Kung Pao shrimp balls
A few days ago, I made a traditional "kung pao chicken". Today, I will make a quick fried "Kung Pao shrimp balls" suitable for family banquets and drinking and eating. This dish is easy to get materials, fast to make, delicious and rich in taste, with the outstanding characteristics of Sichuan cuisine. The details are as follows:;Characteristics of this dish; The appearance color is bright and ruddy, the shrimp balls are smooth and tender at the entrance, the taste is sour, sweet, salty, fresh and slightly spicy, full of Sichuan flavor, and the production is fast.reminder;1. The shrimp back should be cut in the same depth to make it curly and beautiful.2. Corn starch should be used when making shrimp pulp, and cornflour should be used when mixing sauce.3. When the shrimp meat is fried in oil, it can be five times mature. When the shrimp meat is curled and slightly discolored in the pot, it should be taken out immediately, because it needs to be fried later.4. In the early stage, if you use low fire to stir fry the small ingredients, after pouring into the bowl of thicken, you should use high fire to stir fry them quickly and evenly. This dish only takes 3 minutes to cook and fry, and the taste is bad after long frying.This "Kung Pao shrimp ball" with Sichuan flavor is ready. This dish is simple and fast to make. It can be used as a banquet or a meal. It's very good. It's for your reference!
Step 1 . Shrimp meat, fried peanuts, diced red pepper, diced green onion, ginger slices, garlic slices, Chinese prickly ash, bullet head dry pepper, chili powder, soy sauce, rice wine, vinegar, fine granulated sugar, salt, chicken powder, pepper powder, starch, cooking oil.
Step 2 . Use a knife to make a cut on the back of the shrimp, and then take out the shrimp intestines and wash them.
Step 3 . After washing, paste it. Add salt, pepper, chicken powder and yellow rice wine, and then grasp it with your hands. Then, put a small tablespoon of corn starch to grasp it, and paste it for 10 minutes.
Step 4 . In a mixing bowl, add 1g salt, 10g soy sauce, 10g yellow rice wine, 20g balsamic vinegar, 20g sugar, 1g chicken powder, a little pepper, and some dry starch. Mix well and set aside.
Step 5 . Heat the frying spoon on the fire, and add some cooking oil. When the oil temperature is 3-4 ℃, add the shrimp meat prepared with paste.
Step 6 . Spread the shrimp meat in a hot pot with cool oil, curl it and turn red. Remove immediately and set aside.
Step 7 . Leave the bottom oil in the pot and add the pepper granules. Slowly stir the pepper granules with low heat.
Step 8 . After the Chinese prickly ash is stir fried, still stir in the dried chilli and chilli powder over low heat, and then add in the scallions, ginger, garlic slices and smooth shrimp balls.
Step 9 . Pour in the shrimp balls and quickly cook in a bowl of sauce mix. Stir fry over high heat until the sauce paste. Add diced red pepper and stir well.
Step 10 . Then pour in fried peanuts and stir well.
Step 11 . After coding, you can serve it on the table.
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