How to make Zhao an shrimp balls delicious and simple

Shrimp balls are a kind of food that many people like to eat, and many shrimp balls on the market are processed with edible gum and starch, so if you want to eat authentic shrimp balls, it is better to make them yourself, so how to make shrimp balls delicious and simple. Shrimp meat.

Ingredients: 400g of fresh shrimp, starch, egg white, salt and other appropriate amounts, a little chicken essence.

Steps: 1. First remove the head and skin of the shrimp, pick it out through the shrimp line, then chop the shrimp into puree with a knife, and add egg white, starch and salt to it.

2. Wear disposable gloves and stir the shrimp evenly clockwise, which must make the shrimp fully energized.

3. Then add water to the pot and bring to a boil, turn to low heat, squeeze the shrimp meat into small balls with your hands, put it into the pot, and then stir gently with a spoon to avoid sticking to the pan.

4. Boil all the meatballs in the pot, add cold water, so that the shrimp meat can be eaten more chewy after being cold, repeat three times, and add a small amount of salt and chicken essence to season when it comes out of the pot.

How to save the shrimp balls made by yourself.

1.After steaming, shrimp balls can be stored for about 3 days at room temperature in summer and 15 days in winter.

2.If the shrimp balls are steamed and quickly frozen in packaging, they can be stored at a temperature below zero for about a year, and if they are stored in vacuum, they can be stored for a longer time and retain their flavor well.

How to choose fresh frozen shrimp.

1.High-quality shrimp should be colorless and transparent, full and elastic, such shrimp are of better quality and fresher.

2.High-quality shrimp has a shrimpy smell, the body is soft and transparent, and the elasticity is small when pressed with fingers; The blistered shrimp is elastic, there is no fishy smell or alkaline smell of shrimp, and the smell of shrimp meat is more obvious when peeled off along the intestines.

Ingredients: 300 grams of shrimp meat.

Ingredients: 30 grams of pork fat, 2 egg whites.

Seasoning: 8 grams of refined salt, 5 grams of monosodium glutamate, 1 gram of pepper, 800 grams of clear soup, 750 grams of peanut oil (30 grams of oil), a little coriander, a little green onion and ginger juice.

Method] 1. Remove the shrimp meat, wash and dry the shrimp intestines, put it on the cutting board, chop it into a puree, and put it in a basin. Cut the fat meat into millet grains.

2. Add refined salt, monosodium glutamate, green onion and ginger juice and water to the shrimp paste, whip it in one direction with your hands until the shrimp paste is sticky, add the fat meat and egg white and stir into shrimp gelatin.

3. Use the thumb and index finger ring of the left hand to hold the small hole to squeeze the shrimp dumplings into balls with a diameter of about centimeters, take a small spoon in the right hand and dip it in water, catch the shrimp balls squeezed out with the left hand and put them in warm oil, and then fry them over medium heat until the shrimp dates float up and drain the oil.

4. Put the wok on the fire, pour in the clear soup and boil, put in the shrimp dates, refined salt, remove the foam on the soup noodles, add monosodium glutamate and pepper, put it in a bowl, and the coriander can be served.

Characteristics ] Crisp and tender, unique flavor. This cuisine is one of the local famous dishes in Zhangzhou.

When it comes to the practice of shrimp balls, there are still a lot of people who know about them, and many people still know a lot about the practice of shrimp balls, which is mainly because shrimp balls often appear in our lives and are often eaten. Of course, most of the time, the shrimp balls we eat are different, and because of the shrimp balls themselves, the shrimp balls in most people's practices are relatively fragrant.

Shrimp balls are actually balls chopped from shrimp, and there are many types of shrimp balls in reality, usually because of the difference in shrimp. But the general shrimp balls are relatively fresh, except for the fake shrimp balls sold by some black-hearted masters on the market. Let's talk about the recipe for shrimp balls.

Glutinous shrimp balls.

Material. Glutinous rice, shrimp, fish, bamboo shoots.

Method. 1. Peel the prawns and set aside the bamboo shoots. Soak the glutinous rice beforehand.

2. Take the fish first, I use mentai fish, if there is any cod, Wuchang fish is better.

3. Finely chop the fish, bamboo shoots and prawns, preferably finely.

4. Mix the filling: add salt and oyster sauce.

5. After the glutinous rice is spread on the plate, take a ball of stuffing and gurgle it on the glutinous rice, and it's good.

6. Place on a plate. Put water in the steamer, bring to a boil, and put the meatballs. Steam for 10 minutes and you're done.

Corn shrimp balls.

Serving size: 12.

Material. 1.160 grams of shrimp, 80 grams of ground pork from hind legs, 40 grams of flour, 1 2 tsp salt, 2

40 grams of diced fat, 20 grams of diced celery, 20 grams of diced carrots, 10 grams of chopped coriander, 3160g corn kernels, 40g white flour, 1 tsp sugar, 1 2 tsp fresh chicken broth mix, 1 2 tsp pepper, 1 2 tsp sesame oil, 1 tsp lard.

