Shrimp dates
By VicentaLakin
Shrimp dates, which are mainly shrimp-based, yellow and yellow, tastes good and comes out with a soothing mouth, and sometimes chews a grain of shrimp with very sharp teeth. It was the first time I went to my mother-in-law for a New Year. It's just that it's quite cumbersome to make it, that it's not normally done, that it's only for the rest of the year, and we don't spend the year at our mother-in-law's, so I've eaten it two or three times in five years. The leader said that in his memory, the shrimp date was a New Year or some major festival, and that the elderly lived at home. It's a traditional dish that has to be learned. Despite the fact that the place where the cuisine is being made is as big as a winehouse and as small as a roadside stall, there are almost all the same practices. So far, I haven't had a taste in these shops, and my mother-in-law made it. And the shrimp dates, round and round, fit to eat in the New Year's, have the meaning of "round and round." A family gathers together and does it on its own。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Shrimp dates

1
1. Shrimp head, shell, line
2
Shrimp head, shell, shrimp line
3
(b) Cutting shrimp into particles
4
The moisture of dried shrimp grains
5
(b) The moisture of dried shrimp grains
6
(a) Piggy meat is cut in fine pieces
7
(b) Horse hoofs cut into particles and onions cut into onions
8
(b) To pour all shrimp, pig meat, horse hoof and onions into one container
9
(b) The transfer of appropriate quantities of salt
10
(a) Transferring a little flavor
11
(b) To mix all the foods in the containers equally
12
Add flour to the blended food
13
Once again, the food in the container is evenly mixed
14
(a) The gratuity of the food basket in the form of pills
15
Heated boilers, pouring in large quantities
16
(b) When there is an intense bubble around the chopsticks, they are placed in batches of pellets, which are warm enough to heat them up
17
Blast to the surface gold, ripe inside, and get the tar out。Shrimp dates Make Tips
1. After removing heads and shells from 1000g of shrimp, the net weight of the shrimp meat is about 500g;
2. Cut the shrimp into relatively coarse chunks for a chewier texture;
3. The 250g of water chestnuts refers to the weight after peeling; if buying whole water chestnuts, account for the weight of the skin;
4. If making a large batch, maintain the ratio of shrimp meat, pork fat, and peeled water chestnuts at 1:0.5:0.3;
5. Just mix the ingredients evenly; there is no need to stir until elastic;
6. Use regular flour to bind the ingredients; do not use too much, or it will affect the crispy and fluffy texture of the shrimp balls;
7. When making a large batch at once, fry until about 80% cooked; fry them thoroughly in oil before eating each time;
8. Use enough oil to completely submerge the shrimp balls; using a small saucepan is more convenient;
9. After frying, strain and store the remaining oil; use it for stir-frying within 3 days to avoid waste.