Crispy on the outside and tender on the inside, Miyaho shrimp balls
It's time to save your appetite! Today I recommend a super appetite dish - "Miyaho Shrimp Ball"!
Miyaho shrimp balls, an extended dish of the Miyaho series. Shrimp balls are smooth and tender in the mouth, and the taste is spicy and sweet, which is very suitable for bibimbap or wine!!
Foodies with low appetite, if you want to save your appetite, you can rely on it Oh, the river is not very intimate ~ ~ ~
Miyaho dishes, all praised! //
Miyaho cuisine, men and women of all ages are "killed", the spicy sweet and sour are included in the magic of good dishes, smooth and tender taste who does not like!
This "Miyaho shrimp ball" is an extension of the "Kung Pao Chicken" of Sichuan cuisine, and retains the "paste spicy lychee flavor" in the Kung Pao chicken when making, which belongs to the Miyaho series of dishes.
As the most popular dish in the Miyaho series of innovative dishes, Miyo shrimp balls can be made at home if you want to eat this dish
Miyo shrimp balls retain the "Miyaho flavor", first fried shrimp balls, and then served with Miyaho juice
The shrimp balls are full, the meat is tender, sweet but not greasy, the spicy is just right, and the sauce used is the soul of the dish! The master teaches you to adjust the sauce by hand, and the foodie does not mention how happy it is~ ~~
After the dish is cooked, use a spoon to scoop up shrimp balls, cashew nuts, chili peppers, peppercorns, and enter them together, and the mouth instantly tastes raw and fragrant
来吧让我们一起跟着大师做起来吧！ ）
Everything is ready, let's get started!
Required ingredients
Shrimp 400 g / Salt 7 g / Pepper 1 g Cooking wine 10 g / Bean flour 10 g / Cashew nuts 60 g Dried sea pepper 15 g / Dried peppercorns 5 g / Ginger 10 g diced green onion 15 g / Garlic slices 10 g Bowl: (Vinegar 15 g / Soy sauce 1 g / Water bean powder 8 g / Salt 3 g / Sugar 18 g / Cooking wine 3 g)
The specific dosage is added according to personal preference
Preparation steps:
Step 1
· Shrimp pretreatment ·
1:
Twist off the fresh shrimp head to remove the shrimp line, and then remove all the shells and tails.
2:
Cut one-half deep from the back of the shrimp to help form a shrimp ball, which is then rinsed in clean water.
Step 2
· Shrimp marinating ·
After the shrimp meat is washed, add salt, pepper and cooking wine and marinate for 5 minutes.
Step 3
· Shrimp wrap ·
The marinated shrimp meat is coated with flour so that each shrimp meat is covered with dried bean flour.
Step 4
· Fried cashews ·
Pour oil into the pan, heat the oil to 20% heat, slowly soak the cashew nuts (do not use high oil temperature, easy to fry paste), fry crisp and drain the oil and set aside.
Step 5
· Shrimp frying ·
Pour oil into the pan, heat the oil to 60% heat, fry the shrimp meat, the shrimp meat quickly forms the shape of the shrimp balls, fry and set the shape and drain the oil.
After the oil temperature in the pan is raised again, the shrimp meat is quickly added for secondary frying, which has the effect of crispy outside and tender inside
Step 6
· Preparing the bowl ·
Pour salt, sugar, cooking wine, vinegar, soy sauce and water bean flour into a bowl and stir well.
Step seven
· Stir-frying ·
Leave the bottom oil in the pot, heat up and add dried pepper segments, dried peppercorns, ginger slices, green onion segments and stir-fry until the dried peppers are in a paste-like state, quickly add the bowl, then add the fried shrimp balls and stir-fry evenly, then add the cashew nuts and stir-fry well.
Meticulousness can make traditional miyaho shrimp balls. "What has changed is only time, what has not changed is the taste of inheritance."
There are too many misunderstandings about Sichuan cuisine: Sichuan cuisine = hot pot?
There are even many people who think that Sichuan cuisine is a civilian cuisine, and it is difficult to climb the elegant hall.
To trace back to the true traditional Sichuan cuisine, it is not to stimulate the taste buds with crude spices or even artificial additives.
It is a traditional cuisine that is mild, richly seasoned, skilled and deeply culturally rich.
But these traditional delicacies are being forgotten by us...
In this era of rampant materialism, innovative and creative cuisine has swept the public table, and traditional cuisine is in the midst of a storm.
Those once glorious traditional Sichuan dishes have gradually faded from our sight due to complicated methods or rare ingredients.
Some of those old dishes have been handed down to this day, and the roots and veins of Chinese cuisine can be found from them;
Some are dusty in the old menu, turning into slowly yellowing photos in books and the taste of memories.....
Classics deserve attention
Tradition deserves to be followed
Craftsmanship deserves to be passed on
Traditional cuisine is fading away, showcasing "traditional Sichuan cuisine that is about to disappear"
We base ourselves on tradition and embrace culture, not to let traditional Sichuan cuisine become the past tense, to record and retain tradition with a camera, to show the heritage of old-school traditional Sichuan cuisine to subvert your perception of Sichuan cuisine
What will the food we be able to eat in ten years' time? Maybe there will be fewer and fewer authentic traditional delicacies... But there is always a group of people who, while adapting to the changes of the times, are adhering to the most essential traditional culture and carrying forward on the basis of inheritance.
将川菜的名字走出四川，发扬光大。 In order to protect and pass on, they had to make changes. This may sound a bit contradictory, but it is an immutable truth...
They know that food that is stacked by time will be more mellow.
Passing on this culinary ingenuity ~ preserving the essence of Sichuan cuisine ~ is the mission of craftsmen and us.
Traditional Sichuan cuisine should not be "shelved", inheritance and ingenuity do not conflict with this era, as long as it is done well enough, there will be a market and recognition.