How to Make White Jade Shrimp Jellies Skin Eggs
Not just the first time making shrimp balls, but I'm fond of the freshness of the soup base. Made as a broth, it's suitable for the elderly and children in the family.I actually prefer dipping them in a sauce.,Using garlic paste, oil,chili peppers,vinegar, soy sauce,
and coriander to make a sauce, it's fresh, fragrant, spicy, and smooth, making it more exciting to eat.
Main ingredients 350 grams of shrimp fresh ginger 3 slices small piece of large onion 1 egg 1 cilantro stem 2 pieces of seaweed sheets Seaweed sheets Appropriate amount of salt
A little cooking wine
Sichuan pepper powder half a spoon Black pepper A little 1 teaspoon oyster sauce 1 teaspoon sugar Shrimp ball with white jade egg skin recipe 1. Remove the shell and vein from the shrimp.
2. Chop into a paste.
3. Add ginger and onion.
4. Add salt,
peanut oil, cooking wine, black pepper powder, sugar, and oyster sauce.
5. Mix in one direction until well combined, adding a little water if necessary, then the shrimp balls are ready.6. Place seasoned shrimp balls on a plate, smooth with the back of a spoon, and refrigerate for 2 hours. 7. Cut cilantro into small pieces,
remove roots from white button mushrooms,
and cut egg skin into strips.
8. Add an appropriate amount of water to the pot and adjust to high heat.9. Scoop shrimp balls with a spoon and place them in the pot while keeping the heat on high. 10. Maintain high heat until all shrimp balls are added, then switch to low heat to cook the shrimp balls.
11. Add white button mushrooms. Once the shrimp turns red and floats, add egg skin strips and cilantro, finishing with a few strands of seaweed.
9. Keep the heat under the pot steady when adding shrimp paste, then reduce to a low heat after all is added and cook the shrimp paste.
10. Add white fungus.
11. Cook until the shrimp turns red and floats, then add egg sheet strips and coriander, finishing with some seaweed threads.
