Hot dish: four color stewed shrimp balls(re cai si cai hui xia qiu )

Hot dish: four color stewed shrimp balls

Introduction:

"It's a slimming dish. It's a simple way to do it, and the seasonings are refined. It mainly highlights the original flavor of the dish. You can also adjust the details according to your own habits and make a slimming dish of your own taste. "

Production steps:

Step 1: raw materials.

Step 2: seasoning.

Step 3: soak Auricularia auricula in warm water until soft, wash and drain water, peel and slice Chinese yam, soak in water to avoid oxidation and discoloration, peel and slice lettuce and carrot.

Step 4: remove the head and shell of Jiwei shrimp, pick up the shrimp thread, sprinkle a little salt and pour in a small spoon of cooking wine to marinate.

Step 5: heat the pan and pour in the oil. When the oil is 70% hot, add carrots and black fungus and stir fry for half a minute.

Step 6: add the dried yam slices and stir fry for half a minute.

Step 7: pour in lettuce slices and dried prawns.

Step 8: stir in a small spoon of salt and a small amount of sugar for 1 minute.

Step 9: put it in a glass bowl.

Materials required:

Shrimp: 1 jin

Yam: Half Root

Lettuce: 1

Carrot: 1

Auricularia auricula: 1 handful

Salt: spoon

Sugar: a little

Cooking wine: small spoon

Precautions: 1. After peeling and slicing, soak the yam in water to avoid oxidation and discoloration. 2. When peeling yams, it is recommended to wear gloves, otherwise the mucus of yams will itch on your hands. Once you do it by accident, you can bake it with fire. 3. If you are afraid of fishiness, you can add some pepper.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Re Cai Si Cai Hui Xia Qiu