< Sichuan cuisine > Miyaburo shrimp balls

Practice steps

1, shrimp to remove the head, shell and leave the tail, open the back to pick out the mud intestine, wash and set aside;

2, peel the ginger, cut into slices, peel the garlic, cut into slices; the green onion is split and cut into green onions; the dried red pepper is destemmed and cut into small pieces;

3: Add 1 tbsp Shaoxing flower carving wine, 1/2 tsp salt, white pepper, 1 tbsp mung bean starch (=3 tsp) and egg white by hand, cover with plastic wrap, put in the refrigerator and marinate for 20 minutes;

4: Add cooking oil to a wok, fry the cashew nuts over medium heat until it changes color slightly, drain and set aside;

5, the oil is then boiled to 50% hot, put in the pickled shrimp and quickly slide open, fry until the shrimp change color, roll up to become shrimp balls, fish out, drain the oil and set aside;

6: Take a small bowl, add 1 tbsp flower carving wine, rice vinegar, soy sauce, 1/2 tsp salt, white sugar, 1 tsp mung bean starch, 2 tbsp (30ml) drinking water and 1 tsp chili oil, stir well, mix into Gongbao flavor juice;

7: Leave a little bottom oil in the wok and add 1 tbsp (15ml=3 tsp) chili oil, add the peppercorns and stir-fry until fragrant;

8: Turn to medium heat and add ginger slices, garlic slices, green onions and peppers to stir-fry until fragrant;

9: Stir-fry evenly in shrimp balls, pour in Kung Pao flavor juice to taste and tickle;

10, put in the fried cashew nuts quickly stir-fry well, you can start the pot, into the plate;

11: Finally, cut the green onion leaves into thin strips and garnish in the center of the dish.

Tips

1． Shrimp can be sliced to 1/2, otherwise it will become shrimp slices; Mung bean starch sizing, hooking effect is better, if there is no mung bean starch, you can also use corn, potatoes and other starches; Shrimp into the refrigerator refrigeration can be better marinated into the taste, and not easy to desocid, after marinating can add another 2 small spoons (10ml) of cooking oil mixed well, to prevent the shrimp from sticking to each other after the pot; 4. Fried cashew nuts must be cold oil under the pan and then heat up, otherwise the oil temperature is too high cashew nuts are easy to fry paste, if there is no cashew nuts can be replaced by peanuts; 5. The spices should be fried ginger and garlic first, and then fried onions and peppers, otherwise the latter is easy to fry the paste.

Mood story

Mention of Sichuan cuisine is estimated that most people's first impression is spicy, in fact, Sichuan cuisine has a variety of rich flavor types, spicy with sour and sweet Miyaho flavor is one of them, Kung Pao chicken because of the unique taste, ingredients close to the people and widely spread, but the ingredients are more high-grade Miyo shrimp balls, I am afraid that there are not many people who have heard. Some time ago busy practicing for a long time did not have time to cook, eleven vacation finally had the opportunity, fresh shrimp + African cashews, the taste can be described as wonderful, now this dish is recommended to everyone!