Seasoning: 500g of edible oil (actual dosage is 60g), 50g of whiteboard oil, 2 teaspoons of refined salt, 2 teaspoons of sugar 1/2 teaspoons of chicken essence 1/2 teaspoons;
Method:
1) Chop shrimps, water chestnuts and white board oil blocks for later use;
2) Add sugar, refined salt, corn flour, starch and chicken essence, stir well and knead into dough;
3) Cut the toast into cubes after removing the four sides, mix well with the bread crumbs, and then put the shrimp balls in and dip them evenly;
4) put oil in the pot, heat it, add shrimp balls, fry for a few minutes with low fire, and then continue to fry with high fire until the surface of shrimp balls is golden yellow;
5) fry the vermicelli lightly with the remaining oil and put it on the shrimp balls;
Tip: You can also crush water chestnut and shrimp with a home juicer, which will save time!
Raw materials:
500g of prawns, 0g of bamboo shoots10g, 0g of mushrooms10g (fresh), 50g of tomatoes and 50g of green peppers.
Seasoning:
5g of garlic, 5g of onion, 50g of egg white 1 0g, 5g of oil skin, 5g of sugar, 5g of cooking wine, 5g of starch (pea), 70g of monosodium glutamate1g and vegetable oil, with appropriate amounts.
Exercise:
1. Peel off the head, shell and tail of the shrimp, wash it, dry it with a dry towel, take out the soup mud in the middle of the shrimp back with a knife (don't break it into pieces), and then cut both sides for later use;
2. Bamboo shoots, mushrooms, tomatoes and green peppers are cut into rhombic pieces, green onions are cut into horseshoes, and garlic heads are chopped;
3, egg white and dry starch are mixed into egg white slurry, and shrimp is sized; [Food]
4, salt, sugar, cooking wine, monosodium glutamate, wet starch and broth are evenly mixed into marinade for later use;
5. Put the pot on a strong fire. When the oil is heated to 50%, pour in the starched shrimp, chop it up with chopsticks, roll the shrimp into balls and change color, then scoop it up with a colander and drain it.
6. Leave the remaining oil in the pot, then put it on a strong fire, pour in the ingredients such as mushrooms and bamboo shoots, stir fry a few times, inject the prepared marinade, pour in the oiled shrimp balls and stir fry a few times.
Seasoning:
1/4 tsp monosodium glutamate, 1/ 2 tsp sugar, 1 tsp white vinegar, 1 tsp soy sauce, 1/2 tsp Japanese white powder, 1/2 tsp sesame oil and red oil, 1 tsp.
Exercise:
1. Cut the back of the shrimp meat with a blade to make the shrimp line up. After extracting the midgut sludge, put it in water and wash it with a cloth to absorb water. Then mix half egg white, 1 teaspoon corn flour and 1/4 teaspoon salt.
2. Cut ginger, onion and garlic into powder for later use.
3. Put the marinated shrimps in an oil pan and take out the oil at a moderate temperature of 160℃ for 30 seconds. Leave 1 tbsp of oil in the pot, first stir-fry the spicy bean paste until the oil is bright red and the bean paste is fragrant, then add 3 tbsp of ginger, minced garlic and clear water, and 1 teaspoon of sweet wine, simmer the shrimp balls until cooked, then stir-fry the seasoning to thicken the soup, and finally sprinkle with chopped green onion to freshen up.