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Seeing that it is about to enter the heavens, the continuous high temperature makes the whole person become tired and irritable.
If you don't have to go to work to make money, I'm afraid you just want to lie in the air-conditioned room every day and eat ice cream, look out the window and wait for the summer to pass.
Summer will reduce the secretion of gastric juice, drink too much water or eat more raw cold after sweating, which can easily lead to a decline in digestive function.
The food eaten is digested slowly, and the appetite is naturally reduced, which is why many people are reluctant to eat in the summer.
It's time to save your appetite!
Recommend a fast dish that makes the appetite fully open - [Miyaho Shrimp Ball]
Judging from the name alone, it must be guessed that this is a series of dishes about [Gong bao], and its method and cooking process are similar to that of [Kung Pao Chicken Cubes], but they are by no means similar.
【Gongbao style】It is roughly divided into two kinds of traditional and new practices:
The traditional emphasis on hemp, spicy, fresh, fragrant and crispy fusion;
The new school is biased towards the small sweet and sour flavored lychee mouth.
As an extension of the [Miyaho] series, [Miyaho Shrimp Ball] pursues innovation in taste, takes two styles of advantages, and becomes a "spicy lychee mouth" that combines spicy and sweet and sour flavors.
The medium-sized live shrimp is the best ingredient choice. Sea shrimp is too big not easy to taste, too snack up but not addictive, 10-12 shrimp, just enough, remove the shrimp head, take out the shrimp tail, from the shrimp back 4/5 under the knife to open the back, remove the shrimp line.
The processed shrimp meat is washed with running water, and the kitchen paper or towel is dipped in dry water to fry it out and taste more crispy. Add a little salt to the shrimp, grasp by hand until even, marinate for 10 minutes, dip in corn starch and fry.
Remove the shrimp head and shrimp skin, do not throw.
Wide fry thoroughly, remove the residue to leave the oil, cook the noodles, cook less soy sauce, drizzle with shrimp oil, and become the famous shrimp oil noodles;
Or use the bottom oil slightly sautéed, a little white wine to add water to boil thoroughly, filter, make shrimp water, five-star hotel to make Italian lobster noodles, inseparable from shrimp water.
Cashew nuts are more delicious than peanuts, and can be bought at a nearby nut shop, peeling raw cashews, which are crispy after frying.
In the process, pay attention to the heat pinching, the oil temperature is 2-3 into the place, the cashew nut contains very little moisture, too high the oil temperature will immediately change color.
Miyoshi juice, mixed with water starch, is quickly stir-fried over high heat after cooking, so that each piece of ingredient is fully covered with sauce.
The high temperature in the pot makes the water in the pot evaporate rapidly, the starch matures quickly, the sauce becomes bright and viscous, and then poured into the cooked oil, which can increase the color, brighten and smooth, in order to achieve the standard of kung pao cuisine juice and smooth entrance.
To disclose a secret, many professional chefs will not say: if you want to burn the kung pao juice to be rich and bright, you must cook the pot even hotter before cooking the juice! In front of the small fire sautéing the stir-fry head, the temperature in the pot is not high, at this time the cooking juice, the sauce of the dish is loose and not compact.
The smooth and elastic shrimp meat, refreshing green onion, crisp cashew nuts, completely wrapped in rich mustard juice, the mixed taste of sweet and sour, spicy and spicy, amazing tongue tip, awaken the taste buds.
A bottle of beer and a bowl of rice are the best to accompany!
Shallots and cashew nuts are good dishes. After drinking, put down the wine glass, and spoon a spoonful of shrimp balls full of juice and mix with rice, which is really unforgettable.
If you want to chew life into taste, the days are full of rituals, you can't just rely on your mouth, but also have a heart that is soaked in the fireworks of the world.
<h1 class="pgc-h-arrow-right" data-track="65" >-Miyaho shrimp ball.=</h1>
【Ingredients】:
Fresh sea shrimp – 10
Peeled cashews – 15 pieces
Green onion - 1 1/2 sticks (as long as the green onion is white)
【Ingredients】:
Dried peppercorns – 20
Dried chili peppers – 5 pcs
Ginger slices – a little
【Directions】:
-1-
Fresh seafood is peeled, shrimp washed open, dried with a towel or kitchen paper, and marinated with a little salt for 10 minutes.
*Shrimp head and shrimp skin can be trained into shrimp oil, mix noodles are delicious, local tycoons please skip *
-2-
Prepare the ingredients, cut the green onion into inches, cut the dried pepper into segments, slice the ginger, and 15 cashew nuts.
-3-
Miyaho juice:
50 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, 70 grams of aged vinegar, 15 grams of light soy sauce, 5 grams of dark soy sauce, 15 grams of corn water starch.
-4-
Heat the oil at 30% heat, add the cashew nuts, soak and fry over low heat, until the surface is golden brown, let stand in the shade for a while and become crispy.
*The oil temperature of fried nuts must not be too high, the water in nuts is very small, and it is particularly easy to paste*
-5-
The oil temperature is 40% hot, the shrimp meat is covered with corn starch, fried for about 1-2 minutes, the oil is controlled and fished out, if you want to eat crispy shrimp balls, you can increase the oil temperature and re-fry for 30 seconds.
*Shrimp meat is tender and especially easy to cook, and does not need to be fried for too long*
-6-
Leave the oil in the pan, add dried peppercorns, dried peppers and ginger slices, simmer over low heat to bring out the aroma, then add the green onion and sauté until fragrant, then add the shrimp and stir-fry.
*The stir-frying process should be kept on low heat, one is to fully fry out the aroma, and the other is to avoid the bitterness of the stir-fry paste*
-7-
After the temperature rises in the pot, cook the juice, turn on the high heat and continue to stir-fry, let the juice fully wrap the shrimp and green onions, let the juice brighten, drizzle the oil, put in the fried cashew nuts, and stir-fry slightly to get out of the pot.
*Before putting in the sauce, be sure to heat the pot, know that the front of the small heat stir-fry, the temperature in the pot is not particularly high *
-8-
The spicy lychee flavor of Miyaho shrimp balls is done, under the wine and under the meal, who sees who is hungry.
*Be careful with your mouth, drink less and eat more*
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