Shrimp balls with peony(mu dan xia qiu )

Shrimp balls with peony

Introduction:

"Based on the final appearance of this dish, I originally gave it another name: Peony Diancui."

Production steps:

Step 1: materials are ready.

Step 2: wash the shrimp, remove the shrimp line, open from the middle, do not cut off the abdomen.

Step 3: then slice one more slice on each side. If you find it troublesome, you can also slice three slices of shrimp evenly. Try to slice the shrimp evenly and keep the abdomen connected.

Step 4: wash and drain the prawn meat, add appropriate amount of ginger, salt, chicken essence and starch for sizing.

Step 5: cut the peas into leaves with kitchen scissors, blanch them, drain and set them on the plate.

Step 6: bring to a boil with water, add two spoonfuls of Huadiao wine, and blanch the shrimps.

Step 7: put a small amount of water in the pot, add ginger powder, a small amount of salt, chicken essence, and then add starch to thicken.

Step 8: set the plate and pour the sauce.

Materials required:

Vietnam Tiger Shrimp: 8

Peas: 10 slices

Ginger: a little

Salt: right amount

Chicken essence: appropriate amount

Raw powder: appropriate amount

Flower carving: a little

Note: it is recommended to use large shrimps, small pieces of shrimps are very troublesome.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mu Dan Xia Qiu