Speaking of kung fu dishes, everyone must be familiar with it, the most famous is the kung pao chicken, in addition, there are a series of kung pao dishes such as kung pao meat, kung pao shrimp balls, and kung pao tofu. After all, the palace burst dish covers the spicy, sweet and sour, smooth and refreshing taste who does not like.
Gong pop shrimp ball is developed from the classic Dish of Sichuan cuisine, Gong Bao Chicken Cube, which is a characteristic creative dish. Whenever we eat Miyoshi cuisine (which means "miyabuku dish"), we inevitably have a question in our minds? Where does the word Gongbao come from? Xiao Qian knows that you foodies do not move your hands, and xiao Qian will nag everyone below.
"Gong Bao" is actually an official position, related to Ding Baozhen, the person who invented this dish. According to legend, Ding Baozhen has a lot of research on cooking, likes to eat chicken and peanut rice, and especially loves spicy taste. When he was the governor of Sichuan, he created a delicious dish of stir-frying chicken, red pepper and peanut rice, which was later loved by us. This delicacy was originally just a "private dish" of the Ding family, but it became more and more widely spread and was well known to everyone. And because of his meritorious service against enemies, he was named "Prince Shaobao" by the imperial court, known as "Ding Gongbao", and the fried chicken cooked by his family kitchen was also called "Gongbao Chicken Ding" by later generations.
Time flies, this Miyo cuisine has been constantly innovated, and there is a miyabu shrimp ball. If you prepare as a dish for the banquet, you feel that the best thing is the shrimp ball, because no one in the whole family will say no to the shrimp, shrimp balls, and prawns are definitely the most appetizing ingredients!
Today, we don't have to go down to the restaurant to eat this palace popcorn ball, we can do it at home, and we make this long-awaited delicacy by ourselves, and the satisfaction is irreplaceable.
Ingredients: 500g of green shrimp, 4 shiitake mushrooms, 1 red pepper, 1 green pepper, 1 green onion, 1 piece of ginger, 1 egg, 1 spoon of white pepper, 2 spoons of sugar, 1 spoon of cooking wine, 1 handful of corn starch, 1 spoon of light soy sauce, 1 spoon of vinegar
Cooking steps
1, green shrimp shelling, the shelled shrimp open the back, remove the shrimp line inside. You can pick it out with a toothpick when you go to the shrimp line, but the faster approach is to cut a half along the back of the shrimp with a knife and scrape it again. When there is no fresh shrimp, you can also use shrimp instead, but the taste is not so fresh, and the shrimp back is not only for the shrimp line, but also to ensure the taste and taste of the shrimp.
2: Prepare side dishes and ingredients, remove the seeds of red peppers, cut into sections, cut into green peppers, cut into green onions, cut the washed shiitake mushrooms into pieces, and cut the ginger into ginger foam.
3: Sprinkle the shrimp with salt, white pepper, sugar, cooking wine and corn starch, and finally beat in the egg whites, half a piece is enough, marinate for about 10 minutes. Grasp and mix well with your hands, do not use chopsticks and other items to stir, only the hands can make the shrimp fully flavorful. This step is very important, oh, the taste of the final finished shrimp has a lot to do with the success of your pickling.
4: The prepared shiitake mushrooms need to be blanched in water and fished out. The delicious and fragrant shiitake mushrooms can add charm to this palace pop shrimp ball very well.
5, hot pot under the oil, the marinated green shrimp poured into the pot, open the high heat to fry shrimp, when the shrimp one by one curled up into small balls, both sides are golden, we can fish out, remember to move fast Oh, otherwise the shrimp will be paste.
6: Turn on the heat, wait until the oil temperature is 50% hot, put the green and red peppers under the pan over the oil, cut off the raw and fish out.
7: Turn on the heat again, pour the onion, ginger and garlic into the pot and stir-fry, wait until the aroma comes out, pour in the green and red peppers, and continue to stir-fry the shiitake mushrooms. In the process of stir-frying, add an appropriate amount of sugar, vinegar, soy sauce, chicken essence, do not like chicken essence can not add. This is a fast-moving stir-fry, so the friends should be a little sharper.
8, wait until the soup in the pot becomes thick, we put the fried shrimp balls into the pot and roll, so that every inch of the shrimp balls are evenly soaked with soup, and the shrimp balls taste more intense at this time. Remember that the shrimp in the pan for too long, too long will become too hard, affecting the taste. After the shrimp balls are evenly colored, they can be cooked.
The main nutritional value of this dish is reflected in the fresh shrimp, its meat is soft and easy to digest, in addition to rich in high-quality protein, it is also an excellent food for people who are weak and need to be nourished after illness. Shrimp food generally has the effect of tonifying qi and blood, and shrimp meat is not only a food, but also a drug, which can be added with some appropriate condiments to improve the symptoms of weakness. After reading it, the little friends are not a big appetite, come and do this palace pop shrimp ball. Friends who like this dish remember to share comments and like oh!