Chinese Food
Hot and sour prawns
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When I went to Chengdu for a tour before, I saw cool shrimps. Did I hear them for the first time as I thought they were real shrimps. Later, I found out that it was not Xiaozi's frog fish? The cool shrimp is cooked with paste. It is formed by leaking the spoon into the cold water basin. Because the head, big tail and small shape are similar to shrimp, it is called the cool shrimp. With brown sugar water, rose paste, sweet, soft and tender, cold in the mouth. In Huaibei, especially in Xuzhou and Jining, it's called frog fish or baby fish ~ with chili, dried radish, pickled mustard, sesame oil and peanut chips. With sweet vinegar, a salty, hot and sweet frog fish is ready.
Cooking ingredients
Cooking Steps
Step1:60g pea starch mixed with 150ml water and stirred evenl
Step2:Pour 500ml water into the small pot, and turn to a small fire after boilin
Step3:Pour the pea paste in. Stir while pourin
Step4:Stir while pouring. After pouring, stir quickly and continuously with small fire. Stir until transparent and turn off the fire
Step5:Spoon the batter on the top of the leaky spoon. Put a basin below. Fill it with cold water. Use a steamer to drain the batter into the cold water basin.
Step6:That's what flour is like in a cold water basin.
Step7:Cut the garlic. Mix it with soy sauce, vinegar, salt, chicken essence, sugar, chili oil and sesame oil into a bowl of juice. Then pour it over the cool shrimp and stir well
Step8:The cool shrimps are even. Each one is holding a small tail. They are very smooth and soft
Step9:The taste is smooth, cool and palatable. You can try it. My v-heart company - personality is better than beauty. Welcome to pay attentio
Step10:You can also add brown sugar water and ice to make it sweet
Step11:How can I have less cool shrimps in summer? After reading the whole bowl.
Step12:Delicious appetizer in summer. Easy to operate. Special for hot days without appetit
Cooking tips:1. Mung bean starch can be bought in the supermarket. If not, it can be replaced by other starch. 2. The ratio of pea powder and water is 1-7 or 1-8. This recipe is 1-7.200g pea powder mixed with 400ml water. Pour 1000ml water into the pot and heat it. 3. When pouring starch paste into the pot, it must be stirred constantly. Otherwise, it is easy to form pimples and affect the taste. 4. The prepared prawns are not suitable for long-term storage in the refrigerator, which will affect the taste. 5. The cold sauce can be made according to your own taste. 6. It's afraid of being battered. You can choose to cook it in a non stick pot. 7. The prepared cold shrimp can be put into ice water for a period of time before eating. The taste is more refreshing, cool and delicious.
