Shrimp is rich in nutrients, shrimp contain 20% protein, is one of the foods with high protein content, shrimp and fish compared, the essential amino acid valine contained in the human body is not high, but it is a nutritionally balanced protein source, in addition, shrimp contain glycine, the higher the content of this amino acid, the higher the sweetness of the shrimp. Shrimp is variety of methods, nutritious and delicious, suitable for all ages, and is popular with diners!
Miyo shrimp balls
300 g prawns
Cashews 60 g
Lantern pepper 15 pcs
Shallots 30 g white
1 handful of peppercorns
Ginger to taste
30 g of sugar
Balsamic vinegar 30 g
4 g of table salt
Starch to taste
1. 250 grams of fresh shrimp, more than a dozen bell peppercorns, 60 grams of cashew nuts, 20 peppercorns, 20 grams of white green onion, and a suitable amount of ginger.
2. Slice the ginger, cut the green onion into small pieces, soak the bell pepper with water, soak it so that it is not easy to paste when frying, and then remove the floating dust on the surface of the bell pepper. (Like to eat spicy just take the bell pepper all two)
3. Peel off the shrimp line with the shrimp on your back.
4. Put the shrimp in a bowl, add a little salt and marinate for a few minutes to let the shrimp taste.
5. When marinating the shrimp, mix a bowl of sauce and add 30 grams of sugar, 35 grams of balsamic vinegar and 2 grams of salt
6. Add a spoonful of cornstarch and mix well into the sauce and set aside.
7. Fry the oil in a pan and the cool oil over low heat. Be sure to keep the fire low and keep shoveling and frying, so as not to fry the paste
8. Fry until the cashews are slightly yellow and remove and set aside.
9. Evenly coat the marinated shrimp with a thin layer of dry starch, and also wrap it on the open back to shake off the excess starch.
10. Put the oil in the pan, heat the oil to 50%, add the dried starch shrimp balls and fry until the shell is slightly hard and fished out for later.
11. Leave a little bottom oil in the pot, add the peppercorns to a low heat to simmer the aroma, and remove the discolored peppercorns without use.
12. Sauté ginger slices, bell peppers and green onion until fragrant.
13. Add the fried shrimp balls and stir-fry quickly.
14. Pour in the shrimp balls and cook them quickly into the bowl, then stir-fry over high heat and stir-fry again until the sauce is thick.
15. Add the fried cashew nuts and stir-fry again, the soup is basically wrapped in the ingredients to turn off the heat.
16. Serve, plate and serve, sweet and sour, slightly spicy, and some pepper flavor, serving wine and accompanying family banquets are good.
Tips:
1, cashew nuts are easy to fry paste, must be cool oil under the pan low heat slow frying, slightly yellow can be fished out, residual heat will make cashew nuts crisp.
2. The cashew nuts must be added last to maintain the crispy taste.