Refreshing crisp and Absolutely tender,Chinese shrimp-ball soup
Now in the supermarket, there are a lot of seafood-ball products to sell in China. This is for the convenience of working person to reduce the cooking time.But I think that I cook shrimp-ball by myself is the best. Chinese people pay attention to use the original soup to digest the original food.So this dish is shrimp soup with shrimp-ball.Ok,let’s begin.
About shrimp:
As with other seafood, shrimp is high in calcium, Iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp mean that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.
Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling, and frying.
Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp, but in some places it is quite common for large shrimp to be used instead.
Wet shrimp is commonly used as a flavoring and as a soup base in Asian cuisines (such as Thai tom yum goong) while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco, French bouillabaisse, Italian cacciucco, Portuguese caldeirada and many other seafood dishes. Shrimp curry is very popular in South Asia and Southeast Asia. Shrimp are also found in Latin and Caribbean dishes such as enchiladas and coconut shrimp. Other recipes include jambalaya, okonomiyaki, poon choi and bagoong.
Shrimp and other shellfish are among the most common food allergens.[11] They are not kosher and thus are forbidden in Jewish cuisine.
Ingredients:
Shrimp 5oog
Green vegetable 150g
Egg (2 pieces of)
Ginger 5g
Green onion 5g
Carrot 30g
Seasoning:
Salt
Chinese rice wine
Essence of chicken
Methods:
1.Shelling shrimps and clean the head of shrimps and the coat of shrimps.
2.Drain water friom the shelled shrimps then put in the icebox with a little essence of chicken about 1 hour.
3.Slice carrot and wax gourd then chop ginger and green onion.
4.Hammer the frozen shelled shrimps with chopped ginger and green onion by knife ridge until it like fluffy.
5.Add all seasoning and egg white in hammered shrimps then stir in one direction until good combined and feel a bit sticky.
6. Repeatedly throwing the combined shrimps until the sticky hands then make shrimp-ball with your hand .
7.Heat up with more water in the pot and add in cleand the head of shrimps and the coat of shrimps about 10 minutes then pick the shrimps shell away soup.
8.Put shrimp-ball and other vegetables in the soup until all shrimp-ball float in the soup then add in salt and essence of chicken,dish off.