Method. 1) After washing the shrimp and removing the intestinal mud, add the hind leg ground meat, Taibai powder, salt, mix by hand until sticky, then add seasonings and mix well, and finally add the ingredients (2) together and mix well, and then put the finished filling in the freezer and freeze for 20 minutes to help the filling coagulate.

2) Clean the corn kernels with water, absorb the water with a kitchen paper towel, add 40 grams of white powder, mix well and set aside.

3) Divide the filling completed by method (1) into 12 parts, about 30 grams per portion, wrap the corn kernels in a round ball shape by hand, gently press it, complete 12 parts in order, put it in a steamer and steam it over high heat for 10 minutes.

Of course, in addition to the two shrimp ball methods introduced above, there are many other practices about shrimp balls in reality, but almost every method is formulated for the variety of shrimp balls, so basically the taste of the shrimp balls made by each method is excellent. Everyone knows that shrimp balls are rich in protein and trace elements, so it is quite good for the human body to eat them in general.

One, shrimp balls.

Material. "Fish slurry (no water, no seasoning) 308g","Ice cubes 80g","Salt 3g","Sugars 2g","Hemp oil 1g","Chopped shrimp 96g","Celery beads 48g"

Method 1: Break the ice cubes in a juicer until smoothie-like.

2) Place the fish slurry, crushed ice cubes, salt, sugar and sesame oil in a large bowl. Mix all ingredients well with a hand blender. At this time, boil the water in a wide pot at the same time.

3: Add the diced shrimp and celery beads. Mix well with a spatula.

4: After the water is boiling, scoop the shrimp ball paste with a tablespoon and use another spoon to dig through it so that the shrimp ball paste is as ball-shaped as possible. I dig by hand, so it's irregular. It is recommended to use a spoon again.

5: Add the ball-shaped paste to the boiling water, wait until all is boiled, and cook for an additional 2 minutes.

6: Scoop up the meatballs and drain. Put the crisper in the freezer. My family cooks soup most often. Cooking noodle soup and slicing and stir-frying vegetables are all great!

Second, fish balls. Ingredients: 300g of fish syrup, 100g of fatty pork, 150g of water, 6g of chicken powder, 40g of white powder, 5g of pepper powder, 5g of salt, 6g of sugar, 5 of sesame oil

Method 1Mix seasoning A with water to form a slurry for later use.

2.When the fish slurry is stirred until it is sticky, add it to Method 1Continue to stir until the water is completely absorbed, and then add the remaining 1 2 slurry and stir well.

3.Add fatty pork and sesame oil to recipe 2Mix well with the fish slurry.

4.Boil the water, boil until boiling, squeeze the fish paste of method 3 into a ball by hand and put it into the water, and repeat the step until the fish paste is used up. Cook until the fish balls are completely floating on the surface of the water, then pick them up and eat.

Ingredients: 500 grams of shrimp.

Excipients: starch, appropriate amount of salt.

Cooking wine to taste. Egg whites to taste.

1 step. 1.Put the shrimp in the refrigerator and freeze it, remove and squeeze the shrimp.

2.Puree in a food processor.

3.Add the egg whites.

4.Put some cooking wine.

5.Add some starch and stir to strengthen.

6.Grab the shrimp puree with your hands and squeeze out a small ball.

7.Bring a pot of hot water to a boil, low heat, and add the shrimp balls.

8.When all is done, bring the heat to a boil.

Tips: Jianing's Tips:

1.In summer, when the weather is hot, it is best to do it at low temperatures to guarantee the freshness of the shrimp2When you eat the shrimp balls, you can dip them in tomato sauce or hot sauce, or make soup or hot pot.

The practice of nutritious and delicious shrimp ball soup is learned to be made for the family.

Fresh shrimp (275 grams), monosodium glutamate (40 grams), Deng flour (40 grams), refined salt (a little).

Production process] 1. Remove the head, tail and shell of the shrimp, wash it with salt, wrap it in a clean white cloth, and squeeze out the water. Then spread it on the table with clean paper, put the shrimp meat in, squeeze the undried water again, add monosodium glutamate, salt, and Deng flour, knead until soft, put it in the refrigerator, and freeze it for one hour to take it out (not frozen or crispy). 2. Make the shrimp meat into balls, put them in boiling water and boil (the water can not be boiled and bubbly when boiling, otherwise it will be too old) and cook until the shrimp balls float, that is, scoop them up and put them in a bowl with fresh soup.

Chicken skin shrimp ball soup.

Ingredients Ingredients: 150 grams of shrimp meat, 50 grams of fresh shellfish, 50 grams of pork fat, 50 grams of chicken skin.

Ingredients: 250g spinach, 2 eggs.

Seasoning: 3 grams of salt, 30 ml of Shaoxing rice wine, chicken essence, l0 g of scallion oil, l000 ml of clear soup.

