Fried shrimp with leek moss

Fried shrimp with leek moss

Introduction:

"Not long after experiencing the breath of spring, summer is coming, which seems to be more rapid. Alas, this year, spring itself comes late, but summer comes early. What can you do? In addition to reducing clothes in time to adapt to the weather, in fact, the most important thing is to pay attention to a healthy diet. In summer, the temperature is high, and bacteria grow fast. It is a season of human diseases, especially intestinal infectious diseases. At this time, we should eat more "sterilized" vegetables to prevent diseases. This kind of vegetables include garlic, onion, leek, scallion, chive, green garlic, garlic seedling, etc. these vegetables are rich in plant broad-spectrum fungicides, which can kill and inhibit various cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic. The results showed that allicin was the main effective component of garlic. Because the alliinase in garlic will lose its activity when heated, in order to give full play to the sterilization and disease prevention function of garlic, it is best to eat it raw. The above-mentioned onion and garlic vegetables have different degrees of bactericidal and bacteriostatic effect, and it is beneficial to eat them often. Summer is also suitable for clearing and tonifying. According to the principle of clearing and tonifying, invigorating the spleen, dispelling heat and removing dampness, we should choose the food with light and nourishing Yin effect, such as duck, crucian carp, shrimp, lean meat, mushroom, mushroom, Pleurotus ostreatus, tremella fuciformis, job's tears, etc. In addition, you can also eat some mung bean porridge, lentil porridge, lotus leaf porridge, mint porridge and other "antipyretic porridge", which has a certain effect of eliminating heat and generating fluid. So, after thinking about it, it's better to make a delicious dish with shrimp. Shrimp dishes are not only light and refreshing, but also easy to digest, so they are suitable for all ages, and are loved by diners. The usual methods include dry fried shrimp, soft fried shrimp, cashew nut shrimp and so on. Today, let's make a super good dish which is colorful, delicious and easy to eat - fried shrimp balls with leek moss

Production steps:

Step 1: slice the shrimp along the back, remove the shrimp line by the way, clean and drain the water; remove the remaining water from the shrimp with a clean napkin, and then marinate it with refined salt for a while;

Step 2: wash the leek moss and cut into sections for later use;

Step 3: Chop onion, ginger and garlic;

Step 4: take a bowl, add egg white and dry starch, and stir well to form a paste;

Step 5: squeeze the remaining water out of the shrimps, then stretch the water with napkin, then pour the egg paste into the shrimps bowl and grasp it patiently;

Step 6: put it in the refrigerator until it is crystal clear and refrigerate for 1 hour;

Step 7: take out the shrimps and blanch them;

Step 8: take it out a moment after putting it in and drain it;

Step 9: put the pan on the fire, when the oil temperature reaches 50% heat, slide in the shrimp balls and take them out immediately;

Step 10: leave the remaining oil, saute onion, ginger and garlic;

Step 11: add leek moss and stir fry;

Step 12: stir fry the shrimp balls;

Step 13: add a little salt to serve.

Materials required:

Leek Moss: 1

Shrimp: right amount

Egg: 1

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Salt: right amount

Dry starch: appropriate amount

Note: cooking experience: 1, in sizing, there is no need to pickle shrimp with cooking wine. Because alcohol can dehydrate protein and make shrimp lose elasticity. After shrimp sizing, alcohol is tightly wrapped in the pulp, it is difficult to volatilize, so that the cooked shrimp has a peculiar smell. Moreover, because cooking wine itself contains water, it is easier for shrimp to desquamate. 2. To make shrimp dishes fresh and tender, sizing methods must be carried out in order. First of all, use a clean napkin to remove the residual water of the shrimp, and then put in the refined salt to marinate for a while. The purpose of marinating is to make the shrimp have a basic flavor, and then use the extrusion method to further drain the residual water of the shrimp, and then use the napkin to stretch the water again. After the napkin is cleaned, add the egg white and dry starch to stir it again to make the cooked shrimp more fresh and tender. 3. After shrimp is starched, people are used to lubricating oil immediately. Even if the oil temperature is well controlled, it will often be desalted. Even if it is not desalted, it is difficult to achieve the requirements of smoothness and freshness. This is due to the lack of a "standing" process. Therefore, sizing after standing this process we should pay attention to. Make sure to leave the shrimps still for about 1 hour, so that the dry starch can absorb enough water and tightly wrap the shrimps. It is not easy to desquamate the shrimps when cooking. And then again, it's because the shrimp is processed. The original tissue was damaged to a certain extent. When the salt was added into the shrimp, because of the osmotic pressure of the salt, the internal tissue of the shrimp had to retract, and it took a certain time to restore the original elasticity. 4. My previous practice is to use the oil directly after sizing the shrimp, but I found that the oil temperature is not good, and it's easy to remove the pulp. Just one blogger introduced the relevant knowledge in a dish about shrimp. I learned it and thought it was very good. I recommend it to you, that is, blanch the shrimp first and then use the oil, so the shrimp will be smooth and tender. You can try it.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh