[Bibo ballet] - Chui shrimp with Emerald Pearl face

[Bibo ballet] - Chui shrimp with Emerald Pearl face

Introduction:

Production steps:

Step 1: prepare materials

Step 2: remove the head and shell of the shrimp, remove the shrimp thread, leave the tail, cut the back, and marinate with salt, cooking wine and chicken essence

Step 3: remove the roots of spinach, wash and blanch

Step 4: press spinach juice and set aside

Step 5: add appropriate amount of spinach juice and an egg white into the flour, and stir well to form a paste

Step 6: Boil the water in the pot, and use the iron grate to drain the batter into the pot to form pearl noodles

Step 7: boil until floating, remove and set aside

Step 8: Sprinkle the shrimps with dry starch and beat them into large pieces with rolling pin

Step 9: in another pot, add chicken soup and bring to a boil. Add the battered shrimp slices and roll them. Pour sesame oil and add a little salt to taste

Step 10: put the shrimp into the bowl, put in the Pearl noodles, and pour the chicken soup with good taste

Materials required:

Flour: right amount

Fresh shrimp: right amount

Spinach: moderate

Eggs: right amount

Chicken soup: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1, with spinach juice and batter should not be too thin, otherwise leakage is too fast, at the same time difficult to shape. 2. Prawns are easier to taste when they are pounded open. It's better to choose Live Prawns with tight meat. Fried prawns and soup are delicious!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh