Put the shrimp paste into a container, add 3g of salt, 2g of chicken powder, 2g of pepper 1 g, then add an egg white, stir the shrimp paste in one direction, add the onion Jiang Shui for 5 times, and stir for 10 minute, so that the onion Jiang Shui and the shrimp paste are integrated and stirred until the hands are elastic. Finally, add 20 grams of starch, stir well, and put it in the refrigerator for 3 hours, and the taste is the best. When you rinse hot pot, you can dig it with a small spoon. It's better to get a little oil on the spoon so that the shrimp won't stick to it. This delicious shrimp slide is ready.

Remove the shell and shrimp line from fresh shrimp, mash it with a cooking machine, or chop it into mud with a knife. Chop with a knife for a long time to increase the viscosity, add a little starch and egg white to the shrimp paste, and add a little pepper according to personal taste. Finally, stir evenly. There are two points worth noting: first, it is best to use green shrimp to make shrimp slides, which will be more delicious; Second, don't add too much starch, otherwise it will affect the taste. Shrimp is high in content and tastes more authentic.

The shrimp in hot pot restaurant tastes more elastic, and you can feel the shrimp inside when you eat it, and this taste makes people feel delicious, especially when you rinse the hot pot with a little hot pot bottom material. This taste really makes people feel delicious. So is the shrimp cooked in the restaurant difficult to slide? Second sister thinks that we can actually make delicious shrimp slides at home without going through particularly complicated procedures, and we can also make delicious shrimp slides with tight meat and full flavor of fresh shrimp, so everyone can try to make simple and delicious shrimp slides at home.

Shrimp, egg white, starch, salt, white pepper, cooking wine, pig fat oil, is it more fragrant or not? Head, shell and line of fresh shrimp are removed. Crush the shrimp with a knife, chop the shrimp with the back of the knife, chop the fat oil, and beat it with a wall breaker. Add egg white, salt and white pepper (you can add some cooking wine and flour). Stir in one direction, and it will be thicker after 5 minutes.