Seasoning: 500g cooking oil (consume 60g), 50g of white board oil block, 2 tsp refined salt, 1/2 tsp sugar, 1/2 tsp chicken essence;
Methods:
1)Combine shrimp, water chestnuts, White board oil block chopped spare;
2) add sugar, refined salt, cornstarch, starch, chicken essence, mix well and kneaded into a ball;
3) toast to remove the four sides of the cut into small dices, and bread crumbs mixed well, and then the shrimp ball into the and dipped in evenly coated;
4) pot of oil, hot, then put the shrimp ball, first a few minutes of low heat deep frying, and then switch to high heat and continue to fry, deep frying shrimp balls until the surface of the surface is golden brown;
5) with the remaining oil lightly fried vermicelli, put on the shrimp ball can be;
warm tips: you can also use the home juicer will be water chestnut, shrimp stirred, so you can save time!
Raw materials:
500 grams of shrimp, 10 grams of bamboo shoots, 10 grams of mushrooms (fresh), 50 grams of tomatoes, 50 grams of green pepper.
Seasoning:
5 grams of garlic, 5 grams of green onion, 10 grams of egg white, 5 grams of oil skin, 5 grams of sugar, 5 grams of cooking wine, 5 grams of starch (peas), 1 gram of monosodium glutamate, 70 grams of vegetable oil, each appropriate.
Practice:
1, shrimp peeled off the head, shell, tail, wash, dry towel pressure dry water, with a knife from the back of the shrimp in the middle of the slice (do not slice off) take out the soup mud, in the two sides of the second side and then each slice of a knife, to be used;
2, bamboo shoots, mushrooms, tomatoes, green peppers, cut into rhombus-shaped slices of green onions cut into horseshoe-shaped white, chopped garlic;
3, egg whites and dry starch mix egg whites slurry, shrimp sizing; [food Jie]
4, salt, sugar, cooking wine, monosodium glutamate, wet starch, soup mix into marinade to be used;
5, the pan placed on a high flame, under the oil burned fifty percent hot, will be slurry shrimp poured into the chopsticks, chopsticks scattered, shrimp meat rolled into a ball and discoloration of a funnel scooped up, drained;
6, the pan to stay on the remaining oil, and then placed on a high flame, poured into the mushroom, bamboo shoots, and other ingredients, stir fry a few times, injected into the marinade, pour into the oil shrimp balls, stir fry a few times that is complete.
Seasonings:
1/4 tsp monosodium glutamate (MSG), 1/2 tsp sugar, 1 tsp white vinegar, 1 tsp soy sauce, 1/2 tsp cornstarch, 1/2 tsp sesame oil, 1/2 tsp red oil, 1 tsp tomato paste.
How to make:
1: Slice the back of the prawns with a knife, make the prawns into rows, and extract the intestines in the middle. Then mix half an egg white, 1 teaspoon of cornstarch, and 1/4 teaspoon of salt.
2. Chop ginger, green onion and garlic into small pieces.
3. Put the marinated shrimp into a deep frying pan, and heat the oil at 16O℃ for 30 seconds. Pan left 1 tbsp oil, stir fry spicy bean sauce, until the oil color bright red, bean raw incense, and then add ginger, garlic and water 3 tbsp, 1 tsp sweet wine, shrimp balls slightly simmering until cooked, then under the apricot seasoning mixing and stir-frying, so that the soup thickens, and finally sprinkled with chopped scallions to refresh the pot.