Shrimp meat is tender and colorful, it is a treasure in the sea, high protein, low fat, can tonify the kidney and strengthen the yang, strengthen the spleen and dissolve phlegm, and invigorate qi and milk. The soup made with it tastes fresh and the shrimp meat is crispy and tender. In the 62nd chapter of "Dream of Red Mansions", Fang Guan was hungry and instructed Sister-in-law Liu to make soup and rice, so Sister-in-law Liu sent someone to bring a box.

When Yahuan Chunyan opened it, it turned out to be a bowl of chicken skin shrimp ball soup and fragrant rice and japonica rice. Judging from the main ingredients and ingredients, this dish also has a nourishing function. In particular, the nine sons are made of white and green, which is quite distinctive.

How to make:1Wash the shrimp, fresh shellfish, and fatty meat separately, beat them into a fine form with the back of a knife, and stir evenly for later use.

2.Wash the spinach with only the leaves, put it in a porcelain bowl and pound the juice with a wooden hammer for later use.

3.Put the shrimp minced meat in two bowls, add salt, Shaoxing wine, chicken clear, scallion oil, ginger juice, clear soup, and egg clear and stir in one direction, and then add vegetable juice to one bowl and stir well.

4.Put in cold water from the pot, squeeze the shrimp in the two bowls into a shrimp nine-person pot, and when the shrimp balls are all floating on the water surface, put the pot on the fire and push the spoon mouth side up parallel to the water surface until the shrimp balls are cooked and removed.

5.Cook the chicken skin, cut the pieces of elephant eyes and place them in a soup bowl. Remove from the pot and put the consommé, adjust the taste, add the shrimp balls and chicken skin, and boil briefly before serving in a bowl.

1. When making shrimp balls, be sure to choose fresh shrimp or prawns to remove the shani.

Chop and beat the egg whites inside, remember to be the bare egg whites. Then put a little starch, grasp well, 2, when you put it in the pot, you must first make the soup of what flavor you want to make, boil, so that he can turn on the high heat, and then use a small spoon or hand to pinch it into a round square into the pot, and distribute it evenly into the pot.

Potato and shrimp balls do this, suitable for babies over 10 months old.

Suitable for babies over 8 months old who are not allergic to ingredients.

Shrimp balls recommend a delicacy, shrimp dates are from the specialty of Huilai County, Jieyang City, Guangdong Province, also known as shrimp balls, which everyone loves.

Teach you to make a Chaoshan-style delicacy, shrimp and jujube should do this, make it with first-class taste, delicious meat, I drooled first.

Production process. Ingredients: live shrimp shelled, ten catties of shrimp meat two and a half catties of pork. 6 egg whites. Seasoning: Add salt, a pinch of monosodium glutamate.

Beat into puree, the agent into a jujube type, the oil temperature is 6 into a hot pan to fry, fried until Peng Chang is edible. You can also cook soup, hot pot, and noodles.

It's a hard dish on the table. Have you eaten 4? I recommend you try it.

Maybe it's okay to use the braised method to process it.

Cut the fish ball in half!

Put oil, salt and fish balls in the pan and fry until crispy.

Zoom garlic, dried chilies. Then put the fried fish balls in it. Fry for one minute.

Put the green onions before removing from the pan and serve on a plate. Wait for the fish balls to absorb the oil, and it tastes better when eating! It's no worse than frying outside!

Ingredients and seasonings for simple steamed shrimp balls:

Shrimp 20 leek leaves A small handful of pepper A little salt A little cooking wine A little simple steamed shrimp balls homely practice, the most authentic simple steamed shrimp balls How to prepare for eating Materials: 20 large shrimp with shells and sand lines, a small handful of leek leaves, a little pepper and salt, and a little cooking wine.

Puree half of the shrimp (with a knife or a food processor), cut the other half into finer pieces, chop the leeks, put them together in a bowl, add salt and pepper, and mix well.

Shape balls with water-soaked hands and place them on a plate.

Boil water in a steamer, put the raw shrimp balls on the drawer, and steam for about 8-10 minutes until the shrimp meat is cooked. You can eat it as is, or you can stick a little spice to it.

Ingredients: Shrimp.

1000g pork 2oog

5 egg whites. Excipients: green onion and ginger.

Appropriate amount of chicken powder.

A pinch of salt. Appropriate amount of cornstarch.

Appropriate amount of steps.

1.Wash the shrimp.

2.Soak green onion and ginger in water.

3.Remove the egg whites and set aside.

4.Grind into shrimp puree with a meat grinder.

5.Add green onion and ginger juice when grinding.

6.Ground the pork into a puree.

7.Take a basin and pour in the shrimp puree, meat puree, egg whites.

8.Add salt and a little chicken powder and beat well with a whisk.

9.The beaten shrimp paste is very delicate.

10.Heat oil in a pan until 50% hot, then squeeze in the shrimp balls.

11.Wait for the shrimp balls to float.

12.Serve.