East Wall Dragon Ball
This is a traditional dish carefully cooked with Fujian specialties, its shape is like a bead, so it is called "Dongbi Dragon Ball", longan Qingjin, fresh meat, excellent flavor.
· Difficulty: Harder
· Cooking time: 12 minutes
· Taste: Fresh
ingredient
· 50 g shrimp
· 100 g pork belly
· 60 g eggs
· 10 g shiitake mushrooms
· A pinch of ginger and green onion each
· 200 g cinnamon balls
· 150 g breadcrumbs
· A few kale leaves
· Flour to taste
· 3 g salt
· A little MSG and chicken powder each
· 4 g sugar
· 5 ml cooking wine
· Each appropriate amount of corn starch and cooking oil
method
1 Finely chop the washed shrimp and chop them into purees.
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2 Finely chop the washed pork belly, mix it with shrimp puree and chop it into a minced pork belly.
3 Finely chopped shallots, minced ginger, shredded shiitake mushrooms, and then chopped.
4 Place the minced ginger, green onion, shiitake mushrooms and minced meat in a small dish.
5 Add a little salt, MONOS glutamate and sugar, then take the egg and open it, drizzle with egg whites and grasp well.
6 Pour in cooking wine, grasp well, sprinkle with an appropriate amount of corn starch, stir quickly until the gum starts, and make the filling.
7 Bring the steamer to a boil over high heat and place on a plate filled with fillings.
8 Cover and steam over medium heat for about 8 minutes until the ingredients are cooked through.
9 Remove the lid after turning off the heat, remove the steaming dish and set aside.
10 Take the washed and shelled cinnamon balls, remove the cores, embed the steamed ingredients one by one, and wrap them well.
11 Then roll the flour, egg yolk liquid and breadcrumbs in turn to make a dragon ball raw blank.
12 Heat the pan with oil until it is 60% hot, pour in the dragon ball raw blank, fry on medium-low heat for about 2 minutes, until the color is golden.
13 Turn off the heat and add the fried dragon balls, drain the oil and set aside.
14 Bring water to a boil in a pot, add a little salt and chicken powder, cook slightly, add the washed kale leaves, stir well and blanch for about half a minute.
15 Take a clean plate, spread the blanched kale leaves, add the fried dragon balls, and set the plate.
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