Today I introduce you to the common practice of Miyo shrimp balls, friends who want to learn this dish should seize the time to make it with me.
The homely practice of Miyoho shrimp balls
Kung Pao chicken, presumably everyone is no stranger, that is a dish with a super high order rate in the restaurant! But in Kung Pao cuisine, many people only know that there is it, and in fact, the taste of Kung Pao fish and Kung Pao tofu is even worse than that of Kung Pao chicken
However, today's bun to recommend to you is not the above mentioned dish, but the small freshness in the Miyaho cuisine - Miyo shrimp balls.
Compared with Kung Pao chicken, Gong bao shrimp meat is smooth and tender Q bullet, sweet and sour moderate, spicy and fresh, eat more than not greasy people, like shrimp do not miss ~
Or that sentence, all dishes made of shrimp, buns are recommended to buy fresh shrimp back to peel, so that the fried shrimp meat is crisp and tender, the water will not be lost, the most important thing is fresh!
Shrimp · Garlic · Green onions · Peppercorns · Dried red peppers
Starch · Sugar · Cooking wine · Raw soy sauce · vinegar
Pour the shrimp into a dish, sprinkle with dry starch and wrap well
Heat oil in a pan and add the shrimp
Fry until the surface turns orange-brown and remove and set aside
Leave the oil in the pan and add the minced garlic and green onion
Stir-fry peppercorns and dried red peppers
Stir-fry the fried shrimp
Pour in 10ml of soy sauce and 10ml of cooking wine
5ml balsamic vinegar
Add 1 scoop of sugar with a pinch of water starch
Stir-fry well and remove from the pan