Jiwei Shrimp Stuffed Loofah
1.
Loofah peeled and cut into sections
2.
Use a knife to dig out the flesh in the middle
3.
Blanch it to soften it for a while and the meat will not break
4.
Shrimp detox waste utilization
5.
Do not cut the peeled shrimp from the back to facilitate cleaning of the shrimp intestines
6.
Do you think the shrimp intestines can be washed more cleanly?
7.
Leave the tail under the tail of the shrimp. Cut the shrimp and shiitake mushrooms into cubes and minced meat. Stir in salt and pepper powder, oyster sauce and dry starch. Marinate for ten minutes
8.
Put a little oil in the pan to fry the shrimp heads until fragrant
9.
Water until the shrimp heads are completely submerged, put in the sliced ginger and green onion, bring to a boil, change to a low heat and simmer for a while
10.
Stuff the marinated minced meat into the loofah as much meat as possible and finally put the cut shrimp tails on top of the minced meat
11.
The extra minced meat is covering it all over me. Here are 11 loofah segments, using 2 pairs of minced meat, 2 shiitake mushrooms and 11 shrimps.
12.
Take out the prawn heads and use this soup to thicken the loofah and steam it in a steamer for 8 minutes
13.
Put a little salt and starch in the broth to thicken it and pour it on the right loofah. It's OK to fry the shrimp heads and put the oil in the whole process.
14.
The delicious, refreshing and light Jiwei shrimp stuffed with loofah is ready. A bite is juicy and the aroma of shiitake mushrooms and shrimp meat fills your mouth and taste buds.
Tips:
The loofah must be blanched so that it will not break
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