Shrimp balls are rich in nutritional value, and the meat is easy to digest, which is suitable for all ages. Today, Peng Chef will share with you how to make Q-bomb and smooth shrimp balls at home. This shrimp ball is made by hand. It is clean and hygienic to eat at home, and it tastes smooth and smooth.
Shrimp balls are a delicious food with unique flavor and no fishy smell, and they are rich in nutrition. The shrimps bought are generally frozen, and their taste and taste are not very good. Compared with their own handmade ones, Peng Chu is a simple method to make, and you can learn to make them for your family to taste.
Raw materials used in production:
Frozen shrimp (you can also choose fresh shrimp to make it, so it tastes better and costs more)
Fat meat (fat meat is fragrant or not)
Chopped green onion, Jiang Mo
Treatment of shrimp:
1, pour clear water into the basin of shrimps, thaw the shrimps, and change the water twice in the middle so that the shrimps can melt faster. This kind of frozen shrimp ice is thicker, and there is one kilogram left after 2 kilograms is melted. After melting, the price is about 500 grams per catty in 42 yuan.
2. Take out the thawed shrimp, squeeze out the excess water by hand, and then put it on the vegetable pier and beat it with a knife. This can improve the efficiency, and smash the broken shrimp with the back of the knife and smash it into mud.
3. While smashing the shrimps, put the chopped Jiang Mo and chopped green onion into it and smash it together. It is enough to smash the shrimps into smaller granules. From the appearance, it seems that it has been gummed, and the knife is sticky. Put the shrimp paste into the basin.
4. Add 8 grams of salt, pepper 1 g, fat meat 100 g to a catty of shrimp. You can also put fat meat without it, or put it less. If you put it too much, it will have a little pork flavor. Then grab it evenly with your hands and stir it in the same direction.
5. Add clean water after stirring until it is gelatinous. Here, we add 80g of clean water three times at a time, and then add egg white after stirring the clean water. 1 kg of shrimp * * * Add 2 egg whites, then beat the egg whites into the shrimp, still stirring hard, and finally add15g of raw flour, and beat the raw flour evenly.
Making process of getting angry:
1, add water to the pot and heat it with high fire. After boiling, turn down the heat and start adding shrimp balls.
This way, you can squeeze the shrimp balls all the time. If you want to make the shrimp balls more round, you can squeeze them twice in your hand. After squeezing, the water will boil and cook for about 1 minute.
2. Mix a bowl bottom: add laver, shrimp skin, salt, pepper and monosodium glutamate into the container, then pour the cooked shrimp balls and soup into the container, and finally sprinkle with coriander.
Tips:
Chef Peng suggested 1 kg of shrimp with 50 grams of pork fat, and the seasoning with salt must be sufficient, and the meat per kg should not be less than 8 grams of salt.