Ingredients: 12 Thai river shrimp.
Ingredients: 5 g minced Thai pepper, 1 orange, 3 shallots.
1: First open the Thai river shrimp, remove the shrimp line, add 3 grams of salt, 3 grams of monosodium glutamate, 10 grams of corn starch, and a little egg white for preparation.
2: River prawns over oil, leave a little bottom oil in the pot, sauté the minced Thai pepper, add vanilla sauce, river prawns and turn well, plate and garnish.
Vanilla Sauce:
45 grams of aroma, 5 grams of fennel wine, 4 grams of almond slices, 80 grams of butter crushed with a juicer, add 2 grams of salt, 2 grams of monosodium glutamate and stir well.
Ingredients: 18 chilled port shrimp
Excipients: 20 grams each of cress grains, coriander grains, carrot grains
Seasoning: 1 bag of deep-fried powder, 15 grams of custard powder, 2 eggs, 10 grams of salad oil
1, the above excipients and spices add a little water to adjust into a paste;
2: Peel the shrimp and put the sand into the paste and mix well, fry in the frying pan to make a golden brown plate, and add pepper and salt next to it.
Ingredients: 3 Thai tiger shrimp.
Accessories: 100 g white salad dressing, 200 g potatoes.
Seasoning: 2 g salt, 2 g chicken powder, 4 g egg whites, a pinch of flour.
1, first shell the tiger shrimp, peel, wash white with food powder, and then rinse with water;
2: Stir-fry the washed shrimp with a seasoning, wrap in salad dressing and wrap it in crispy shredded potatoes.
prompt:
Do not put salt before sizing.
The wonders of the fantastic shrimp balls:
Choose more than 7 Thai tiger shrimp to ensure the freshness of the ingredients. Then there is our special wonderful sauce, which is different from the general sauce, we also added butter, white sugar, milk and other accessories to make the sauce and shrimp balls better combined.
How to make shrimp balls bounce teeth:
Sizing the shrimp balls is a regular practice to keep the shrimp balls bouncing teeth, but Master Wang of the Summer Palace will also add a small amount of food powder according to the size of the ingredients, so that the shrimp meat is more Q shaped and better looking.
150 grams of frozen green shrimp, 50 grams of pineapple, 10 grams of Japanese mustard, 50 grams of Cupi salad dressing, a little lemon juice.
1: Mix Japanese mustard, salad dressing and lemon juice into a sauce for later.
2: Marinate the shrimp with salt and egg whites, then add dry powder and fry them crisply in oil; pineapple sizing and frying crisp.
3: Mix the fried shrimp balls and pineapple with the mixed salad sauce.
characteristic:
Crispy on the inside and soft on the outside, refreshing in taste and slightly choking.
Ingredients: Thai crystal prawns
Accessories: egg whites, bean flour, ginger slices, green onion knots, bullet pickled peppers
Seasoning: salad oil, salt, green linen fresh, chicken powder, chicken juice
1: Take Thai crystal prawns and purify the meat, add salt, egg whites and bean flour to the basket and sizing.
2: Heat the pan in salad oil until it is 30% hot, add the shrimp balls with slippery oil, then drain the oil and set aside.
3: Leave the bottom oil in the pot, add ginger slices, green onion knots and bullets to stir-fry, add shrimp balls and stir-fry for a while, add salt, green linen fresh, chicken powder and chicken juice, and then put the pot on the plate.
Ingredients: 10 medium shrimp (about 200 grams), 100 grams of fine potato shreds, 20 grams of crispy fried flour.
Seasoning: 3 grams of salt and chicken powder, 50 grams of yogurt, 100 grams of salad sauce, 25 grams of rock sugar water, 10 grams of flower carving wine, 6 grams of wet powder, 750 grams of salad oil.
1: Remove the shrimp from the shrimp line, add salt to the back, and marinate the carved wine for 5 minutes, then set aside.
2: Rinse the starchy potatoes, absorb the water and set aside.
3: Heat the salad oil until it is 60% hot, fry the shredded potatoes until golden and crisp, remove the dry oil and divide it on cake paper.
4: Keep the oil warm, dip the prawns in crispy fried powder, fry them in a pan until golden brown, pour out the oil.
5, the yogurt, salad sauce, rock sugar water, wet powder mix well, into the net pot on low heat, away from the heat, pour in the fried shrimp mix well, divide on the potato shreds can be.
