Shrimp balls with litchi(yue cai li zhi xia qiu )

Shrimp balls with litchi

Introduction:

"It's one of the characteristics of Cantonese cuisine to use fruit as food. According to the fruits in season, a delicious dish of fruits is made. It not only retains the characteristics of sweet and sour fruits, but also has the delicious and tender flavor of seafood. The dishes are clear but not light, fresh but not vulgar, which has the effect of attracting people's appetite and satisfying people's eyes. With fruit to cook, the taste is more refreshing than ordinary food, very suitable for modern people's dietary requirements. Now, it's time for litchi to come into the market in large quantities. Litchi is quite delicious. However, how can we not only enjoy the delicacy of one litchi but also not easily catch fire? Today's "litchi shrimp ball" satisfies this requirement. Fried litchi not only keeps the original sweetness of litchi, but also is not so easy to get angry. Shrimp absorbs the flavor of litchi and tastes more tender. Shrimp meat and litchi meat, two different things, have produced novel chemical changes, which make people have endless aftertaste. The fresh and elegant packing plate is full of color, fragrance and appetites. When I was just out of the pot, my husband came over to try some fresh food and said out loud that it was delicious. Originally, I planned to put ten dishes on the plate, but I lost two at a time. "

Production steps:

Step 1: the material is ready.

Step 2: remove the core of litchi, soak it in light salt water for a while, remove the head and tail of shrimp, remove the intestines, size with 1 / 3 tsp salt, 1 / 2 tsp chicken essence, 1 tsp cooking wine and 5ml egg white, and marinate for 10 minutes.

Step 3: curl the shrimp body into the litchi and make the litchi shrimp balls for use.

Step 4: cut the ginger into small pieces, and prepare the soup and starch.

Step 5: heat the oil under the pan, add ginger and saute until fragrant.

Step 6: then put the shrimp into the pot, pour in the soup and simmer for a while.

Step 7: cook until the shrimps change color, sprinkle 2 / 3 tsp salt, pour in the lake powder and remove.

Materials required:

Sand shrimp: 10

Baila litchi: 10

Salt: 1 tsp

Chicken essence: 1 / 2 tsp

Cooking wine: 1 tsp

Egg white: 5ml

Shangtang: 60ml

Starch: 20ml

Note: 1. It's not difficult to make litchi dishes. First, choose fresh litchi. Generally speaking, litchi such as Feizixiao and Nuomici taste good, but they are not suitable for cooking. These varieties have too much water in their gravy, so it is easy to peel the meat when peeling, and the appearance of fried litchi is not good. I choose to use Baila litchi. It's easier to get the core, and it's not easy to peel the flesh of litchi. 2. Do fruits and vegetables can be cooked raw materials, seasoning should be slightly light, do not use a lot of salt and oil to destroy the refreshing fruit. 3. This dish can also be steamed.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Yue Cai Li Zhi Xia Qiu