It took several months to close the fishing season
Fishing is open in major seas
A variety of seafood are on the market
How can you eat seafood without shrimp?
Today, Xiaowei introduces it to you
7 delicious shrimp balls
High appearance and good taste
All are new must-have dishes in the restaurant
Hurry up and learn it
Lime apricot shrimp
Production/Wang Chengjie
Restaurant/ Royal Seal Chinese Restaurant at Hilton Yantai Shimao Hotel
Shrimp are first fried until crispy, then wrapped in salad dressing, sticky almond slices; when preparing salad dressing, lemon juice and grated almonds are added, sweet and degreasing, adding the dry aroma of nuts, and the double crispness of the dish is mixed with the soft and tender taste of Q bombs, which is very popular with women and children.
Production Process:
1. Spread the almond slices into a tray, heat them in an oven on a 220°C heat until the color is slightly yellowish, put them out and let them cool, take half of them and crush them on the board, and put them in a bowl for later.
Ingredients needed to make this dish
2. 30 heads / kg of fresh sea shrimp into boiling water soaked until discolored, fished out drained water, peeled off the shell to remove the head, pick the shrimp line, take 16 shrimp into the yard bucket, put 3 grams of salt to catch and mix for 1 minute into the bottom flavor, add 30 grams of eagle millet powder, 50 grams of water and mix well, so that the surface of the shrimp is wrapped in a uniform powder paste, under the 50% hot oil fried until the skin is slightly yellow and crispy, fish out the oil control, put the bowl for later.
The shrimp are fried until crispy
3. Mix in a bowl 40 grams of sweet Cupi salad dressing, 5 grams of condensed milk, 5 grams of lemon juice, 20 grams of crushed almonds, mix well, put them on a plate and put them neatly, sprinkle 10 grams of roasted almond slices, garnish with rose petals, and small limes to go to the dish.
After filling the bowl with oil control, add salad dressing, broken almonds, lemon juice and other ingredients and mix well
Serve on a plate garnished with toasted almond slices, rose petals, and half a lime
Golden net raw fried shrimp
This fried shrimp cake has two improvements: shrimp glue added bamboo shoots, diced celery, Q bomb with grainy, delicious double; borrowing the preparation method of ice peanut pancakes, covering the shrimp cake with a layer of silk mesh, the color is golden, tempting appetite.
1. Select the leaves of celery, cut off the old roots, wash and drain and cut into cubes; peel the bamboo shoots, change the knife to dice and set aside.
2. 20 fresh sea shrimp with a size of 30 heads / kg into boiling water until just changed color, fish out and drain, peel and pick off the shrimp line, use the back of the knife to shoot loose, chop into a mud basin, add 30 grams of diced bamboo shoots, 20 grams of diced celery, add 4 grams of salt, 3 grams of monosodium glutamate and whisk in the same direction, sprinkle 10 grams of corn starch and mix evenly and set aside.
Put the shrimp puree into the yard bucket, add diced bamboo shoots, celery and other seasonings to catch well
3. Heat the pan with oil, grasp the appropriate amount of shrimp glue in your left hand, squeeze it into balls weighing about 30 grams at the mouth of the tiger with your index finger and thumb, dig it down and put it into a pan, press it into a round cake about 1 cm thick and fry until it is set, and put it out for later.
Rounded into balls the size of ping-pong balls
Press into a pan to form a pan and fry until set
4. Make gold wire mesh: corn flour 50 grams, flour 50 grams of nano basin, add 220 grams of water and form a batter, scoop up can be dripped in a linear shape. Heat the pan with soybean oil over the bottom, pour in the corn batter and shake well, fry until slightly yellow and set aside.
5. Fry the gold wire mesh in a pan until the color is golden, take step 3 fry 9 shrimp cakes, dip a little corn paste on one side, cover the gold wire mesh with this side facing down, heat until solidified and fry until golden brown, put the net face up into the dish, garnish the flowers and grass and cooked green beans to go to the dish.
Place the pre-made gold wire mesh in the pan and fry the shrimp cake until golden brown on both sides
The gold wire mesh is served upwards and plated, and a little garnish is allowed to serve
Technical key:
Gold wire mesh needs to be made in advance, and if you want to save time, you can also buy Vietnamese yellow mesh skin directly.
Cereal shrimp balls
Production/Hao Lei
Restaurant/Shanghai Peninsula Mansion
The traditional practice of cereal shrimp balls is to fry the shrimp with skin and wrap them in cereal, which is not convenient to eat, Hao Lei changed the raw material to shrimp balls, in addition to adding fried egg yolk Titian in the cereal, and mixed with malt milk essence with the imprint of Shanghainese childhood, the milk flavor and wheat flavor are more intense.
1. 300 grams of prawns cut from the back to clean the shrimp line, put salt, MSG into the bottom flavor, pat a layer of dry corn starch, into 60% hot oil until the outside is crisp and tender, fish out the oil control.
2. Put 20 grams of butter in the pot and burn, beat two raw egg yolks into a liquid, fry into a flocculent shape, add 5 grams of red Thai pepper rings, 150 grams of wheat cereal imported from Singapore, 15 grams of malt milk essence together and sauté them together to make incense, put in the shrimp balls and turn well and put them on the stone slab, sprinkle the rest of the cereal in the pot, and garnish the fried mint leaves.
peculiarity:
It sells refreshingly and fragrantly.
Miyo shrimp balls
Production/Hu Chuanbiao
Restaurant/Shanghai Mei Lin Xuan Restaurant
On the basis of the traditional Miyaho shrimp balls, it is slightly improved, with green onion flowers, dried pepper shreds, crisp cashew nuts, the dish is refreshing and exquisite.
1. Use fresh prawns to peel out 160 grams of shrimp, add a little salt and egg yolks to the bucket, pat the crispy flour and fry them in wide oil until the skin is golden brown, then drain the oil and set aside.
Peel off the shrimp live shrimp, add salt and egg yolk solution and grasp well
Wrap in a layer of crispy fried flour
Shrimp pull oil
2. Leave the bottom oil in the pot, sauté the green onion and dried chili pepper shreds, and retain the bottom oil with the aroma of green onion and pepper in the pot.
3. In a pot with shallot oil, pour 60 grams of boiled kung pao juice, add shrimp, drizzle with 5 grams of red oil and quickly toss and turn well, pour in the fried green onions and chili pepper shreds in step 2 and 50 grams of roasted cashews, continue to turn a few times, so that the juice is completely wrapped in the ingredients and then out of the pot.
In a net pot, add the shrimp and the dried peppercorns, green onions and cashews that have been sautéed in advance
Batch boiled Miyappo flavor juice:
1. Peel the red cabbage head 1200 grams, change the knife into a piece, add a little water to the blender to juice and filter the residue; 300 grams of carrots cut into pieces, add a little water to juice and filter the residue.
2. Put the pot on the heat, pour in two kinds of vegetable juice, add 1000 grams of Longmen rice vinegar, 300 grams of Likang soy sauce, 700 grams of sugar, 50 grams of salt, 30 grams of chicken powder, 20 grams of pepper, simmer over low heat until the sugar dissolves, pour water starch to thin the mustard, and put it in and out of the sauce bottle for later.
Q: Why should shrimp balls be wrapped in egg yolk liquid instead of egg whites?
A: Grab a layer of egg yolk liquid on the shrimp ball, which will appear golden after frying, making the product more beautiful.