Miyagi shrimp balls
By VicentaLakin
There's still a bit of cold shrimp at home, and it's almost ready tonight。
Recipe Recommendations
- Frozen shrimp 120g
- cooked cashew nuts 30g
- laojiang 1 small piece
- green onions 1 bar
- white sugar 30g
- salt 2.5G
- chicken essence 1g
- mature vinegar 40g
- soy sauce 2g
- corn starch appropriate amount
- edible oil appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Miyagi shrimp balls
1
The shrimp is unfrozen, it goes back to the shrimp line, and if you have time, you can buy shrimp to make it。
2
Dry water and use kitchen paper towels。
3
it tastes like 1.5 g salt for at least 15 minutes。
4
the remaining 1g salt, white sugar, vinegar, old twitch, chicken gravy, twitching the sugar into thicker juice。
5
Prepare the old ginger onions。
6
Old ginger slices, onion slices, with dry peppers。
7
Let's get the oil out of the pot and burn the fire first。
8
Prepare corn starch, wrap the shrimp in one piece of dry powder, and keep an eye on the back。
9
When it's wrapped up, it's turned into a fire, and it's 40% hot for shrimp, and it's blown up to the surface so that it can turn the fire on。
10
Cashew nuts and corn starch are prepared, and if only raw cashew nuts are to be used for cooking。
11
I put a little bit more in the water, and the pot's dry。
12
Get another pot of oil。
13
Put a little fire in the ginger onions。
14
Frozen up and put shrimp balls。
15
After a few minutes, the fire starts, the boiler boils, and the juices boil, and it's folded, and it's covered in shrimp balls。
16
Put in cashew nuts, turn off the fire, and spread the pot。
17
The juice is a little thick. It tastes good。
18
The product appreciates it。Miyagi shrimp balls Make Tips
1. No cashew nuts can be replaced with decorated peanut nuts, which also require cooking. 2. This is a spicy spicy twig and the amount of vinegar is slightly greater than the amount of sugar, but may increase or decrease depending on the acidity of vinegar, which is personalized。