Shrimp ball
By VicentaLakin
How can we fail such good food when we see the good seasons, the love of life and the love of food? ♪ A sweet, sweet summer ♪
Recipe Recommendations
- salty and sweet
- fried
- ten minutes
- simple
Steps for Shrimp ball
1
Preparation of food: thorium branches: a fair amount, shrimp: a proper amount, salt: a proper amount, wine: a proper amount, starch: a proper amount, ginger onions: a proper amount, sugar: a proper amount
2
Take the shrimp off your head and strip off the shrimp skin outside the tail。
3
Turn the shrimp back, remove the sandline, clean it. Keep your backs deep, let the shrimp spread as much as possible and make it easy for a while。
4
In a position near the head of the shrimp, cut a small mouth with a scissors, so you can wear a shrimp tail。
5
Cut the tails out of the little mouth that just came out. A pinetail shrimp ball is ready。
6
Take the twigs and go to the core if you have time. It is easier to eat after-nuclei, but less in shape than not to fill. You can choose the treatment according to your preferences。
7
Put a little salt in the bottom of the shrimp and make it about 10 minutes. Oil is poured in the pan, a small amount of starch on the surface of the shrimp ball, and when it is hot, shrimp balls are cooked in the pan. Don't rush to flip the shrimp ball, wait until it's in shape, and when the shrimp ball matures, it comes out in pink。
8
Restart the pot, put onions in the pan. When the incense explodes, the ginger will be taken out。
9
Pumping twigs, shrimp balls, cooking wine, appropriate salt, sugar, fast-frying。
10
Into the starch and out of fire。
11
I've chosen the "Caucass Smile" branch. It's sweet, it's small, it's good. It has been said that the Princess of Yang likes to eat twigs and that she wants fresh twigs every day in the ripe season. But the branches are produced in the South, mostly in the two wides, Fujian, Sichuan and Taiwan. But the capital of Tang Dynasty is in Xi'an, a thousand miles from the nearest land of gills. And the fresh twigs are hard to keep, "one day, the color changes, two days, three days and three days, and the fragrances are gone."
12
Tang Hyun-zong, for the sake of the Princess of Yang, carried them around the clock, often with the same taste. The evening poet Du Mae had a final phrase, entitled "The Qing Palace of China", in the middle of which it was written, "When a red dust lady smiles, no one knows it's a twig." "The princess laughs" was famous。
13
Don't failShrimp ball Make Tips
1. The speed with which the gills will be turned over quickly after they fall into the branch, which will be overheated for too long, affecting both the shape and taste. 2. As a result of having previously used a small amount of salt pickled shrimp balls to the bottom, the amount of salt added to the fire is light and not excessive。