The ingredients are simple, delicious and non-greasy, delicious and beautiful!
Collect this recipe
Peony shrimp balls
Picture and text | clear water and light bamboo
Prawns appropriate amount of vermicelli appropriate amount of jade tofu appropriate amount of garlic appropriate amount of onion appropriate amount of oil appropriate amount of salt appropriate amount of cooking wine appropriate amount of raw soy sauce appropriate amount of sugar appropriate amount of pepper appropriate amount
1. Tofu, shrimp, vermicelli, minced green onion and garlic.
2. Soak vermicelli in warm water to soften.
3. Remove the head and shell the shrimp tail, pick off the shrimp line, open a knife on the back, and pass the shrimp tail around in a circle.
4. Marinate the prepared shrimp with salt, cooking wine and pepper.
5. Spread the soaked vermicelli on the bottom of the basin.
6. Cut each bag of jade tofu into three pieces, pad chopsticks on both sides, and cut the jade tofu into a flower knife.
7. Place the chopped tofu on the vermicelli with a knife on the bottom.
8. Place the shrimp in the middle of the tofu.
9. Put oil in the pan, add minced green onion and garlic, add salt, cooking wine, soy sauce and sugar and stir-fry until fragrant.
10. Pour over the middle shrimp.
11. Place the basin on the steaming grid and bring water to a boil on high heat for about 6 minutes.
12. Add the green onion and simmer slightly with the remaining heat.
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~~ By Shimizu light bamboo ~~
~~ Recipe recommendation ~~
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