Cooking Steps

Kung Pao potato shrimp balls

Kung Pao potato shrimp balls

This dish is a little cumbersome, because there are many processes. Steaming, frying and frying are all used, which requires some thought and time. However, as for cooking, I always think that delicacy is in direct proportion to effort. If you pay hard, you will certainly get a value-added effect. This shrimp ball, which enjoys three tastes at one time, is also very festive. It should be a hot dish on the new year's table.Students who are patient and like Kung Pao dishes sincerely recommend to have a try. The rich taste levels will certainly surprise you. Take it as my private New Year's dish. Consider wrapping some cheese in the potato balls next time. It will be more perfect.
Main Ingredients
Auxiliary Ingredients
1. the addition of onion, ginger and garlic powder is very delicious. If there is no such powder, it can be replaced by chopped onion, ginger and garlic powder;2. the amount of starch shall be adjusted according to the consistency of mashed potato, and it shall be added and mixed slowly until it is easy to agglomerate;3. the kneaded potato balls are dipped with a layer of cornflour to avoid mutual adhesion;4. you can pick out Chinese prickly ash and dried chilli after they are fried until fragrant, so as to avoid getting numb when you eat them accidentally.
-- Cooking Steps --
Kung Pao potato shrimp balls
Step 1 . Prepare the main and auxiliary ingredients required for the dish according to the ingredients and seasonings;
Kung Pao potato shrimp balls
Step 2 . Wash and slice potatoes into thick slices, and remove shrimp heads and threads;
Kung Pao potato shrimp balls
Step 3 . Boil water in a pot, and when the water boils, blanch the shrimp;
Kung Pao potato shrimp balls
Step 4 . After the shrimp changes color, remove and drain the water;
Kung Pao potato shrimp balls
Step 5 . Boil water in a steamer, add potato slices and steam until cooked;
Kung Pao potato shrimp balls
Step 6 . Steamed potatoes are peeled and ground into mashed potatoes;
Kung Pao potato shrimp balls
Step 7 . Add milk and stir evenly with a spoon;
Kung Pao potato shrimp balls
Step 8 . Add a small amount of freshly ground black pepper powder;
Kung Pao potato shrimp balls
Step 9 . Add an appropriate amount of scallion, ginger, and garlic powder;
Kung Pao potato shrimp balls
Step 10 . Add an appropriate amount of salt according to personal taste;
Kung Pao potato shrimp balls
Step 11 . Finally, add an appropriate amount of starch to thicken the mashed potatoes and use them to form clumps;
Kung Pao potato shrimp balls
Step 12 . Mix thoroughly with a spoon, grab it with your hand, and it will form a ball;
Kung Pao potato shrimp balls
Step 13 . Take a ball of mashed potatoes, first make it into a small cake, wrap it in shrimp, leave the shrimp tail, then knead it into a ball and stick it with a layer of cornstarch;
Kung Pao potato shrimp balls
Step 14 . Heat enough oil, and add potato Shrimp balls balls when the oil starts to bubble;
Kung Pao potato shrimp balls
Step 15 . Immediately remove the discoloration and place it on kitchen paper to absorb any excess oil;
Kung Pao potato shrimp balls
Step 16 . Chop the scallions and garlic into small pieces and place them in a clean bowl;
Kung Pao potato shrimp balls
Step 17 . Add soy sauce, vinegar, sugar, and salt, stir well;
Kung Pao potato shrimp balls
Step 18 . Add an appropriate amount of water and starch, mix well, and use as a sauce for later use;
Kung Pao potato shrimp balls
Step 19 . Add an appropriate amount of oil to the pot, heat it up, and then add Sichuan peppercorns and chopped dried chili peppers;
Kung Pao potato shrimp balls
Step 20 . Stir until fragrant, scoop out the dried chilli and pepper, and put in the fried potato Shrimp balls balls;
Kung Pao potato shrimp balls
Step 21 . Pour the middle note sauce in step 18;
Kung Pao potato shrimp balls
Step 22 . Stir fry over medium heat until the sauce is complete, then add an appropriate amount of spicy peanuts.
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