The practice of Miyoho shrimp balls

Practice steps

1, fresh shrimp bought in the market, de-scalped, peeled, opened, shrimp line, belly shrimp line. In order to eat fresh, I and my wife took half a day to finish it

2: Prepare to wash and marinate

3, egg white a little salt to make the shrimp have a taste, a little starch. If there is dry white, you can add a little to remove the fish

4, next all the ingredients Oh. 1 shallot white cut into sections 2 dried chili peppers cut into segments 3 a handful of cashew nuts 4 a spoonful of chili noodles 5 ginger crushed garlic a little 6 bean paste minced 7 bowls of juice 1/2 spoon of rice vinegar 1 spoonful of sugar soy sauce large 1 spoonful of umami soy sauce Small 1/2 spoon of chicken powder Stir well with a little starch and set aside

5: Stir-fry the marinated shrimp over high heat and set aside

6: Stir-fry the bean paste over low heat to fry out the red oil, add the chili noodles, and stir-fry the dried chili pepper section

7: Add cashews

8: Add the shrimp

9: Finally, add the green onion and stir-fry a few times to stir-fry the shallots

10: Add the juice prepared in advance. Stir-fry well, stir-fry well, there is starch in the juice and naturally wrap it on the dish.

11, color and fragrance are all Austrian

Tips

1 put peanut rice for cashew nuts is like to eat cashew nuts on the change you want to eat other side dishes can be changed casually. 2 I think the soul of the dish is the small bowl of juice also called the bowl of the pot meat is also prepared in advance of the juice, the purpose of both is more similar is to stir-fry directly into the juice on high heat, the perfect combination of heat and juice to make it more fragrant and delicious. 3The taste of this dish is sweet and sour, sour, spicy, spicy, spicy, and fragrant, and the perfect fusion of several flavors. 4 Heat must be well controlled Stir-fry peppers over low heat Stir-fry shrimp Stir-fry shallots Stir-fry Add the juice and stir-fry. The above is my own opinion Do not like it, do not spray

Mood story

As we all know, the Gongbao series is popular with the famous Sichuan cuisine throughout the country. As everyone knows, Gongbao cuisine is a dish created by Guizhou Weaving Jin Ding Baozhen when he was serving in Sichuan. Therefore, the positioning of the Gongbao cuisine that has been passed down to this day is also considered to be Qian cuisine in addition to Sichuan cuisine. But then again, listening to guizhou daughters-in-law, Yunguichuan and Chongqing do not separate families, so their life habits have a lot in common! Back to the point, today began to try the Miyaho series of Miyaho shrimp balls, this dish in addition to maintaining the sweet and spicy taste of Miyo, but also has a rich nutritional value, can enhance human immunity, alleviate neurasthenia, prevent arteriosclerosis effect. Today's turn to the traditional peanut rice style, instead of using delicious crisp cashew nuts (according to the daughter-in-law, many of their stir-fried dishes like to be embellished with cashew nuts), let the smooth and tender shrimp balls and crispy and fragrant cashews tumble at high temperatures, with delicious juice, not only make the taste of the dish more layered, unique taste, and rich in color!