Shrimp balls in bread can soup(mian bao guan tang xia qiu )

Shrimp balls in bread can soup

Introduction:

"[taste characteristics] the color is golden, crisp outside and tender inside, with marinade inside and salty and fresh taste."

Production steps:

Step 1: during the production process, add fat and seasoning to the minced shrimp, freeze the chicken soup and cut it into pieces the size of soybeans, then wrap the frozen pieces in the minced shrimp and make them into balls, and roll them to wrap them. Fry the shrimp balls in oil until golden brown

Step 2: cut the frozen chicken soup into pieces the size of soybeans, wrap the frozen pieces in shrimp paste, make them into balls, and roll them to wrap them.

Step 3: deep fry the shrimp balls in oil until golden brown

Materials required:

Shrimp: 500g

Pork fat: 50g

Breadcrumbs: 250g

Chicken soup jelly: 150g

Peanut oil: 1 teaspoon

Table salt: 0.1 spoon

Monosodium glutamate: 0.1 teaspoon

Egg white: 1

Salad oil: 50g

Note: during the production process, add fat and seasoning to the minced shrimp, cut the chicken soup into soybean sized pieces, wrap the frozen pieces in the minced shrimp, make them into balls, and roll them to wrap them. Fry the shrimp balls in oil until golden brown

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mian Bao Guan Tang Xia Qiu