How to make crispy pipa shrimp balls, how to make pipa shrimp delicious

Ingredients: 1 potato.

15-20 shrimps.

Bread crumbs in a small bowl.

Ginger, garlic A small piece.

Salt, sugar, rice wine, fresh and spicy powder to taste.

Recipe: Remove the shell of the shrimp, add seasoning and wine and marinate for about 20 minutes, during which the potatoes are cooked, peeled and sifted, so that the taste is more delicate. Preparation of crispy pipa shrimp balls Step 1

Pinch into a small ball, plug in the tail, adjust to the size of a lute, and roll on the breadcrumbs crispy pipa balls Step 3

If you can't eat it all at once, put it in the refrigerator and freeze it, and you have to eat a few fried crispy pipa shrimp balls Step 4

Fry until golden brown, remove it, pad the oil blotting paper, put it on a plate and eat!

1.Wash the shrimp with clean water and blot with kitchen paper.

2.Chop the shrimp into shrimp puree, add cooking wine, white pepper, salt, corn starch, egg white, and mix well.

3.Stir the minced meat with cooking wine, egg white, salt, sugar, chicken essence and light soy sauce in a clockwise direction until it is sticky.

4.Pour all the shrimp puree.

5.After stirring again until it is sticky, scoop up the shrimp paste with your hands and throw it into the basin vigorously, repeating the action several times so that it tastes elastic. Here's a pound of material, and I've made half of it.

6.Breadcrumbs.

7.Roll into the breadcrumbs into the balls.

8.When the oil pan in the pot is hot for 5 minutes, slowly put the shrimp balls along the edge of the pot to control the oil temperature.

9.Fry until golden brown and scoop up with blotting paper.

10.Potted, crispy on the outside and tender on the inside, fresh and fragrant.

Remove the shell of the shrimp, add seasoning and marinate in wine for about 20 minutes, during which the potatoes are cooked, peeled and sifted, so that the taste is more delicate.

<> form into small balls, plug in the tail, adjust to the size of a lute, and roll over the breadcrumbs.

The discharge is good, and if you can't finish it at one time, put it in the refrigerator and freeze it, and you have to eat a few fried ones.

Fry until golden brown, remove it, pad the oil blotting paper, put it on a plate and eat!

Tips:

Angler shrimp are so delicious:

Tools Ingredients: 500 grams of pipa shrimp, a shallot, a slice of ginger, 20 grams of light soy sauce, 20 grams of balsamic vinegar, millet pepper, pot, water, etc.

1. Prepare about 500 grams of angler shrimp, wash it in water and set aside.

2. Heat the pot, don't put oil or water in the pot, only put a shallot, a piece of ginger, then put the shrimp in it, add an appropriate amount of cooking wine, cover the lid and simmer for about 3 minutes.

3. Next, adjust a sauce to drain the juice, cut a piece of ginger into minced ginger and put it in a bowl, cut a little millet spicy into small rings and put it together with the minced ginger, then pour in 20 grams of light soy sauce, 20 grams of balsamic vinegar, stir well, and the juice is ready.

4. Take out the stewed angler shrimp, let it cool slightly, cut off the shells on both sides with scissors, and then remove the skin.

5. Take out the pipa meat inside and dip it in the sauce and eat it. It tastes like a Q elastic muscle, full of fresh fragrance, and is particularly delicious.

Materials:

400 grams of shrimp, 100 grams of water chestnuts, 5 slices of toast, 5 grams of vermicelli, 300 grams of breadcrumbs, 50 grams of corn flour, appropriate amount of starch, 500 grams of cooking oil (actual consumption of 60 grams), 50 grams of whiteboard oil cubes, 6 grams of refined salt, small spoons of sugar, grams of monosodium glutamate.

Method

1.Chop the shrimp, water chestnut and whiteboard oil cubes, then add sugar, salt, corn flour, starch and monosodium glutamate, stir evenly and knead into a ball;

2.Cut the toast into small cubes, mix well with the breadcrumbs, and then put in the shrimp balls and dip them evenly;

3.Fill the pot with oil, heat it and put in the shrimp balls, fry them over low heat for a few minutes, change to high heat and fry them again until the surface of the shrimp balls is golden brown, and finally fry the vermicelli with the remaining oil and put it on the shrimp balls.

Note. The color is golden and the taste is fragrant and tender. You can also use a home juicer to crush the shrimp and water chestnuts to save time.

Materials. Shrimp flour.

Salt chicken essence. Cooking wine cumin.

Pepper toast.

Steps. 1 Defrost the shrimp, wash them with hot boiled water, remove the shrimp line, and keep the shrimp tails for later use. I washed many times in this process, and the quick-frozen shrimp bought in the supermarket were not particularly hygienic, so I filtered them with hot boiled water several times for disinfection;

2 Chop the freshly washed shrimp, the finer the better;

3 Add flour, salt, chicken bouillon, pepper and cooking wine.

4 Separate the egg whites and yolks.

5 Add the separated egg whites to the shrimp that you have just stirred, continue to stir in one direction, and be sure to copy one direction until you stir vigorously, otherwise you will not q;

6 Cut the toast into small cubes at 150 degrees for 5 minutes in the oven;

7 And when it is out of the oven, it is crushed, and the homemade breadcrumbs are made.

8 Make the shrimp into balls with a small spoon and wrap them in breadcrumbs.

9 Insert the shrimp tails and set aside, if you have enough time, you can put them in the refrigerator for 20 minutes to help set the shape;

10 Preheat the pan, fry until golden brown, and remove from the pan; The skin is crispy, and the shrimp meat inside is QQ.

The crispy shrimp balls first peel and remove the head, and then add the egg noodles, and the various seasonings make the paste, and the domestic shrimp balls become fried in the pot, and they become delicious shrimp balls.

How to make crispy fried shrimp balls How to make crispy fried shrimp balls**11Buy 16 fresh Jiwei shrimp crispy fried shrimp balls**22Remove the head and remove the internal organs on the back of the shrimp Crispy fried shrimp balls**33

Peel the shrimp shell and make crispy fried shrimp balls**44Open the back, and the shrimp tail passes through the crispy fried shrimp balls**55Add cooking wine, salt, chicken essence and pepper.

Fry until golden brown and scoop up, first put it on the blotting paper to absorb the oil, and then put the pot of braised shrimp balls2007-05-27 20:01 When washing the shrimp balls, put some vinegar in the water, soak for a while, and then wash with water.