Shrimp slide(xia hua )

Shrimp slide

Introduction:

"Today's bowl of shrimp is smooth. I guess it will meet the public taste. After a long time of stirring, the shrimp meat with clear shrimp line is sticky. It not only keeps the original nutrients, but also has delicate, crisp and smooth taste. It is especially delicious... Novices can also show their skills in the family banquet! The most interesting thing about making shrimp slides is how to slide the shrimp meat into the pot. When you see these lovely pink balls floating up one by one, you will feel happy! Of course, such an interesting job can be left to the baby at home to "play". My baby likes shrimp slides very much, and also likes eating shrimp slides, so every time I meet this interesting job She will rush to do it, of course, we have to pay attention to safety, we have to stand by and guide

Production steps:

Step 1: prepare the ingredients

Step 2: remove the head and shell of the shrimp, and pick out the shrimp thread with toothpick

Step 3: leave one third of the shrimps inside and dice them into small pieces, and then grind or chop the rest into shrimp paste

Step 4: add starch, onion and ginger water, egg white and salt

Step 5: stir the shrimp in the same direction with chopsticks (you can see the obvious fluffy feeling of the shrimp)

Step 6: put the mashed shrimp on a flat plate, cover it with plastic wrap, and refrigerate for 30 minutes to 1 hour

Step 7: Boil the water in the pot, dip the spoon with hot water first, then dig out the shrimp of uniform size and put it into the boiling water

Step 8: cook the prawns over high heat until they are all floating. Add salt and soy sauce to taste

Step 9: Sprinkle coriander, drop a little sesame oil and serve on a plate

Materials required:

Shrimp meat: 300g

Starch: 1 teaspoon

Egg white: 1

Coriander: moderate

Salt: 2G

Soy sauce: moderate

Onion and ginger water: 3-4 teaspoons

Sesame oil: a little

Note: first, part of the shrimp meat should be cut into small pieces, not all of them should be ground into mud, so that it will have a better taste. Second, the beating time is a little longer, of course. I beat it for about 8 minutes, and you will find that the shrimp meat becomes more and more sticky after a long time of beating. Third, the ginger and onion water should be soaked half an hour in advance. Fourth, when it is put into the refrigerator, it is not for quick freezing, but for refrigeration ！ 5、 The most difficult part of this dish is to clean up the shrimp line. If we don't clean up the shrimp line well, it will definitely affect the delicious taste of this dish, so in order to let us eat this delicious bowl of shrimp, it doesn't matter if we are tired. 6. Don't discard the peeled shrimp shell easily! We can make a fragrant red shrimp oil

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xia Hua