【peony Shrimp Balls】---- The Steamed Taste is The Most Delicious

Name: 【peony Shrimp Balls】---- The Steamed Taste is The Most Delicious
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Yuzi Tofu; Some shrimp; 1/2 Red pepper; Some Rice noodles; 3 pieces Chives; 2 tablets ginger; 5 Garlic cloves; 1/2 teaspoon salt; 1 tablespoon Cooking Wine; 2 tablespoons Very delicious; 1/4 tablespoon Vinegar; 1/4 tablespoon sesame oil; 1 teaspoon Sugar; 1.5 tablespoons Shimizu

by Poetic heart

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Shrimp is rich in nutrients, soft and easy to digest. It is rich in protein and magnesium, phosphorus, calcium, etc. It is not only beneficial for children and pregnant women, but also an excellent food for people who are weak and need to be nursed after illness.

Tofu and shrimps are foods that children have always liked. Because of their own deliciousness, they are good choices for steaming. The combination of the two, coupled with the strong scent of garlic sauce, makes the finished dish gather the unique fragrance of garlic and the original flavor of shrimp, plus the tender rice noodles at the bottom of the plate, which is sweet and delicious.

Peony Shrimp Balls, the taste is light and delicious, the taste is delicate and tender, the color is bright, and the nutrition is rich. It is very good to make a plate during the Mid-Autumn Festival. "

【peony Shrimp Balls】---- The Steamed Taste is The Most Delicious

1. Prepare the ingredients.

【peony Shrimp Balls】---- The Steamed Taste is The Most Delicious recipe

2. Put the vermicelli in a bowl and soak it in warm water.

3. Heat oil in a pan, add the chopped green onion, minced garlic, and minced ginger, and stir fragrant over low heat.

4. Mix all the seasonings except cooking wine together, mix well and set aside. (Prepare the seasoning first, mix it well, and blend the complex flavor more fully)

5. Head and shell the prawns (leave the prawn tails), then put them into prawn balls, put them into a bowl, add 2 slices of crushed ginger and green onion, add 1 tablespoon of cooking wine, and marinate for a while.

6. Take out 2 yuzi tofu, divide each into three, and cut into 6 pieces.

7. Place the yuzi tofu with the cut side facing up, and cut a cross knife one by one. (Leave 1/3 at the bottom without cutting off)

8. The vermicelli is placed in the middle of the plate, the shrimp is placed on the vermicelli, and the tofu with the sliced knife is placed on the side.

9. Evenly drizzle the tuned sauce.

10. Top with the chopped green onion, ginger and garlic in the pot just now, and finally sprinkle with the right amount of chopped red pepper.

11. Put it in a pot and steam for about 3 minutes after the water boils.

12. After it is out of the pot, use chopsticks to gently poke the tofu into a flower shape, and then sprinkle with an appropriate amount of green onion.

Tips:
Poetry heart phrase:

1. The best choice for shrimp is live shrimp, which is not only good for nutrition, but also crispy and tender.

2: Adjust the flavor juice before cooking, which can be better integrated into a complex flavor. After the juice is adjusted, you can try it and mix it according to your favorite taste.

3: When you stir up the chives, ginger, and minced garlic, use a low heat to avoid scorching.

4: The steaming time should not be too long, otherwise it will affect the taste.