Shrimp balls with hibiscus(fu rong xia qiu )

Shrimp balls with hibiscus

Introduction:

"The egg soup steamed with eggs is as white as jade, like Hibiscus in the water, and then covered with a layer of glass sauce wrapped in shrimp balls. The combination of shrimp balls and egg soup is perfect, fresh! The shrimp balls have the fragrance of egg soup, and the egg soup has the taste of shrimp balls. "

Production steps:

The first step: separate the egg white from the egg yolk, pour the egg white into the dish, add the appropriate salt and Baijiu to the steamer.

Step 2: add boiling water at about 75 ℃ to the egg white (ratio of water to egg white: 1:1)

Step 3: steam for 7 minutes and take out.

Step 4: pick out the shrimp line, remove the head and shell, wash them, and grind them into mud on the chopping board with a knife. Add the mint salt, ginger juice, Baijiu, and add water to the shrimp paste. (add a small amount of water many times)

Step 5: start another pot and add the right amount of water. When the water is slightly boiling, squeeze in shrimp balls. When the water is boiling, adjust the fresh and salty taste. Stir in the glass and pour it on the egg soup of Hibiscus. Garnish with coriander.

Step 6: pour shrimp balls and sauce on the egg soup.

Materials required:

Egg white: 6

Fresh shrimp: 200g

Coriander: moderate

Sesame oil: appropriate amount

Refined salt: right amount

Baijiu: moderate amount

Onion powder: appropriate amount

Fresh ginger juice: appropriate amount

Starch: right amount

Caution: egg white and shrimp must be added with a small amount of Baijiu to remove fresh fish. The fire of steamed egg soup should not be too big to avoid aging. When boiling shrimp balls, do not boil them for a long time. Keep the shrimp balls fresh and tender.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Fu Rong Xia Qiu