inconvenient. Let's share the ultra-simple method of spicy shrimp balls (choose lobster shrimp balls). In my understanding, the shrimp ball refers to the part of shrimp left after the brain, head and thread are removed. Because it is coiled after being heated, it is called shrimp ball.