Kung Pao Shrimp, An Appetizing and Delicious Creative Home-cooked Dish in Summer

Kung Pao Shrimp, An Appetizing and Delicious Creative Home-cooked Dish in Summer

1. First, let's make shrimp slip.

Remove the head, shell, thread, etc. of the bought South American green prawns, clean them all, wash them with clean water, and put the shrimps on a plate for later use.

2. Chop the shrimp with a knife, finely chop, and chop repeatedly into shrimp paste.

3. Set aside for later use.

4. Take a large clean bowl, put the chopped shrimp paste in the bowl, then add an egg white, a little salt, and a little cooking wine.

5. Stir in one direction with chopsticks.

6. Then add cornstarch and stir vigorously in one direction with chopsticks until it is completely uniform and smooth. The shrimp is ready to slip.

7. Put the prepared shrimp on a plate, wrap it in plastic wrap, and keep it in the refrigerator for about half an hour.

8. Take a clean pot, put more water in the pot, and turn on the fire. After the water temperature rises slightly (no need to boil), use a small spoon to roll the shrimp into small balls and put them into the pot.

9. After all is poured into the pot, turn the heat to high, then cook for 5-6 minutes, and turn off the heat when all is raised.

Note: Shrimp slippery balls do not need to be too big.

10. Remove all the shrimp balls and put them on a plate for later use.

11. Prepare a little dried pepper, dried chili (chopped), and minced ginger.

Note: The picture is just an example, you can use a few dried peppercorns according to your own taste.

12. Take a clean small bowl, put a little cornstarch, a little water, two teaspoons of light soy sauce, a teaspoon of balsamic vinegar, a teaspoon of sugar, and a teaspoon of red oil in the bowl. it is done.

Note: It is recommended that the amount of balsamic vinegar and sugar not be too small, so that the final taste will be better. I have written about the method of red oil, and friends who need it can find it by replying to "Chilli red oil" in my public account.

13. Take a clean wok, pour a little cooking oil into the pan, and turn on the fire. After the oil is hot, put the dried pepper, dried chili and minced ginger into the pot and sauté until fragrant.

14. Then remove the peppercorns, dried chili and minced ginger and discard them. Add shrimp balls.

15. Stir gently and stir evenly, pour in the adjusted sauce, continue to fry for a few minutes, then turn off the heat.

16. Serve it on a plate and garnish with parsley leaves. This plate of Kung Pao Shrimp is ready. The weather is so hot, eat a plate of this delicious Kung Pao shrimp smooth, tender and refreshing, who knows who eats it!

17. For more recipes of mine, you can add the public number: piaoxiangnaizhu

Tips:

For more recipes of mine, you can add the public number: piaoxiangnaizhu