After the beginning of winter, the temperature is getting lower and lower. In this season, hot pot can warm up the body and stomach, and the more you eat, the hotter it gets. So hot pot has become a favorite, and hot pot restaurants large and small are full and there are queues. After waiting for a long time, among the dazzling array of ingredients, there is one thing that everyone loves to eat, and it is shrimp paste. The shrimp paste sold outside costs more than 30 yuan for a half portion, which is quite expensive. With 30 yuan for coffee, you can make a big pot of it. In autumn and winter, Coffee likes to make shrimp soup for his family, paired with baby cabbage. The soup is fragrant, sweet and delicious. The white and red shrimp soup is plump. Take a bite and it will be crispy and tender. It is super enjoyable. Even after eating and drinking, my whole body felt warm and my stomach and intestines felt very comfortable.

Features of shrimp and baby dishes in clear soup: shrimps are smooth and elastic, the soup is sweet, moist and nutritious

Ingredients list

Main ingredient: 600 grams of prawns, baby 1 small vegetable

Accessories: 1 egg (only egg white), 1 shallot, 1 small piece of ginger, 5 grams of starch

3 grams of seasoning salt, 2 grams of white pepper , half a tablespoon of sesame oil - start making -

Part One: Making Shrimp Sliders

The focus of this dish is how to make springy and tender shrimp sliders. The instructions for making shrimp sliders are For the 5 steps of washing, scraping, knocking, kneading and smashing, Coffee will explain them to you one by one below.

① Washing: Remove the intestines from the prawns, pinch off the heads and tails, peel off the shells, clean, add a little salt and starch, gently rub out the mucus on the shrimps, rinse repeatedly, clean and drain Moisture.

—Note—To make shrimp sliders, the shrimps must be very clean. It is best to clean out the black lines on the abdomen and the shrimp intestines at the tail. The shrimp sliders made in this way will be beautiful and appetizing. When cleaning the mucus, it is required to rinse repeatedly. As shown in the picture below, the water will be clear and the shrimp will be dry.

② Scraping: Use a scraper to scrape the shrimp meat into pieces. This is a violent technique. It is not recommended to chop with a knife or break it with a food processor because the taste will be different.

③Knocking: Knock the shrimp paste with the back of the knife, and knock it patiently over and over again until the knife is lifted and the shrimp paste is stuck on it. This means that the shrimp paste is glued and sticky at this time. Put it into a large bowl.

④ Kneading: Season the shrimp paste first, add a few drops of lemon juice to remove the fishy smell, then add 1 gram of salt, 2 grams of starch, a little white pepper, 1 egg white, and Wash your hands, move them in one direction, and knead, knead, knead, and knead out the tendons.

⑤Throwing: Grab the shrimp paste with your hands and smash it into the big bowl with force. The purpose is to make it stickier and more chewy. Take a pair of chopsticks and pierce them into the shrimp paste. Once the shrimp paste is done, cover it with plastic wrap and refrigerate for 30 minutes.

Part 2: Prepare the ingredients: cut the baby cabbage into long strips, cut the ginger into thin strips, and cut the shallot into finely chopped green onions.

Part Three: Cooking Shrimp Soup

① Pour an appropriate amount of water into the Zhenmi Lift Hotpot and bring to a boil over high heat, then turn to medium heat, add shredded ginger and baby cabbage and cook for 10 minutes, then cook Its fragrance and sweetness.

② Take out the shrimp paste, hold a handful of shrimp paste in your left hand, use the power of the tiger's mouth to squeeze out the balls, scoop them out with the spoon in your right hand and put them into the pot, one by one, try to finish them as quickly as possible.

③ If the shrimp floats smoothly, it means it is mature. Start seasoning: 2 grams of salt, 1 gram of white pepper, half a tablespoon of sesame oil, and finally sprinkle with chopped green onion, stir evenly and serve.

Tips: The quality of a dish first depends on its color. If you want to make plump, white and rosy shrimps, the most basic handling of ingredients is very important. The shrimp intestines must be cleaned. Including the black line on the abdomen and the shrimp intestines on the tail, all are removed thoroughly. The five steps of washing, scraping, pounding, kneading and smashing are implemented one by one, and the crispy and tender shrimps depend on this. It is recommended to cook the baby cabbage for a longer time. The key point here is to cook the baby cabbage’s fragrance and sweetness. When the shrimp slide into the pot, you need to move quickly. Slowness will cause the ones that enter the pot first to be mature, and the ones behind them have not yet entered the pot. Minimize the heat and move quickly to ensure simultaneous maturity. Shrimp slippers are usually mature when they float for 2 minutes. Do not cook them for too long as they will become stale. Friends who dislike clear soups that are too light can refer to other soup bases introduced above. As long as you learn how to make shrimp paste, the soup base can be made as you like.