1. Ingredients: Lychee: appropriate amount, fresh shrimp: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, starch: appropriate amount, green onion and ginger: appropriate amount, sugar: appropriate amount
2. Remove the head of the fresh shrimp and remove the skin of the shrimp except the tail.
3. Open the back of the shrimp, remove the sand line, and clean it. The open back should be deeper, so that the prawns are spread out as much as possible, which is convenient for modeling for a while.
4. Use scissors to cut a small cut near the head of the shrimp, so that the tail can be pierced out.
5. Pass the tail of the shrimp through the small mouth just cut out, and a shrimp ball is ready.
6. Peel the lychees, if you have time, you can also core them. The cored lychees are more convenient to eat, but the shape is not as plump as the coreless ones. You can choose the processing method according to your preference.
7. Add a little salt to the bottom of the shrimp and marinate for about ten minutes. Pour oil into the pan, dip a little dry starch on the surface of the shrimp balls, put the shrimp balls into the pan after the oil is hot, and fry them. Don't rush to turn the prawn balls, turn them over until they are ready for a while. When the prawn balls are ripe and pink, serve them for later use.
8. Re-start the pot and put the green onion and ginger slices in the pot. After sauteing, remove the green onion and ginger.
9. Pour lychee and shrimp balls, cook in cooking wine, add appropriate amount of salt and sugar, and stir fry quickly.
10. Pour in water and starch to thicken, turn off the heat and take it out of the pot.
11. I chose "Feizixiao" litchi for this dish. This kind of lychee has high sweetness, small nucleus and good taste. According to legend, Concubine Yang likes to eat lychees. In the mature season, she is required to eat fresh lychees every day. But lychees are produced in the south, mostly in Guangdong, Guangdong, Fujian, Sichuan, Taiwan and other places. However, the capital of the Tang Dynasty was in Xi'an, a thousand miles away from the nearest litchi producing area. In addition, it is difficult to preserve fresh lychees. “When you leave the branch, it will change color in one day, it will change in two days, and the taste will change in three days, and the outer color and fragrance will be gone in four or five days."
12. For Yang Guifei, Tang Xuanzong used fast horses to transport them day and night, and often the taste remained unchanged before reaching the capital. Du Mu, a poet in the late Tang Dynasty, had a quatrain, titled "Crossing Huaqing Palace", in the middle there was a famous sentence specifically written about it: "I ride a red concubine, but no one knows that it is a litchi." "Concubine laughs" hence the name.
13. Litchi season, don't disappoint!
Tips:1. After pouring the lychee, stir fry fast. If the heating time is too long, the lychee will lose too much water, which will affect the appearance and taste.
2. Because the shrimp balls have been marinated with a little salt in advance, the amount of salt added during frying should be light and not too much.