1: Take 50 grams of Kraft's wonderful sauce, 10 grams of honey and 10 ml of orange juice, put them together to make a compound sauce and set aside.
2: Take 50 grams of flour, 25 grams of custard powder, 15 grams of glutinous rice flour, 5 grams of baking powder, 3 grams of yeast and a little water, mix well and then pour a small amount of salad oil cover to make a crisp paste.
3: Cut the spring roll skin into thin strips, fry them in a 50% hot oil pan and fry them until fragrant, then remove them and set aside.
4, the fresh shrimp first rinsed with water, and then wrapped in a layer of crispy paste, one by one bent into an oval shape, under the 50% hot oil pan fried shape, fished out to control the oil.
5: Wrap the fried shrimp in a layer of mixed sauce, and then glue the spring rolls one by one, and put them on the plate to serve.
1: Fry the shrimp balls in warm oil until crispy on the outside and tender on the inside; peel the carrots, cut into diamond-shaped pieces and blanch;
2: Mix mayonnaise, condensed milk, Hainan small ceffine juice, a little mustard, stir-fry slightly, add shrimp balls and carrot pieces, wrap well, plate, sprinkle black sesame seeds.
Comments:
This dish is usually seasoned with lemon juice, which replaces small ceviches specially produced in Hainan, and heats the salad dressing with hot shrimp balls, which are refreshing to the mouth and the Japanese mustard adds a refreshing taste.
Ingredients: prawn balls
Ingredients: white ball onion lemon onion tea leaves cooked sesame spring water
Seasoning: white wine Salt Chicken sauce Pepper noodles
1. Open the shrimp balls. After watering, soak in ice cubes
2. Take the glass. Add the shredded shallots and shrimp balls and pour in the seasoned tea sauce
Features: Fragrant wine. Healthy and delicious
bright spot:
We juice the leeks and chives, use them to syrup the shrimp, and sauté them. The finished dish is turquoise in color with hints of leeks and chives.
1: 350g leeks and 150g chives are put into the juicer together to make juice.
2, 350 grams of shrimp to remove the head and shell, take the meat to remove the sand line, add salt, sugar 2 grams each slightly marinated, pour in the squeezed leek juice 75 grams to beat the strength, then add 15 grams of egg whites and mix well, put in corn starch, starch 12 grams each and salad oil 15 grams mix well, into the 30% hot salad oil in the lubricating oil, fish out the oil control.
Cooked treatment:
Leave the bottom oil in the pot, when it is 60% hot, add shrimp, seasonings (salt, MONOS glutamate 1 gram each, white pepper 0.6 grams), canned red kidney beans 5 grams stir-fry evenly, out of the pot can.
The cold and bouncy shrimp balls are drizzled with a spoonful of sour and slightly spicy vinegar sauce on the surface, which is refreshing, delicious and very appetizing.
1. 500 grams of garlic into a blender and crush, add 2 kg of mineral water after the basin and soak for about 1 hour, drain the garlic residue, leave the garlic water for later.
2. Put the bottom oil in the net pot, add 60 grams of rock sugar and fry it into a sugar-colored state, add 4 kg of Taibai mountain spring water vinegar (spring water vinegar is strong and sour, need to be boiled to neutralize it), let it cool after boiling on high heat, pour in 3 bottles of spicy fresh dew, 2 bottles of Lee Kum Kee raw soy sauce, 1 bottle of Knorr fresh sauce, 1 bottle of Donggu Yipin fresh soy sauce, 1 bottle of Meiji fresh half bottle, 1.5 kg of water tower chen vinegar, 800 grams of Zhenjiang balsamic vinegar, add 300 grams of green onion, shredded onion, Thai pepper, 200 grams of ginger and carrot slices, 100 grams of wild mountain pepper and coriander segments, Soak in the refrigerator for 20 hours, so that the clear flavor of the vegetables fully penetrates out, remove the residue, pour in the garlic water, stir evenly, refrigerate in the refrigerator, take as you go, and the storage time should not exceed seven days.
Production process
After 300 grams of shrimp are cleaned, add cooking wine and pepper and marinate for 20 minutes, blanch and soak in ice water for 20 minutes, fish out and put them on a plate with onion rings, pour 100 grams of homemade vinegar sauce, sprinkle 10 grams of red pepper rings, and 5 grams of chives.
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