Crystal Prawn Balls
1.
Frozen shrimps are put into water to thaw naturally.
2.
After thawing completely, pinch the tail tip of the shrimp with your fingertips.
3.
Shrimp intestines can be removed with a gentle pull. You can master the skills with a little practice. It is important to remove the shrimp intestines, otherwise it will affect the taste and color of the finished product.
4.
After removing the shrimp intestines, wash the shrimp and drain the water. The water absorption capacity of shrimp is much worse than that of pork and beef, and there is no need for excessive water during pulping.
5.
Add a teaspoon of salt and half a teaspoon of baking soda.
6.
Stir gently with your hands. After stirring for a few minutes, you will obviously feel that the shrimp is a bit sticky and shiny. [It must be sticky] You can add a little sugar to neutralize the astringency of the baking soda, and lighten it again. Stir lightly, as the viscosity increases, you can feel the kind of strong feeling like stirring meat.
7.
Add an egg white and stir again.
8.
The skin of the shrimp is sticky and shiny.
9.
Moisten the starch and mix well.
10.
The smashed shrimps should be put into the freezer and allowed to stand for 1 hour to allow the shrimps and moisture to be fully chelated together.
11.
As a result of putting the sizing shrimp and the unsizing shrimp into the nao water at the same time, the unsizing will shrink a lot and have a woody texture.
12.
Peel the lily and wash, and cut the asparagus into small pieces.
13.
Add water to the pot and bring to a boil. Put the shrimps in Nao until they are ripe, then pour in the lilies and asparagus, and remove them after a few seconds.
14.
Add a little scallion oil to the pot, add a small amount of water, add salt and chicken essence to taste, add a few drops of water to thicken the starch, pour the shrimp, lily and asparagus together and stir-fry out of the pot.
15.
Take out the pan and serve.
Tips:
The main points of sizing:
1. The principle of sizing and tenderizing is to make the raw materials more tender and easier to mature if they absorb more water and do not produce water during cooking.
2. Add enough salt. The amount should be neither salty nor light. Too salty is not good, but if it is weak, the water will fail.
3. The stirring should be sufficient to make the slurry feel strong, so that the moisture can be better locked.
4. It is better to put the pulped raw materials into the freezer and let it stand for 1-2 hours before use.
