Chinese Food
Kung Pao shrimp balls
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When it comes to Sichuan cuisine, most people's first impression is that it's spicy. Actually, Sichuan cuisine has a variety of flavor types. Among the spicy dishes, Gong Bao's taste is sour and sweet. Gong Bao chicken is widely spread because of its unique taste and its materials are close to the people. However, Gong Bao shrimp balls with high-grade ingredients may not be widely heard. Some time ago, I was busy with car training for a long time and didn't have time to cook. I finally got a chance on the 11th holiday. Fresh prawn + African cashew. It's amazing. Now I recommend this dish to you.
Cooking ingredients
Cooking Steps
Step1:The prawn goes to the head, goes to the shell to leave the tail. Opens the back to pick out the mud intestines. Cleans to be use
Step2:Ginger peeled and sliced; garlic peeled and sliced; scallion split and sliced; scallion cut; red pepper peeled and sliced
Step3:Add 1 tablespoon Shaoxing Huadiao wine, 1 / 2 tablespoon salt, white pepper, 1 tablespoon mung bean starch (= 3 tablespoons) and egg white to shrimps in turn. Cover with fresh-keeping film and marinate in refrigerator for 20 minutes
Step4:Add cooking oil to the wok. Fry the cashew nuts until they are slightly discolored. Drain and set aside
Step5:Heat the oil to 50% heat. Put the marinated shrimps and slide them away quickly. Fry until the shrimps are discolored and rolled up, then they will be shrimps. Remove and drain the oil for later use
Step6:In a small bowl, add 1 tablespoon of Huadiao wine, rice vinegar, soy sauce, 1 / 2 teaspoon of salt, sugar, 1 teaspoon of mung bean starch, 2 tablespoons (30ml) of drinking water and 1 teaspoon of chili oil, mix well, and mix into Gongbao flavor juice
Step7:Leave a little base oil in the wok and add 1 tablespoon (15ml = 3 tablespoons) of chili oil. Stir fry the pepper over low heat until fragrant, then fish out
Step8:Stir fry ginger, garlic, scallion and chilli in medium heat to make it fragrant
Step9:Stir fry the shrimp balls. Season with Kung Pao sauce and thicken
Step10:Put in the cooked cashew nuts and stir them quickly, then start the pot and put them into the plate
Step11:Finally, cut the scallion leaves into thin threads and decorate them in the center of the dish.
Cooking tips:1. Open the back of the shrimp to 1 / 2 of the place. Otherwise, cut it thoroughly and make it into shrimp slices. 2. The mung bean starch is better for sizing and thickening. If there is no mung bean starch, corn, potato and other starch can also be used. 3. Put the shrimp in the refrigerator for cold storage to better marinate and taste, and it is not easy to desize. After marinating, add 2 small spoonfuls (10ml) of cooking oil to mix well, so as to prevent the shrimp from adhering to each other after being put into the pot. 4. Fried cashew nuts Be sure to lower the oil and heat it up again. Otherwise, the cashew nuts are easy to fry and paste if the oil temperature is too high. If there is no cashew nuts, peanuts can be used instead. If there is an oven, the cashew nuts can also be roasted. More cashew nuts can be preserved without being greasy. 5. Stir fry ginger and garlic first, then onion and pepper. Otherwise, the latter is easy to fry and paste. There are skills in making delicious dishes.
