Fried shrimp cakes with celery and water chestnut
Ingredients: salt,celery,water chestnut,shrimp meat,fat,eggs,cooking wine,onion,flour,vinegar,sugar,cornflour
Recipe Recommendations
- shrimp meat 500g
- celery appropriate amount
- water chestnut appropriate amount
- onion appropriate amount
- fat 50g
- flour 50g
- cornflour 50g
- eggs one
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- sweet and sour
- fried
- several hours
- simple
Steps for Fried shrimp cakes with celery and water chestnut
1
Break the shrimp meat and spring onions into paste shapes.
2
Add flour and eggs, appropriate amount of salt, and cooking wine to taste.
3
Hold a handful of batter in your hand, squeeze it out between your thumb and index finger, and use a spoon dipped in water to scoop it out.
4
Put it into a frying pan and fry it over medium heat.
5
Fry until golden brown, and remove.
6
Add two spoonfuls of sugar and one spoonful of vinegar into the pan, mix into sweet and sour sauce, add the shrimp cakes, and cook until the soup is sticky.
7
Pick the celery and cut it into sections.
8
Peel water chestnut and slice it.
9
Put a small amount of oil into the pan, add celery and water chestnuts, stir fry.
10
When ripe, pour in the shrimp cakes, add appropriate amount of salt, or sugar to taste.
11
It's out of the pot ~ I can eat my shrimp cakes with peace of mind. I don't know how much fat meat is put in the ones sold outside.