Kung Pao potato shrimp balls(gong bao tu dou xia qiu )

Kung Pao potato shrimp balls

Introduction:

"This dish is a bit cumbersome, because there are many processes, steaming, frying and frying all need to take some time and thought. However, for cooking, I always feel that delicious food is directly proportional to efforts. If you work hard, you will get super value. This time enjoy three tastes of shrimp, shape is also very festive, new year's table, should be a bright hot dish. Kung cuisine is very delicious. I will recommend it to you. Take it as my private Spring Festival dish, and think about wrapping some cheese in the potato balls next time, which will be more perfect. "

Production steps:

Step 1: prepare the main ingredients and accessories according to the ingredients and seasonings;

Step 2: wash the potatoes and cut into thick slices. Remove the head and thread of shrimp;

Step 3: Boil the water in the pot, add the prawns and blanch them;

Step 4: after the shrimp changes color, remove and drain the water;

Step 5: boil water in steamer, add potato chips and steam them;

Step 6: peel the steamed potatoes and grind them into mashed potatoes;

Step 7: add milk and stir well with spoon;

Step 8: add a little freshly ground black pepper;

Step 9: add appropriate amount of onion, ginger and garlic powder;

Step 10: add appropriate amount of salt according to personal taste;

Step 11: finally, add appropriate amount of starch to make mashed potatoes thicker, and use it to form a group;

Step 12: stir well with a spoon and grasp it by hand to form a ball;

Step 13: take a ball of mashed potatoes, first make a small cake, wrap in shrimp, leave the tail of shrimp, then knead it into a ball, and stick a layer of flour;

Step 14: heat enough oil and put in potato shrimp balls when the oil starts to bubble;

Step 15: remove immediately after discoloration and put it on kitchen paper to absorb excess oil;

Step 16: chop the onion and garlic, and put them into a clean bowl;

Step 17: add soy sauce, vinegar, sugar and salt, mix well;

Step 18: add appropriate amount of water and starch, mix well, and make it as the juice to be used;

Step 19: add proper amount of oil into the pot, heat it up, and then add Chinese prickly ash and chopped dry pepper;

Step 20: after fragrant, scoop out the dried pepper and Chinese prickly ash, and put in the fried potato shrimp balls;

The twenty-first step: pour into the eighteenth step of the juice.

Step 22: stir fry over medium heat until the juice is collected, then add some spicy peanuts.

Materials required:

Potatoes: 1

Shrimp: 8

Scallion: 1

Garlic: 2

Milk: 30g

Starch: 1 tablespoon

Dried pepper: 2

Chinese prickly ash: 10

Spicy peanuts: right amount

Sugar: a little

Salt: a little

Raw soy sauce: 1 tablespoon

Vinegar: 2 teaspoons

Onion, ginger and garlic powder: 1 / 2 tsp

Black pepper: 1 / 2 tsp

Note: 1. The addition of onion, ginger and garlic powder is very tasty, if not, it can be replaced by chopped onion, ginger and garlic powder; 2. The amount of starch is adjusted according to the consistency of mashed potato, and slowly added and mixed until it is easy to form a ball; 3. The mashed potato balls are dipped with a layer of raw powder to avoid mutual adhesion; 4. Pepper and dry pepper can be picked out after deep frying, so as not to make them numb.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gong Bao Tu Dou Xia Qiu