Fresh shelled white gourd balls(xian bei dong gua qiu )

Method of making fresh shell and wax gourd balls:

Raw materials for making fresh shellfish and wax gourd balls:

150g fresh shellfish, 350g wax gourd, 13g refined salt, 7.5G monosodium glutamate, 50g wet starch, 35g Shaojiu, 15g green onion and ginger, 500g peanut oil and 500g clear soup.

Processing steps of fresh shell wax gourd ball:

Wash the scallops and put them into a bowl. Add egg white, wet starch and proper amount of water. Stir and size. Wax gourd with the diameter of 1 cm into a ball, into the boiling soup simmer cooked, ready to use. Add peanut oil into the frying pan and heat it to 50% heat (about 125 ℃), then add the fresh scallops and smooth them out. Add clear soup, refined salt, monosodium glutamate and wet starch to the bowl and mix them into juice. Leave a small amount of oil in the frying pan. When it's 70% hot (about 175 ℃), stir fry the green onion and ginger, cook the Shaojiu, then add the white gourd ball, fresh shellfish and the sauce. Stir fry quickly and evenly. Sprinkle with sesame oil and serve.

The characteristics of fresh shell wax gourd balls are as follows

Unique shape, soft and tender texture, delicious taste.

Fresh shelled white gourd balls

Fresh shelled wax gourd ball is a famous traditional dish in Shandong Province, belonging to Shandong cuisine. It is a delicious and nutritious dish. This dish is unique in shape, soft and tender in texture and delicious in taste.

Wax gourd diuretic, fresh shrimp delicious.

raw material

150 grams of fresh shellfish. Wax gourd 350 grams. 13 grams of refined salt, 7.5 grams of monosodium glutamate, 50 grams of wet starch, 35 grams of Shaojiu, 15 grams of onion and ginger, 500 grams of peanut oil and 500 grams of clear soup.

Production process

Wash the scallops and put them into a bowl. Add egg white, wet starch and proper amount of water. Stir and size. Wax gourd with the diameter of 1 cm into a ball, into the boiling soup simmer cooked, ready to use. Put peanut oil into the frying pan and heat it to 50% heat (about 125 ℃), then put in the fresh shellfish and smooth them until they are cooked. Add clear soup, refined salt, monosodium glutamate and wet starch to the bowl and mix them into juice. Leave a small amount of oil in the frying pan, heat it to 70% heat (about 175 ℃), stir fry shallot and ginger, cook Shaoxing wine, then add white gourd balls, scallops and sauce, stir fry well, pour sesame brain on the plate.

nutritive value

In mollusks, there are two kinds of cholesterol lowering agents, namely, Delta 7-cholesterol and 24 methylene cholesterol, which can inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol, thus reducing the cholesterol in the body. They are more effective than the commonly used cholesterol lowering drug sitosterol. After eating shellfish, people often have a refreshing and pleasant feeling, which is undoubtedly beneficial to relieve some of the symptoms.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xian Bei Dong Gua Qiu