[Wen Yi is making food] the dish that won’t fail - - - [Beijing green burns shrimp ball]

This rich guest cannot continue to add a good friend, ask everybody to forgive, the reason clicks here please

[Beijing green burns shrimp ball]

Raw material: Bright shrimp 300 grams Green Chinese onion 2 Garlic 3 valve Ginger 1 small

Condiment: Unripe take 1 teaspoon (5ml) candy 1/2 teaspoon (3 grams) teaspoon of white pepper 1/2 (3 grams) balm 1/2 teaspoon (3ml) teaspoon of dry amylaceous 1/2 (3 grams) saline 1/2 teaspoon (3 grams)


1) cut after green Chinese onion is abluent paragraph. After ginger flay is abluent, cut end. Garlic is abluent reserve.

2) will bright shrimp goes the head pares above skin, open backside eliminate to drop yarn. Put into big bowl, press mashed garlic. Transfer into unripe smoke, candy, white pepper, after mix of dry starch of balm and a few is even, souse 5 minutes.

3) after boiler burns heat, enter oil, wait for oil 5 when becoming heat, put green Chinese onion paragraph, stir-fry before stewing fries the state that delivers anxious paste slightly (pay attention to: Slightly anxious paste, not be paste is breathed out) .

4) break up into bright shrimp fry, add little water, after the body that wait for shrimp becomes red, transfer into salt breaks up fry a few times can.

Super 啰 Suo:

Green is more delicious than shrimp after this food has fried ** , be in so when choosing green, select the part of very light blue as far as possible, mouthfeel is more exquisite, and normally mouthfeel meets green leaf very hard.

** stir-fry before stewing fries green Chinese onion, show slightly anxious mushy can, not complete paste is breathed out.

** besides, this dish does not have any paying attention to item, make easily simply, unsuccessful possibility is very little very small, unless you exert all your strength fry shrimp in boiler. Cooking time is too long, shrimp flesh can become elephantine rubber is same.

** bright shrimp opens a back disclose a plan, click here to enter please

{ decomposes Ing. . . . }

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