The fish and shrimp are made into meat loaf, which has high value and good taste. It is not only a frequent visitor to the banquet in some places, but also a small baby who tastes poorly. Last year, I shared with you the improved version of the Jingchu fish cake. Today, I replaced it with the same delicious shrimp. After steaming, I simmered slowly and sautéed the savory taste of the shrimp. With the sweet and refreshing horseshoes, the flavor of the meat dishes is intertwined and the whole family will be full of praise.
Shrimp go to the head and tail and peel off the hard shell.
The shrimp line on the belly is picked out.
Cut the shrimp into small pieces.
Finely smash the mud.
Peel the horseshoe and cut the slices first.
Then chop the ends.
Squeeze a few drops of lemon juice into the shrimp paste.
Transfer into soy sauce and starch. If it is for older children or adults, this step can be transferred to a little salt.
Stir in the horseshoe. If you don't use horseshoes, you can use vegetables such as mushrooms, onions, and celery instead. Different vegetables give different taste experiences, and nutrition will be more diverse.
A thin layer of vegetable oil is applied around the mold to facilitate demolding. If you have oil paper at home, cut a small piece of oil paper on the bottom and it will be more demoulding.
Pour the shrimp paste, compact and smooth the surface.
Invert a flat plate to prevent the effects of water vapor, cold water pot.
After the fire is boiled, turn to medium heat and continue to steam for about 15 minutes.
The buckle is released.
Cut into small strips of equal size. If you want to give your baby a lighter taste, you can do this step. However, in order to highlight the flavor of the shrimp, it will be even better to fry.
Hot pot with less oil, please enter the steamed shrimp cake.
After frying until slightly yellowed, turn over and fry until the two sides are in a beautiful color.
Once you can't finish it, you can seal it and freeze it in the refrigerator. It will be eaten within one week.