Peony Shrimp Ball

Name: Peony Shrimp Ball
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Yuzi Tofu; 6 Prawns; 1 piece Mung bean vermicelli; 2 tablespoons Chopped pepper; a little White pepper; 1g salt; 1 tsp starch; 5 cloves garlic; 1 piece ginger; 2s Chives; a little oil; a little Soy sauce; Some Shimizu

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The New Year is almost here, and the big fish and meat on the table are definitely indispensable. Today I will have a dish with meat and vegetables-Peony Shrimp Ball. It is beautiful and simple. It is low-fat, less oily and salty, and does not burden the stomach and intestines.

There are three main ingredients-jade tofu, prawns, and vermicelli. The amount is not much, but because of the tofu knife and prawns interspersed in it, the whole dish looks bright and bright, just like a peony in full bloom.

Yuzi tofu and shrimp are not easy to taste ingredients, so we use vermicelli to spread the plate, in addition to the role of fixing the ingredients, but also increase the content of the ingredients, and because of the bottom of the fans, shrimp and tofu also look more three-dimensional, see It's very plump up. When this dish is served, it will definitely attract praise from family members or guests.

The New Year is not just to be festive and lively. A very common side dish is made with a festive atmosphere and more colorful, and it can also give the festival more "New Year flavor".

Peony Shrimp Ball

1. Prepare the ingredients: clean the prawns, soak the vermicelli in warm water in advance, 2 jade tofu; chopped peppers can improve the flavor and color, adjust the amount according to taste; white pepper and salt are for the flavor and fragrance of the shrimp, I don't like it You can leave it alone; garlic and chives are necessary; ginger is optional;

2. Decapsulate the prawns and leave the hard shell of the tail. The finished product will be beautiful. Use the tip of a knife to cut the head and tail. Do not cut the head and tail. The head passes from the abdomen to the back, forming a knot

3. 6 shrimps are all completed, put a little starch, salt, white pepper, massage evenly with your hands, marinate for a few minutes;

4. The vermicelli should cut the center of the plate short, if there is that kind of deep western plate, it is better;

5. Cut the tofu from 1/3, squeeze out the tofu, remove the irregular head and tail, and divide into 3 equal parts;

6. Prepare a pair of chopsticks, put the jade tofu upright between the chopsticks, cut the grid with a knife, and do not cut the bottom;

7. Use the knife noodles to hold the cut tofu yard and place it on the vermicelli on the side of the plate, adjust it so that the tofu strips can be staggered; then place the twisted shrimp in the tofu gap with the shrimp tail facing outward;

8. Mince ginger, garlic and chives separately;

9. Pour a little oil in a small wok, stir-fry the minced ginger and garlic until the aroma is scented, pour in the chopped pepper and stir fry, pour 1 cup of water to boil, and drizzle a little bit of raw extract; the water volume is about 170 ml (measured in a measuring cup), if it is deep The plate is large enough, and you can add water in an appropriate amount;

10. Pour the cooked sauce into the plate from the shrimp head position;

11. Put it in the steamer or steamer, and it will be out in 10 minutes;

12. After being out of the pot, sprinkle the chopped shallots in the middle, like a blooming peony, beautiful and atmospheric, the jade tofu melts in the mouth, the shrimps are tender and delicious, and the vermicelli has absorbed the soup, which is soft and chewy.

Tips:
1. Yuzi tofu is bright in color, tender and smooth. Compared with the red body of the shrimp after heating, the visual effect is very good, beautiful and atmospheric; and it has a taste; if it is replaced with lactone tofu, the color will be inferior;
2. Chopped pepper with minced garlic is an indispensable seasoning, minced ginger and white pepper can be adjusted according to personal taste; this dish is refreshing and beautiful, although it is steamed, with the addition of minced garlic and chopped pepper, the whole dish is a little bit The children are not too weak, so don’t pour hot oil at the end, just sprinkle a little chives to mix and add fragrance;
3. The vermicelli should use high-quality mung bean flour or sweet potato vermicelli, which will not be rotten after cooking for a long time.