Fried shrimp balls(su zha xia qiu )

Fried shrimp balls

Introduction:

"When I first came here, I was amazed to see your wonderful recipes! Treasure land! Be taught! I have been infatuated with the kitchen since I was 6 years old, mainly because I am greedy and delicious. However, due to laziness, I have never studied cooking. I've been speculation, creativity and simulation, but I also have some good dishes over the years. I hope to exchange and learn with you chefs! "

Production steps:

Step 1: shell the shrimps, roll them into mud with a knife, cut the fat into pieces, put them in a big bowl, beat in an egg, add a little ginger, garlic juice and white pepper. In the process of stirring, slowly add a certain amount of salt and stir until it's strong (< br > can be squeezed into a ball). Broken bamboo shoots and lotus roots can increase the taste and make the layers rich. This time, they are not added, so you can choose the ingredients

Step 2: when I came here for the first time, I knew that I needed detailed pictures. I'm sorry I didn't take so many pictures when I made this dish. When mixing, use your hand in the same direction and use force to beat. Squeeze out the balls by hand, scrape them off with a metal spoon dipped with a little oil, and cover them with bread bran.

Step 3: use the skillet and milk skillet. It is required to be small and deep. Pour in half a pot of oil. The skillet is small and can save oil. It's OK to cook in a large pot. It's just that the oil is completely over the shrimp balls. Oil temperature, put in with wooden chopsticks, bubble. Put in the shrimp balls over low heat, deep fry until the color is satisfactory, take out the pot, drain the oil and put on the plate! It can be served with tomato sauce

Materials required:

Shelled shrimp: 1 jin

Pure fat pork: half Jin

Egg: 1

Bamboo shoots or chopped lotus root: optional, appropriate amount

Ginger juice: a little

Garlic juice: a little

Salt: right amount

White pepper: a little

Bread bran: right amount

Note: as salt can decompose meat protein, it will feel watery at the beginning of mixing. After adding salt slowly, it will become sticky. There is no need to add starch as a thickener. Baking soda can puff and smooth, but I haven't added it. It's lazy:) fat meat plays a role in improving the taste. You can't feel it when you eat it. Of course, it's best to cut it very small. If you don't like it, add less.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Zha Xia Qiu