Kung Pao shrimp balls(gong bao xia qiu )

Kung Pao shrimp balls

Introduction:

"A few days ago, I made a traditional" kung pao chicken ". Today, I will make a quick fried" Kung Pao shrimp ball "which is suitable for family banquet and drinking. This dish is easy to take, fast to make, delicious and full-bodied, with the outstanding characteristics of Sichuan cuisine. The details are as follows; "

Production steps:

Step 1: Green shrimp, fried peanuts, diced red pepper, diced green onion, ginger slices, garlic slices, Chinese prickly ash, bullet head dried pepper, chili powder, soy sauce, yellow rice wine, vinegar, sugar, salt, chicken powder, pepper, starch, cooking oil.

Step 2: make a cut on the back of the shrimp meat with a knife, pick out the shrimp intestines and wash them.

Step 3: after washing, add salt, pepper, chicken powder and yellow rice wine into the pulp, then grasp well by hand, and then put a small tablespoon of corn starch into the pulp for 10 minutes.

Step 4: add 1 g salt, 10 g soy sauce, 10 g yellow rice wine, 20 g vinegar, 20 g Sugar, 1 g chicken powder, a little pepper and proper amount of dry starch into the mixing bowl. Stir well and set aside.

Step 5: heat the frying spoon on the fire, add proper amount of cooking oil, when the oil temperature is 30-40%, put in the shrimp.

Step 6: use a hot pot to cool the oil and spread the prawn. The prawn will curl and turn red. Remove immediately and set aside.

Step 7: leave the bottom oil in the pot and add the pepper granules. Stir the pepper granules slowly over low heat.

Step 8: after stir frying the pepper, stir in the dried pepper and chili powder over low heat, and then pour in the onion, ginger, garlic slices and smooth shrimp balls.

Step 9: pour in the shrimp balls and cook in a bowl. Stir fry over high heat. When the sauce is gelatinized, add the diced red pepper and stir well.

Step 10: then pour in the fried peanuts and stir well.

Step 11: after coding, you can serve.

Materials required:

Shrimp meat: 200g

Fried peanuts: 50g

Diced red pepper: 40g

Diced green onion: 40g

Ginger slices: 15g

Garlic slices: 10g

Zanthoxylum bungeanum: 20

Bullet dried pepper: 6

Chili powder: 1g

Soy sauce: 10g

Yellow rice wine: 10g

Fine granulated sugar: 20g

Salt: 2G

Chicken powder: 2G

Pepper: right amount

Raw powder: appropriate amount

Cooking oil: proper amount

Note: this dish features: bright and ruddy appearance color, smooth and tender entrance of shrimp balls, sweet and sour taste, salty and slightly spicy, full of Sichuan flavor, fast production. Warm tips: 1. The depth of shrimp back should be consistent to make it curly and beautiful. 2. Corn starch should be used to make shrimp meat, and raw meal should be used to mix sauce. 3. When the shrimp is fried in oil, it can be five mature. When the shrimp is curled and slightly discolored, it should be taken out immediately, because it needs to be fried later. 4. In the early stage of stir frying, if you use low heat, pour in the bowl, then use high heat to stir fry evenly. It only takes 3 minutes to cook this dish, and it tastes bad after a long time. This "Kung Pao shrimp ball" with Sichuan flavor is ready. This dish is simple and fast, you can feast, you can drink and eat, very good, for your reference!

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Gong Bao Xia Qiu