Shrimp balls with litchi(li zhi xia qiu )

Methods of litchi shrimp balls:

Raw materials for making litchi shrimp balls:

Fresh litchi 250 grams, 250 grams of shrimp meat, red pepper 2, MSG, pepper, salt, Shaojiu, starch, etc.

Processing steps of litchi shrimp balls:

Peel and core the fresh litchi, and cut the red pepper into small pieces for use. Cut the shrimp into two-thirds deep on the back, then marinate with salt, monosodium glutamate and starch for 20 minutes. Heat the shrimp in an oil pan until it is 40% hot, and then smooth the shrimp. Leave a little oil in the pan, add minced garlic and asparagus, then pour the litchi, red pepper and shrimp into the pan, cook a little soup, add salt, monosodium glutamate and sugar, and finally use a small amount of water Add water and starch to thicken and serve on plate.

Shrimp balls with litchi

Litchi shrimp ball is a local delicacy. The food ingredients are 50g shrimp, 75g pig fat, 2G egg white, 1g ginger, 85g sugar, 100g clear meat soup, 50g tomato sauce and 10g Shaojiu. The dish tastes delicious.

Recipe 1

Food materials

50 grams of shrimp, 75 grams of pig fat, 2 grams of egg white, 1 gram of ginger, 85 grams of sugar, 100 grams of clear meat soup, 50 grams of tomato sauce, 10 grams of Shaojiu.

Cooking methods

1. Shrimp and pig fat make antler, add egg white, starch and other seasonings, mix well, and form 8 balls.

2. Deep fry the shrimp balls until they are swollen and drain the oil.

3. Add tomato sauce to stir up the red oil, thicken with seasoning, and finally pour the shrimp balls into the thick juice, then put them into the pot and put them on the plate.

Recipe 2

Food materials

Fresh litchi 250 grams, 250 grams of shrimp meat, red pepper 2, MSG, pepper, salt, Shaojiu, starch, etc.

Cooking methods

1. Peel and core the fresh litchi, cut the red pepper into small pieces and set aside; cut the prawn on the back, two thirds deep, and marinate with salt, monosodium glutamate and starch for 20 minutes;

2. Heat in oil pan until 40% hot, and smooth the shrimp balls;

3. Leave a little oil in the pot, add minced garlic and sweet bamboo shoots, then pour litchi, red pepper and shrimp balls into the pot, cook a little soup, add salt, monosodium glutamate and sugar, finally thicken with a little water starch, and put them on the plate.

Recipe 3

Food materials

Main ingredients: 300g fresh prawn meat, 10 fresh lychees, 100g corn starch, accessories: tomato sauce, chicken juice, sugar, salt, white vinegar, monosodium glutamate

Cooking methods

1. Remove the shrimp line, marinate it with a little salt and monosodium glutamate, then paste it with corn starch.

2. Put half a catty of oil in the net frying pan over the fire (the actual consumption is 20g). When the oil temperature rises to 70% heat, put in the shrimp balls with good paste. Deep fry until the shrimp balls are golden and crispy. Take them up for use.

3. Leave a little oil in the pan, add tomato sauce and stir fry for a while, then add sugar to stir fry for a while (here the ratio of tomato sauce and sugar is 1:1), add a few drops of white vinegar, chicken juice and salt, stir well, use water to make starch thin, pour in shrimp balls and litchi, stir fry quickly and evenly, then put them on the plate

Recipe 4

Food materials

Recipe practice

1. Remove the head, tail and shell of the shrimp, cut a knife on the back of the shrimp, remove the shrimp line, rinse, add 1 / 2 tsp salt, 1 tsp sugar, 2 tsp raw powder, a small amount of Shaojiu, stir well and set aside

2. After washing, cut the cucumber into semicircular slices and arrange them on the plate for later use

3. Cut garlic into minced garlic and mince red pepper; mix 3 tsp cornstarch and 8 tbsp water to make sauce

4. Saute minced garlic and red pepper in oil pan, stir fry shrimp. When shrimp 5 is mature, add dried shrimp sauce, stir fry until all shrimp are rolled into a ball, add litchi meat, stir fry slightly, add a little Shaoxing wine, thicken, drop sesame oil, pour on the plate with cucumber, sprinkle with coriander

Tips

1. Shrimp can be fresh or frozen, but it must be raw. The purpose of cutting the back of shrimp is to make a nice shrimp ball. Lazy to remove shrimp line can be when it does not exist, the so-called dirty, eat no disease. 2. Cucumber can not only play the role of decoration, but also bring fresh taste. If you really don't want to slice, you can skip cucumber. 3. There is no need to put salt in the dried shrimp sauce. If there is no dry baked shrimp sauce, it can be replaced by mashed garlic and Douchi sauce sugar, but the sauce should be put less, so the dish is light. 4. Fresh litchi is better. If you use fresh litchi, you can thicken it with a little sugar. If you use canned sugar water litchi, do not add additional sugar, otherwise it will be too sweet. 5. The litchi should be put at the end and stir fried slightly. In addition, the shrimp is very fast cooked, so the cooking time of the whole dish is short and fast, and it can be done at one go. To prevent confusion, please prepare all kinds of seasonings and sauce in advance.

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Chinese PinYin : Li Zhi Xia Qiu