Imperial concubine litchi shrimp-You Are Foodie

By Belle
23

Imperial concubine litchi shrimp

[litchi: produce blood and nourish the face] when the princess of the world of mortals laughs, no one knows it is litchi. Yang Guifei loves lychees very much. Lychees have their favorite value. Litchi is a rare fruit in the south of the Yangtze River in China, and it is also the object of literary talents in the past dynasties. Litchi is rich in glucose and sucrose, which can supplement energy, increase nutrition, generate blood and nourish skin. Litchi can also improve insomnia, forgetfulness, fatigue and other effective symptoms. It is a very precious tonic.

Main Ingredients

litchi A moderate amount of
Shrimp appropriate amount

Auxiliary Ingredients

sugar appropriate amount
scallion 1/2
salt A moderate amount of
Flour appropriate amount
mature vinegar appropriate amount
Lantern pepper A little
Sichuan Pepper few
Tomato sauce appropriate amount
pepper few
Pixian bean paste few
ginger 1 piece
cashew A moderate amount of

1. lychees contain sugar. Wrap them with cornflour before frying, otherwise they will be dark.2. the color of Lantern pepper and litchi is very compatible, fragrant but not spicy.3. nuts are optional. You can put peanut kernel and walnut kernel as you like.4. chop shrimps with the back of the knife. The taste of shrimp meat will be better when you eat it.5. when frying lychees, one by one, one by one, to avoid sticking together.6. the cashew nuts I use are packed in bags with ripe cashew nuts. If I buy raw cashew nuts, I will fry them slowly with hot oil and low heat.

Step 1 . Cut the scallion into sections, slice the ginger, remove the shrimp line from the green shrimps, pat the shrimps with a knife, chop the shrimps with the back of the knife, put the stuffing into a bowl, add salt and pepper, stir clockwise, continue to add half of egg white, and finally add cornflour to stir;

Step 2 . Remove the skin and core of the litchi, put the mixed shrimp stuffing into the flower mounting bag, cut a small corner under the flower mounting, and squeeze it into the litchi. Each litchi is dipped with a thin layer of raw flour;

Step 3 . Pour oil into the pot, add litchi one by one when it is 34% hot, deep fry until the surface is golden yellow, and remove for standby;

Step 4 . Use hot oil in the pot (to avoid sticking to the pot), pour it out, add a little oil, stir fry ginger slices, scallions, Chinese prickly ash, lantern pepper and fried litchi together for standby;

Step 5 . Put a little oil in the pot, put a little Pixian bean paste, cooking wine, aged vinegar, white sugar and tomato sauce in turn, and then add the raw powder water until the soup is thick, add litchi, ginger, scallion and lantern pepper, stir fry evenly, put cashew nuts before coming out of the pot, and put them on the plate.

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