2016 New Version of Fried Stuffed Three Treasures

Name: 2016 New Version of Fried Stuffed Three Treasures
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g shrimp; 8 pieces Okra; 8 pieces green beans; 8 pieces Baked cake; Some salt; Some sesame oil; Some Corn flour

by Multi-cun Yellow Cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

I believe that those who are familiar with Hong Kong’s street food will not be unfamiliar with the fried three treasures. This street snack is derived from Hakka cuisine and Shunde cuisine, an indispensable stuffed dish. The original intention is to smear the finely-tuned minced meat into various kinds of vegetables/vegetables. Among them, stuffed pepper and stuffed bitter gourd are the most representative. Going to the streets of Hong Kong, they are standardized as stuffed peppers, stuffed tofu and stuffed eggplant, and the stuffed meat has generally become fish.
Introduce the old and bring forth the new, I will replace the fish with big sea prawns, and the three small blessings of vegetarian dishes will also become:
1. In recent years, okra, which has become more and more popular in China, is endowed with insoluble effects such as "supplementing body", "beauty", and "lowering blood sugar".
2. The most green vegetable in dry stir-fried dishes: string beans. Speaking of stuffed beans, it has been known for a long time. It is said that it was a kung fu dish used by high-ranking officials to make things difficult for the kitchen.
3. Among the cold dishes in Shanghai, one of my favorite ingredients-grilled bran.

Ingredients

500g Shrimp
8 pieces Okra
8 pieces Green Beans
8 pieces Baked Cake
Some Salt
Some Sesame Oil
Some Corn Flour

2016 New Version of Fried Stuffed Three Treasures

1. First we review the material.

2016 New Version of Fried Stuffed Three Treasures recipe

2. Dehull the shrimp meat, remove the black thread, and absorb the moisture with kitchen paper/towel.

3. Use the face of a big knife to pat the shrimp into a thick paste.

4. Chop the prawn paste a bit more, adding a little salt during the period, so that the shrimp meat will be easier to gel.

5. Add appropriate amount of salt, cornstarch and sesame oil to the shrimp glue, and mix well.

6. Then we will deal with vegetarian dishes. First, remove the head of the okra, cut it in half, and dig out all the sacs.

7. Touch some cornstarch inside the okra, and then smear the shrimp glue into it. This action is "stuffing".

8. Divide the thicker bran (not fried) into two.

9. Just apply shrimp glue on one side.

10. After removing the heads and tails of the kidney beans, heat them in boiling water for 1 minute and then take them out. After quickly cooling to room temperature, break open the sac of string beans along the groove, and take out all the beans inside.

11. In the same way, the shrimp glue is stuffed all over the stomach of string beans.

12. In a frying pan, pour a little more oil, and fry the stuffed ingredients on both sides over medium-high heat until golden. Remember, be sure to fry the side with shrimp first.

13. The same method of frying is used for green beans. Remember that shrimp is a fast-cooking food, so the action must be swift.

Tips:
1. It is best to pour a thin layer of powder on both the front and back of the brewed ingredients to help enhance the appearance of the finished product.
2. Steaming is also possible, but if you like fragrant friends, I still recommend this semi-fried method.
3. The green beans must be blanched (a little sugar in the water) for better toughness.
4. The same way to deal with overnight fried dough sticks is also very delicious!