Shrimp and Loofah Cup

Name: Shrimp and Loofah Cup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 16-20 only Fresh shrimp; 30g fatty pork; 1 Loofah; 1 piece Egg white; a little ginger; a little Green onion; 10g Cold water; 2g salt; 2g White pepper; Some Steamed Fish Soy Sauce

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Nowadays, the diet is getting more and more refined. Eating is not only to fill the stomach, but also a re-creation of food, even to the height of life aesthetics. Every meal must be nutritious, but also good in color, flavor, and shape. A simple dish of loofah also allowed me to make a "flower". I beat the shrimp meat into delicate shrimp paste, and then used the loofah segments as a cup. Two very common ingredients collided to create a simple and eye-catching delicacy. This dish seems simple, but the nutrition is not low. The high content of vitamin C and plant protein in loofah can promote the synthesis of immune proteins in the human body and enhance the immune function of the human body; and shrimp meat is a high-protein non-fat aquatic product, and it can also improve immunity when eaten regularly. Worried about growing flesh. These two are simply steamed, not only good-looking and delicious, but also more suitable for hot summers. It takes 5 minutes without a drop of oil. It doesn't get hot or grows meat. It's really effortless. "

Shrimp and Loofah Cup

1. The main ingredients are ready: clean shrimp, 1 piece of fat pork, 1 piece of long loofah;

2. Peel the shrimp, use a knife to pull a knife on the belly and back, take out the shrimp thread, and leave a few shrimp tails; cut the fat into small cubes about 2 cm;

3. Prepare an egg white, fresh ginger and 1 piece of green onion, cut into thin strips, soak in a small amount of cold water. You can add a little more water, but only use a little bit. The rest can be fried and stewed without wasting; the white pepper powder will remove the fishy smell and enhance the fragrance. The amount does not need to be too much; the salt just needs to be thrown away;

4. Put shrimp meat, fatty pork, egg white, white pepper, salt, and a little green onion ginger into the KA cooking machine;

5. Cover the lid, turn on the power, select the 2nd gear, and it will instantly become a delicate shrimp paste;

6. Use a knife to gently scrape off the harder outer skin of the loofah. Don’t use a paring knife. It will peel off the tender skin under the epidermis and cause waste. Cut into long and short sections. Use a small spoon to dig a hole in the middle. Look at the depth of the spoon. Size and own craftsmanship;

7. Fill the prawn meat into the loofah pit, and then wipe the surface into a round arch; if you want to save trouble, just fill it directly. If you want the shrimp meat and the loofah to adhere seamlessly, you can sprinkle a little starch in the loofah pit to play the role of bonding. ；

8. Put the prepared prawns and loofah in a steamer, steam for 5 minutes after high heat, and pour a little steamed fish soy sauce on the plate before serving.

9. Shrimp and loofah, eat this dish more in hot weather, no meat will grow if it doesn't become hot!

Tips:
1. There is no distinction between species of shrimp, just choose the one you like; the shrimp thread is the intestines of the shrimp, you can easily remove the shrimp thread by cutting the belly and back with a knife;
2. Adding a bit of fat can increase the fragrant taste, and the egg white also plays a role of smoothness and adhesion. Because the egg white is liquid, it is mostly about 45 grams, so the onion and ginger water should not be too much to prevent the shrimp mud from being too watery. Too much but not formed
3. The loofah is made of a non-edge type, the thickness is about the same, and the finished loofah cup looks neat; the digging spoon is the best pointed one, which is easier to dig. Loofah is cold in nature and has the effect of smoothing the intestines and preventing diarrhea. People with weak spleen and stomach should eat less or not.