Miyaho shrimp ball should be regarded as one of the Sichuan cuisine Miyo cuisine series, compared to the most famous Kung Pao chicken, I prefer to choose shrimp to make this dish, and then with crispy diced cashew nuts, the taste is sweet and spicy, delicious and tender, very under the rice!
By bland lifetime yan
Fresh shrimp 500g
1 handful of cashew nuts
Ginger 1 small piece
1 small cut of green onion
2 cloves of garlic
4 dried chili peppers
20 peppercorns
1/2 teaspoon salt
1 teaspoon cooking wine
1 tablespoon dry starch
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons rice vinegar
1 tablespoon of sugar
1/2 teaspoon sesame oil
1 tablespoon of water
2 tablespoons of water starch
1, fresh shrimp wash and shell, use a knife to cut the back of the shrimp, take out the shrimp line;
2: Add 1/4 tsp salt, 1 tsp cooking wine and 1 tablespoon dry starch, stir well and marinate for 10 minutes;
3、 Finely chop the green onion and ginger, slice the garlic, cut the dried chili pepper into small pieces and set aside; Prepare two small bowls, one with 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1/4 teaspoon of salt, 1 tablespoon of water and 1/2 teaspoon of sesame oil, stir well; Another small bowl with 2 tablespoons of water and 1/2 tablespoon of cornstarch mixed into water starch;
4. Mix the water starch and seasoning juice evenly, and then add half of the chopped green onion, ginger and garlic, and mix it into gongbao juice for later;
5, put oil in the pot, pour cold oil into the cashew nuts, and then turn on a low heat to slowly fry the cashew nuts, put out for later;
6, another pot of hot oil, put in the pepper and dried pepper, fry until the aroma wafts out, the pepper is dark brown, the pepper and pepper fish out do not, only leave the bottom oil;
7: Turn on high heat, put the shrimp in a frying pan and fry until it changes color;
8, then add the remaining other half of the onion, ginger and garlic and stir-fry the aroma;
9: Pour in the mixed miyaho juice and stir-fry quickly until the sauce is thick;
10: Add the sautéed cashew nuts before cooking, turn off the heat and serve.
11. Finished product
1. This dish should be stir-fried quickly, so it is necessary to adjust the sauce in advance, so as not to let the shrimp stay in the pot for too long and the taste becomes hard. 2. Shrimp is best to buy fresh shrimp now peeled and fried, if not, you can also use shrimp instead, but it is not recommended to buy frozen shrimp in the supermarket, the taste is too much. 1 tablespoon = 15 ml 1 teaspoon = 5 ml
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