Shrimp cream Cola cake(xia ren nai you ke le bing )

Shrimp cream Cola cake

Introduction:

"Coke cake, called" coke ", has nothing to do with cola drinks; although it is prosperous in Japan, it is actually an appetizer of Western food. It is said that cola cake was introduced into Japan from France. Its name comes from croquette in French, and its Japanese pronunciation is koroke, which sounds like "cola". The original way of making coke cake is to add chopped vegetables and meat into the paste made of cream and flour, cool them, knead them into a cylindrical shape, then wrap them with flour, egg liquid and bread crumbs, and fry them in oil. It's crisp outside and tender inside. It's delicious and full-bodied. It's a great love of children. This coke cake of mine uses shrimp as the ingredient, and it has a lot of weight. When I eat it, I can see pieces of shrimp, which not only tastes more delicious, but also is very affordable

Production steps:

Step 1: put the milk into the microwave oven, high fire "Ding" for one minute until boiling hot, standby;

Step 2: heat 30g butter in a small pot over low heat until melted, add flour and mix well;

Step 3: add hot milk while stirring;

Step 4: stir quickly to form a thick sauce, turn off the heat and set aside.

Step 5: wash the shrimps, remove the yarn, soak them in light salt water for 5 minutes, then wash them again and drain the water;

Step 6: cut into small pieces

Step 7: start the frying pan, add 10g butter, stir fry the shrimps until discolored;

Step 8: cook in white wine, stir fry evenly, until the aroma of wine is emitted, turn off the fire;

Step 9: add 8 to the sauce together with the soup;

Step 10: add appropriate amount of salt and black pepper to taste, stir well to form filling; (in fact, you can eat it this way. Hold it. Don't steal it. Try it just to taste it.)

Step 11: use two spoons alternately to twist the stuffing into an oval ball with uniform size. Irregular shape doesn't matter. Try to be as uniform as possible;

Step 12: arrange the balls on the plate and cool them until they are cool.

Step 13: prepare dry flour, whole egg liquid and bread crumbs;

Step 14: apply oil on your hands, and knead the cooled balls into regular cylindrical shape;

Step 15: first roll a layer of dry flour, and shake off the excess flour;

Step 16: add another layer of egg liquid;

Step 17: finally, put it into the crumbs, shake the container and evenly coat it with a layer of crumbs;

Step 18: let the wrapped balls stand for 20 minutes and let the crumbs stick to the balls firmly;

Step 19: start the oil pan, until the oil temperature is 60% or 70% hot, then add the balls;

Step 20: deep fry until the surface is golden and crisp, remove and drain the oil;

Step 21: put it on the oil absorption paper, absorb the excess oil, and put it on the plate——

Materials required:

Shrimp: 200g

Salt free butter: 10g

White wine: 1 teaspoon

Salt: right amount

Black pepper: right amount

Flour: 45g

Milk: 300ml

Egg: 1

Dry flour: right amount

Edible oil: right amount

Note: 1. It's good to add some chopped onions and carrots in the stuffing, but my children firmly opposed it, so I didn't add it; 2. The oil temperature should not be too high when frying, otherwise the bread crumbs are easy to fry; 3. The purpose of standing for a period of time before frying is to make the bread crumbs stick on the ball more firmly, otherwise the bread crumbs are easy to fall off. 4. You can also use mashed potatoes instead of flour and some milk to make batter. The heat will be reduced and the nutrition will be increased, which is more Japanese flavor. 5. It's OK to eat it directly or with ketchup or something.

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xia Ren Nai You Ke Le Bing