Dried shrimp balls

Dry baked prawn balls method:

Raw materials for making dry baked shrimp balls:

Six prawns, 30g ginger, 30g onion, 30g garlic, 1tsp sweet wine, 1tsp spicy bean paste, 1tsp egg, 1tsp corn flour. 1 / 4 tbsp monosodium glutamate, 1 / 2 tbsp sugar, 1 tbsp white vinegar, 1 tbsp soy sauce, 1 / 2 tbsp Japanese Taibai powder, 1 / 2 tbsp sesame oil, 1 / 2 tbsp red oil and 1 tbsp ketchup.

Processing steps of dry baked shrimp balls:

① Open the back of the prawn meat with a blade to make the prawn into rows. After extracting the middle intestine mud, wash it in water and dry it with a cloth. Mix half a protein, 1 tsp corn flour and 1 / 4 tsp salt together and set aside.

② Cut ginger, onion and garlic into pieces and set aside.

③ Put the marinated shrimp into the oil pan, add oil at medium temperature of 16O ℃ for 30 seconds and remove. Leave 1 tbsp of oil in the pan, stir fry spicy soybean paste first, wait until the oil is bright red and the bean paste is fragrant, then put in 3 tbsp of ginger, minced garlic and water, 1 tbsp of sweet wine, simmer the shrimp until it is cooked, then stir fry with withered seasoning to thicken the soup, and finally sprinkle with Scallion to make it fresh.

Dried shrimp balls

Dried shrimp ball is a famous traditional dish in Sichuan Province, which belongs to Sichuan cuisine. In order to highlight the flavor of Sichuan cuisine, there is no need to add sweetness and acidity. This dish is fresh, mellow and delicious, and the wine is more than fragrant. It can be called a noble delicacy.

Ingredients: 6 prawns, 30g ginger, 30g onion, 30g garlic, 1tsp sweet wine, 1tsp spicy bean paste, 1tsp egg, 1tsp corn flour. 1 / 4 tbsp monosodium glutamate, 1 / 2 tbsp sugar, 1 tbsp white vinegar, 1 tbsp soy sauce, 1 / 2 tbsp Japanese Taibai powder, 1 / 2 tbsp sesame oil, 1 / 2 tbsp red oil and 1 tbsp ketchup.

essential information

Recipe name: dried prawn balls

Sichuan cuisine

Type and local characteristics

Basic characteristics

In order to highlight the flavor of Sichuan cuisine, there is no need to add sweetness and acidity. This dish is fresh, mellow and delicious, and the wine is more than fragrant. It can be called a noble delicacy.

Basic materials

Six prawns, 30g ginger, 30g onion, 30g garlic, 1tsp sweet wine, 1tsp spicy bean paste, 1tsp egg, 1tsp corn flour. 1 / 4 tbsp monosodium glutamate, 1 / 2 tbsp sugar, 1 tbsp white vinegar, 1 tbsp soy sauce, 1 / 2 tbsp Japanese Taibai powder, 1 / 2 tbsp sesame oil, 1 / 2 tbsp red oil and 1 tbsp ketchup.

Production method

① Open the back of the prawn meat with a blade to make the prawn into rows. After extracting the middle intestine mud, wash it in water and dry it with a cloth. Mix half a protein, 1 tsp corn flour and 1 / 4 tsp salt together and set aside.

② Cut ginger, onion and garlic into pieces and set aside.

③ Put the marinated shrimp into the oil pan, add oil at medium temperature of 16O ℃ for 30 seconds and remove. Leave 1 tbsp of oil in the pan, stir fry spicy soybean paste first, wait until the oil is bright red and the bean paste is fragrant, then put in 3 tbsp of ginger, minced garlic and water, 1 tbsp of sweet wine, simmer the shrimp until it is cooked, then stir fry with withered seasoning to thicken the soup, and finally sprinkle with Scallion to make it fresh.

Flavor characteristics

In order to highlight the flavor of Sichuan cuisine, there is no need to add sweetness and acidity. This dish is fresh, mellow and delicious, and the wine is more than fragrant. It can be called a noble delicacy.

nutritive value

Shrimp meat - rich in protein and calcium, appetizing and tonifying kidney

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