Gongbao is a very famous practice in Sichuan cuisine, of which "Kung Pao Chicken" should be regarded as a household name, in addition to many Gongbao dishes, Gongbao potatoes, Gongbao tofu and so on. Gongbao shrimp balls are derived from the practice of Kung Pao chicken. Today, this Miyo Pao shrimp ball is made with Miyami Miyo Diced Chicken Sauce, and the shrimp balls made are red in color. And the method shared by Sister Yuan today made the shrimp balls are smooth and tender, and the peanuts are crispy. Such a seductive red color, sour and spicy, shrimp balls smooth and tender, peanuts crispy Miyo shrimp balls, really mouth-watering.
by Sha Xiaoyuan 【Official Certified Master of Bean Fruit Cuisine】
10 large shrimp
Salt 1 g
Cooking oil 15ml
Green onion white 1 piece
2 cloves of garlic
5 dried chili peppers
Starch 10g
Peanut kernels (raw) 50 g
Cucumber 50 g
Carrots 50 g
1 bag of diced chicken sauce with Mita mei palace
1. Prepare the ingredients.
2: Wash and shell the shrimp, peel off the shrimp and add 1 gram of salt.
3: Add 10g of starch.
4: Mix well and marinate for 10-15 minutes.
5: Wash and dice the cucumber and carrots and set aside.
6: Cut the dried chili pepper into small pieces, slice the garlic and cut the green onion into small pieces and set aside.
7: Wash the marinated shrimp with water and curl up into shrimp balls on the back.
8: Take another pot, bring to a boil in wide water, blanch the shrimp balls until the color changes, and drain the water.
9: Heat the pan with cold oil, put the peanut kernels into the medium heat and shake the pot non-stop, so that the peanut kernels are evenly heated.
10: Fry until the skin of the peanut kernels is cracked, crispy, drain and set aside.
11: Heat a small amount of oil in the pot, add garlic slices and dried chili peppers and stir-fry until fragrant, then add diced carrots and stir-fry evenly.
12: Add the diced cucumber and blanched shrimp balls, add the flavored Migongho chicken sauce and stir-fry evenly.
13: Add the fried peanut kernels and green onion.
14: Stir-fry evenly.
15, this Miyashō shrimp ball is ready, sour and spicy, under the rice and wine.
1. Shrimp with a little starch to catch and mix evenly can make the shrimp taste more tender and smooth. 2. Only a bag of seasonings is needed to taste The Beauty Palace Pao Chicken Sauce to make the taste of the master dish.
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