One of the favorite dishes of this buns to the restaurant is the Miyatake shrimp ball. Trying to taste high at home. This Miyako juice is the recipe for the Kung Pao Chicken, which introduces the "Drinking House" in the TV series.
Choose a large sea shrimp to peel the shrimp line and keep only the shrimp. Brine for 2 minutes, remove and wipe off the water. This way the shrimps eat Q bombs.
Cut the back of the shrimp from head to tail, don't cut it, so it is very beautiful to roll up the ball after heating. Grab a little salt, white pepper, cooking wine and starch, and marinate for more than 20 minutes. Patience can add half an egg white, and the shrimp ball is more elastic.
Modulation of Gongbao juice: 30 grams of sugar, 20 grams of rice vinegar, 10 grams of soy sauce, 3-5 grams of soy sauce (drip will deepen the color of the dish, according to personal color like to add weight), red oil 5-10 grams (according to personal preference Adding spicy, adding red oil will make the finished product very beautiful, and increase the spicy), 1 gram of sesame oil, a little salt (according to personal taste), a little about 2 grams of starch, mixed evenly. Sugar and vinegar must be large, in order to come out small lychee mouth.
Cut the onion, ginger and garlic. Prepare about 20 grains of pepper. Scallions cut 1 cm long.
Pour more oil into the hot pot, stir the fragrant ginger pepper and pepper, and change the pepper slightly to change the fire. Add the shrimp ball immediately. Be careful not to put the scallion in.
Shrimp balls stir fry a few times and put on scallions, stir fry together, 30 seconds after the shrimp is discolored (that is, five mature), add the pre-adjusted Gongbao juice, stir fry a few times, about 30 seconds, see the shrimp ball sizing Just shut the fire out of the pot. The entire process must be fast. The shrimp balls are the same as the chickens. The rest of the temperature will make the dishes mature. Tender, is the king of the Kung Pao Chicken Ding Palace.
The shrimp ball looks at the side, the back is deep, and the shrimp ball is beautiful from beginning to end. Red oil makes the finished product particularly attractive. Sour and sweet, slightly spicy and slightly numb, it is such a force.
Gongbao juice must be adjusted in advance, this is the time to race against the race, the fire is short and fast. Seasonings should be put a lot of money to get out of the restaurant.